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Spicy Veggie Ramen Noodle Stir Fry Recipe

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4.1 from 4 reviews

This quick and flavorful Ramen Noodle Stir Fry is a perfect weeknight meal that combines tender ramen noodles with fresh vegetables and a savory, slightly spicy sauce. Featuring a vibrant mix of broccoli or bok choy, edamame, garlic, and ginger, this recipe comes together in just 20 minutes, making it both convenient and delicious. Customize the spice and salt levels to your liking for a satisfying, easy-to-make stir fry that's packed with fresh flavors.

Ingredients

Ramen and Vegetables

  • 6 ounces ramen noodles (2 blocks)
  • 2 cups fresh chopped broccoli, bok choy or veggies of choice
  • 1/2 cup shelled edamame
  • 1/3 cup chopped green onions/scallions (just the white part for the stir fry)

Flavorings and Oils

  • 5 cloves garlic (2 1/2 tsp minced)
  • 1 tbsp fresh grated ginger (can substitute 1 tsp dried, but fresh is best)
  • 1 tbsp oil (vegetable or olive)
  • 2 tsp toasted sesame oil

Sauce Ingredients

  • 3-4 tbsp low sodium soy sauce or tamari (adjust to taste, 4 tbsp recommended)
  • 2 tbsp vegetable or chicken broth
  • 1 tbsp sriracha (adjust to spice preference)
  • 1 tbsp sweet chili sauce (or more if you prefer it sweeter)

Instructions

  1. Cook noodles: Bring a large pot of water to a boil and cook the ramen noodles according to the package instructions. This usually takes about 2 minutes, but gluten-free noodles may require slightly longer. Avoid overcooking to prevent chewy or soggy noodles.
  2. Sauté garlic and aromatics: Heat the vegetable or olive oil in a pan over medium heat. Add the minced garlic, chopped white part of the scallions, and grated ginger. Sauté until the garlic is golden brown and fragrant, which will infuse the oil with flavor.
  3. Cook vegetables: Add the shelled edamame and your choice of chopped vegetables such as broccoli or bok choy to the pan. Sauté until the vegetables are fork tender or just wilted, depending on your preference and the type of vegetables used.
  4. Whisk the sauce: In a small bowl, combine the low sodium soy sauce or tamari, vegetable or chicken broth, toasted sesame oil, sriracha, and sweet chili sauce. Whisk together until well blended.
  5. Combine noodles and sauce: Drain the cooked noodles and add them to the pan with the sautéed vegetables. Pour the sauce over the mixture and toss to coat evenly. Keep the pan over very low heat, allowing the flavors to meld together for a few minutes.
  6. Taste and adjust: Taste the stir fry and adjust the seasoning as needed. Add more soy sauce or sriracha if you prefer it saltier or spicier.
  7. Serve: Plate the ramen stir fry and garnish with sesame seeds and the remaining chopped green onions (the green part). Serve immediately and enjoy your fresh and flavorful meal!

Notes

  • Use low sodium soy sauce or tamari to control the salt level in the dish.
  • Fresh ginger is preferred for the best flavor, but dried ginger can be used as a substitute.
  • Adjust the amount of sriracha and sweet chili sauce depending on your spice and sweetness preference.
  • Choose vegetables that cook quickly to keep the stir fry vibrant and crisp-tender.
  • Be careful not to overcook the ramen noodles as they can become mushy.
  • This recipe is easily customizable with your choice of vegetables and protein additions like tofu or chicken if desired.

Find it online: https://cookedbygrace.com/spicy-veggie-ramen-noodle-stir-fry-recipe/