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10-Minute Ramen Stir-Fry with Vegetables
5 from 87 votes

10-Minute Ramen Stir-Fry with Vegetables

This 10-Minute Ramen Stir-Fry features quick-cooked ramen noodles tossed with a vibrant mix of fresh vegetables like cabbage, bell pepper, zucchini, and green onions. The stir-fry is flavored with the included ramen seasoning and a final touch of sesame oil, offering a balance of savory and nutty notes. Optional toppings such as a fried egg and bonito flakes add richness and umami complexity. The texture is crisp-tender from the stir-fried vegetables combined with slightly chewy noodles. This dish is a fast and colorful way to enjoy ramen beyond soup form.

Cook Time
10 mins
Total Time
10 mins
Servings: 1 person
Course: Main Course, Lunch
Cuisine: Korean

Ingredients

  • 1 packet ramen noodles Korean ramen preferred, includes seasoning pouch
  • 2 cup cabbage assorted, sliced
  • 2 cup onion
  • 2 cup bell pepper
  • 2 cup zucchini
  • 2 cup green onion
  • 2 cup carrot
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1 teaspoon sesame oil
  • 1 egg fried (optional)
  • handful katsuobushi optional, Japanese bonito flakes
  • handful Roasted seaweed optional, crumbled

Instructions

    Cup of Yum
  1. Separate the ramen noodles and the seasoning pouch from the packet.
  2. Bring a pot of water to boil, add the ramen noodles and cook slightly shorter than the package direction, about 3-4 minutes. Drain the noodles in a colander.
  3. While noodle is boiling, heat oil in a skillet over medium heat, stir-fry vegetables until soft yet crisp, about 3 minutes. Sprinkle 2/3 of the ramen seasoning powder and continue to stir-fry.
  4. Add the rinsed ramen noodle to the skillet and toss together. Turn off the heat and drizzle sesame oil if you like.
  5. Serve with an fried egg and bonito flakes (or roasted seaweed) as you wish.

Notes

  • Incorporate diced chicken, shrimp, or ground pork if desired to add protein and make the dish more substantial.