This quick ramen stir-fry is the kind of back-pocket dinner that saves supper when the fridge looks random and your patience is running on fumes. You cook the noodles, stir-fry whatever meat and vegetables you have, then bring it all together with the ramen seasoning and a few smart pantry additions so it tastes like you worked a whole lot harder than you did.
Prepare all items beginning with the most raw/fresh and stir fry until somewhat tender, you don't want to overcook the vegetables, I add any of the fluid "trick" extenders not to have a dry sticky result. Don't be afraid to taste after meat is browned cooked thoroughly, to determine if a little pinch more of seasoning is required. I have occasionally added brown sugar, sweet and low, and even a little cornstarch mixed in cold water to thicken a too juicy result.
This is so easy it’s almost sinful:
- 🍜 Ingredients You’ll Need
- 🥘 How to Make E-Z Does It Azian
- 💡 Tips and Flexible Swaps
- 🥡 Storage and Leftovers
- 🍽️ Serving Ideas
- 💸 Budget101® Price Breakdown: E-Z Does It Azian Ramen Stir-Fry
- 🛒 Walmart Grocery List
- ❓ Frequently Asked Questions about E-Z Does It Azian Ramen Stir-Fry
- 📌 Pin Recipe
- 🖨️ Print-Friendly Recipe Card
Ingredients You’ll Need
Saucepan or pot adequate to cook RAMEN NOODLES
Electric non-stick or non-stick stir-fry pan, non-stick frying pan USED to combine all ingriedients prior to tossing with cooked RAMEN NOODLES (once prepped)
I have used everything from store bought cooked shrimp,
frozen cleaned shrimp, chicken tenders, leftover chicken fingers,
leftover steak, fresh steak(sirloin-NYstrip) cut according to servings expected
but none bigger than bite size
I have used plain/unseasoned ASIAN Style frozen vegetables; leftover seasoned vegetables broccoli/ carrots/ squash/mushrooms or the seasoned steamer variety packs/ boxed frozen asian style, vegetables, also sliced and jarred peppers, fresh tomato, almost anything goes…with equal success.
A great thing to have but is optional is (sesame oil) all you need is 1/4 teaspoon added to any other oil
you might have on hand for that asian cooking aroma without being too overpowering to taste…
Another trick is (fluid additions/ extender) ie.vegetable juice/ chicken broth/ teryaki sauce/ soy sauce/ hot pepper flakes(optional)
Base formula:
- 2 cellophane bags ramen noodles
- 1 packet ramen seasoning pack
- 1 to 1 1/2 cups bite-size cooked or raw meat such as shrimp, chicken tenders, chicken fingers, steak, or sirloin
- 2 to 3 cups vegetables such as Asian-style frozen vegetables, broccoli, carrots, squash, mushrooms, jarred peppers, or fresh tomato
- 1 teaspoon oil
- 1/4 teaspoon sesame oil (optional)
- 1/4 to 1/2 cup vegetable juice, chicken broth, teriyaki sauce, or soy sauce, as needed
- Hot pepper flakes (optional)
- Pinch more seasoning, if needed
- Brown sugar, Sweet’N Low, or a little cornstarch mixed in cold water, if needed to balance or thicken
How to Make E-Z Does It Azian
1 packet seasoning pack per 2 cellophane noodle bags.
- Cook 2 bags of ramen noodles in a saucepan or pot until just tender. Drain if needed and set aside.
- Heat 1 teaspoon oil in an electric non-stick stir-fry pan or non-stick frying pan. If you have it, add 1/4 teaspoon sesame oil for extra aroma.
- Add the meat and the most raw or fresh vegetables first. Stir-fry until somewhat tender and cook the meat thoroughly.
- Add any remaining vegetables and keep stir-frying just until crisp-tender. You don’t want to overcook the vegetables.
- Sprinkle in 1 ramen seasoning packet and add 1/4 to 1/2 cup vegetable juice, chicken broth, teriyaki sauce, or soy sauce so the mixture doesn’t turn dry and sticky.
- Taste after the meat is browned and cooked through. Add a pinch more seasoning if needed.
- If the mixture is too sharp, add a small pinch of brown sugar or Sweet’N Low. If it turns too juicy, stir in a little cornstarch mixed with cold water to thicken.
- Toss the cooked ramen noodles with the stir-fried meat and vegetables. Serve hot.
I have NEVER had a failure. Maybe because the RAMEN NOODLES are so delicious on their own. Anyway it comes out like you really needed more time than the actual prep-serve-time.
In fact it probably took me longer to type this!
Recipe submitted by:
Breezie
Tips and Flexible Swaps
This is one of those rare clean-out-the-fridge meals that actually likes improvising. Leftover steak, cooked shrimp, chicken tenders, or even last night’s vegetables all work here, as long as you keep everything cut small enough to heat fast and eat easily with the noodles.
If your pan starts looking dry, add a splash of broth, soy sauce, teriyaki sauce, or vegetable juice before anything sticks. That little bit of liquid stretches the seasoning, coats the noodles better, and keeps the whole skillet from turning gummy.
Use a light hand with sesame oil. Just 1/4 teaspoon gives you that takeout-style aroma without making the dish taste like you tipped the whole bottle in by mistake.
If you’re craving more noodle dinners with the same pantry-friendly spirit, try Ramen Noodles Stir Fry, Spicy Thai Peanut Ramen Noodles, or Asian Lime & Chili Salad with Ramen Noodles.
