This delectable Instant Ramen Stir-fry recipe combines the convenience of ramen noodles with vibrant vegetables and savory sauces, perfect for a quick and satisfying meal. It's a great way to utilize leftover veggies, making it not only delicious but also resourceful.
2packs of Instant Ramen noodles - discard the seasoning packets
1tablespoonvegetable oil - for frying
1cupmixed vegetables - fresh or frozen, such as bell peppers, broccoli, and carrots
1cupcooked protein - chicken, beef, shrimp, or tofu, cut into bite-sized pieces
2tablespoonssoy sauce - low-sodium for a healthier option
1teaspoongarlic - minced (optional)
1green onion - sliced (for garnish)
Instructions
Boil water in a cooking pot and cook the Instant Ramen noodles for about 2-3 minutes until al dente. Drain and set aside.
In a skillet or wok, heat the vegetable oil over medium-high heat.
Add the mixed vegetables to the skillet and stir-fry for about 3-4 minutes until tender.
If using, add the minced garlic and cooked protein to the skillet, and stir until heated through.
Add the drained ramen noodles and soy sauce to the skillet. Toss everything together until evenly coated.
Garnish with sliced green onions before serving.
Notes
For a vegetarian option, omit meat and increase the quantity of vegetables.Experiment with different protein sources such as tofu or shrimp to enhance the dish.Use low-sodium soy sauce to reduce sodium content.Feel free to add spices or chili flakes for an extra kick!