Ramen Noodle Stir Fry

This Ramen Noodle Stir Fry is saucy, satisfying, flavor-packed and on your table in 30 minutes! It belongs in your easy dinner repertoire!

This Ramen Stir Fry is an easy, budget friendly, versatile, 30-minute wonder your whole family will love!  It’s made with springy ramen noodles, juicy ground beef and tender veggies coated an irresistible sweet and savory chili garlic sauce.  Best of all, this Ramen Noodle Stir Fry is extremely flexible and amendable to whatever protein or veggies you have on hand for the best clean-out-the-fridge or last-minute dinner – because it’s all about the SAUCE! Serve this ramen noodles recipe with some crispy crab rangoons or cream cheese wontons for a complete takeout fakeout feast!

If you’re looking for some Asian noodle dishes, try our favorite Spicy Ramen, Easy Ramen, Sesame Noodles, Korean Noodles, Singapore Noodles and Ramen Noodle Salad.

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how to make ramen noodles video

up close of ramen noodle stir fry with beef showing how juicy and saucy it is

Ramen noodles recipe

If you’ve been following Carlsbad Cravings for any time at all, you know I love Asian noodle recipes from Pad Thai to Drunken Noodles to Peanut Noodles.  They are flavor fireworks, quick and easy to make, and the perfect meal-in-one when you don’t feel like messing with sides.   So, today, I’m excited to bring you a Ramen Stir Fry that’s arguably the quickest stir fry yet!  

Why you’ll love this recipe

This ramen noodles recipe is a dinner ace! It’s slurp-worthy scrumptious, unbelievably quick and easy, healthier, pantry friendly, budget friendly, and versatile. Here’s a closer look:

  • Slurp worthy delicious:  Perfectly cooked, springy ramen noodles and crisp-tender stir fried veggies enveloped in an irresistible soy, garlic, ginger stir fry sauce spiked with Asian sweet chili sauce creates an exciting complexity of textures and flavors in every bite.   
  • Unbelievably easy: This is one of the quickest stir fry noodles you can make thanks to the quick-cooking ramen noodles (2 minutes!) and ground beef –  no marinating or slicing the protein! I’ve also included many shortcut prep options like using ground aromatics.
  • Healthier:  We’ll discard the ramen seasoning packet that is high in salt and MSG and instead envelop the ramen noodles in our own lick-the-plate delicious, multidimensional sauce.
  • Budget friendly:  There is a reason ramen in synonymous with college eating – it’s inexpensive and accessible!  The ground beef also keeps this recipe budget friendly, but of course you are welcome to use more expensive cuts if you like.
  • Pantry friendly:  The best recipe is a recipe you can make at any time without having to run to the grocery store – am I right?  Just keep some ground beef in the freezer and you’re all set!
  • Versatile: This Ramen Stir Fry can be modified any way you like!  Swap the ground beef for ground turkey, chicken, steak, tofu etc.; swap the veggies for whatever you prefer or have on hand, make it more or less spicy, add crushed peanuts, cilantro etc.  
showing how to make ramen noodles recipe by tossing noodles with stir fried sauce

What are ramen noodles?

Ramen (ラーメン) is a noodle soup that originated in Japan by way of Chinese noodles.  Ramen is hugely popular in America at restaurants/noodles houses and by way of the dry square ramen noodles with the mystery seasoning packet that have become a way of life for college students. 

These same tender, curly, fast-cooking ramen noodles used for soup also make fantastic noodles for stir fries! You can use the dried packaged ramen or fresh refrigerated ramen for this recipe.  Both dried and fresh ramen are wheat-based alkaline noodles made with flour, wheat and most importantly kansui (かん水).  This key ingredient is a salty, alkaline liquid that gives the noodles their signature chewy, springy texture. Dried ramen noodles are fried and dried before being packaged and fresh ramen is treated with an alkaline agent.

The Best Ramen Noodles for Stir Fry

You have a few options when it comes to which type of ramen noodles to use in this stir fry recipe, but for ease and economy, I suggest the widely accessible instant dried ramen.

Dried Ramen/Instant Ramen Soup Packets

Dried ramen packets used for instant soup are what many people think of when they hear the word“ ramen.”  They are ideal for this recipe because they are easily accessible and can be stocked in your pantry indefinitely – which means you can make this Ramen Noodle Stir Fry AT ANY TIME whereas refrigerated ramen only keeps for a few days. 

