A white bowl with ramen on a white tablecloth
Photography, Kate Sears

Easy Ramen Noodle Stir-Fry

Pre-packaged noodles provide a shortcut for this vegetarian stir-fry.

Canadian entertaining maven Kim Kushner knows how to prepare food that’s simple, beautiful and delicious. Like the other recipes in her book The Modern Table: Kosher Recipes for Everyday Gatherings (we love the Whipped Ricotta With Truffle Honey and the Roasted Almonds With Lemon and Thyme, to name a couple), this vegetable ramen recipe is made to feed a group. Kushner writes, “Savoury, sweet, salty, and deliciously satisfying – you cannot go wrong with this recipe. Traditionally, ramen noodles are had in the eponymous noodle dish. I pan-fry them here with lots of veggies and crushed peanuts for an equally flavourful broth-less option.” Swap the ramen noodles out for udon, if you prefer.

A white bowl with ramen on a white tablecloth

Vegetable Ramen Noodle Stir-Fry

Kim Kushner's recipe for pan-fried ramen noodles with vegetables and a soy-garlic sauce.
Total Time 35 minutes
Course Main Course, noodles
Servings 6


Soy-Garlic Sauce

  • ½ cup soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp mirin see note
  • 1 tbsp brown sugar or coconut sugar
  • 1 tbsp grated ginger
  • 1 tbsp toasted sesame oil


  • 1 9 ½ -oz package ramen wheat noodles
  • 2 tbsp neutral oil such as avocado oil, vegetable oil or rice bran oil
  • 1 yellow onion thinly sliced
  • 1 clove garlic minced
  • 1 jalapeño or cayenne pepper seeded, deveined and thinly sliced (optional)
  • 3 carrots julienned
  • 1 head broccoli cut into florets
  • 1 cup snow peas trimmed
  • 1 bunch scallions trimmed and finely chopped
  • kosher salt and freshly ground black pepper
  • ¼ cup crushed roasted and salted peanuts plus extra to serve
  • chili oil to serve


Soy-Garlic Sauce

  • In a small saucepan, combine all ingredients except sesame oil and mix well. Cook over medium heat for 7 minutes, stirring continuously, until the sugar dissolves and the mixture comes to a slow simmer. Remove from heat, then stir in sesame oil. Set aside to cool.

Vegetable Ramen

  • Cook ramen noodles according to package directions. Drain, then set aside.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic and jalapeño (or cayenne), if using, and sauté for 5 to 7 minutes, until browned. Add carrots, broccoli, snow peas and scallions and sauté for another 7 minutes.
  • Add ramen noodles to the skillet and stir into the vegetables. Season with salt and pepper. Pour the soy-garlic sauce over the ramen and vegetables and toss well. Cook for 5 minutes.
  • Transfer to a serving platter, top with crushed peanuts, and serve immediately with extra peanuts and chili oil on the side.


Mirin is a sweet rice wine with a syrupy texture. Used in Japanese cooking, it adds depth and richness to a dish.

A book cover in a light frame.

Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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