Serves: 4
Time: 25 minutes
Macros per serving (approx):
- Calories: 410
- Protein: 13g
- Carbs: 52g
- Fat: 17g
Hey friend,
This Sweet Soy Glazed Ramen Stir-Fry is one of my go-to weeknight meals.
It’s fast, it’s flavorful, and it uses simple stuff I already have in the kitchen.
The sweet and salty glaze soaks into the noodles and clings to the veggies—honestly, it’s addictive.
I’ve made it on nights when I’m exhausted, when I want something comforting, or when I just need dinner on the table now.
Every time, it hits the spot.
🍜 What You’ll Need
- 2 packs instant ramen (discard seasoning packets)
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small carrot, peeled and julienned
- 2 garlic cloves, minced
- 2 green onions, sliced (white and green parts separated)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin (or rice vinegar + ½ tsp sugar)
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- Optional: sesame seeds and chili flakes for garnish
💛 Why I Love This Recipe
I make this stir-fry at least twice a month. It’s so satisfying and comes together in under 30 minutes. Here’s why I keep coming back to it:
- Fast and no fuss – It’s done in the time it takes to boil noodles and sauté some veggies.
- One pan = easy cleanup
- Big flavor from pantry staples – That soy glaze is magic.
- Customizable – Throw in any veggies you’ve got.
- Totally comforting – A warm, sticky noodle dish is just… happy food.
🔬 Why This Recipe Works (Quick Science)
The starch from the ramen helps the sweet soy glaze thicken and cling to the noodles. Using a touch of sesame oil at the end adds depth without overpowering the dish. Mirin adds acidity and sweetness that balances out the salty soy sauce—giving that craveable umami flavor.
⚠️ Common Mistakes
- Not cooking noodles separately: Always cook and drain the ramen before stir-frying, or they get soggy.
- Overcooking veggies: Keep them crisp for texture!
- Using too much sauce: The glaze should coat—not drown—the noodles.
- Skipping the garlic: Trust me, it’s a flavor essential.
🍴 What to Serve With
- A side of edamame with sea salt
- Steamed dumplings
- Asian cucumber salad
- Miso soup
🔧 Tools You’ll Need
- Medium pot (for noodles)
- Medium sauté pan or wok
- Knife + cutting board
- Wooden spoon or spatula
- Measuring spoons
- Small bowls for sauce
🔁 Substitutions & Variations
- Gluten-free: Use gluten-free ramen or rice noodles + tamari
- Add protein: Toss in tofu, chicken, shrimp, or a fried egg
- Spicy: Add chili garlic sauce or sriracha to the glaze
- Low sugar: Skip the honey or use a little monk fruit sweetener
- Extra veggies: Broccoli, snap peas, mushrooms, or spinach work great
⏳ Make Ahead Tips
You can slice all the veggies and mix the sauce ahead of time—store them in the fridge up to 2 days. Cooked noodles can be tossed with a little oil and stored too, ready to stir-fry in minutes.
👩🍳 How to Make Sweet Soy Glazed Ramen Stir-Fry
Step 1: Cook the Ramen
Boil 2 packs of ramen noodles (no seasoning) for 2–3 minutes until just tender. Drain and set aside.
Step 2: Make the Sauce
In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon honey, and 1 teaspoon sesame oil. Set aside.
Step 3: Sauté the Veggies
Heat 1 tablespoon vegetable oil in a sauté pan over medium-high heat. Add 1 red bell pepper (sliced), 1 yellow bell pepper (sliced), and 1 carrot (julienned). Cook for 3–4 minutes until just tender.
Step 4: Add Garlic and Green Onion Whites
Stir in 2 minced garlic cloves and the white parts of 2 green onions. Sauté for 30 seconds until fragrant.
Step 5: Add Cooked Ramen and Sauce
Add the drained ramen and pour in the sweet soy glaze. Toss everything together for 1–2 minutes until the noodles are coated and glossy.
Step 6: Finish and Garnish
Turn off heat. Top with green onion greens, sesame seeds, and chili flakes if using. Serve hot!
🧊 Leftovers & Storage
Let cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave with a splash of water to loosen the sauce. Not freezer-friendly—the noodles get mushy.
🧠 FAQ
Can I use fresh ramen or rice noodles instead?
Yep! Just cook them according to package instructions and go from there.
Is this recipe spicy?
Not as written, but feel free to add heat with chili flakes or sauce.
What’s a good protein to add?
Tofu, rotisserie chicken, shrimp, or even a soft-boiled egg work perfectly.
Let’s Wrap It Up!
There you go—a quick, flavor-packed stir-fry that’s seriously satisfying. If you make this Sweet Soy Glazed Ramen Stir-Fry, I’d love to hear how it turned out. Leave a comment or question below—I’m always happy to help or chat food with you! 🍜