Top Ramen Stir Fry
A quick, budget-friendly meal that elevates humble top ramen into a flavorful stir fry with veggies and protein options.
Ingredients
Base Ingredients
- 2-3 packages top ramen noodles Discard seasoning packets or reserve for another use.
- 2 tablespoons vegetable oil Can substitute with sesame oil for more authentic flavor.
- 3 cloves garlic, minced Aromatic foundation that infuses the entire dish.
- 1 tablespoon fresh ginger, grated Adds warmth and depth.
- 1 medium onion, thinly sliced Provides sweetness when caramelized.
- 2 medium carrots, julienned Adds vibrant color and subtle crunch.
- 1 medium bell pepper, sliced Any color works; red adds beautiful contrast.
- 2 cups mixed vegetables of choice e.g., broccoli florets, snow peas, mushrooms, bean sprouts.
- 2 medium green onions, sliced diagonally For garnish and fresh flavor.
Protein Options
- 8 oz boneless chicken breast, thinly sliced Cooking guide here.
- 8 oz beef sirloin, thinly sliced against the grain
- 8 oz firm tofu, cubed and pressed
- 8 oz shrimp, peeled and deveined
- 2 large eggs, lightly beaten Optional, for added protein.
Stir Fry Sauce
- 3 tablespoons soy sauce Low-sodium preferred.
- 1 tablespoon oyster sauce Provides rich umami flavor.
- 1 tablespoon rice vinegar Adds brightness and acidity.
- 1 teaspoon brown sugar or honey Balances the saltiness.
- 1 teaspoon sesame oil Adds nutty aroma.
- 1 teaspoon chili garlic sauce or sriracha Adjust to taste for heat level.
- ΒΌ cup chicken or vegetable broth Creates silky consistency.
- 1 teaspoon cornstarch To thicken the sauce.
Garnishes (optional but recommended)
- 1 tablespoon sesame seeds, toasted
- fresh cilantro leaves
- lime wedges
- crushed peanuts
- sliced fresh chili peppers
- extra sliced green onions
Instructions
Preparation
- Break apart your top ramen noodles and cook them according to package instructions, but reduce the cooking time by about 1 minute. Rinse under cold water to stop cooking and prevent sticking.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and chili garlic sauce. In another bowl, combine chicken broth and cornstarch until smooth, then mix into the sauce.
- Season your protein lightly with salt and pepper. If using chicken or beef, consider a quick marinade. If using tofu, press between paper towels before cooking.
Cooking
- Heat your wok or skillet over high heat. Add 1 tablespoon of oil and coat the cooking surface.
- Cook your protein, searing for 2-3 minutes until just done. Remove and set aside.
- Add garlic and ginger to the wok, stirring for 30 seconds until fragrant. Then add onions and continue cooking, followed by carrots and other vegetables based on their cooking times.
- Return the protein and noodles to the wok, pour the sauce around the edges, and toss everything together.
- If using eggs, push ingredients to one side, add oil, and pour in beaten eggs. Scramble and mix with other ingredients.
- Turn off the heat, add green onions, and garnish with desired toppings before serving.
Notes
Stir frying is all about quick cooking at high heat; have all ingredients prepped before heating your wok.