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Easy Ramen Stir-Fry

As much as I love beautiful brothy ramen, sometimes dry ramen really hits the spot. This easy ramen stir-fry is the quick ramen recipe you've been dreaming about.
4.67 from 3 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 380kcal

Equipment

  • Skillet or wok
  • Large pot
  • Colander

Ingredients

  • 16 ounces fresh or frozen ramen noodles
  • 2 tablespoons avocado oil divided; more as needed
  • 2 teaspoons sesame oil divided
  • 1 tablespoon red miso
  • 2 eggs whisked
  • 1 yellow onion peeled and thinly sliced
  • 2 red bell peppers trimmed, seeded, and thinly sliced
  • 1 pound broccoli cut into florets
  • 4 scallions minced; a pinch reserved for garnish
  • Black sesame seeds optional, for garnish
  • Salt and pepper to taste

Sauce:

  • ¼ cup low-sodium soy sauce
  • ¼ cup water
  • 1 tablespoon sriracha
  • 2 teaspoons lime or yuzu juice
  • 2 teaspoons sesame oil
  • 1 teaspoon mirin

Instructions

Cook the ramen:

  • Bring a large pot of water to a boil and cook the ramen according to package instructions. Frozen ramen needs only 2–3 minutes in boiling water. Drain, rinse, and toss with 1 teaspoon sesame oil and set aside.

Cook the eggs:

  • Heat 1 tablespoon avocado oil and 1 teaspoon sesame oil in a large skillet or wok over medium heat. Once hot, add the miso and mash it lightly into the oil. Once it begins to brown and become fragrant, pour in the whisked eggs. Stirring regularly, mash and work the miso into the egg mixture until combined. Once the eggs are mostly set, transfer them to a bowl. Wipe out the skillet, if needed.

Cook the onion and peppers:

  • Add another teaspoon of oil, if needed. Once hot, add the onions and peppers and cook, stirring often, for 6–8 minutes until softened. Season lightly with salt and transfer to the bowl of eggs.

Cook the broccoli:

  • If the skillet is too dry, add another teaspoon of oil. Add the broccoli and season with salt. Cook, stirring regularly for 5 minutes until bright green and just barely fork-tender.

Cook the sauce:

  • While the broccoli cooks, whisk the sauce ingredients together in a bowl.

Finish the broccoli:

  • Pour the sauce into the skillet with the broccoli and bring to a boil for 1–2 minutes. Return the eggs, peppers, and onion to the skillet and toss to combine.

Finish the ramen:

  • Add all but a pinch of scallions along with the cooked ramen and toss to combine. Cook for 1–2 minutes to warm up the noodles. Taste and season to your preferences.

To serve:

  • Divide the ramen stir-fry between bowls and garnish with scallions and black sesame seeds if you like. Enjoy!

Nutrition

Calories: 380kcal | Carbohydrates: 49g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1418mg | Potassium: 630mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2817IU | Vitamin C: 184mg | Calcium: 91mg | Iron: 2mg
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