Vegetable Stir-Fried Ramen
This vegetable stir-fried ramen turns instant noodles into a fast, flavorful weeknight meal. Crisp cabbage, mushrooms, snow peas, and bean sprouts are tossed with a savory soy-based sauce for a dish that is satisfying, colorful, and easy to make at home.
Servings4 Portions
Prep Time30 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
4
- instant noodles2 package
- sweet red bell pepper0.3 cup
- shiitake mushrooms5
- carrot1
- cabbage0.5 cup
- snow peas1 cup
- mung bean sprouts1 cup
- garlic2 clove
- canola oil2 tbsp
- soy sauce1 tbsp
- dark soy sauce1 tsp
- vegetarian oyster sauce1 tsp
- sugar0.5 tsp
- sesame oil0.5 tsp
- white pepper1 pinch
- Shaoxing wine1 tbsp
- scallions2
Step-by-Step Instructions
01
Open the ramen packages and discard the seasoning packets. Bring 6 cups of water to a boil, add the noodles, and cook for 45 to 60 seconds, just until they loosen and separate. Drain immediately, rinse under cold water to stop the cooking, and set aside.
02
In a small bowl, whisk together the soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, sesame oil, and white pepper until the sugar dissolves.
03
Heat a wok or large skillet over high heat. Add the canola oil and garlic, then immediately add the bell pepper, shiitake mushrooms, carrot, and cabbage. Stir-fry for about 1 minute until the vegetables begin to soften but still stay crisp. Add the Shaoxing wine and stir-fry for 15 seconds more.
04
Add the drained noodles to the wok, separating them gently if needed. Pour the sauce over the noodles and toss with a scooping motion for about 20 seconds so everything is evenly coated. Add the snow peas, bean sprouts, and scallions, then stir-fry for 1 more minute. Serve right away.
Chef's Tips
Do not fully cook the noodles during the first boil or they can turn mushy in the wok. If you cannot find Shaoxing wine, use dry sherry. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat quickly in a hot pan.
