Instant Ramen Stir-Fry Recipe
A cheap packet of ramen turns into a quick, flavorful meal with veggies, eggs, and teriyaki sauce—ready in 15 minutes and perfect for busy nights.
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Serves: 4
Ingredients
- 2 pkgs instant ramen noodles - discard seasoning packets
- 1 Tbsp cooking oil
- 4 cups frozen mixed vegetables
- 2 eggs - optional
- ½ cup teriyaki sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
Optional toppings:
- chopped green onions
- sesame seeds
Instructions
- Cook 2 packages of ramen noodles according to package directions, then drain and set aside.
- Heat 1 Tbsp cooking oil in a large skillet or wok over medium heat. Add 4 cups frozen vegetables and cook for 4–5 minutes, stirring occasionally, until softened.
- Push veggies to one side of the pan. Crack in 2 eggs and scramble until fully cooked.
- Add the cooked noodles, ½ cup teriyaki sauce, 1 tsp garlic powder, and 1 tsp ginger powder. Toss until everything is evenly coated and heated through.
- Top with chopped green onions and sesame seeds before serving.
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Notes
- Don’t overcook ramen - slightly firm noodles mix best.
- Add sauce last for even coating.
- Use a large nonstick skillet or wok for easy tossing.
- Reheat leftovers with a splash of oil or water to loosen noodles.
Nutrition
Calories: 215kcal | Carbohydrates: 32g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1506mg | Potassium: 514mg | Fiber: 7g | Sugar: 5g | Vitamin A: 9361IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 3mg
Nutrition info is auto-calculated and meant to be an approximation only.
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