Quick and Easy Ramen Noodle Stir Fry

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Quick and Easy Ramen Noodle Stir Fry

This easy ramen noodle stir fry features chewy ramen noodles, tons of veggies, your protein of choice, and a quick and delicious homemade stir fry sauce.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian-Inspired

Servings:

Calories: 411kcal

Author: Olivia & Annie

Ingredients

For the ramen

2 teaspoons sesame oil
½ cup green onion, diced
1 zucchini, sliced
1 red bell pepper, sliced
1 lb lean ground meat of choice (chicken, beef)
3 ramen noodles squares

For the stir fry sauce

¾ cup low sodium chicken broth or bone broth
⅓ cup low sodium soy sauce or tamari
2 tablespoons rice wine vinegar
2 teaspoons minced garlic
1 tablespoon brown sugar or coconut sugar
1 tablespoon cornstarch or arrowroot powder

Instructions

Begin by cutting the green onions, zucchini, and bell pepper. Set aside on a cutting board or plate. Next, fill a medium sized pot with water and bring to a boil.
Place a non-stick skillet on the stove over medium-high heat. When the pan is hot, add the sesame oil and ground meat. Break apart the meat into smaller pieces and cook completely until it is no longer pink. Drain any excess liquid.
Add the cut veggies to the pan with the chicken or beef and cook until the vegetables are softened, stirring regularly.
While the veggies are cooking, add the ramen noodles to the pot of boiling water (do not put in the seasoning packets). Cook the noodles for 3-4 minutes (or follow the cook time on the package instructions), drain the noodles, and add the cooked noodles to the skillet with the meat and veggies.
Measure out the sauce ingredients into a medium bowl and mix until well-combined. Add the sauce to the skillet and stir until the meat, veggies, and noodles are combined and the sauce evenly coats them. Let the sauce simmer for 1-2 minutes until thickened.

Notes

This recipe can be gluten-free with the use of ramen rice noodles and tamari instead of soy sauce. It is dairy free.

Nutrition