ramen noodle and veggie stirfry

When I was in college, I ate my fair share of Ramen noodles. Shocker, I know. I always had a stash somewhere and when there was nothing else to eat or I was too lazy or too poor to go out, I, like all other college students everywhere, would reach for that block of dried noodles and that yummy seasoning packet full of MSG and call it a day. It was tasty, and salty and not very good for you but it provided the nourishment and the satisfaction needed during those long nights of studying for midterms. It had it’s place.

What I didn’t realize in college was that Ramen noodles don’t have to be eaten the same way every single time. You don’t have to use that mystery powder that comes in the packet. You don’t have to even eat it as a soup. You can toss out the instructions. Maybe this was obvious to most people, but as a college student, it wasn’t obvious to me. Thankfully, as I’ve gotten older my culinary skills have improved and I’ve learned to think outside the Ramen noodle box. I mean, people make burger buns out of Ramen noodles for Pete’s sake. This is a versatile noodle.

I’m sure this Ramen noodle and veggie stirfry is not as difficult a recipe as making a ramen noodle bun, which although I’m sure is tasty, sounds a bit intimidating to make. This recipe is super easy, super versatile, and super fast. I’ve made a variation of it twice within the last week.

Ramen noodles are like a blank canvas. Like pasta. You can do so much with them. Feel free to tweak this recipe and make it your own by using ingredients you already have on hand.

Ramen noodle and veggie stirfry

3 tbsp canola oil
6 packets of ramen noodles
1 cup of meat of your choice, cut into small cubes (I used leftover pork tenderloin)
3 cloves of garlic, minced
1 cup of snow peas
1 cup of sliced button mushrooms
1/2 tsp of ground ginger (or 1 tsp fresh ginger if you have it)
1/3 cup of low sodium soy sauce
1 tbsp sriracha sauce
1 tbsp rice wine vinegar
Juice of 1 lime
3 scallions, finely chopped


1. heat the oil in a large pan over medium high heat.

2. Boil the ramen noodles (just the noodles, don’t use the seasoning packet) for 2-3 minutes, drain and set aside.

3. Add the meat and stirfry until browned and cooked through.

4. Add the garlic and stir for 1 minute.

5. Add the snow peas and stir for 2-3 minutes. Then, add the mushrooms and cook for another 2 minutes.

6. Whisk the ginger, soy sauce, sriracha, and rice wine vinegar together and pour over the meat and veggies.

7. Turn off the heat and stir in the Ramen noodles until coated with the sauce and incorporated with the meat and veggies.

8. Squeeze the juice of a lime over the whole thing and top with the chopped scallions.


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1 comment on “Ramen noodle and veggie stirfry”

  1. Everything works with ramen noodles! I have tons more recipes if you want them. Don’t think anyone else would eat them though.

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