​Pair your ramen noodles with vegetables for an easy, healthy dinner! This tasty dinner is a great budget-friendly meal!

Ramen Noodle Veggie Stir Fry
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Take your ramen up a notch with this simple stir fry ramen with vegetables. Instant ramen noodles are turned into a Thai-inspired dish, stir-fried with a medley of vegetables and a blend of Thai flavors including red curry paste and coconut milk, and garnished with fresh cilantro and lime wedges. This flavorful dish might be your new go-to dinner! 

What is Red Curry Paste?

If you don’t have any red curry paste, let me convince you to add some to your pantry. You can usually find it in the Asian section of the grocery store. It’s only a few bucks and it’s crucial to achieving this spicy curry flavor. I usually buy the Thai Kitchen brand, which is vegan and gluten-free. You can use this paste to flavor these coconut curry noodle bowls and this Thai-inspired tomato soup! It’s also a key ingredient needed to make my 5 ingredient peanut sauce.

How to Make Ramen Noodles with Vegetables

Heat the vegetable oil in a large skillet. Add the minced garlic and sliced onion.
Add the julienned carrot, sliced red bell pepper, broccoli florets, and sliced snap peas to the skillet.
Mix together the soy sauce, Thai red curry paste, and brown sugar.
Pour the sauce mixture into the center of the skillet and let it cook for a minute.
Then, mix in the coconut milk and incorporate it with the sauce and vegetables.
Add the cooked ramen noodles to the skillet, tossing and mixing them with the vegetables and the sauce until everything is well combined.
Ramen Noodles with Vegetables
Once the noodles are heated through and coated with the sauce, remove the skillet from the heat. Serve the Thai-inspired ramen noodles in bowls, garnished with chopped cilantro, chopped peanuts, and lime wedges for a burst of fresh flavors.

Variations and Substitutions

  • This recipe is flexible, so if you’re missing a vegetable or two, don’t worry! You can swap in other fresh vegetables like green beans, bok choy, baby corn, snow peas, napa cabbage, green bell peppers, red pepper, and/or water chestnuts for any of the vegetables below!
  • Feel free to get creative with garnishes! You can add a sprinkle of sesame seeds, green onions, chopped peanuts, sesame oil, or sriracha sauce.
  • You can use instant ramen noodle packs or organic ramen noodles like these noodles from Ocean’s Halo. You’ll use the cooked noodles in this recipe so you can prepare them according to the package directions, no matter what kind of noodles you use.
  • If you want to add protein, try adding shelled edamame or cubed extra-firm tofu. (I like this crispy tofu stir fry recipe if you’re looking to a tasty way to eat tofu!)
  • This recipe is made with ramen noodles but if you’re looking for a recipe with rice noodles, try this coconut curry noodle bowl.

How to Store and Reheat Leftovers

Let the leftovers cool to room temperature, place the leftovers in an airtight container, and refrigerate for 3-4 days. Reheat in the microwave or on the stovetop. You may need to add a splash of broth or coconut milk if the leftovers dry out. I do not recommend freezing leftovers.

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Ramen Noodle Veggie Stir Fry

Ramen Noodle Veggie Stir Fry

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai Inspired
  • Diet: Vegan
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Description

​Pair your ramen noodles with vegetables for an easy, healthy dinner! This tasty dinner is a great budget-friendly meal!

Ingredients

Units Scale
  • 2 packets of instant ramen noodles (6oz total)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon brown sugar or maple syrup
  • 2 tablespoons vegetable oil
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 carrot, peeled and julienned
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup broccoli florets
  • 1/2 cup snap peas, trimmed and sliced diagonally
  • 1/2 cup full fat coconut milk
  • Fresh cilantro leaves, chopped peanuts, and/or lime wedges for garnish

Instructions

  1. Cook the instant ramen noodles according to the package instructions, then drain and set aside. Discard the seasoning packet.
  2. In a small bowl, mix the soy sauce, Thai red curry paste, and brown sugar.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and cook for 2-3 minutes, stirring frequently.
  4. Add the garlic, carrot, red bell pepper, broccoli, and snap peas to the skillet. Stir-fry for a 2-3 minutes until the vegetables become tender but retain their crunch.
  5. Pour the sauce mixture onto the vegetables and stir to combine. Then, mix in the coconut milk and incorporate it with the sauce and vegetables.
  6. Add the cooked ramen noodles to the skillet, tossing and mixing them with the vegetables and the sauce until everything is well combined. Taste and adjust seasoning if needed.
  7. Once the noodles are heated through and coated with the sauce, remove the skillet from the heat.
  8. Garnish with chopped cilantro, chopped peanuts, and lime wedges.