Ramen Noodle Stir Fry

Ramen Noodle Stir Fry

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Adjust Servings:
8 ounces Ramen Noodles
3, thinly sliced Bell Peppers
0.5 cup, thinly sliced White Onion
3 Green Onions
3, finely diced Garlic Cloves
1 inch piece, finely diced Fresh Ginger Root
4 ounces, cubed Baked Tofu
1 Tablespoon Grapeseed/Avocado Oil
0.3 cup Teriyaki Sauce
0.5 cup Soy Sauce/Coconut Aminos
0.3 cup Filtered Water
1 heaping Tablespoon Cornstarch

Ramen Noodle Stir Fry

  • 30 Minutes
  • Serves 4
  • Easy




Comforting vegetable and tofu ramen noodle stir fry.

This goodness of noodles with a sweet and savory teriyaki sauce is what comfort food dreams are made of!

Even though it’s a very simple dish, it is packed with umami!

Slippery noodles that are savory and sweet are irresistible.

Eating them with chopsticks not only enhances the eating experience but also makes it taste better!

Research shows that eating with chopsticks lowers the glycemic index of the food you consume, thanks to the way it makes you eat it. Because eating with chopsticks meant eating less at a time and eating more slowly, the glycemic index of the food decreases.

I highly recommend getting good quality teriyaki sauce and coconut aminos for this ramen noodle stir fry dish. One of my favorite brands is Coconut Secret.

For bright colored vegetables, I love using bell peppers and green onion.

Don’t skip out on the fresh ginger and garlic as it also takes it to another flavor level.

To make this a complete meal, I love adding baked tofu cubes for protein.

If you cannot find good ramen noodles for this, try looking for Chinese noodles as they have a very similar in shape and texture.

Please send me noods (noodle pics) on instagram if you make this dish!



Quick Prep

Wash and thinly slice the bell peppers and green onion.

Peel and thinly slice the white onion.

Using a small spoon, peel the ginger root and finely dice.

Smash, peel and finely dice the garlic.

You can also use a garlic press if you have one.

Get all of the other ingredients ready.


Stir Fry Veggies & Boil The Noodles

Bring a pot of water to a boil for the ramen noodles.

While the water comes to a boil, heat a large skillet on high heat.

Once the skillet is hot (30 seconds to a minute), add 1 Tablespoon of a neutral oil like grapeseed oil.

Next, add the sliced bell pepper and onion. Stir fry on medium-high heat for 3-4 minutes.

Add the cubed baked tofu and stir fry for another minute or two.

By now, the water for the noodles should be at a rolling boil, add the noodles and cook uncovered 2 minutes shy of the package instructions.

To the skillet, add the finely diced garlic and ginger and stir fry for 2-3 minutes.

Next, add the teriyaki sauce and soy sauce/coconut aminos.

Stir gently then allow to simmer on medium-low heat for just a couple of minutes.

Make the cornstarch slurry by whisking together the 1/3 cup of water with the heaping Tablespoon of cornstarch.

Add the cornstarch slurry to the skillet and stir to thicken the sauce.


Add Ramen Noodles To The Veggies

Add the cooked ramen noodles to the skillet along with the sliced green onion.

Using chopsticks or tongs, coat the noodles in the sauce and stir fry for a couple of minutes.

Lastly, turn off the heat and taste for seasoning.

Adjust seasoning by adding more coconut aminos if needed.



Garnish the ramen stir fry noodles with some more freshly sliced green onion and eat!

You can store any leftovers in the refrigerator for up to 3 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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