You will need three 3 oz. dried packets of ramen noodles for this recipe.  You can easily find packets of dried noodles at your local grocery store or at Asian markets.  I prefer NongShim Shin Ramyun ramen packets or Samyang ramen packets. They are thicker and heartier which means they stay nice and firm for longer.

The grocery store ramen will include a seasoning packet, which you will want to discard.  The seasoning packet is filled with preservatives, sodium, and MSG which we don’t need to make our stir fry ramen mega flavorful.

Other ramen options:

  • Fresh noodles:  Fresh is always best but not always the most convenient.  Fresh ramen is more common in major cities where ramen noodle producers work nearby, but they can still be found in other areas.  Fresh ramen will be located in the refrigerated section and should be used within a few days.
  • Gluten free ramen: Use brown rice and millet ramen noodles such as Lotus Foods Organic Brown Rice Ramen.  They are healthier, vegan and taste great.  If you are looking to make these ramen noodles 100% gluten free, then you will need to use gluten free ingredients for the sauce as well.
  • Organic Ramen:  Should be easy to find at your grocery story but tend to become a little mushy when reheated.
ramen noodle recipe stir fried with vegetables and beef

INGREDIENTS FOR Ramen stir fry

This Ramen Noodle Stir Fry can be divided into three parts: the noodles, the sauce and the stir fry.  The sauce ingredients are just a dump and whisk away, made with pantry friendly ingredients if you do much Asian cooking.  If you don’t have any of the ingredients, I HIGHLY suggest adding them to your pantry because I use them all the time in my Asian recipes – so they will not go to waste!

THE STIR FRY SAUCE

  • Chicken broth:  Creates the savory base of the sauce and mellows the other ingredient.  If you don’t have chicken broth, you may substitute with water but you may need to add a pinch more salt. You may also use vegetarian broth for vegetarian ramen but it is not quite as flavorful.  Pro Tip:  You can freeze unused chicken broth in desired quantities in plastic bags so it doesn’t go to waste.
  • Soy sauce: Grounds the sauce and adds the salty, savory undertone. Please use low sodium soy sauce or your ramen noodles will be too salty.
  • Oyster sauce:  Is the base of almost ever stir fry sauce and adds that extra punch of flavor that cannot be replicated with other ingredients/sauces.  Oyster sauce is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts.  You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars.  Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman.  You truly can taste the difference and will be sorely disappointed with less quality brands.

What if I’m allergic to shellfish? Or vegetarian?  If you’re allergic to shellfish/vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce.

  • Asian sweet chili sauce:  This sauce makes everything better! It is sweet and spicy and packed with flavor from a combination of red chilies, onion, garlic, brown sugar and fish sauce.  I love to use it instead of all sugar in recipes because it adds sweetness with multi-dimension FLAVOR.  Asian sweet chili sauce can be found in the Asian section of our grocery store and is sometimes labeled as Thai Sweet Chili Sauce.
  • Brown sugar:  Balances the soy sauce for a hint of added sweetness. You may substitute with granulated sugar or honey.
  • Rice vinegar:  This balances the sauce with a subtle tang of acid. Use unseasoned/natural rice vinegar. If you see a label saying rice wine vinegar, it’s the same thing.
  • Asian chili sauce:  Use your favorite hot chili sauce or sriracha to taste.  Remember, if your recipe feels like it’s missing something – you probably need to bring some heat!

THE STIR FRY

  • Oil:  You’ll need a drizzle of toasted sesame oil to toss the ramen in after cooking so the noodles don’t stick together.   If you don’t have toasted sesame oil, you can use a drizzle of any other neutral flavored oil. You’ll use vegetable oil for stir frying the vegetables.  You don’t use sesame oil for stir frying because it has a lower smoking point so it breaks down easily.   
  • Lean beef:  Use 85/15 percent lean ground beef so your stir fry is juicy without being greasy.
  • Aromatics: Ginger, onions and garlic (added with the stir fry) add warm spicy, almost peppery taste.  These aromatics awaken and elevate the entire ramen noodles recipe. If you’re looking to save time and skip some chopping, you can substitute the fresh onions, garlic and ginger with powders. The typical rule of thumb is 3:1, so one part dried to three parts fresh.
  • Vegetables:  I’ve used carrots, broccoli and bell peppers, but you can substitute with any veggies of your choice.

