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- 2 servings of ramen noodles - 1 tablespoon sesame oil Ramen noodles are the star of this dish. They cook fast and soak up flavors well. You can use any type of ramen you like. I prefer fresh noodles for a great texture. The sesame oil adds a lovely nutty taste and aroma. - 1 cup broccoli florets - 1 bell pepper, thinly sliced (any color) - 1 cup snap peas - 1 medium carrot, cut into thin julienne strips - 2 green onions, finely sliced - Fresh cilantro for garnish (optional) Fresh vegetables make this dish colorful and crunchy. Broccoli adds a nice bite, while bell peppers bring sweetness. Snap peas offer a crisp texture, and carrots give a pop of color. Green onions add a mild onion flavor. If you like, sprinkle fresh cilantro on top for an extra herbaceous touch. - ¼ cup low-sodium soy sauce - 1 tablespoon honey or maple syrup - 1 teaspoon chili flakes (optional, for heat) - 2 tablespoons sesame seeds The soy sauce gives a savory base. Honey or maple syrup adds sweetness and balances the saltiness. Add chili flakes for a kick if you enjoy heat. Finally, sesame seeds add crunch and a nutty flavor to finish. {{ingredient_image_2}} Start by bringing a large pot of water to a full boil. Once boiling, add 2 servings of ramen noodles. Cook them for 3 to 4 minutes or until soft. After cooking, drain the noodles in a colander. Rinse them quickly under cold water to stop them from cooking more. Set the noodles aside for later. Next, take a large skillet or wok and heat 1 tablespoon of sesame oil over medium heat. Add 1 tablespoon of finely grated ginger and 2 minced garlic cloves. Stir constantly for about 1 minute. You want them to become fragrant and a light golden color. Now it's time to add the veggies. Carefully add 1 cup of broccoli florets, 1 sliced bell pepper, 1 cup of snap peas, and 1 thinly julienned carrot to the skillet. Stir-fry these on medium-high heat for about 5 to 7 minutes. Look for vibrant colors and a slight crunch in the veggies. In a small bowl, mix together ¼ cup of low-sodium soy sauce, 1 tablespoon of honey or maple syrup, and 1 teaspoon of chili flakes if you want some heat. Pour this sauce over the cooked vegetables in the skillet. Mix well to coat all the veggies evenly. Gently add the cooked ramen noodles into the skillet with the veggies. Use tongs to toss everything together. Make sure the noodles get fully coated in the sauce and heated through, which should take about 2 to 3 minutes. Once done, take the skillet off the heat. Top your stir-fry with 2 sliced green onions and 2 tablespoons of sesame seeds. If you like, add fresh cilantro for a nice garnish. To boost the taste of your sesame ginger ramen stir-fry, focus on your ingredients. Use fresh ginger and garlic for a vibrant flavor. You can also add a splash of rice vinegar for acidity. If you like heat, sprinkle in extra chili flakes. A squeeze of lime juice at the end adds brightness. Experiment with different vegetables for a unique twist. Stir-frying is all about high heat and quick cooking. Start with a hot skillet or wok. This helps to sear the vegetables and keep them crunchy. Stir constantly to prevent burning. Keep your ingredients cut evenly for even cooking. Always add denser veggies, like carrots and broccoli, first. This ensures they cook through while others stay crisp. Serve your stir-fry in deep bowls. This helps keep the noodles and veggies in place. Top with sliced green onions and sesame seeds for a nice touch. For extra flavor, add fresh cilantro. You can also serve lime wedges on the side. This allows everyone to add a zest that brightens the dish. Enjoy your meal with chopsticks for a fun experience! Pro Tips Prep Your Ingredients First: Before you start cooking, make sure to chop all your vegetables and measure out your sauces. This will streamline the cooking process and ensure that everything cooks evenly. Customize Your Vegetables: Feel free to substitute vegetables based on what you have on hand or prefer. Zucchini, mushrooms, and spinach are great alternatives that will still work well in this dish. Adjust the Spice Level: If you're sensitive to heat, start with a smaller amount of chili flakes and gradually increase to your taste. You can also omit them entirely for a milder flavor. Make It a Meal: To turn this dish into a complete meal, consider adding some protein like chicken, tofu, or shrimp. Just cook the protein first, then add it before mixing in the noodles. {{image_4}} You can add protein to your stir-fry for more nutrition. Here are some options: - Chicken: Cook diced chicken breast until it’s golden. - Tofu: Use firm tofu, cubed and sautéed until crispy. - Shrimp: Add shrimp when you cook the veggies until pink. - Beef: Thinly slice beef and cook it fast for a tender result. Each of these proteins gives a different flavor and texture. Just cook them before adding veggies to the pan. Feel free to change up the veggies based on what you have. Here are some ideas: - Zucchini: Cut into half-moons for a fresh crunch. - Mushrooms: Use sliced mushrooms for a rich, earthy taste. - Spinach: Add fresh spinach at the end for quick wilting. - Cauliflower: Use florets for a hearty bite. These swaps keep the dish exciting and tailored to your tastes. You can easily change the sauce to suit your flavor goals. Here are some fun ideas: - Spicy: Add more chili flakes or some sriracha. - Sweet: Increase honey or maple syrup for extra sweetness. - Savory: Mix in a bit of oyster sauce for depth. - Tangy: A splash of rice vinegar gives a nice zing. Try these variations to create your own version of sesame ginger ramen stir-fry! You can store leftover sesame ginger ramen stir-fry in an airtight container. Keep it in the fridge for up to three days. Make sure to let it cool down before sealing the container. This helps keep the food fresh and safe. To reheat the stir-fry, put it in a skillet over medium heat. Add a splash of water or a bit of sesame oil. Stir regularly until heated through. You can also use the microwave. Place it in a microwave-safe bowl, cover it, and heat in short bursts of 30 seconds. Stir in between to ensure even heating. If you want to freeze the stir-fry, place it in a freezer-safe container. It will last for about two months in the freezer. To defrost, transfer it to the fridge overnight. Reheat as mentioned before for the best flavor and texture. Avoid freezing if you have added fresh herbs, as they lose quality when frozen. Yes, you can use other types of noodles. Try rice noodles or soba noodles. Both can add different textures and flavors. Cook them according to package instructions. Drain and rinse them just like ramen. This way, they won’t stick together. To make this dish vegetarian, skip the honey. Use maple syrup instead. All the veggies are already plant-based. If you want, add tofu for protein. Just sauté the tofu until golden before adding it to the mix. If you don’t have sesame oil, use olive oil or canola oil. They work well in stir-frying. You can also add a bit of toasted sesame seeds for flavor. This will give you a hint of that nutty taste. This stir-fry lasts about three days in the fridge. Store it in an airtight container. Reheat it on the stove or microwave. Add a splash of water to keep it moist when reheating. Enjoy your tasty leftovers! You now have all the steps to create a delicious stir-fry with ramen. We covered the key ingredients, cooking methods, and helpful tips to boost flavor. Mixing in different proteins or veggies can tailor the dish to your taste. Proper storage will keep your meals fresh and ready to enjoy later. Experiment and have fun in the kitchen with your new skills. Each meal can be unique and satisfying! Enjoy your tasty creations.

