Recipe By Shelley Lima
Published Jun 19th
Stir-Fry Ramen
Prep 35m Cook 16m Additional - Ready In 51m
Servings 4 servings Calories 423.4

This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.

Recipe Ingredients

  • ½ cup hoisin sauce
  • ½ cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon white sugar
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • kosher salt and freshly ground black pepper to taste
  • 4 cups water
  • 2 (3 ounce) packages ramen noodles (without flavor packet)
  • 2 teaspoons peanut oil
  • 1 bunch asparagus, cut diagonally into 1-inch pieces
  • 2 carrots, peeled and sliced diagonally
  • ½ onion, sliced
  • 3 cloves garlic, pressed
  • 1 cup thinly sliced cooked chicken
  • 2 cups sliced napa cabbage
  • 1 cup sliced mushrooms

Cooking Directions

  1. 1 Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
  2. 2 Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
  3. 3 Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
  4. 4 Serve sauteed asparagus mixture over noodles.

Nutrition Facts

  • Calories 423.4
  • Carbohydrate 55.3 g
  • Cholesterol 28.3 mg
  • Fat 15.3 g
  • Fiber 5.5 g
  • Protein 18.2 g
  • Saturated Fat 5.4 g
  • Sodium 867.5 mg
  • Sugar 15.7 g

Chef's Notes

Leftover rotisserie chicken works great in this recipe.


  1. Delicious! I have made many times and the family can't get enough! The sauce is what makes this dish so good. So, I always keep the sauce as is, minus the sugar( Hoisin sauce is plenty sweet), but I vary the veggies and the protein to use what's available. And when I am low on - Read more ...
  2. We loved this dish. I wanted to use up a sirloin steak and it was great stir fried in this dish.
  3. This recipe was awesome! I substituted the hoisin sauce for oyster sauce, because that was what I had on hand, then added what I had on hand of veggies that are good for stir fry. We gobbled it up!!
  4. Fantastic! I substituted broccoli for asparagus and added soy sauce. Used Japanese buckwheat noodles instead of the ramen noodles. Truly amazing.
  5. This dinner was amazing and so easy to make!! I try not to make any changes to the recipes, but because our local food store did not carry peanut oil, I changed that out and used Olive Oil. Also, I did use Udon noodles (as one reviewer suggested) rather than Ramen noodles, which I am - Read more ...
  6. Homemade Edo - for those stir fry fans out there:)
  7. I made everything as written except used shrimp instead of chicken. Next time I'll add even more veggies! Water chestnuts peas bean sprouts all of it would be amazing in this. I also mixed them all together in the end and topped with sesame seeds. Delicious! The sauce is what makes it and it's super - Read more ...
  8. This is really good. I made it with udon not Ramen and added Suracha soy sauce and a few different veggies but it was really good. I had to add some water to the base sauce so it would coat everything as it thickened. This is a keeper in my book for sure!