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    30-Minute Ramen Noodle Stir Fry

    Published: Mar 15, 2023 / Leave a Comment

    276 shares
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    Recipe Print

    Turn packaged instant noodles into a fancy meal on a budget by dressing them up with veggies, nuts, and protein. This easy, 30-minute vegetable ramen noodles stir fry features bell peppers, spinach, cashews, and ground beef. Homemade stir-fry sauce uses simple ingredients, such as sriracha sauce, soy sauce, fresh garlic, sesame oil, etc.  It is cheaper, faster, and tastier than a take-out!

    Ramen Noodle Stir Fry with Bell Peppers, Spinach, Cashews, Sesame Seeds, and Ground Beef - in a white bowl.

    30-minute ramen noodles stir fry

    Using instant ramen noodles in a stir fry is one of my favorite ways to prepare a fun, quick, and delicious dinner that a whole family will enjoy! While packaged ramen noodles are usually associated with soup recipes, they make a great addition to vegetable stir fry, such as these vegetarian ramen noodles. This Asian-inspired recipe uses basic ingredients, takes only 30 minutes, and is perfect for busy family weeknights.

    Why you'll love it

    The beauty of this recipe is that it's super flexible: add any stir fry veggies you enjoy or have available. Add protein (ground beef, chicken, etc) if you like. Adding nuts, such as cashews or peanuts, always elevates any boring stir fry to the next level. You don't need a flavor packet that usually comes with ramen - simply discard it! Everything is mixed together with the 5-minute simple homemade Asian-style stir-fry sauce. Try this recipe for yourself and it might become your family's new favorite way to cook ramen noodles!

    Ramen Noodle Stir Fry with Bell Peppers, Spinach, Cashews, Sesame Seeds, and Ground Beef - in a cast iron skillet.

    Main ingredients

    • Ramen noodles. I used 2 packages of rice ramen noodles that were labeled gluten-free. Each package was 2.8 oz - Lotus Foods brand.
    • Ground beef. I used ground beef 85% lean.
    • Bell peppers. I used 3 small bell peppers (red, yellow, and green). You can use the same color bell peppers.
    • Fresh spinach. Frozen spinach can be used, as well (thawed and drained really well). You can also use kale or arugula.
    • Olive oil is for cooking veggies and ground beef.
    • Cashew nuts. I used raw cashew nuts which I roasted in the preheated oven at 350 F for 10 or 15 minutes. You can also use roasted or salted cashews - in this case, you don't have to roast them.
    • Sesame seeds. I used 2 colors (black and white) for the presentation. I also toasted the seeds in the oven for more flavor.

    Ingredients for stir fry - cooked bell peppers, cooked ground beef and spinach, cashews - in a cast iron skillet.

    Homemade stir-fry sauce

    This simple stir-fry sauce takes only about 5 minutes to make.   Tip: Make the sauce while the rest of the ingredients are cooking (and while the noodles are boiling!) to save time.

    • Minced garlic adds flavor and pungency.
    • Honey adds a subtle sweetness to the ramen stir-fry sauce. You can also use maple syrup or brown sugar instead.
    • Low-sodium tamari sauce provides just the right amount of saltiness, without overwhelming the flavor. It can be replaced with low-sodium soy sauce. For a gluten-free option, make sure to check the labels.
    • Rice vinegar can be replaced with apple cider vinegar.
    • Lime juice. I used freshly squeezed lime juice to add more balance and flavor to the ramen noodles stir fry. You can also use lemon juice.
    • Sesame oil is super flavorful and is a great ingredient in Asian-style dishes.
    • Sriracha sauce adds heat. You can also use red curry paste, Sambal Oelek, or roasted red chili paste instead.

    How to make vegetable ramen noodles stir fry

    Here are some helpful step-by-step photos and a summary of the instructions.

    ⬇️ For the complete list of the ingredients and detailed recipe, please scroll below to the recipe card. ⬇️

    1) Cook ramen noodles. Bring a large pot of water to a boil. Discard flavor packages. Add ramen noodles and cook according to the package instructions. Drain when cooked.

    2) Make stir-fry sauce. Combine all sauce ingredients in a small bowl in stir to combine.

    homemade stir fry sauce in a white bowl.

