Vegetable Ramen Stir Fry
I found this vegetable ramen stir fry recipe at Life Made Simple that looked terrific and was just what I had been craving. This veggie ramen stir fry was a HUGE hit with my kids and they devoured every bite in their bowl, including the veggies! My son had two helpings!!
Vegetable Ramen Stir Fry
Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 1 tsp brown sugar
- 1/4 tsp freshly cracked black pepper
Stir Fry:
- 2 packages of yakisoba stir fry noodles, discard seasoning packets
- 2 tbsp vegetable oil
- 4 oz shiitake mushroom caps, stems removed, sliced
- 1/2 sweet yellow onion, sliced thinly
- 1 red bell pepper, julienned
- 1 large carrot, julienned
- 4 cloves of garlic, minced
- 2 cups napa cabbage, chopped
- 1 cup snow peas, halved
- 3 green onions, chopped
How to Make a Vegetable Ramen Stir Fry
In a small mixing bowl whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, and freshly cracked black pepper, to taste.
Heat a pot of water over high heat. Place the noodles in the pot of boiling water, and cook for 1 minute to loosen them. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the mushrooms and cook for 2-3 minutes, stirring occasionally. Add the onion, bell pepper, and carrot. Saute for 2-3 minutes, stirring occasionally. Add the minced garlic, stirring constantly, for 1 minute. Add the cabbage, snow peas, green onions and saute for 2 minutes.
Add the drained noodles to the veggie stir fry. Pour the sauce into the skillet, and toss together until evenly coated. Cook for 2 minutes, stirring occasionally. Sprinkle the top with toasted sesame seeds. Serve immediately. Enjoy.
Equipment
Ingredients
Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 1 tsp brown sugar
- ¼ tsp freshly cracked black pepper
Stir Fry:
- 2 packages of yakisoba stir fry noodles discard seasoning packets
- 2 tbsp vegetable oil
- 4 oz shiitake mushroom caps stems removed, sliced
- ½ sweet yellow onion sliced thinly
- 1 red bell pepper julienned
- 1 large carrot julienned
- 4 cloves of garlic minced
- 2 cups napa cabbage chopped
- 1 cup snow peas halved
- 3 green onions chopped
Instructions
- In a small mixing bowl whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, and freshly cracked black pepper, to taste.
- Heat a large pot of water over high heat. Place the noodles in the pot of boiling water, and cook for 1 minute to loosen them. Drain and set aside.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the mushrooms and cook for 2-3 minutes, stirring occasionally.
- Add the onion, bell pepper, and carrot. Saute for 2-3 minutes, stirring occasionally. Add the minced garlic, stirring constantly, for 1 minute.
- Add the cabbage, snow peas, green onions and saute for 2 minutes.
- Add the drained noodles to the veggie stir fry. Pour the sauce into the skillet, and toss together until evenly coated.
- Cook for 2 minutes, stirring occasionally.
- Sprinkle the top with toasted sesame seeds. Serve immediately. Enjoy.
I agree Pam, cutting up the vegetables does take time but is so worth it
This dish does look worth all that vegetable cutting/slicing!!!
Looks yummy, recipe saved for when I have more vegetables in the garden 🙂 Have a great week Diane
This looks really good, in the recipe it says to stir in the wine, but I don’t see it listed in the ingredients. How much wine and what type of wine? Thanks
Cathy,
Oops! The original recipe added a little wine but I decided against it. I forgot to remove it from the instructions while typing it. Thanks for letting me know! I have corrected the recipe.
Cheers,
Pam
Thanks Pam, glad it doesn’t need the wine, I never seem to have the right type of wine for recipes. Will definitely give this a try!
The art of Asian food is also in the presentation, so cutting the vegetables is important as you noted. The dish looks delicious and I can see that it would appeal to the children.
Gobble, gobble, lol…I LOVE it when the whole family enjoys a new dish, Pam. Two helpings are always a good sign especially where veggies are involved.
I’d be tempted to go for seconds myself, it looks so yummy!!!
Thanks so much for sharing, Pam…
How delicious! I love my noodle stirfry with LOTS of veggies too.
Love a good veggie-full noodle bowl! Can’t go wrong!
Just took this off of the stove. It looks and tastes amazing. Worth every second of cutting up vegies. My now favorite stir-fry recipe.
Thanks for the recipe!
Linda in Keno, Oregon