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Easy Ramen noodle stir fry
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5 from 14 votes

Easy Ramen Noodle Stir Fry

Instead of eating ramen noodles in soup, try an easy ramen noodle stir fry loaded with vegetables and a light miso-based sauce! Oil-free and gluten-free, this delicious meal takes under 30 minutes to prepare from start to finish.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entrees
Cuisine: Asian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 221kcal


Stir Fry

  • 3 heads broccoli or 6 cups broccoli florets
  • 16 ounces mushrooms sliced
  • ½ cup green onions chopped
  • 1 ½ cups red cabbage chopped
  • 1 cup white or Napa cabbage chopped
  • 1 red bell pepper sliced thin, in bite-sized pieces
  • 2 cloves garlic minced
  • 1 inch grated fresh ginger
  • 3 blocks Ramen Noodles they come in individual servings pre-sized
  • Vegetable broth to use in the pan to avoid sticking

Stir Fry Sauce

  • ½ cup white miso paste
  • ¼ cup water
  • 3 Tablespoons rice wine vinegar
  • 1 ½ teaspoons grated fresh ginger
  • 1 Tablespoon chili paste
  • 1 Tablespoon soy sauce
  • 1 clove garlic minced
  • 1 Tablespoon Pure Maple Syrup
  • 1 tablespoon chopped fresh cilantro
  • Freshly ground black pepper

Optional Tofu

  • 7 ounces tofu cut into ½ inch cubes
  • 2 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar

Optional Garnishes

  • black sesame seeds
  • ½ cup peanuts
  • ¼ cup cilantro chopped



  • Bring a large pot of water with a pinch of salt to a boil.
  • Add the Ramen noodles.
  • Stir and cook for 3-4 minutes according to package directions.
  • Drain the noodles n a colander and set aside.

Stir Fry Sauce

  • Whisk all ingredients together; cover and refrigerate until ready to use.

Making the Stir Fry

  • In a large Wok, cook garlic, ginger, and green onion until translucent over medium heat.
  • Add mushrooms; cook until browned; add a little vegetable broth if sticking.
  • Add broccoli and stir fry for approximately 5-7 minutes, stirring frequently.
  • Now, add the peppers and both cabbages.
  • Cook for another 3 minutes, tossing the vegetables so they all cook evenly.
  • Next, add the cooked ramen noodles.
  • Add tofu if using it.
  • Stir to reheat, and add the sauce last.
  • Toss in the wok until the noodles are covered.


  • Serve in a bowl with black or white sesame seeds and sprinkle with peanuts.
  • Serve with chopsticks for added fun :)


  • Never add the stir-fry sauce until all the vegetables are cooked, and the cooked noodles are tossed into the vegetables. 
  • Cook the vegetables in stages, so to avoid overcooking.
  • Keep the vegetables moving so everything cooks evenly. 
  • Marinating the tofu overnight gives it more flavor.
  • Prepare the tofu ahead of time; it warms up fabulously in the stir-fry and saves time. 
  • Serve with peanuts and cilantro for a bonus.


Serving: 6g | Calories: 221kcal | Carbohydrates: 37g | Protein: 18g | Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: -4g | Sodium: 569mg | Potassium: 1487mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2917IU | Vitamin C: 317mg | Calcium: 204mg | Iron: 4mg