    3) Cook bell peppers. In a large, high-sided skillet, cook sliced bell peppers (seasoned with salt and pepper) in 1 tablespoon of olive oil on medium-hot heat until just softened, about 5 minutes. Remove them from the skillet.

    cooked sliced bell peppers (red, yellow, green) in a cast iron skillet.
    4) Cook ground beef. Add ground beef and 1 tablespoon of olive oil to the same, now empty, skillet, and cook on medium heat for about 5 minutes or longer until completely cooked through. Drain any liquid and fat.

    cooked ground beef in a cast iron skillet.
    5) Add spinach to the skillet and cook until it wilts on medium heat.

    cooked ground beef and fresh spinach in a cast iron skillet.

    cooked ground beef and cooked spinach in a cast iron skillet.

    6) Add cooked bell peppers and roasted cashews to the skillet.

    Ingredients for stir fry - cooked bell peppers, cooked ground beef and spinach, cashews - in a cast iron skillet.
    7) Add cooked ramen noodles and homemade stir-fry sauce, and stir everything together on medium heat. Top with toasted sesame seeds and fresh basil.

    Ramen Noodles Stir Fry with Ground Beef, Bell Peppers, Spinach, Cashews, Sesame Seeds - in a cast iron skillet.

    Variations and substitutions

    • Stir-fry veggies that I like to add to ramen noodles are mushrooms, broccoli, chopped carrots, snow peas, snap peas, bell peppers, and even chopped asparagus.
    • Soy sauce or tamari sauce. I recommend using low-sodium soy sauce otherwise your noodles might be too salty. Another great substitution for soy sauce is tamari sauce.
    • Nuts and seeds. Add toasted cashews, peanuts, and/or sesame seeds. I like to toast both cashews and sesame seeds in the oven for a richer flavor.
    • Honey can be replaced with brown sugar or maple syrup.
    • Different types of noodles. Obviously, this recipe is all about packaged ramen noodles. However, you can easily use rice noodles, egg noodles, spaghetti, or fettuccine instead! Just cook them according to package instructions and proceed with the recipe!

    Cooking tips

    • Do not overcook. Ramen noodles generally take only about 2 or 5 minutes to cook in boiling water. Watch cooking times closely and remove and drain them immediately. Otherwise, your noodles will get mushy.
    • Ramen noodles are best on the same day. Once cooked, they tend to get mushy, so I don't recommend saving them for leftovers and reheating them later.
    • Do not use the seasoning packet that came with the packaged ramen noodles. You will not need it for this recipe, so you can just throw it away.
    • Use low-sodium soy sauce or tamari sauce to control the amount of sodium.
    • Add heat by using sriracha sauce.
    • Add fresh ginger for more flavor.

    Storage and reheating tips

    • Fridge. Ramen noodles stir fry keeps well refrigerated for up to 3 days.
    • Make ahead tip. If making this ahead, do not add (or do not use) cashews as they will get really soggy.
    • Reheat in the microwave oven for about 1 minute or a bit longer until warmed up.
    • You can also reheat this in a skillet on the stovetop - in this case, briefly heat 1 tablespoon of vegetable oil in the skillet and then add the leftovers on low-medium heat and reheat gently for several minutes. You can add a small amount of low-sodium tamari or soy sauce (together with some water) to thin out the sauce and to make sure that the ramen noodles don't stick to the bottom of the pan.

    Make-ahead and meal prep tips

    • Do not cook ramen noodles. They get mushy and don't keep their shape well.
    • Do not add cashews as they will get soft and soggy.
    • You can make-ahead, meal-prep, and freeze everything in this stir fry except the ramen noodles and the cashews. Don't even open the ramen noodle package - the noodles take only 2 or 5 minutes to cook so cook them when ready to eat. Add cashews right before serving too. Everything else can be cooked in advance and frozen for up to 2 months.

    Other Asian-inspired noodle recipes you might like

    If you're looking for more Asian-inspired dinner inspiration, here are some ideas:

    • Spicy Asian Noodles with Mushrooms and Snow Peas
    • Asian Pasta with Broccoli and Mushrooms
    • Thai Zucchini Noodles
    • Asian Noodle Salad with Peanut Dressing
    Ramen Noodle Stir Fry with Bell Peppers, Spinach, Cashews, Sesame Seeds, and Ground Beef - in a cast iron skillet.
    5 from 2 votes