Can I make this ramen noodles recipe gluten free?

To make this ramen noodles recipe gluten free, use tamari instead of soy sauce and gluten free oyster sauce. Use gluten free ramen noodles such as Lotus Foods Organic Brown Rice Ramen.   I haven’t personally tried these noodles, but I’ve heard they are excellent. If you can’t locate gluten free Ramen, then try rice vermicelli.  Rice vermicelli is usually gluten free, but not always, so just make sure you check the ingredients for wheat starch or wheat flour.

Can I make this ramen noodles recipe vegetarian?

Absolutely!  Use vegetable broth instead of chicken broth, LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce and use mushrooms, tofu, additional veggies or plant-based ground “meat” in place of the ground beef.  

top view of ramen noodles stir fried with ground beef, carrots, bell peppers in a stainless steel skillet

WHAT vegetables can I add to ramen noodles?

The vegetables are extremely flexible for this Ramen Stir Fry recipe!  Use your favorite veggies, what’s in season, what’s on sale or whatever is in your veggie drawer.  Here are some great vegetables for stir fry ramen:  

  • Broccoli
  • Carrots
  • Bell peppers
  • Asparagus
  • Mushrooms
  • Snow Peas
  • Snap Peas
  • Zucchini
  • Celery
  • Baby corn
  • Edamame
  • Bean sprouts
  • Cabbage
  • Spinach
  • Bok choy
  • Coconut shoots
  • Bamboo shoots
  • Water chestnuts

HOW DO I CHOP VEGETABLES FOR ramen stir fry?

It’s important to chop your vegetables the right size for this Ramen Stir Fry – you don’t want some veggies to be crunchy and some to be mushy!  There are some vegetables that take longer to cook such as broccoli and carrots and some take less time to cook such as zucchini and bell peppers.

In order to cook all of the veggies at the same time, the longer cooking vegetables need to be chopped smaller/thinner, and the shorter cooking vegetables larger.  For example, slice zucchini thick and THINLY slice the carrots, so they cook in the same amount of time.  Now you’ll have perfectly crisp-tender veggies without crunchy or mushy ones mixed in! 

How to make ramen stir fry

This Ramen Noodle Stir Fry is quick and easy – the biggest tip is to not overcook the veggies or the noodles (which coincidently makes it even quicker 😉). Let’s take a closer look at how to make it (full recipe with measurements in the recipe card at the bottom of the post):

Step 1:  How to cook ramen noodles

Ramen noodles are easy to pan-fry (or stir fry) for this recipe. The biggest secret is to not overcook them! 

  • Boil the noodles:  Ramen noodles should be cooked in boiling water so they can be submerged otherwise you get unevenly cooked, gummy noodles. 
  • Only cook for 2 minutes:  Set a timer and don’t cook the noodles for longer than two minutes.  The noodles should be al dente – still have a little bite to them because they will finish cooking with the sauce to soak up flavor.
  • Drain the noodles:  Immediately drain the al dente noodles and rinse them in cold water to prevent them from continuing to cook if the stir fry isn’t ready for them yet.  Toss the ramen noodles with a drizzle of sesame oil so the noodles don’t clump together.
showing how to make ramen noodles recipe by cooking and straining ramen noodles and tossing with sesame oil

Step 2:  Make stir fry sauce

  • Whisk ingredients together.  The stir fry sauce may seem like a lot of ingredients, but it takes just a few minutes to make. Whisk chicken broth, soy sauce, oyster sauce, rice wine, Asian sweet chili sauce, chili sauce and cornstarch together until smooth.
  • Pro tip: Make sure the cornstarch is completely dissolved because it will not dissolve further once added to the hot skillet and you’ll be left with a lumpy sauce.
showing how to make ramen noodle stir fry by whisking stir fry sauce together

Step 3:  Stir fry beef and veggies   

  • Cook beef:  Get your skillet nice and hot to the point it starts to smoke. Add your ground beef, chicken or pork along with the onions, and cook, while breaking up the beef.
  • Stir fry veggies: When beef is almost cooked through, add carrots, bell peppers, broccoli, garlic and ginger and cook another couple minutes.
showing how to make ramen stir fry by cooking ground beef and onions then stir frying bell peppers, carrots and broccoli

Step 4:  Get saucy!  

