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20-Minute Ramen Stir Fry That Beats Takeout Every Time

ramen stir fry
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A quick and easy ramen stir fry with eggs and cabbage, perfect for a weeknight meal.

Ingredients

Scale
  • 3 packs ramen noodles (discard seasoning packets or save for another use)
  • 2 Tbsp vegetable oil (or sesame oil)
  • 1 cup sliced carrots (coins)
  • 1/2 medium red onion, thinly sliced
  • 4 cups chopped cabbage (or chopped romaine/green cabbage mix)
  • 3 large eggs, lightly beaten
  • 2 cloves garlic, minced (optional)
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp oyster sauce (optional, but tasty)
  • 1 Tbsp rice vinegar (or apple cider vinegar)
  • 1 Tbsp honey or brown sugar
  • 1 tsp sesame oil (optional)
  • 1/2 tsp black pepper
  • 2–4 Tbsp water (as needed)

Instructions

  1. Boil ramen noodles for 2–3 minutes until just tender. Drain and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add carrots and cook 2–3 minutes.
  3. Add red onion and cook 1 minute. Stir in cabbage and cook 2–3 minutes until slightly wilted but still bright.
  4. Push veggies to the side. Pour eggs into the empty side of the skillet and scramble until just set.
  5. Add drained ramen noodles to the skillet. Pour in the sauce and toss everything together until well coated and heated through, 1–2 minutes. Add a splash of water if it looks dry.
  6. Taste and adjust with more soy sauce or a drizzle of sesame oil if you want.

Notes

  • Use fresh cabbage for crunch, or substitute with romaine for a lighter texture.
  • Adjust the sauce thickness with water if needed.
  • For extra flavor, add minced garlic or chili flakes.

Nutrition

Keywords: ramen stir fry, egg ramen stir fry, cabbage ramen, quick ramen recipe, easy weeknight noodles, skillet ramen

Find it online: https://jessicarecipe.com/easy-ramen-stir-fry-recipe-with-eggs-cabbage/