Try this ramen stir fry with a spicy red miso sauce, fresh vegetables and cashews for a quick and hearty weeknight dinner!

This post is sponsored by Annie Chun. All opinions are my own.

As a chef who is always cooking dinners for others, I’m often rendered too tired afterwards to cook anything for myself requiring substantial effort. As a result, instant ramen has come to my rescue on many occasions. Having that base of noodles and a flavorful broth at the ready within minutes is so helpful on those late evenings.

I doubt I will ever get tired of eating ramen, but I do like to play around with it so it always feels interesting. For starters, doctoring it up with things like fresh vegetables, tofu, eggs and herbs gives ramen a homemade touch and adds a welcome pop of color and nutrients. I also like to mix things up by making a ramen stir fry as an alternative to soup!

This Spicy Miso Ramen Stir Fry is a great example of how you can get creative with ramen in a very short amount of time. It’s perfect for busy weeknights when a quick meal is called for. We start with Annie Chun’s Spicy Miso Ramen Bowl with fresh, quick cooking noodles and a deliciously spicy miso sauce packet. The sauce is mixed with a few other simple ingredients and stir fried with the ramen noodles, broccoli, bell peppers and cashews. Scallions and sesame seeds on top give the dish tons of texture and flavor.

How to make this Spicy Miso Ramen Stir Fry

First we saute the vegetables with some garlic in a skillet. Transfer the vegetables to a bowl and add water and the ramen noodles to the same skillet. Since these noodles are fresh they only need a couple of minutes to cook! The water will be mostly evaporated by the time the noodles are done.

While the noodles are cooking, the miso sauce packet is combined with soy sauce, honey and cornstarch and added to skillet with the noodles. Add the vegetables back to the pan and toss everything together, cooking until the sauce has thickened slightly.

Lastly, transfer everything to a bowl and top it with cashews, scallions and sesame seeds.

Variations

There are lots of options for ways to make this ramen stir fry recipe your own. The possibilities are plentiful when you start with this great base of ramen noodles and the spicy miso sauce.

Instead of broccoli and bell pepper, some other vegetables that would work well in this recipe include zucchini, carrots, mushrooms, asparagus and onions.

If you don’t have cashews, peanuts or almonds are a great substitutions for nuts.

Feel free to add cubed tofu, or egg, chicken or shrimp (if you’re not concerned with keeping this recipe vegan) to bulk up this meal!

More delicious noodle recipes

• Quick & Easy Pork Belly Udon
• The Best Coconut Curry Noodle Soup
• Five Spice Turkey Rice Noodle Salad
• Butternut Squash Miso Carbonara
• Baked Orzo with Spinach and Feta

Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this recipe, please share it using the hashtag #LePetitEats!

5 from 1 vote

Print

Spicy Miso Ramen Stir Fry

Try this ramen stir fry with a spicy red miso sauce, fresh vegetables and cashews for a quick and hearty weeknight dinner!

Course lunch, main, Soup

Cuisine Asian, Japanese

Keyword asian soup, asian stirfry with noodles, ramen noodles

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 serving

Calories 368 kcal

Author Denisse

Ingredients

• 1 tablespoon vegetable oil
• ½ red bell pepper* sliced
• ½ cup broccoli florets*
• 1 clove garlic minced
• 1 pack Annie Chun’s Spicy Miso Ramen
• ½ cup water
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon cornstarch
• 1 tablespoon roasted unsalted cashews
• 1 tablespoon scallions chopped

Instructions

1. Add oil to a skillet and heat over medium heat. Add bell pepper and broccoli and saute until cooked, about 5 minutes. Add garlic and saute for another minute.
2. Remove vegetables from the skillet and set aside. Add water and noodles to the skillet cook until the noodles have softened and most of the water has evaporated, about 2-3 minutes.
3. Whisk sauce packet, soy sauce, honey, and cornstarch in a small bowl. Add to skillet and toss to combine with noodles.
4. Add vegetables back to the pan and cook until the sauce has thickened slightly, about 2 minutes.
5. Transfer to a bowl and top with cashews and scallions.

Recipe Notes

• Instead of broccoli and bell pepper, some other vegetables that would work well in this recipe include zucchini, carrots, mushrooms, asparagus, and onions.
• If you don’t have cashews, peanuts or almonds are great substitutions for nuts.
• Feel free to add cubed tofu, or egg, chicken, or shrimp (if you’re not concerned with keeping this recipe vegan) to bulk up this meal!