  • Thicken sauce.  Add the stir fry sauce to the beef and veggies and simmer for a about a minute until it thickens.
  • Pan fry ramen noodles:  Add the noodles and toss with the sauce until the noodles are evenly coated and the noodles are al dente, about one minute.
  • Serve:  Taste and season with additional chili sauce, salt or pepper if desired. Garnish with green onions and dig in!
showing how to make stir fry ramen by simmering the stir fry sauce until thickened then adding in ramen noodles
showing how to make ramen noodle stir fry by garnishing with sesame seeds and green onions

Toppings for stir fry Ramen Noodles

This Ramen Noodle recipe is delicious as is or get fun and flirty with extra flavor, texture and/or heat by way of garnishes:   

  • Green onions Add subtle onion flavor with bright, crisp greenness.  
  • Sesame oil:  A drizzle of toasted sesame oil adds a subtle, sublime nuttiness.  Take care not to use too much – a little goes a long way!
  • Sesame seeds: Also add pops of subtly sweet nuttiness with the added benefit of texture.   
  • Chili sauce:  Use your favorite chili sauce such as sriracha, sambal oelek or gochuchang, or even red pepper flakes instead to add some heat.  A little heat will awaken all of the flavors

expert TIPS FOR cooking ramen noodles

This Ramen Stir Fry is quick and easy, but it’s important to pay attention to a few key factors such cooking the ramen al dente and the type and size of your skillet for a sizzling success ever time.  Here’s what you need to know:   

  • Use a large cast iron skillet or wok:  There is a lot going on in this skillet with the beef, veggies and ramen noodles so you need a large skillet that evenly retains and distributes heat, continuously evaporating any moisture to achieve the signature stir-fried texture.  The best pan for this is cast iron or heavy bottomed stainless steel.  If you don’t use a large skillet, your veggies will steam instead of stir fry.  
  • If you don’t have a large skillet: Cook the beef first, remove it from the pan and then stir fry the veggies, then combine with the sauce.  
  • Don’t use the seasoning packet!  We only want the ramen noodles, not the MSG seasoning packet it comes with.   We will be seasoning the noodles ourselves with plenty of garlic, onion and ginger.
  • Prep ingredients first:  Make sure your veggies and aromatics are prepped before you start stir frying because once you start cooking, everything comes together super quickly. 
  • Shortcut prep:  See section below for substituting fresh aromatics for powders, using pre-cut veggies or frozen veggies. 
  • Chop vegetables the right size: The most important key to making a good stir-fry is cutting each ingredient to a uniform size as specified in the recipe. As detailed earlier in the post, chop the bell peppers large and the carrots thinly so they remain crisp-tender.
  • Don’t overcook the ramen:  The ramen should be undercooked and still have a bite to it after it’s boiled because the ramen will continue to cook in the sauce.  If you completely cook the ramen initially, it will become mushy when tossing with the sauce.
  • If using fresh ramen: You will only need to boil the noodles for about 30 seconds before tossing them in the stir fry.
  • Customize heat:  If you feel like your stir fry ramen is missing something, it is probably heat. Add additional heat as needed to really make the flavors pop.
  • Customize recipe:  Don’t be afraid to make this YOUR ramen recipe! Swap the protein or veggies per section below.
  • Serve immediately:  The noodles will continue to soak up the sauce, so it’s best to serve the Ramen Noodle Stir Fry immediealty when it’s still hot and saucy.

ramen Noodles recipe variations

This Ramen Noodle Stir Fry can be customized countless ways to make it your own.  Here are just a few ideas:

  • Customize sauce:  Make it sweeter with brown sugar, spicier with chili sauce, savorier with soy sauce, tangier with rice vinegar, more oomph with additional garlic and/or ginger.
  • Ground Proteins:  Substitute the ground beef with ground chicken or ground turkey. 
  • Other proteins:  Swap the ground beef for thinly sliced steak, cubed pork tenderloin, tofu or shrimp.  When making with shrimp, cook the shrimp first jut until opaque, remove from the pan and add back at the very end of cooking after the sauce has thickened.
  • Tofu: Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into ½-inch cubes. Stir fry them until crispy before adding the vegetables.
  • Veggies:  Swap the equivalent of the recommend veggies with any of your favorites such as snow peas, zucchini, mushrooms, bok choy, etc.
  • Nuts:  Cashews or peanuts would add a deeply satisfying crunch.
  • Sesame seeds:  Add additional the nutty sesame flavor. 
  • Water chestnuts:  Also add a tasty crunch.  Water chestnuts are easy to keep stocked and ready to go.
  • Canned bamboo shoots: Also easy to find at every grocery store.  They add a crunchy, meaty texture. 
top view of two hands holding stir fried ramen noodles

CAN I PREP stir fry RAMEN AHEAD OF TIME?

