I had an “aha” moment with this Cabbage Ramen Stir Fry when the crunchy cabbage and sticky sauce clicked and I realized weeknight dinners could be this cheap and brilliant.
I’m obsessed with this Ramen Stir Fry because it fixes dinner disasters. I once burned a pan of chicken and, pissed off, shoved whatever was left into a hot wok with ramen and it turned into gold.
It’s fast, messy, salty-sweet, with charred bits and that punch from 2 cloves garlic, minced that makes the whole thing sing. Not pretending it’s fancy, this is Easy Ramen for people who eat two bites and go back for more.
Lunch or late-night rescue. Simple, loud, addictive.
Try it and you’ll get why I can’t stop making it. No shame, I eat seconds.
Ingredients
- Instant ramen noodles, chewy base that soaks up sauce and feels comfort-food easy.
- Vegetable oil, keeps things from sticking and gives a light pan gloss.
- Garlic, punchy aroma that makes it smell like dinner’s actually happening.
- Fresh ginger, bright zing that cuts through the richness, nice wake-up.
- Yellow onion, sweet crunch if you don’t overcook, adds honest flavor.
- Mixed vegetables, color and texture, plus makes it feel less guilty.
- Soy sauce, salty backbone that ties everything together, simple and reliable.
- Oyster or hoisin sauce, sticky richness, basically the umami cheat code.
- Brown sugar or honey, little sweetness to balance salty and spicy.
- Rice vinegar, tiny tang that keeps the dish from tasting flat.
- Sesame oil, nutty finish, you’ll notice it even in small amounts.
- Sriracha or red pepper flakes, heat boost you can dial up.
- Eggs, protein and silky richness, scramble in or fry on top.
- Cooked protein, fills you up and makes it actual meal-worthy.
- Green onions, fresh bite and color, sprinkle at the end.
- Toasted sesame seeds, tiny crunch and pretty garnish, oddly satisfying.
- Salt and pepper, basic seasoning, tweak to your taste.
Ingredient Quantities
- 2 (3 oz) packs instant ramen noodles, discard or save seasoning packets
- 1 tbsp vegetable oil (or canola)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced or grated
- 1 small yellow onion, thinly sliced
- 2 cups mixed vegetables (fresh or frozen like carrots, bell pepper, broccoli)
- 3 tbsp soy sauce (light or all purpose)
- 1 tbsp oyster sauce or hoisin sauce, optional but good
- 1 tbsp brown sugar or honey
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp Sriracha or red pepper flakes, adjust to taste
- 2 large eggs, optional (for scramble or fried on top)
- 1 cup cooked protein like shredded chicken, tofu, or shrimp, optional
- 2 green onions, sliced
- 1 tsp toasted sesame seeds
- Salt and black pepper, to taste
How to Make this
1. Cook ramen noodles in boiling water for 2 minutes less than package says so they stay firm, drain and rinse under cold water to stop cooking; toss with a little sesame oil so they don’t stick, set aside.
2. Mix soy sauce, oyster or hoisin (if using), brown sugar or honey, rice vinegar, Sriracha, and a pinch of black pepper in a small bowl; taste and adjust sweetness or heat, set sauce aside.
3. Heat vegetable oil in a large skillet or wok over medium high heat until shimmering; add minced garlic and ginger and stir for about 20 seconds until fragrant but not burnt.
4. Add sliced onion and mixed vegetables; stir fry 3 to 5 minutes until veggies are crisp tender. If using frozen veggies, cook a bit longer and tip: add a splash of water and cover for 1 minute to steam if needed.
5. Push veggies to the side, add cooked protein if using to warm through, or make space and crack in eggs to scramble quickly; scramble and mix into the veggies, or cook eggs separately sunny side up to put on top.
6. Add drained noodles to the pan, pour the sauce over everything and toss vigorously for 1 to 2 minutes so noodles soak up the sauce and everything is evenly coated. If it seems dry add a tablespoon of water or soy sauce.
7. Drizzle the teaspoon of sesame oil over the stir fry at the end for aroma, toss once more. Taste and add salt or more soy sauce and Sriracha if needed.
8. Turn off heat, fold in sliced green onions and sprinkle toasted sesame seeds on top.
9. Serve hot, top with the fried or scrambled eggs if you cooked them separately, and extra Sriracha or red pepper flakes on the side for anyone who wants more heat.
10. Leftovers reheat well in a skillet with a splash of water or microwave with a damp paper towel to keep the noodles from drying out.
Equipment Needed
1. Large pot (for boiling noodles)
2. Colander or fine mesh strainer
3. Large skillet or wok
4. Heatproof spatula or wooden spoon
5. Tongs (for tossing noodles)
6. Small bowl for mixing the sauce
7. Measuring spoons and 1/4 and 1/3 cup measures
8. Chef knife
9. Cutting board
FAQ
Easy Ramen Stir Fry Recipe Substitutions and Variations
- Instant ramen noodles: Substitute with thin spaghetti or udon noodles, cook a minute less than package says so they dont get mushy.
