I turned a handful of pantry staples and cabbage into an Easy Ramen that’s cheap, quick, and exactly the weeknight and lunch solution I never expected.

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I love tossing together an Easy Ramen that feels way more grown up than instant deserves. This ramen stir fry is cheap, fast, and full of flavor, and I make it when I dont want to think too hard.

The soft noodles and little hits of garlic keep things interesting, while soy sauce pulls it all into something kind of addictive. It’s honestly one of my go to 20 Min Meal ideas, great for lunch or a lazy weeknight.

If you like bold, simple food that still feels a little cheeky, this one will surprise you.

Ingredients

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Ramen noodles: quick carbs that fill you up fast, a blank canvas for flavors.
Toasted sesame oil: small splash adds nutty aroma and rich depth to the dish.
Garlic: sharp, savory punch, boosts flavor and has immune friendly compounds.
Ginger: bright, slightly spicy, cuts richness and helps with digestion a bit.
Eggs: add protein and silkiness, make it more filling, cooks fast.
Chicken or tofu: protein choices; chicken adds savory, tofu soaks up sauces nicely.
Soy sauce and oyster or hoisin: salty umami backbone, makes it savory and slightly sweet.
Carrots, cabbage and pepper: crunchy fiber, vitamins, fresh colors and sweet crunch.

Ingredient Quantities

2 (3 oz) packages instant ramen noodles, seasoning packets discarded

2 tablespoons vegetable oil (or canola)

1 teaspoon toasted sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/2 medium yellow onion, thinly sliced

1 cup shredded carrots

1 bell pepper, thinly sliced

1 cup thinly sliced cabbage (or sub 1 cup broccoli florets or snap peas)

2 large eggs, lightly beaten (optional)

8 ounces chicken breast thinly sliced or firm tofu, cubed (optional)

3 tablespoons soy sauce or tamari

1 tablespoon oyster sauce or hoisin sauce (optional but tasty)

1 tablespoon rice vinegar

1 tablespoon brown sugar or honey

1/2 teaspoon red pepper flakes or 1 teaspoon sriracha (optional)

Salt and black pepper to taste

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (optional garnish)

How to Make this

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1. Bring a pot of water to boil, add the 2 packs instant ramen (seasoning packets discarded) and cook about 1 minute less than package instructions so they stay chewy; drain, rinse briefly with cold water, toss with a tiny drizzle of vegetable oil so they dont stick and set aside. Reserve 1/4 cup of the noodle cooking water.

2. While noodles cook, slice the 1/2 yellow onion, bell pepper, shred carrots, and thinly slice the cabbage (or use broccoli/snap peas if you prefer). Mince garlic and ginger, slice green onions for garnish.

3. If using chicken or tofu, heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat; season chicken with salt and pepper and cook until browned and just cooked through, about 3 to 5 minutes; for tofu, brown all sides. Remove to a plate.

4. In the same pan add the remaining 1 tablespoon vegetable oil plus the 1 teaspoon toasted sesame oil. Add the minced garlic and ginger and cook 20 to 30 seconds until fragrant but not burnt.

5. Add the onion, carrots, bell pepper and cabbage and stir fry over high heat until veggies are crisp tender, about 3 to 4 minutes. Push veggies to the side of the pan.

6. If using eggs, pour the lightly beaten eggs into the empty side of the pan, scramble them quickly until just set, then mix them into the veggies. Return cooked chicken or tofu to the pan now.

7. Mix together in a small bowl the sauce: 3 tablespoons soy sauce or tamari, 1 tablespoon oyster or hoisin (optional), 1 tablespoon rice vinegar, 1 tablespoon brown sugar or honey, and 1/2 teaspoon red pepper flakes or 1 teaspoon sriracha (optional). Taste once, add salt and black pepper if needed.

8. Add the noodles to the pan, pour the sauce over and toss constantly, using reserved noodle water a tablespoon at a time if it needs loosening, until everything is coated and heated through, about 1 to 2 minutes. Keep the heat high so you get a little char.

