Let Me Tell You About My Easy Teriyaki Ramen Stir Fry (And My Slight Addiction)

Confession: I first made this teriyaki ramen stir fry late one rainy Tuesday when my fridge was looking a bit tragic—half a bell pepper, a dodgy carrot, and (miracle!) a packet of instant ramen shoved at the back behind something suspicious. I crave salty-sweet stuff all the time, so it somehow just… happened. Now my family acts like I’m a total genius whenever I make it. They don’t know I’ve botched it several times (like that time I cooked everything so long the noodles went mushy and my dog wouldn’t touch them. Poor pup).

So, if you want a dinner that tastes like it took more effort than it actually did (and possibly uses up those questionable veggies), this is it. I’ll warn ya: I can never resist sneaking extra sauce in, and sometimes my frying pan is just a little too small for ambition. Ah well, life’s not perfect, right?

Why I Keep Coming Back to This Stir Fry

I make this when I need something fast but still want to feel vaguely like I’m eating a proper meal — not just fridge foraging. (Though really, this is top-level fridge foraging.)
My family goes absolutely bonkers for the sticky sauce, even though half the time it splashes the stove and I pretend it was on purpose. The noodles soak up all those teriyaki flavors so well.
Actually, it’s now my “oops, the day’s gotten away from me” dinner, since everything’s ready in about 25 minutes if I don’t get too distracted. Maybe less if I’m not arguing with my brother about how much broccoli counts as enough.
I’ll admit: Sometimes ramen isn’t the healthiest thing, but it’s cheap and forgiving (and you can make it a little less salty if ya want).

What You’ll Need (Grab What’s Around, Sub As You Please)

2 bricks of instant ramen noodles (I usually use the plain kind, but that packet of chicken flavor? Works in a pinch. Discard the flavor packet or use it for something else)
1-2 cups of mixed fresh veggies — bell peppers, carrots, broccoli, snow peas, or whatever’s in the crisper. (I sometimes use frozen stir fry mix. My grandma swears fresh is best, but honestly, frozen is fine here)
1 tablespoon oil (just veg oil, but if you’ve got sesame oil, use half and it gives it a snazzy whiff)
1/4 cup teriyaki sauce (store-bought works. Or mix up 3 tbsp soy sauce, 1 tbsp honey or brown sugar, a little grated ginger, and splash of mirin if you have it—let’s be real though, I rarely have it)
Protein of your choice (optional): Little bit of leftover chicken, a handful of tofu cubes, an egg scrambled in… Sometimes I just go full veggie if I’m lazy
1-2 cloves garlic, minced (or honestly, about a teaspoon of the jarred stuff if I’m in a hurry)
Green onions or sesame seeds for topping (definitely optional, but I love the crunch and color—one of those fussy things my mum notices if I skip)

Let’s Make This Stir Fry: Step (Sort Of) by Step

First things first: Put a kettle on for water if you’ve got one, because it’s way quicker than boiling on the stove. Cook the ramen according to package directions, but stop when they’re just shy of done—like, a little firm. Drain them and set aside (I toss ’em with a drip of oil so they don’t glue themselves together).
Heat up your pan or wok over medium-high. Splash in that oil. Once it shimmers, toss in your garlic and veggies. Stir fry ’em for about 3-5 mins—just until bright, tender-crisp, and smelling pretty irresistible. (This is where I always debate whether to add more veggies, then realize I already have way too many going.)
If you’re doing protein, add now. Leftover chicken strips, tofu cubes, whatever you’ve got—toss until warmed through. Or sometimes I just crack an egg in and scramble it with the veggies. No wrong turns.
Now the fun bit: add the noodles and pour over your teriyaki sauce. Tangle everything together with tongs or your best wooden spoon. Don’t worry if it looks a bit weird at this stage—it sorts itself out!
Taste! Really, pause and taste. If it seems a smidge bland, give it an extra dash of soy sauce or even a sprinkle from the ramen flavor packet. Sometimes I add chili flakes if I’m feeling wild.
Finish off with green onions or sesame seeds if you’re feeling fancy-slash-organized. Then serve it straight from the pan (less washing up).

