Want dinner an easy weeknight dinner on the table in under 15 minutes? Then utilize this recipe and some packaged instant ramen noodles and whatever veggies and protein you have available. All coated in an easy sweet and spicy sauce. Or follow this recipe and find a new way to enjoy Broccoli Rabe; a bitter element that pairs perfectly with this sweet, spicy savory sauce.
I learned to make this quick ramen stir-fry with packaged instant ramen noodles from one of my roommates in college (thank you, Johanna!). I can still see her standing at the stove making the stir fry, my mouth was watering. So immediately after she was done, I grab that top ramen and went to work. Granted I was attending culinary school at the time, so simplicity was not the key back then. Twenty years later, this is my go to comfort food dish. There has even been times that I make this ramen stir fry with no veggies or protein, just noodles in that addictive sauce, it's a perfect stoner snack 🤣. I hope you enjoy these sweet and spicy noodles as much as we do.
- Instant ramen noodles
- Olive oil or other vegetable oil
- Red onion or green onions, thinly sliced
- Blanched broccoli rabe (sub with any veggie of choice, thinly sliced)
- Black pepper
- Toasted sesame oil
- Chili garlic sauce (sambal oelek) or red pepper flakes
- Honey or maple syrup
- Tamari, soy or coconut aminos
- Toasted sesame seeds
- Unsalted peanuts, chopped
See recipe card for quantities.
- To a small bowl, add all the sauce ingredients, whisk together until well combined. Set aside.
- In a medium pot add enough water to cover 3 packs of instant noodles, add 1 tablespoon of salt to the water. Bring to a boil, add the ramen noodles and cook for two minutes. Drain and set aside.
- In a large skillet or wok set over medium-high heat, add the olive oil and heat for 30 seconds. Add the onions and sauté until edges begin to brown and caramelize. Add the blanched broccoli rabe to the pan season with salt and pepper, and sauté until two minutes. Push veggies to the edge of the pan, so that you have enough space to allow your sauce to cook before mixing into the vegetables. Bring heat down to medium-low and in the open space add sauce, cook for 30 seconds and then mix into your vegetables. Add the drained cooked noodles and toss into vegetables.
- Top with toasted sesame seeds and peanuts.
- Gluten-Free - rice noodles can be substituted, follow package instructions to cook the noodles. For the sauce use tamari or coconut aminos.
- Vegetables - use any vegetables you have on hand. Just make sure they are cooked to your liking before adding the noodles to the pan. Some of our favorites include; snow peas, napa cabbage, bok choy, bean sprouts, most green veggies will work in this dish.
- Vegan - use maple syrup to sweeten the sauce for this ramen noodle stir fry
- Low-Sodium - use a low sodium soy sauce and remove the salt from the pasta water and the sauce.
- Favorite protein - before adding the vegetables to the pan, cook your protein of choice and brown the protein, then add the veggies. Ensure protein is fully cooked before adding the noodles. Ground meat works great in these types of dishes - ground pork, ground chicken, ground beef, or my personal favorite ground Impossible meat.
- Spicy - you can add a chile with the onions if you want a fresh hit if spice.
- Deluxe - add the instant ramen spice packet to the sauce for a hit of umami, just skip the salt. Add a high quality protein of choice and top with a perfectly fried egg.
- Kid friendly - this dish is easily kiddo friendly by adding less or chili sauce and using veggies your kiddo enjoys.
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Large nonstick skillet or wok
- Small bowl
- Whisk or fork
If you have any leftovers or decided to meal prep a batch of noodles, you can keep the noodles in an airtight container for up to 4 days in the refrigerator.
This recipe does not freeze well.
If you don't have any chili garlic sauce, you can substitute with red chili flakes, gochujang paste, sriracha or other favorite for your preferred spice level.
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Sweet and Spicy Ramen Noodle Stir-fry with Broccoli Rabe
- 1 Stovetop
- 3 packages ramen noodles
- 2 tablespoons olive oil
- ½ red onion thinly sliced
- 1 bunch blanched broccoli rabe sub with any veggie of choice
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon toasted sesame oil
- 1 teaspoon to 2 tablespoons garlic chili sauce sambal
- 1 tablespoon honey or maple syrup
- 2 tablespoons tamari soy or coconut aminos
- 1 teaspoon toasted sesame seeds
- ¼ cup unsalted peanuts chopped
- In a medium pot add enough water to cover 3 packs of ramen noodles, add 1 tablespoon of salt to the water. Bring to a boil, add the ramen noodles and cook for two minutes. Drain and set aside.
- In a large pan or wok set over medium-high heat, add the olive oil and heat for 30 seconds. Add the onions and sauté until edges begin to brown and caramelize. Add the blanched broccoli rabe to the pan season with salt and pepper, and sauté until two minutes. Push veggies to the edge of the pan, so that you have enough space to allow your sauce to cook before mixing into the vegetables. Bring heat down to medium and in the open space add sesame oil, sambal and honey, cook for 30 seconds and then mix into your vegetables. Add the drained ramen noodles and toss into vegetables. Add the tamari and mix into stir-fry. Top with toasted sesame seeds and peanuts.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for longer than two hours
- Use oils with high smoking point to avoid harmful compounds