Easy Noodle Stir Fry

It is a fact that earlier in the summer, my oldest son requested Ramen Noodles for his 14th birthday lunch.  Bleh.  I obliged because it was his birthday and because I could afford the 17¢ required to purchase the desired package of what can’t possibly be food since it only costs 17¢.  Asa completely understands why we don’t normally eat MSG covered cardboard – but doggonit – he likes the stuff and it was a birthday treat.

Our family used to make a great stir fry dish using Ramen Noodles “back in the day” before we began our healthy eating journey.  Asa has fond memories of that dish and was actually the inspiration behind this new version.  One day he simply said, “Mom – don’t you think you could just use spaghetti noodles and soy sauce instead of ramen noodles and make the Stir Fry taste the way it used to taste?”  Huh, well now why didn’t I think of that?

We tried it and WOW.  We all devoured it (which isn’t entirely shocking because “devour” is typically what we do around our table three or more times each day).  This dish is great for several reasons:

  • It is very easy to make.
  • It is completely healthy.
  • You can make it a variety of ways, depending on which vegetables your family likes and has on hand.
  • You can make it a meatless dish or add chicken to make it a complete meal!

Easy Noodle Stir Fry

2-4 cups fresh or frozen veggies of your choice (broccoli, carrots, peas, peppers, corn, zucchini, squash, etc.)
3 Tablespoons olive oil
1 clove minced fresh garlic or 1/2 teaspoon garlic powder
10 ounces whole wheat spaghetti noodles
Soy sauce (to taste)
Sea salt (to taste)

In a skillet, toss vegetables, garlic and olive oil together – cooking on medium heat until veggies are tender.  In the meantime, boil the spaghetti noodles in water and drain.  Stir cooked veggies and noodles together.  Add soy sauce, stirring until the noodles are barely coated.  Add sea salt (and more soy sauce) if desired.

Easy Noodle Stir Fry

What is your relationship with Ramen Noodles?  Love ‘em?  Hate ‘em?  Do you know what’s in ‘em?  You don’t want to know. I highly recommend switching to whole grain pastas and skipping any MSG filled sauces and flavorings as part of your Funky Fresh Kitchen challenge.  You can do it!  Look how tasty this dish is without any artificial anything!

Like This? Bless Others By Sharing!
Share on Facebook99Pin on Pinterest3,365Tweet about this on Twitter1Email this to someoneShare on LinkedIn0Print this page

Comments

  1. Tammi M says

    Loved ramen noodles while in college! :) Of course now I shutter to think about how terrible it was for me!!

    [Reply]

    Yolanda Reply:

    That’s ok, Tami. Starvation is not very healthy either. :)

    [Reply]

  2. Staci says

    I’ve made this before, but making a kind of terryaki sauce from my soy sauce, nice to get a simple suggestion of just using the soy sauce, great idea for when I am busy or tired. All those veggies look great, I think cabbage would be good in it to.

    [Reply]

  3. Christina Frei says

    Yes, it’s very strange how yummy ramen noodles taste considering they are not made out of food, really. We don’t buy them, ever, but I’m looking forward to trying this recipe to see if we can replicate the taste…:)

    [Reply]

  4. Shelley says

    Hubby and oldest child love RAmen…I’ve never been a fan. However, it’s been a while since we had stir-fry…this looks super easy…and only has a few ingredients…we will have to try it! :)

    [Reply]

  5. darialauren says

    My husband and asa have those noodles in common! Myhusband looooooves them and often wants me to buy them lol. I think irs the cheapest way to make his day:) but since he likes them “cooked” a certain way that only hr knows, splurging once in a blue moon is exciting for him…and me:) since I get a meal off!

    [Reply]

  6. Jean says

    I used to like Ramen Noodles. I’ve been eating mostly whole foods for several years. I had Ramen Noodles a couple of month’s ago for old time’s sake and Blechhhh!!! Your Stir Fry recipe sounds wonderful though! I hope to try it this week!

    [Reply]

  7. Elizabeth Ginter says

    I’ve always been afraid to try Ramen Noodles! However, this recipe looks really good…I’ll be trying this sometime this week!!

    [Reply]

  8. Emmi Rose says

    These were an awesome tasting, quick to make lunch. sometimes I just need something that will go over well and this definitely did. thanks so much

    [Reply]

  9. Lena Courbron says

    My kids LOVE ramen. I know how bad they are for them and have been wanting to find an alturnative. your recipe looks so good. I think I will try it this week for them.

    [Reply]

  10. Georgette says

    I ate them as a kid a few times. I can still remember that enticing smell and taste. Oh so bad for you so I stay away. I can’t wait to try your version. Thanks!

    [Reply]

  11. Mandi says

    I don’t really have a relationship with Ramen Noodles, but I think this recipe sounds so simple, healthy and delicious that I’m going to develop a relationship with it! I love that it is built in veggie (obviously, it is a stir fry after all).

    [Reply]

  12. Teresa Yb says

    I’ve been making a similar dish for quite a while. I cook some garlic with the veggies and add some red pepper flakes and ginger for some kick.

    [Reply]

  13. Missy says

    My husband requested ramen noodlesin his boxes from me while he was stationed in Afghanistan last year. I can’t stand them, they’re too salty for me. We’re trying stir fry tonight with noodles. Can’t wait!

    [Reply]

  14. Kim says

    I eat Ramen noodles but I throw the packet out and use my own seasonings. I like to saute red peppers and sweet onions in olive oil and then cover the noodels with it. Yummy. Looking forward to trying this recipe. I wish my husband and son liked vegetables!