    30-Minute Ramen Noodle Stir Fry

    Turn packaged instant noodles into a fancy meal on a budget by dressing them up with veggies, nuts, and protein. This easy, 30-minute vegetable ramen noodles stir fry features bell peppers, spinach, cashews, and ground beef. Homemade stir-fry sauce uses simple ingredients, such as sriracha sauce, soy sauce, fresh garlic, sesame oil, etc.  It is cheaper, faster, and tastier than a take-out!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Asian
    Servings 4 people
    Calories per serving 854 kcal
    Author: Julia

    Ingredients

    Noodles

    • 6 oz ramen noodles

    Vegetables and beef

    • 2 tablespoons olive oil divided
    • 1 red bell pepper small, sliced
    • 1 green bell pepper small, sliced
    • 1 yellow bell pepper small, sliced
    • 16 oz ground beef 85% lean
    • 4 oz fresh spinach
    • salt and pepper

    Homemade stir-fry sauce

    • 4 cloves garlic minced
    • ¼ cup low-sodium tamari sauce or low-sodium soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons sesame oil
    • 2 tablespoons honey
    • 2 tablespoons lime juice freshly squeezed
    • 2 tablespoons sriracha sauce

    Nuts and seeds

    • 4 oz cashews toasted
    • 1 tablespoon black sesame seeds
    • 1 tablespoon white sesame seeds
    US Customary - Metric

    Instructions 

    Cook the noodles

    • Bring a large pot of water to a boil. Discard flavor packages. Add ramen noodles and cook according to the package instructions. Drain when cooked. I used 2 packages of gluten-free rice ramen (2.8 oz each) - Lotus Foods brand.
    • Tip: I like to bring a pot of water to boil, turn it off (or reduce heat to low) but wait until the rest of the ingredients are done, and only then add noodles to boiling water as they cook really fast (about 5 minutes). But do bring a pot of water to boil while you cook the rest of the recipe as that takes time.

    Cook veggies and beef

    • Use a wok or a large, high-sided, heavy-bottomed skillet.
    • Add 1 tablespoon of olive oil and sliced bell peppers on medium-hot heat. Sprinkle salt and pepper on top. Cook until just softened, about 5 minutes. Remove them from the skillet.
    • Add ground beef and 1 tablespoon of olive oil to the same, now empty, skillet, and cook on medium heat, crumbling it as you cook it, for about 5 minutes or longer until completely cooked through, occasionally stirring. Drain any liquid and fat.
    • Add spinach to the skillet and cook until it wilts on medium heat.

    Make stir-fry sauce

    • While you cook the veggies and the beef, combine all sauce ingredients in a small bowl in stir to combine.

    Assembly

    • Add cooked bell peppers back to the skillet.
    • Add cooked ramen noodles.
    • Add the sauce and reheat on medium heat. Stir in toasted cashews.
    • Season with salt and pepper, if desired, or simply add 1 more tablespoon of tamari or soy sauce or more.
    • When serving, top with fresh basil, and toasted white and black sesame seeds.

    Notes

    How to toast sesame seeds and cashews
    Toasting sesame seeds is optional but highly recommended. When toasted they acquire a richer, nuttier flavor. Here is how to do it - this step can be done while you cook everything else.
    • Preheat the oven to 350 F. Spread the sesame seeds on a parchment paper-lined baking sheet in one layer.
    • Roast the sesame seeds for about 10 minutes until they turn nicely brown, roasted color.
    • If using raw cashews, I recommend roasting them in the preheated oven at 350 F for 10 or 15 minutes. If you purchased roasted cashews or salted cashews or flavored ones, you don't need to roast them in the oven.

    Nutrition

    Nutrition Information
    30-Minute Ramen Noodle Stir Fry
    Amount per Serving
    Calories
    854
    % Daily Value*
    Fat
     
    58
    g
    89
    %
    Saturated Fat
     
    16
    g
    100
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    8
    g
    Monounsaturated Fat
     
    28
    g
    Cholesterol
     
    81
    mg
    27
    %
    Sodium
     
    1954
    mg
    85
    %
    Potassium
     
    991
    mg
    28
    %
    Carbohydrates
     
    54
    g
    18
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    33
    g
    66
    %
    Vitamin A
     
    3779
    IU
    76
    %
    Vitamin C
     
    133
    mg
    161
    %
    Calcium
     
    130
    mg
    13
    %
    Iron
     
    8
    mg
    44
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword ramen noodle stir fry
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    Ramen Noodle Stir Fry with Bell Peppers, Spinach, Cashews, Sesame Seeds, and Ground Beef - in a cast iron skillet.

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    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I make and test all of the recipes presented on this site.

    I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

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