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A bowl of ramen stir fry with broccoli and bell pepper

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


  • 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


  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!