How to Stir Fry Instant Ramen Noodles with Chef Catherine McCord | Pro Tips from Pro Chefs

tofu

🥗Healthier: tempeh

💰Cheaper: cooked chicken

Tempeh is a great plant-based protein alternative.

cooked chicken

🥗Healthier: grilled chicken breast

💰Cheaper: cooked turkey

Cooked turkey is often less expensive than chicken.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

bean sprouts

🥗Healthier: microgreens

💰Cheaper: cabbage

Cabbage can provide a similar crunch at a lower cost.

Cook instant ramen noodles according to package instructions until just tender, then drain and set aside.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add minced garlic and ginger to the skillet; sauté until fragrant, about 30 seconds.

Add sliced bell pepper, carrot, and broccoli; stir-fry for 3-4 minutes until vegetables are tender-crisp.

Add the cooked ramen noodles to the skillet; toss to combine with the vegetables.

Pour soy sauce and sesame oil over the noodles; stir well to coat evenly.

Push the noodle mixture to one side of the skillet; crack an egg into the empty space and scramble until cooked.

Mix the scrambled egg into the noodles and vegetables.

Add bean sprouts and green onions; stir-fry for an additional 1-2 minutes until heated through.

Sprinkle red pepper flakes to taste; adjust seasoning if needed.

Serve hot, garnished with additional green onions if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens