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.

A plate of Ramen with Vegetables on a brown background.

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

Ingredients used to make ramen with vegetables on a brown background.
  • 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.
A glass bowl of brown sauce to stir into the stir fry ramen noodles with veggies.
  1.  In a large skillet over medium heat, add the olive oil. Once warm, add the onions and garlic and cook until just translucent.
A gray skillet with sliced red onions and minced garlic in it.
  1. 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. 
  1. Add the water and snap peas.
  1. Once warm, put the noodles in the center and let them sit for 1 minute. Flip and cook for another 30 seconds.
Two ramen noodles bundles in a skillet overtop sliced vegetables.
  1. Break the noodles apart and toss it with the vegetables. 
Cooked ramen noodles in a skillet being separated by a wooden spoon and fork.
  1. Add the cabbage and toss, cooking for 1 minute or until the noodles are cooked. Season with salt and pepper.
  2. Garnish with green onions. Serve immediately. 

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.

A bowl of Ramen with Vegetables on a wooden circle cutting board.

FAQs

What vegetables go well with ramen?

Vegetables like peas, carrots, cabbage, broccoli go really well with ramen. Feel free to include more of your favorite vegetables!

How do you add vegetables to ramen?

Cook/sauté your vegetables in one pan before adding a bit of liquid to the pan and the ramen noodles.

What is ramen?

Ramen is a Japanese noodle soup that has a broth base with stringy noodles and sometimes added vegetables

Can cooked ramen noodles be frozen?

Cooked, frozen and thawed noodles never turn out good. If you are looking to speed up the process (like a frozen dinner would do), I would recommend using a frozen mixed vegetables package and make the sauce, add in the precooked, precut frozen vegetables to the pan then the ramen noodles. This will streamline the preparation process.

Easy Pasta Recipes

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Cooked ramen with vegetables in a gray skillet.
Print Review
5 from 3 votes

Ramen with Vegetables

Looking to pack more vegetables into your diet? This ramen with vegetables recipe is a great way to do that! It takes just 20 minutes to make! The subtle flavor of the sauce amplifies the flavors of the veggies in the best way, you're gonna love it!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 3 servings

Ingredients
 

  • 2 pkgs instant ramen noodles - discard flavor packet
  • 1 tablespoon olive oil
  • 1/2 cup onion - thinly sliced
  • 2 garlic cloves - minced
  • 1 carrot - julienned
  • 1 cup broccoli - cut into florets
  • 1 small red bell pepper - sliced
  • 1 1/3 cups water
  • 1.5 oz snow peas - about 1/2 cup or so
  • 1/2 cup cabbage - thinly sliced
  • 2 green onions - sliced, for serving

Sauce

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons Hoisin sauce
  • 2 teaspoons mirin
  • 1 teaspoon fresh ginger - grated
  • 1/8 teaspoon red pepper flakes

Instructions
 

  • In a small bowl mix the sauce ingredients together. Set aside. 
  •  In a large skillet over medium/high heat add the olive oil. Once shimmering add the onions and garlic and cook for 3 minutes or until just barely translucent. Add the sauce, carrots, pepper, and broccoli and cook for 3-4 minutes, stirring occasionally. The broccoli should turn bright green in color and the peppers should soften slightly. 
  • Add the water and snap peas to the skillet. Once simmering nestle the noodles in the center and let them sit for 1 minutes. Flip and cook for another 30 seconds. Use your wooden spoon and a fork to break the noodles apart and toss it with the vegetables. 
  • Add the cabbage and toss, cooking for 1 minute or until the sauce coats the noodles and the noodles are cooked. Season with salt and pepper, to taste.
  • Garnish with green onions and serve immediately. 

Notes

Mirin: a common ingredient in Japanese cooking and used in other Asian cuisines. Found in most large supermarkets.
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.
Nutritional information is an estimate. 

Nutrition

Calories: 116kcal (6%)Carbohydrates: 15g (5%)Protein: 4g (8%)Fat: 5g (8%)Saturated Fat: 1g (5%)Cholesterol: 1mgSodium: 786mg (33%)Potassium: 361mg (10%)Fiber: 3g (12%)Sugar: 6g (7%)Vitamin A: 4629IU (93%)Vitamin C: 77mg (93%)Calcium: 57mg (6%)Iron: 1mg (6%)
Course: Main Course
Cuisine: American, Asian
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