Vegetable Ramen Noodle Stir-Fry

Vegetable Ramen Noodle Stir-Fry

Looking for a quick and easy vegetarian meal? Try this delicious Vegetable Ramen Noodle Stir-Fry recipe, as it is a quick and simple dinner that is perfect for a meatless Monday.

Vegetarians and vegans can easily adapt the recipe by adding their preferred meat, fish, or poultry.

Instant Ramen And All Its Various Applications

Instant ramen isn’t exactly a gourmet option, but it is undeniably three things: 1) tasty, 2) inexpensive, and 3) convenient.

Everyone has their preferred brand of ramen, and it’s easy to find at the supermarket.

Over time, I’ve found a lot of creative ways to utilize instant ramen. Surely these instant ramen noodles, to which we have added fresh vegetables and discarded the flavor packet, are more palatable.

This is a vast improvement over the days when I would come home from school starving and eat a bowl of instant ramen without even heating it up.

Hot Noodles In A Hurry

In contrast to most of the recipes for soups, the noodles in this dish are stir-fried. If you don’t boil them all the way through, the instant noodles’ peculiar curly texture and flavor hold up well to stir-frying, and the dish becomes something special.

On top of that, the recipe’s basic components are hard to dispute.

Actually, I’m certain that you already possess all the necessary ingredients in your kitchen. It’s up to you to decide which vegetables to use and how much.

OK, now for the recipe!


  • 2 packages of instant noodles
  • 5 fresh shiitake mushrooms (sliced)
  • 2 scallions (cut into 2-inch pieces)
  • 2 cloves of garlic (sliced)
  • 1 medium carrot (julienned)
  • 1 ½ cups of shredded cabbage
  • 1 cup of snow peas (cut in half at an angle)
  • 1 cup of fresh mung bean sprouts
  • ¼ cup of julienned sweet red bell peppers or Holland chilies
  • 2 tablespoons of canola oil
  • 1 tablespoon of Shaoxing wine
  • 1 tablespoon of soy sauce
  • 1 teaspoon of dark soy sauce
  • 1 teaspoon of vegetarian oyster sauce
  • ½ teaspoon of sugar
  • ½ teaspoon of sesame oil
  • Fresh ground white pepper


  1. Remove the flavor packet from the instant ramen and throw it away. You’ll need to boil six cups of water. Noodles should be added and cooked for 45 seconds to 1 minute while being stirred every so often using chopsticks or a fork. Simply rehydrating the ramen until it loses its square shape is all that’s required. Make sure to cook the ramen at this stage! After the ramen has been rehydrated, the noodles should be drained in a strainer and rinsed under cold water to end the cooking process and remove any extra starch.
  2. Stir together the two kinds of soy sauce, the oyster sauce, the sugar, the sesame oil, and the white pepper. Cook the garlic and oil in a hot wok. The peppers, mushrooms, carrots, and cabbage should be added immediately and stir-fried for a minute. Toss in the Shaoxing wine and continue cooking for another 15 seconds.
  3. You should next add the cooked noodles, breaking them apart if they are clumped. The noodles should be doused with the soy sauce mixture. For even sauce distribution, stir-fry for about 20 seconds using a scooping motion. Mix in the bean sprouts, onions, and snow peas. Continue to stir for one more minute, and then serve.

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