    [Reply]

  15. Desi says

    We do this too, but when we toss the soy sauce, we add a little fresh parmesan cheese too! (Not sure why, but we do, and it is yummy)

    [Reply]

  16. birthrightrose says

    My kids and I love Ramen! I have been tossing out the ‘flavoring’ packet for ages though. I make the noodles and add either an MSG free bouillon cube or stir in a TBS of Miso after the noodles are done. We called it Oddles of Noodles growing up and it is a sure fire cure for me when I feel like throwing up.

    [Reply]

    Erin Reply:

    Where you you find MSG free bouillon cubes? I’ve looked high and low and haven’t been able to find them. Thanks. I would love to find some.

    [Reply]

    birthrightrose Reply:

    We have a warehouse club in the East called BJ’s and they have soft
    bouillon cubes in beef and chicken flavors that are MSG free. They are
    also a good price. See if you can get them!

    [Reply]

  17. Naomi says

    @Erin……I purchase MSG free chicken & beef base at Walmart! It’s in jars on the top shelf in the soup aisle. It’s by ‘Better than Bouillon’, it does have a few not so good ingredients, the best by far is homemade chicken stock, but this comes in handy as a close 2nd! :)

    [Reply]

  18. Heather says

    We sometimes have ramen noodles around here. We don’t use the seasoning packet though. We just throw it away. The kids then mix their own versions of chinese sauce using jellies, balsamic vinaigrette and liquid aminos. They are happy when they can make a snack and I am happy that I don’t have to. :)

    [Reply]

  19. Karen says

    I just made this tonight expecting leftovers for lunch, but my family devoured the whole thing and begged me to make it again sometime. Thanks for another great recipe!

    [Reply]

  20. Shana says

    I’m weird. I don’t like Ramen Noodles cooked. I like them raw. I actually brake up the uncooked noodles in the bag and pour the dry seasoning packet over the top. Yes I know it’s bizarre but I’ve always loved the crunch of dry pasta. I even used to steal a spaghetti noodle or two out of the pot before they all drowned in water.

    [Reply]

  21. Jenny says

    We used to love ramen noodles. Tried them again not too long ago. Yuck! I sure miss the idea of them though. Trying this tonight. Thanks for the makeover

    [Reply]

  22. Bev k says

    A little orange marmalade with some soy and terikai is tasty on the whole wheat noodles as well

    [Reply]

  23. Lena Courbron says

    made these for lunch today. was a big hit with the hubby! my one year old loved it as well. DH says this would be great for dinner! Thanks Laura, you’ve done it again!

    [Reply]

  24. Nikki says

    I just read your post about fats and oils and how it is apparently not healthy to high heat vegetable oils, but I see here you are frying with olive oil… is frying not considered high enough heat to create the damaging changes to the oil?

    [Reply]

    Laura Reply:

    Yes, sorry for the confusion on that. Olive oil is fine up to 450 degrees without becoming unhealthy. Since it would be very difficult to even come close to that tempurature in this recipe, I don’t think you need to worry about it being damaged. Thanks for asking!

    [Reply]

  25. Alicia S. says

    My family used to enjoy stir fry, but I’ve become sensitive to soy. Do you know of any substitutes for soy sauce that still impart flavor? I haven’t seen any…

    [Reply]

    Kris Mays Reply:

    I would use sea salt, instead.

    [Reply]

    Felicia Reply:

    Try Coconut Aminos! This is what we use now since we went soy free. Taste just like it!

    [Reply]

  26. Erin C says

    This pregnant mama is satisfied!! AND my 3 young kids along with my husband gave it rave reviews and kept saying, “This is sooo yummy!” I had a little trouble getting all my veggies cooked uniformly, but it was still so good. I used frozen peas, fresh baby carrots, green pepper, a pearl onion and fresh green beans from the garden. The green beans never did seem to soften enough, while the peas got overcooked. No worries, though, those are easy fixes. Thanks again for another great and easy recipe!! I will definitely be adding this into our regular rotation.

    [Reply]

  27. Stephanie says

    I just found this recipe over the weekend and made it tonight for my hubby. He can’t stop talking about how delicious it is! I used green beans, chunks of onion and whole baby carrots with spaghetti noodles. I will most definitely be adding this to my meal rotation. Thank you so much!!

    [Reply]

  28. Jen says

    I wonder how a tablespoon or two of your homemade onion soup mix would taste in this dish, as a replacement for the seasoning pack. Hmm… how to rehydrate the onions though? Maybe mix a little of the boiling pasta water with the onion mix in a small bowl or mug while the pasta is cooking, then stir it into the finished dish before serving. I think I’m going to try it!

    [Reply]

  29. Cheryle says

    Have to try this really soon. Recipe sounds very versatile & good for those days when dinnertime sneaks up on you.

    [Reply]

  30. Chellie says

    I know this is an older post, but I love this idea! I’ve used gluten free rice pasta and I’ve used the Stir Fry rice noodles on the “Asian” isle at the grocery store. They are even more healthy than a while grain pasta (especially if you are gluten intolerant like me.)

    [Reply]

  31. Joy says

    Have you tried the pasta made from veggie? Usually has dried sweet corn, carrot and squash as listed ingredients. I don’t know how healthy it actually is or if made from whole grains too.

    [Reply]

    Laura Reply:

    Haven’t tried it, but sounds like something to look into!

    [Reply]

Leave a Reply

Your email address will not be published. Required fields are marked *