Sesame Ginger Ramen Stir-Fry

A quick and flavorful stir-fry featuring ramen noodles, fresh vegetables, and a savory sesame ginger sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 servings ramen noodles
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 bell pepper thinly sliced (any color)
  • 1 cup snap peas
  • 1 medium carrot, cut into thin julienne strips
  • 0.25 cup low-sodium soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon chili flakes (optional, for heat)
  • 2 green onions finely sliced
  • 2 tablespoons sesame seeds
  • 1 handful fresh cilantro for garnish (optional)

Instructions
 

  • Start by bringing a large pot of water to a rolling boil. Once boiling, add the ramen noodles and cook according to package instructions, usually about 3-4 minutes. Once done, drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking. Set the drained noodles aside for later.
  • In a large skillet or wok, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, stirring constantly for about 1 minute or until they become fragrant and lightly golden.
  • Carefully add the broccoli florets, sliced bell pepper, snap peas, and julienned carrot to the skillet. Stir-fry on medium-high heat for approximately 5-7 minutes, or until the vegetables are vibrant in color and tender yet retain a slight crunch.
  • In a small mixing bowl, whisk together the low-sodium soy sauce, honey or maple syrup, and chili flakes (if you’re adding heat). Pour this sauce over the sautéed vegetables, mixing thoroughly to ensure even distribution.
  • Gently introduce the cooked ramen noodles into the skillet with the vegetables. Use tongs to toss everything together until the noodles are completely coated with the sauce and heated through, which should take around 2-3 minutes.
  • Once everything is well combined and warmed, remove the skillet from the heat. Sprinkle the sliced green onions and sesame seeds over the top of your stir-fry. If desired, add a handful of fresh cilantro for an aromatic garnish.

Notes

Serve with lime wedges for added flavor.
Keyword quick meal, ramen, stir-fry, vegetarian