Ramen with Vegetables

This ramen with vegetables recipe is an easy, flavorful dish and a great way to spruce up your ramen noodles. Loaded with vegetables and a delicious sauce with hoisin, mirin and soy sauce, your entire family will love this easy and delicious ramen stir fry!

There are so many great recipes that you can pack with vegetables. Some of my family’s favorites are sheet pan chicken fajitas, massaman curry, and Asian peanut noodles.

Why This Recipe Works

• This ramen noodles with vegetables recipe takes a common and somewhat bland college student staple and transforms it into an incredibly flavorful and vegetable-packed dinner.
• It’s a great way to use up some of the vegetables in your fridge!
• By adding some red pepper flakes to the sauce you can really taper the heat level to your liking. Do you like your food spicy? Increase the red pepper flakes for a bigger kick.
• Both adults and kids love this recipe! It’s got lots of flavor for the adults and the noodles that kids love.

Ingredients

• Mirin: A common ingredient in Japanese cooking and used in other Asian cuisines. Found in most large supermarkets.
• Ramen: Any brand will do. You can also use rice noodles. If you are using ramen, you can discard the seasoning packets.
• Hoisin Sauce: This is a dipping sauce/glaze that is commonly used in stir fry dishes.
• Oyster Sauce: As named, this sauce is made from oysters, sugar and salt and thickened with cornstarch, typically.
• Vegetables: Any combination of vegetables will do. We’re using cabbage, snow peas, carrots, peppers, onion and broccoli.

Step-by-Step Instructions

1. Mix the sauce ingredients together in a small bowl.

2.  In a large skillet over medium heat, add the olive oil. Once warm, add the onions and garlic and cook until just translucent.

3. Add the sauce, carrots, pepper, and broccoli and cook for 3-4 minutes. The broccoli should turn bright green in color and the peppers should soften slightly. 

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4. Add the water and snap peas.

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5. Once warm, put the noodles in the center and let them sit for 1 minute. Flip and cook for another 30 seconds.

6. Break the noodles apart and toss it with the vegetables. 

7. Add the cabbage and toss, cooking for 1 minute or until the noodles are cooked. Season with salt and pepper.
8. Garnish with green onions. Serve immediately. 

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Serving Suggestions

Since this recipe utilizes a lot of vegetables I would serve this vegetable ramen stir fry with a fruit salad, baked sweet potato, and dinner rolls.

Don’t forget dessert! Pick anything you’d like, but I’m quite fond of this easy no-bake cheesecake and Pizookie recipe.

Recipe Tips

Protein: You can add cut up chicken breast or chicken thighs if you want to add a meat. To do this, add about 6 oz of uncooked meat after you’ve cooked the onions. I’d then add the sauce and let the meat cook for 4-5 minutes then continue with the recipe. You can also garnish with some peanuts for added protein and flavor as well.

Ramen noodles: Any brand will work. If you don’t want to use ramen noodles you can sub with another dried noodle such as rice noodles. If you choose to use a noodle other than the ramen, cook the noodles separately and then add them to the mixture with a splash of water if needs be.

The noodles cook quickly, so be sure to watch them once they go into the pan so you don’t overcook them and get mushy ramen.

Feel free to add more or less — or different — vegetables to the ramen with vegetables dish to accommodate you and your family’s likings/preferences. Other vegetable options include edamame, lima beans, green beans, chopped zucchini, and bok choy.

Storing: Store in an airtight container in the fridge for 3 days.

FAQs

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