Ramen Stir-Fry

Total Time: Prep: 20 min. Cook: 15 min.,Makes: 4 servings

This ramen stir-fry is perfect for using up veggies that you have in your refrigerator. The total amount should be about 4 cups of vegetables that you can mix and match each time you make the recipe. For a heartier dish, add leftover chicken or beef. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


  • 2 packages (3 ounces each) ramen noodles
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon minced gingerroot
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sesame oil
  • 1 cup fresh broccoli florets
  • 1 cup fresh sugar snap peas
  • 1 medium carrot, cut into matchsticks
  • 1 medium sweet red pepper, julienned
  • Optional: Sesame seeds and green onions


  1. Discard ramen noodle seasoning packets or save for another use. Cook noodles according to package directions.
  2. Meanwhile, in a small bowl, combine cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
  3. In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until crisp-tender, 5-7 minutes.
  4. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Drain noodles; stir into vegetable mixture. If desired, garnish with sesame seeds and green onions.


1-1/4 cups: 332 calories, 14g fat (5g saturated fat), 0 cholesterol, 1257mg sodium, 41g carbohydrate (8g sugars, 3g fiber), 8g protein.

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