Absolutely!  You can whisk your sauce, chop your veggies and even cook your ramen noodles ahead of time. You can prep all or some of the following in advance:

  • Sauce: Whisk together all of the sauce ingredients in a medium bowl, cover and refrigerate. Whisk the sauce again before using.
  • Noodles: Cook ramen for 2 minutes in boiling water, drain and rinse with cold water; toss with a drizzle of sesame oil to prevent the noodles from clumping together. Store in an airtight container in the refrigerator until ready to use.
  • Veggies: Chop all your vegetables and store in an airtight container in the refrigerator until ready to use.
  • Aromatics: Chop your onions, garlic, and ginger and store in separate airtight containers or bags in the refrigerator.

ramen noodles shortcut prep ideas

If you need this Ramen Stir Fry in a hurry or simply don’t want to deal with more chopping than you have to (been there!), there are some quick and easy substitutes you can make:

  • Chopped onion: Substitute the freshly chopped onion with 1 teaspoon onion powder or use pre-diced onions or frozen diced onions from the grocery store.  Alternatively, I highly suggest investing in an onion chopper – it’s a culinary game changer!  I use mine almost every day (because I cry whenever I cut onions otherwise) which allows me to chop onions in 60 seconds with ZERO tears!
  • Freshly grated ginger:  Substitute the freshly grated ginger with 1 teaspoon ground ginger or use frozen ginger. To freeze ginger: grate it, spread it by the teaspoon or tablespoon on parchment paper and flash freeze until solid, about 1 hour.  Transfer to an airtight container or plastic bag for up to 6 months.  You can add frozen ginger directly to your stir fry ramen.
  • Garlic cloves: Substitute the garlic cloves with 1 teaspoon garlic powder or use pre-peeled garlic or jarred, minced garlic, fresh or frozen (frozen tastes way better).
  • Store-bought stir-fry veggies:  Use a store-bought stir-fry vegetable medley, just be sure to cut any extra large veggies down if needed.
  • Frozen stir fry vegetables: Frozen vegetables are great for convenience and pantry friendly color, but you’ll need to adjust your expectations.  They will not have the same crisp-tender texture as fresh vegetables; tasty, but different.  Let your vegetables thaw completely before using, then pat them very dry with paper towels.  Wait until your pan is extremely hot before adding the vegetables so they can cook without becoming soggy.  Lastly, use a large enough pan so your veggies aren’t crowded; if they’re stacked, they will steam instead of sear.

HOW LONG IS RAMEN stir fry GOOD FOR?

Store leftover ramen noodles in an airtight container in the refrigerator for up to five days. For the best leftovers, take care you don’t overcook your stir fry ramen initially.  You want the noodles to remain al dente so they don’t become mushy when reheated. 

HOW TO REHEAT RAMEN NOODLES

  • To reheat in the microwave: Transfer small portions to a microwave safe dish, heat for 1 minute, stir, then continue to heat at 20-second intervals as needed. 
  • To reheat on the stove: Warm in a large skillet over medium-high heat, stirring often.  You may need to toss with a drizzle of oil or both/water to loosen the noodles. 

WHAT SHOULD I SERVE WITH ramen noodles?

You can serve this Ramen Stir Fry by itself because it is a complete meal-in-one with protein, veggies and carbs or you can make it part of an Asian feast, along with  Crab Rangoons, Wontons, Asian SaladPotstickersWonton Soup and/or Egg Rolls.