Notes (From One Slightly Distracted Cook to Another)

If your noodles get a bit too soft, don’t stress—just cut back on the stir fry time next round. Took me a few times to figure that out.
I sometimes make the sauce in a jam jar so I can shake it up. But once I added too much ginger and it was like eating a spice rack—so, you know, a little goes a long way.
This works fine with soba or udon if you’re out of ramen. I once tried spaghetti and…eh, not my finest moment.

Stuff I’ve Tried (And Some That Worked… Some That Didn’t)

I swapped in sweet chili sauce once and it was a bit sweet for my taste, but you might like it! My best swap: adding a splash of lime juice at the end, which just wakes the whole thing up.
I tried tossing in spinach—the leaves wilted into nothing, so best to add heartier greens or throw spinach in right at the end if you do.
Once, in a moment of bravado, I added pineapple chunks. Actually, not bad—but the family gave me side-eye. Use at your own risk.

Gear I Use (But Don’t Fret If You Don’t Have It!)

My trusty wok is ideal, but any big frying pan is just fine. Once I made it in a deep saucepan—took longer, sure, but it still worked.
Tongs for tossing—can’t say I always find them—but a big spoon or two forks will do. Get inventive, who’s judging?
Kettle for boiling water—makes things super quick. Or just use a saucepan if you’re a traditionalist.

How I (Try To) Store Leftovers

Right, so if you actually have leftovers—amazing. Just pop them in a covered container in the fridge. Will keep for about 2 days, maybe 3, but the noodles get a teensy bit softer every day (though honestly, in my house it never lasts more than a day!). Cold stir fry straight from the fridge is secretly delicious, too, if you ask me, but if you want it hot just give it a quick zap in the microwave with a splash of water to loosen it up.

How We Serve It Up (And One Admittedly Odd Habit)

I usually dump everything into a big bowl and let everyone dig in, but my little cousin insists on eating his with chopsticks, even though he’s not terribly coordinated with them. Sometimes we serve with extra sriracha or some quick-pickled cucumbers on the side—no rhyme or reason, just what sounds nice. Oh, and fried shallots on top? That’s a thing of beauty.

Real Life Pro Tips (AKA: Learn From Where I Flubbed)

Don’t try to rush stir-frying veggies over super high heat if you’re using a regular old skillet—one time, half my carrots burned and the rest were raw. Low and steady is sometimes better.
I once left the noodles in the hot water for too long while I answered the door—came back to mush. Now I literally set a timer (unless I forget—nobody’s perfect).
Actually, giving the finished stir fry a couple of minutes off the heat before serving seems to let the flavors mellow and blend. Or maybe that’s just my imagination. But I like it.

Your Questions, Answered (Probably Too Honestly)

Can I use rice noodles instead?
You can! The texture is a bit different—slipperier, I guess—but still delicious. Just cook ’em soft but not mushy.

What if I don’t have teriyaki sauce?
Make your own with soy sauce, honey (or even a little white sugar), garlic, and a splash of vinegar or ginger if you have it. I’ve done it lots, it’s pretty forgiving.

Is it spicy?
Not by default, but you can absolutely add a glug of sriracha or sprinkle of chili flakes if you like a kick—I do, when it’s just me eating.

I’m out of veggies—can I really skip them?
Sure! The sauce and noodles are the main event. But maybe chuck in some frozen peas or corn if you want to feel slightly virtuous.

Any way to double this?
Yep, just use a bigger pan and double everything, though sometimes I find the texture goes a bit softer. Guess it’s just more to love.

So, that’s my easy teriyaki ramen stir fry—messy, forgiving, and one of those weeknight “saves” I keep on repeat. Let me know if you try a weird variation. Or if you invent an even better one; then I’ll be the jealous one!

Easy Teriyaki Ramen Stir Fry Recipe You’ll Actually Crave