9. Turn off the heat, drizzle another tiny bit of toasted sesame oil if you like, toss in sliced green onions, and taste again for seasoning.

10. Serve immediately topped with 1 tablespoon sesame seeds and extra green onions or sriracha if you want more kick. Enjoy — it’s quick, cheap and way better than takeout.

Equipment Needed

1. large pot (for boiling the noodles)
2. colander or fine mesh strainer (drain and rinse)
3. large nonstick skillet or wok (stir fry everything)
4. spatula and tongs (toss noodles and flip chicken/tofu)
5. chef’s knife (slice onion, pepper, mince garlic/ginger)
6. cutting board
7. measuring spoons plus a 1/4 cup measure or measuring cup
8. small mixing bowl and fork or whisk (mix the sauce, beat eggs if using)

FAQ

Q: Why do we toss the instant ramen seasoning packets instead of using them? A: Those little packets are usually super salty and full of weird junk, they can make the stir fry taste one note. Using soy, a splash of rice vinegar, and a bit of sugar or hoisin gives way more control and way better flavor.

Q: How do I keep the noodles from getting soggy? A: Cook the noodles just until al dente, drain and rinse under cold water to stop them cooking, toss with a teaspoon of oil so they dont stick, then stir fry on really high heat so they get coated but not mushy.

Q: Can I swap the veggies or protein? A: Totally, swap cabbage for broccoli or snap peas, add mushrooms, whatever you like. For protein use thinly sliced chicken, shrimp or pressed tofu cut small so it cooks quick. Just try to cut everything similar thickness so it cooks evenly.

Q: Is there a good way to make it vegetarian or vegan? A: Yes, skip the chicken and egg, use firm tofu (press it first) and swap oyster sauce for hoisin or a mushroom stir fry sauce, and use tamari if you need gluten free. Add a little toasted sesame oil for depth.

Q: How spicy is it and how do I adjust the heat? A: The recipe is mild unless you add the red pepper flakes or sriracha. Start with a small pinch or half a teaspoon of sriracha, taste, then add more. You can also serve hot sauce on the side so everyone controls their own heat.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or a bit more soy so it loosens up, or microwave covered 1 to 2 minutes. Noodles get better if you reheat gently, dont blast them.

Easy Ramen Stir Fry Recipe Substitutions and Variations

If you dont have the instant ramen noodles: swap in udon, soba, or rice noodles (udon is chewier, soba adds a nutty taste, rice noodles need soaking not long boiling)
Instead of vegetable oil: use peanut oil, avocado oil, or grapeseed oil (all have high smoke points and wont change the flavor much)
If you want a veg swap for the eggs or chicken: use firm tofu cubes or a chickpea-flour scramble, or just skip them and add extra mushrooms or snap peas
For the soy sauce or tamari: try coconut aminos for a gluten free, lower-salt option, or mix 2 tbsp soy with 1 tsp fish sauce for extra umami

Pro Tips

1) Prep everything before you heat the pan. Sauce mixed, noodles drained, veggies sliced, protein ready to go. Once the heat is up you will be moving fast and if one thing isnt ready the noodles overcook and the whole thing gets soggy.

2) For better texture press tofu well or pat chicken dry, then dust tofu or chicken lightly with cornstarch before cooking. It makes a thin crust that holds up when you toss everything together, and you get proper browning which adds a ton of flavor.

3) Make the sauce a little stronger than you think you need. Noodles soak it up quick. Use the reserved noodle water a tablespoon at a time to loosen and to make a glossy coating, not watery soup. Add the vinegar or any bright element right at the end so the flavor pops.

4) Use high heat and resist over stirring. Let the pan get hot so veggies char a bit and you get some color and smoky flavor. Finish with toasted sesame oil and toasted sesame seeds for a quick flavor boost, but add the sesame oil off the heat so it doesnt burn and turn bitter.

Easy Ramen Stir Fry Recipe

Recipe by James Level

0.0 from 0 votes

I turned a handful of pantry staples and cabbage into an Easy Ramen that’s cheap, quick, and exactly the weeknight and lunch solution I never expected.

