Kitchen notes · a little help before you start

Easy Ramen Stir Fry

Name: Easy Ramen Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: ¼ cup hoisin sauce; ¼ cup water; 1 tablespoon soy sauce (low sodium); 1 ½ teaspoons cornstarch; ½ teaspoon toasted sesame oil; ¼ teaspoon red pepper flakes; As Needed salt; As Needed black pepper; 6 ounces ramen noodles (2 packages, discard flavor packet); 1 cup shredded green cabbage; 2 teaspoons vegetable oil; 4 cups mixed vegetables (cut into small pieces or sliced); 2 cloves garlic (minced); ½ teaspoon grated fresh ginger

Glossy ramen noodles with crisp-tender vegetables make an enjoyable bowl, with hoisin bringing a mellow sweetness to the sauce. Ginger gives it a little warmth among the strands. The vegetables keep each bite interesting as you work through the tangled noodles.

Prep: 10 min
Cook: 10 min
Total: 20 min
Original yield: Serves 2
Ingredients: 14 listed

Make it part of your week

Estimating…

Main courseAsianPrep: 15 minutes or lessTotal: 30 minutes or lessStir fryNoodles

Recipe categories & planning details

Meal type: Main course
Cuisine: Asian
Cooking method: Stir fry
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Noodles

A few quick notes

1. Save noodle water

Reserve some cooking water when draining the ramen so the finished sauce can be loosened gradually.

2. Keep vegetables crisp-tender

Stir the vegetables frequently until tender-crisp before adding ginger and garlic for their shorter cook.

3. Thicken before noodles

Simmer the sauce with the vegetables until thickened before stirring in the cooked ramen.

Get to know the ingredients

Ramen

Discard the flavor packets and boil the noodles separately before draining them for the stir fry.

Vegetables

Cut or slice the mixed vegetables into small pieces so they can cook during the brief skillet stage.

Ginger

Grate the fresh ginger before adding it with minced garlic after the vegetables soften.

The last little job

Loosen to your liking

Stir in the noodles, adding reserved cooking water a little at a time until the sauce has your preferred consistency.

A little more help as you go

Whisk the sauce ahead

Whisk all sauce ingredients together before heating the skillet so they are ready after the aromatics.

Vegetable combination

Bell pepper, carrot, snap peas and bean sprouts are the given example mix for this stir fry.

A few questions you might have

Do I use the ramen seasoning packets?

No, discard them; the hoisin, soy and sesame sauce supplies the seasoning for the noodles.

When does the cornstarch go in?

Whisk it into the separate sauce mixture before that sauce simmers and thickens in the skillet.

Should I add all the reserved water?

Add it gradually only until you reach the sauce consistency you want around the noodles.

Is the sesame oil used for frying?

Vegetable oil heats the skillet; toasted sesame oil belongs among the whisked sauce ingredients.

When does the garlic join the vegetables?

Add it with grated ginger after the vegetables have become tender-crisp, then cook briefly before the sauce.

Any more cooking tips?

For vegetables I used bell peppers, carrots, snap peas and bean sprouts.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: spendwithpennies.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…