Ramen Vegetable Stir Fry Recipe

Name: Ramen Vegetable Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup low-sodium soy sauce; 2 tablespoons lime juice; 2 tablespoons sweet Thai chili sauce; 1 tablespoon maple syrup; 1/4 teaspoon ground ginger; 1/8 teaspoon red pepper flakes; 6 ounces ramen noodles 2 blocks; 2 tablespoons sesame oil; 2 cloves garlic, minced; 1/2 cup chopped onion; 1/2 cup chopped red pepper; 2 1/2 cups broccoli florets; 4 ounces sugar snap peas

Cook Time: 10 minutes

Ramen Noodles with Vegetables in Sweet Thai Chili Sauce

Ingredients

1/2 cup low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons sweet Thai chili sauce
1 tablespoon maple syrup
1/4 teaspoon ground ginger
1/8 teaspoon red pepper flakes
6 ounces ramen noodles (2 packages), flavor packets discarded
2 tablespoons sesame oil
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped red pepper
2 1/2 cups broccoli florets
4 ounces sugar snap peas

Directions

Step 1: In a small bowl, combine the soy sauce, lime juice, Thai chili sauce, maple syrup, ground ginger, and red pepper flakes. Stir until the mixture is smooth, then set it aside.

Step 2: Bring 4 cups of water to a boil in a pot. Discard the flavor packet that comes with the ramen noodles. Add the ramen noodles to the boiling water and cook for 4 to 5 minutes, or until the noodles are tender. Drain the noodles and set them aside.

Step 3: In a skillet, heat the sesame oil over medium-high heat. Add the minced garlic, chopped onions, red peppers, broccoli florets, and sugar snap peas. Cook and stir for about 5 minutes, or until the vegetables have softened.

Step 4: Reduce the heat to low. Add the prepared sauce mixture from Step 1 to the skillet. Stir the sauce into the vegetables and cook for an additional 3 minutes, or until the sauce has thickened.

Step 5: Add the cooked ramen noodles to the skillet and toss to combine with the sauce and vegetables. Serve warm and enjoy!

Nutrition Facts (per serving)

Calories: 196
Total Fat: 9g (11% Daily Value)
Saturated Fat: 2g (8% Daily Value)
Cholesterol: 0mg (0% Daily Value)
Sodium: 1427mg (62% Daily Value)
Total Carbohydrates: 25g (9% Daily Value)
Dietary Fiber: 5g (19% Daily Value)
Total Sugars: 9g
Protein: 8g (16% Daily Value)
Vitamin C: 111mg (124% Daily Value)
Calcium: 80mg (6% Daily Value)
Iron: 2mg (12% Daily Value)
Potassium: 606mg (13% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

The History of Ramen Vegetable Stir Fry

Ramen, originally a Japanese adaptation of Chinese wheat noodles, gained widespread popularity in the early 20th century. While traditional ramen is served as a soup, stir-frying noodles with vegetables is a more modern twist that emerged as a quick, home-friendly meal in urban Japan. This version, combining fresh vegetables and ramen in a flavorful sauce, reflects global culinary influences, particularly from Southeast Asian cuisines that emphasize lime, chili, and soy flavors.

Regional Variations

Across Asia, vegetable stir fry with noodles takes many forms. In Japan, it might include bok choy, shiitake mushrooms, and a soy-based sauce, whereas in Thailand or Vietnam, lime, chili, and sweet sauces dominate the flavor profile. In Western countries, chefs often experiment with ramen noodles for their convenience, using locally available vegetables like broccoli, red peppers, and sugar snap peas. This dish illustrates the adaptability of ramen, transcending its original soup-based form to become a versatile stir-fried meal enjoyed worldwide.

Difference from Similar Dishes

While it may resemble chow mein or yakisoba, ramen vegetable stir fry is unique in its use of instant ramen noodles, which have a distinct texture and quick cooking time. Unlike traditional stir-fried noodles that require specific types of wheat noodles, this recipe leverages the soft, springy quality of ramen. Additionally, the lime-chili-sweet sauce combination gives it a bright, tangy, and slightly spicy flavor that sets it apart from soy-heavy or oyster sauce-based stir fries.

Where Its Usually Served

This dish is commonly enjoyed as a quick weeknight dinner at home, in casual eateries, or as part of bento-style lunches. Its fast preparation and customizable ingredients make it a favorite for busy individuals and students. In some modern Asian fusion restaurants, ramen stir fry is also served as a side dish or appetizer, often garnished with sesame seeds, fresh herbs, or a fried egg on top for extra richness.

Interesting Facts

Instant ramen was invented in 1958 by Momofuku Ando in Japan and originally designed to be an affordable, convenient meal.
The combination of vegetables and ramen makes this dish not only flavorful but also nutrient-dense, providing fiber, vitamin C, and plant-based proteins.
Adding a squeeze of lime juice at the end enhances the dishs complexity, a trick borrowed from Thai and Vietnamese cuisine.
Ramen vegetable stir fry can be easily customized for dietary preferences, including vegan, gluten-free, or low-sodium variations.
This dish has become popular worldwide, particularly in North America, for its simplicity, speed, and bold flavor profile.

FAQ about Ramen Vegetable Stir Fry Recipe

Leftover Ramen Vegetable Stir Fry can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to let it cool down before refrigerating.

While it’s not ideal to freeze stir-fry, you can freeze the noodles and vegetables separately if needed. Freeze for up to 1-2 months. To reheat, allow the dish to thaw in the fridge overnight before reheating on the stove or in the microwave.

Yes, you can easily customize the dish by adding other vegetables like carrots, mushrooms, or spinach. Tofu, chicken, or shrimp are also great additions for extra protein.

You can use regular soy sauce, but keep in mind that it will increase the sodium content of the dish. If you're sensitive to sodium, it's better to stick with low-sodium soy sauce.

If you can't find Thai chili sauce, you can substitute it with a combination of sweet chili sauce and a pinch of crushed red pepper flakes for heat. Alternatively, you could make a simple chili sauce by mixing sugar, vinegar, and chili paste.

Yes, you can use any noodles you prefer. Soba noodles, udon noodles, or rice noodles are all good alternatives. Just make sure to cook them according to the package instructions.

To make the dish spicier, add more red pepper flakes or a splash of hot sauce. You can also increase the amount of Thai chili sauce or use a spicy chili paste.

Yes! This recipe is easily adaptable to a vegetarian or vegan diet. Simply ensure that the soy sauce and Thai chili sauce are vegan-friendly. You can also add tofu or tempeh for added protein.

The best way to reheat stir fry is in a skillet over medium heat with a splash of water or broth to prevent the noodles from drying out. Stir occasionally until heated through. You can also reheat it in the microwave, stirring every 30 seconds to ensure even heating.