Storage and Leftovers
Refrigerate leftovers within 2 hours and store them in a shallow airtight container. A cooked ramen stir-fry with meat and vegetables is best used within 3 to 4 days in the refrigerator. That’s a conservative food-safety window based on general leftover guidance from the USDA on cooked food storage.
For longer storage, freeze portions for up to 2 months for best texture. The noodles soften after thawing, but the flavor still holds up just fine for a quick lunch.
Reheat in a skillet over medium heat with a tablespoon or two of water or broth to loosen the noodles. The microwave works too, but cover the dish and stir halfway through so you don’t end up with one lava pocket and one cold corner.
Serving Ideas
Serve this hot straight from the skillet as an easy main dish. It also works well with extra soy sauce, a sprinkle of hot pepper flakes, or a side of fresh sliced tomato if you like a little brightness with the savory noodles.
If you want to stretch it further, serve smaller portions alongside egg rolls, a simple green salad, or extra steamed vegetables. Two ramen packs make about 4 modest servings, especially if you load the pan with vegetables and protein.
💸 Budget101® Price Breakdown: E-Z Does It Azian Ramen Stir-Fry
🛒 Walmart Grocery List
- Ramen Noodle Soup, 3 oz
- Ramen Seasoning, 5.3 oz
- Chicken Tenders, about 1 lb
- Asian Vegetable Medley, 10.8 oz
- Vegetable Oil, 48 fl oz
- Sesame Oil, 5 fl oz
- Soy Sauce, 15 fl oz
- Crushed Red Pepper Flakes, 1.25 oz
- Garlic Powder, 3.12 oz
- Light Brown Sugar, 2 lb
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about E-Z Does It Azian Ramen Stir-Fry
You can, but start with one first. The original ratio is 1 seasoning packet for 2 noodle packs, and that gives you more control once soy sauce, broth, or teriyaki goes into the pan. If you want it bolder, add a pinch at a time instead of dumping in the whole second packet and hoping for the best.
Anything already cooked or anything that cooks fast in small pieces works best. Shrimp, chicken tenders, leftover chicken fingers, steak, or sirloin all fit the method here because they heat through quickly and don’t leave you waiting around while the noodles go soggy.
No, and that’s the beauty of it. A tiny 1/4 teaspoon adds that classic Asian-style aroma, but the dish still works with plain cooking oil if that’s what you have. Sesame oil is more of a finishing accent than a structural requirement.
Start with the firmest vegetables first and cook just until somewhat tender. Keep the heat up, stir often, and add softer items later. You’re after crisp-tender here, not sad cafeteria vegetables that gave up on life.
Add a small splash of broth, soy sauce, teriyaki sauce, or vegetable juice while the pan is still hot. Usually 2 to 4 tablespoons is enough to loosen the noodles and help the seasoning coat everything instead of clumping in one salty patch.
Mix a little cornstarch with cold water first, then stir it into the hot pan a bit at a time. That keeps it smooth instead of lumpy, and you only need a small amount because ramen thickens fast once the liquid starts reducing.
Absolutely. Skip the meat, use extra vegetables, and choose vegetable broth or soy sauce for your extender. If your ramen flavor packet includes animal ingredients, just replace it with a little extra soy sauce or a vegetarian bouillon instead.
Plan on about 4 servings as a main dish. Two 3-ounce ramen packs plus meat and vegetables usually stretch into four modest bowls, especially if you load the skillet with enough vegetables to do some of the heavy lifting.
Yes, though the noodles will soften a bit after thawing. Freeze individual portions in airtight containers for up to 2 months for the best texture, then reheat with a splash of water or broth so the noodles loosen back up.
A skillet is your best bet. Add 1 to 2 tablespoons of water or broth, cover loosely, and heat over medium until hot. If you use the microwave, cover it and stir halfway through so one side doesn’t scorch while the other side stays cold.
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🖨️ Print-Friendly E-Z Does It Azian Ramen Stir-Fry
E-Z Does It Azian Ramen Stir-Fry
Ingredients
- 2 cellophane bags ramen noodles
- 1 packet ramen seasoning
- 1 to 1 ½ cups bite-size chicken steak, or shrimp
- 2 to 3 cups Asian-style vegetables or mixed vegetables
- 1 teaspoon oil
- ¼ teaspoon sesame oil optional
- ¼ to ½ cup soy sauce teriyaki sauce, vegetable juice, or chicken broth
- Hot pepper flakes optional
- Brown sugar or Sweet'N Low optional
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water optional
Equipment
Instructions
- Cook the ramen noodles until just tender; drain if needed.
- Heat the oil in a non-stick stir-fry pan. Add the sesame oil, if using.
- Stir-fry the meat and the firmest vegetables first until the meat is cooked through and the vegetables are somewhat tender.
- Add the remaining vegetables and cook just until crisp-tender.
- Sprinkle in 1 seasoning packet and add enough soy sauce, teriyaki sauce, vegetable juice, or broth to keep the mixture from becoming dry and sticky.
- Taste and adjust with a pinch more seasoning if needed.
- If desired, balance the flavor with a pinch of brown sugar or Sweet'N Low, or thicken excess liquid with the cornstarch slurry.
- Toss the cooked noodles with the stir-fried meat and vegetables. Serve hot.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep and cook times are estimated from the stated method.
For costing, the estimate uses 2 single 3-ounce ramen packs, 1 pound frozen Asian vegetables, 1 pound chicken tenders, 1/4 cup soy sauce, 1/4 teaspoon sesame oil, and 1/2 cup vegetable broth.
Refrigerate leftovers within 2 hours and use within 3 to 4 days.