Servings

servings

Calories

932

kcal

Equipment: 1. large pot (for boiling the noodles)
2. colander or fine mesh strainer (drain and rinse)
3. large nonstick skillet or wok (stir fry everything)
4. spatula and tongs (toss noodles and flip chicken/tofu)
5. chef’s knife (slice onion, pepper, mince garlic/ginger)
6. cutting board
7. measuring spoons plus a 1/4 cup measure or measuring cup
8. small mixing bowl and fork or whisk (mix the sauce, beat eggs if using)

Ingredients

2 (3 oz) packages instant ramen noodles, seasoning packets discarded
2 tablespoons vegetable oil (or canola)
1 teaspoon toasted sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 medium yellow onion, thinly sliced
1 cup shredded carrots
1 bell pepper, thinly sliced
1 cup thinly sliced cabbage (or sub 1 cup broccoli florets or snap peas)
2 large eggs, lightly beaten (optional)
8 ounces chicken breast thinly sliced or firm tofu, cubed (optional)
3 tablespoons soy sauce or tamari
1 tablespoon oyster sauce or hoisin sauce (optional but tasty)
1 tablespoon rice vinegar
1 tablespoon brown sugar or honey
1/2 teaspoon red pepper flakes or 1 teaspoon sriracha (optional)
Salt and black pepper to taste
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (optional garnish)

Directions

Bring a pot of water to boil, add the 2 packs instant ramen (seasoning packets discarded) and cook about 1 minute less than package instructions so they stay chewy; drain, rinse briefly with cold water, toss with a tiny drizzle of vegetable oil so they dont stick and set aside. Reserve 1/4 cup of the noodle cooking water.
While noodles cook, slice the 1/2 yellow onion, bell pepper, shred carrots, and thinly slice the cabbage (or use broccoli/snap peas if you prefer). Mince garlic and ginger, slice green onions for garnish.
If using chicken or tofu, heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat; season chicken with salt and pepper and cook until browned and just cooked through, about 3 to 5 minutes; for tofu, brown all sides. Remove to a plate.
In the same pan add the remaining 1 tablespoon vegetable oil plus the 1 teaspoon toasted sesame oil. Add the minced garlic and ginger and cook 20 to 30 seconds until fragrant but not burnt.
Add the onion, carrots, bell pepper and cabbage and stir fry over high heat until veggies are crisp tender, about 3 to 4 minutes. Push veggies to the side of the pan.
If using eggs, pour the lightly beaten eggs into the empty side of the pan, scramble them quickly until just set, then mix them into the veggies. Return cooked chicken or tofu to the pan now.
Mix together in a small bowl the sauce: 3 tablespoons soy sauce or tamari, 1 tablespoon oyster or hoisin (optional), 1 tablespoon rice vinegar, 1 tablespoon brown sugar or honey, and 1/2 teaspoon red pepper flakes or 1 teaspoon sriracha (optional). Taste once, add salt and black pepper if needed.
Add the noodles to the pan, pour the sauce over and toss constantly, using reserved noodle water a tablespoon at a time if it needs loosening, until everything is coated and heated through, about 1 to 2 minutes. Keep the heat high so you get a little char.
Turn off the heat, drizzle another tiny bit of toasted sesame oil if you like, toss in sliced green onions, and taste again for seasoning.
Serve immediately topped with 1 tablespoon sesame seeds and extra green onions or sriracha if you want more kick. Enjoy — it’s quick, cheap and way better than takeout.

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: 484g
Total number of serves: 2
Calories: 932kcal
Fat: 42g
Saturated Fat: 10.3g
Trans Fat: 0g
Polyunsaturated: 10g
Monounsaturated: 15g
Cholesterol: 282mg
Sodium: 1400mg
Potassium: 1066mg
Carbohydrates: 85g
Fiber: 7g
Sugar: 11g
Protein: 51g
Vitamin A: 7500IU
Vitamin C: 68mg
Calcium: 75mg
Iron: 3mg

Easy Ramen Stir Fry Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy Ramen Stir Fry Recipe Substitutions and Variations

Pro Tips