- Vegetable oil: Use canola, sunflower, or light olive oil if you like, they all handle high heat fine.
- Oyster or hoisin sauce: Swap for 1 tbsp soy sauce + 1 tsp peanut butter or a splash of molasses for richness, its not exact but it’s really good.
- Eggs: If you dont want eggs use 1/2 cup silken tofu crumbled in, or omit and add more cooked protein like chicken or shrimp.
Pro Tips
1) Don’t overcook the noodles. Cook them a minute or two under the package time, rinse in cold water, then toss with a little sesame oil so they dont clump. If you wait too long they go mushy and absorb all the sauce.
2) Build flavor in layers. Brown the garlic and ginger briefly, use the onion and veggies to get some caramelization, then add your sauce. If you only add sauce at the end it can taste flat. Taste as you go and tweak sweetness or salt.
3) Use a hot pan and dry it out quickly. A screaming hot skillet or wok gives better stir fry texture. If your veggies steam instead of sear, they get soggy. If you do need to steam frozen veggies, add a splash of water and cover for just 30–60 seconds, then uncover to let moisture escape.
4) Egg and protein tricks: cook eggs separately and push them on top so they stay fluffy, or toss in pre-cooked protein at the end to warm only. Leftovers reheat better if you add a tablespoon or two of water or soy sauce while reheating so the noodles dont dry out.
Easy Ramen Stir Fry Recipe
I had an "aha" moment with this Cabbage Ramen Stir Fry when the crunchy cabbage and sticky sauce clicked and I realized weeknight dinners could be this cheap and brilliant.
2
servings
855
kcal
Equipment: 1. Large pot (for boiling noodles)
2. Colander or fine mesh strainer
3. Large skillet or wok
4. Heatproof spatula or wooden spoon
5. Tongs (for tossing noodles)
6. Small bowl for mixing the sauce
7. Measuring spoons and 1/4 and 1/3 cup measures
8. Chef knife
9. Cutting board
Ingredients
-
2 (3 oz) packs instant ramen noodles, discard or save seasoning packets
-
1 tbsp vegetable oil (or canola)
-
2 cloves garlic, minced
-
1 tsp fresh ginger, minced or grated
-
1 small yellow onion, thinly sliced
-
2 cups mixed vegetables (fresh or frozen like carrots, bell pepper, broccoli)
-
3 tbsp soy sauce (light or all purpose)
-
1 tbsp oyster sauce or hoisin sauce, optional but good
-
1 tbsp brown sugar or honey
-
1 tsp rice vinegar
-
1 tsp sesame oil
-
1 tsp Sriracha or red pepper flakes, adjust to taste
-
2 large eggs, optional (for scramble or fried on top)
-
1 cup cooked protein like shredded chicken, tofu, or shrimp, optional
-
2 green onions, sliced
-
1 tsp toasted sesame seeds
-
Salt and black pepper, to taste
Directions
- Cook ramen noodles in boiling water for 2 minutes less than package says so they stay firm, drain and rinse under cold water to stop cooking; toss with a little sesame oil so they don't stick, set aside.
- Mix soy sauce, oyster or hoisin (if using), brown sugar or honey, rice vinegar, Sriracha, and a pinch of black pepper in a small bowl; taste and adjust sweetness or heat, set sauce aside.
- Heat vegetable oil in a large skillet or wok over medium high heat until shimmering; add minced garlic and ginger and stir for about 20 seconds until fragrant but not burnt.
- Add sliced onion and mixed vegetables; stir fry 3 to 5 minutes until veggies are crisp tender. If using frozen veggies, cook a bit longer and tip: add a splash of water and cover for 1 minute to steam if needed.
- Push veggies to the side, add cooked protein if using to warm through, or make space and crack in eggs to scramble quickly; scramble and mix into the veggies, or cook eggs separately sunny side up to put on top.
- Add drained noodles to the pan, pour the sauce over everything and toss vigorously for 1 to 2 minutes so noodles soak up the sauce and everything is evenly coated. If it seems dry add a tablespoon of water or soy sauce.
- Drizzle the teaspoon of sesame oil over the stir fry at the end for aroma, toss once more. Taste and add salt or more soy sauce and Sriracha if needed.
- Turn off heat, fold in sliced green onions and sprinkle toasted sesame seeds on top.
- Serve hot, top with the fried or scrambled eggs if you cooked them separately, and extra Sriracha or red pepper flakes on the side for anyone who wants more heat.
- Leftovers reheat well in a skillet with a splash of water or microwave with a damp paper towel to keep the noodles from drying out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 477g
- Total number of serves: 2
- Calories: 855kcal
- Fat: 40g
- Saturated Fat: 10g
- Trans Fat: 0.3g
- Polyunsaturated: 12g
- Monounsaturated: 18g
- Cholesterol: 190mg
- Sodium: 1750mg
- Potassium: 700mg
- Carbohydrates: 66g
- Fiber: 6g
- Sugar: 8g
- Protein: 36g
- Vitamin A: 2500IU
- Vitamin C: 40mg
- Calcium: 120mg
- Iron: 3mg