I love this recipe because it transforms a pantry staple into a real meal with minimal effort. It’s quick, budget-friendly, and easy to customize with whatever vegetables or toppings I have on hand. I also like that it comes together in one pan and doesn’t require any complicated techniques.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Optional toppings chopped green onions sesame seeds
Directions
I start by cooking the ramen noodles according to the package directions, discarding the seasoning packets. I drain the noodles and set them aside.
Next, I heat the cooking oil in a large skillet or wok over medium heat. I add the frozen vegetables and cook them for about 4 to 5 minutes, stirring occasionally, until they’re heated through and softened.
I push the vegetables to one side of the pan and crack in the eggs. I scramble them until fully cooked, then mix them into the vegetables. I add the cooked noodles, teriyaki sauce, garlic powder, and ginger powder, tossing everything together until the noodles are evenly coated and warmed through. I finish by topping with green onions and sesame seeds if I’m using them.
Servings and Timing
This recipe makes about 4 servings. The total cooking time is around 15 minutes, making it ideal for quick lunches or weeknight dinners.
Variations
I sometimes add leftover chicken, shrimp, or tofu for extra protein. When I want more heat, I stir in a bit of sriracha or chili garlic sauce. I also like swapping the frozen vegetables for fresh bell peppers, carrots, or snap peas when I have them.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I add a small splash of oil or water to loosen the noodles and warm everything gently in a skillet or microwave.
FAQs
Can I use only one packet of ramen?
I can, but I usually keep the sauce amounts the same and adjust to taste for a stronger flavor.
Do I have to use eggs?
I don’t have to. The eggs are optional, and the dish still tastes great without them.
What kind of teriyaki sauce works best?
I use any bottled teriyaki sauce I like, adjusting the amount depending on how sweet or salty it is.
Can I make this gluten-free?
I can use gluten-free ramen noodles and a gluten-free teriyaki sauce to make it work.
How do I keep the noodles from getting mushy?
I make sure not to overcook the ramen and add the sauce at the end so the noodles stay slightly firm.
Conclusion
This instant ramen stir-fry is one of my favorite ways to upgrade a simple packet of noodles into a quick, flavorful meal. I love how versatile and easy it is, and it’s always satisfying no matter how I customize it. It’s a recipe I rely on when time and energy are limited but I still want something tasty.
Turn basic ramen noodles into a 15-minute stir-fry packed with veggies, eggs, and savory teriyaki sauce. This easy meal is budget-friendly and perfect for busy weeknights.