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up close of ramen noodles with ground beef showing how saucy it is

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up close of ramen noodles with ground beef showing how saucy it is

Ramen Noodle Stir Fry

This Ramen Stir Fry is an easy, budget friendly, versatile, 30-minute wonder your whole family will love!  It’s made with springy ramen noodles, juicy ground beef and tender veggies coated an irresistible sweet and savory chili garlic sauce.  Best of all, this Ramen Noodle Stir Fry is extremely flexible and amendable to whatever protein or veggies you have on hand for the best clean-out-the-fridge or last-minute dinner – because it’s all about the SAUCE! Serve this ramen noodles recipe with some crispy crab rangoons or cream cheese wontons for a complete takeout fakeout feast!
Servings: 4 -6 servings
Prep Time: 20 mins
Cook Time: 10 mins

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Ingredients

STIR FRY

SAUCE

Instructions

  • Cook ramen in boiling water for 2 minutes (no longer)! Rinse with cool water and toss with a drizzle of sesame oil to prevent the noodles from sticking. Set aside.
  • Whisk Sauce ingredients together in a medium bowl; set aside.
  • Heat a large wok, heavy bottom stainless steel pan or cast-iron skillet over medium high heat. Add ground beef and onions, and cook until the beef is almost cooked through. Add broccoli, carrots, bell peppers, garlic and ginger and cook an additional 2 minutes.
  • Stir in the sauce and bring to a simmer. Simmer for about 1 minutes, until thickened. Add the ramen and toss until evenly coated and the noodles are al dente, about one minute.
  • Taste and season with additional chili sauce, salt and pepper as needed. Garnish with green onions if desired.

Video

Notes

recipe variations

This Ramen Stir Fry can be customized countless ways to make it your own.  Here are just a few ideas:
  • Customize sauce:  Make it sweeter with brown sugar, spicier with chili sauce, savorier with soy sauce, tangier with rice vinegar, more oomph with additional garlic and/or ginger.
  • Ground Proteins:  Substitute the ground beef with ground chicken or ground turkey. 
  • Other proteins:  Swap the ground beef for thinly sliced steak, thinly sliced chicken, cubed pork tenderloin, tofu or shrimp.  When making with shrimp, cook the shrimp first jut until opaque, remove from the pan and add back at the very end of cooking after the sauce has thickened.
  • Tofu: Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into ½-inch cubes. Stir fry them until crispy before adding the vegetables.
  • Veggies:  Swap the equivalent of the recommend veggies with any of your favorites such as snow peas, zucchini, mushrooms, bok choy, etc.
  • Nuts:  Cashews or peanuts would add a deeply satisfying crunch.
  • Water chestnuts:  Also add a tasty crunch.  Water chestnuts are easy to keep stocked and ready to go.
  • Gluten free: Use tamari instead of soy sauce and gluten free oyster sauce. Use gluten free ramen noodles such as Lotus Foods Organic Brown Rice Ramen.   If you can’t locate gluten free Ramen, then try rice vermicelli.  Rice vermicelli is usually gluten free, but not always, so just make sure you check the ingredients for wheat starch or wheat flour.
  • Vegetarian: Use vegetable broth instead of chicken broth, LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce and use mushrooms, tofu, additional veggies or plant-based ground “meat” in place of the ground beef.  

How to Store and Reheat

  • Storage: Store leftover ramen noodles in an airtight container in the refrigerator for up to five days.
  • To reheat in the microwave: Transfer small portions to a microwave safe dish, heat for 1 minute, stir, then continue to heat at 20-second intervals as needed. 
  • To reheat on the stove:Warm in a large skillet over medium-high heat, stirring often.  You may need to toss with a drizzle of oil or both/water to loosen the noodles. 

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6 Comments

  1. Paula says

    Hi! Are dried chow neon noodles the same as ramen? And how many days can I make the sauce in advance? Thank you so much!! Your recipes have been amazing!

    • Jen says

      Thank you Paula! The noodles aren’t the same but you can certainly use them without any problem. Just make sure to cook them barely al dente. The sauce is good for 4 to 5 days in the refrigerator, enjoy!

  2. Nikki says

    Another wonderful recipe! My daughter said that this meal tasted like it came from our local Thai restaurant. Thanks for all the time you put into sharing great recipes.

    • Jen says

      Thank you so much for taking the time to comment Nikki! I’m so pleased it was restaurant delicious!

  3. Stephanie says

    This Ramen Noodle Stir Fry was a huge hit at the dinner table, it’s fast, easy, totally kid-friendly a truly only took 30 minutes to put it on the table. The sauce was delicious & love how this would be easy to throw together with some leftover chicken, different veggies, whatever is on hand for a quick meal. Thanks Jen.

    • Jen says

      Yay for a 30 minute kid approved dinner! Thanks Stephanie!

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