Instant Ramen Stir Fry — a plant-based Other recipe by BOSH!
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Instant Ramen Stir Fry

This one is a proper weeknight hero. When we need something fast, flavourful and genuinely satisfying, instant ramen stir fry is the first thing we reach for. We're talking springy noodles tossed with crunchy veg, mushrooms, a punchy soy and rice vinegar sauce, and that hit of garlic and ginger that makes everything sing. It all comes together in 15 minutes, which honestly still amazes us every time. Make it tonight, you won't regret it.

Cook: 15 min
Serves 2

Before You Start

  • Wok
  • Sieve
  • Small mixing bowl
  • Microplane or fine grater
  • Tongs

Ingredients

  • 2 garlic cloves
  • 1 inch piece of ginger
  • 3 spring onions
  • 6 medium mushrooms
  • 1 carrot - ribboned
  • 1 cabbage - thin wedge
  • 1 red bell pepper
  • 1 tbsp chilli oil
  • 3 tbsp toasted sesame oil
  • 4 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp five spice powder
  • 2 pack(s) of instant ramen noodles
  • 100g peas - or any frozen vegetables
  • ½ tbsp oyster sauce
  • white pepper pinch
  • 1 tbsp sesame seeds
  • 2 tbsp crispy onions
  • Juice of 1 lime
  • Sriracha

Method

1

Prepare the ingredients

  • Boil a kettle
  • Peel and grate the garlic and ginger
  • Trim and finely slice the spring onions
  • Shred or finely chop the cabbage
  • Finely slice the mushrooms
  • Peel, trim and slice the carrots into matchsticks
  • Halve, deseeded and finely slice the pepper
  • Mix the soy sauce, rice vinegar and sugar into a small bowl, whisking until the sugar dissolves, and keep to the side
2

Prepare the noodles

  • Put the saucepan on the stove over high heat and fill with boiled water from the kettle
  • Add the noodles and cook for half the allotted time on the packaging (we only want these part-cooked as these will be finished off in the wok), normally around 2 minutes
  • Once the noodles are done, drain with a sieve and toss them with some vegetable oil to stop them sticking
  • Set aside while you finish the stir-fry
3

Start the stir-fry

  • Warm the oils in a wok over a medium high heat
  • Add the garlic, ginger and three quarters of the spring onions to the wok and stir for 30 seconds, until fragrant
  • Add the mushrooms and five spice powder and stir for 3-4 minutes, until starting to soften
  • Add the carrots, red pepper, cabbage, mixed frozen vegetables and half the sesame seeds to the pan, and stir together for 1 minute
  • Add the soy sauce, rice vinegar, oyster sauce and sugar mix and toss to combine until thickening
  • Add the drained noodles to the wok, toss to combine and fry for 1 minute
4

Time to serve

  • Add the drained noodles and peas to the wok, toss to combine and fry for 1 minute
  • Add white pepper, salt, and drizzle some chilli oil
  • Use tongs to transfer the noodles to serving bowls
  • Garnish with the remaining spring onions, sesame seeds, a drizzle of sesame oil, pinch of white pepper and crispy onions, a generous squeeze of lime, squeeze of sriracha and serve immediately

Tips & Variations

  • Make it spicy: We love adding a good squeeze of sriracha or a teaspoon of chilli oil right at the end. Trust us on this one, it takes it to another level.
  • Swap the veg: This recipe is really forgiving. Use whatever's in the fridge. Tenderstem broccoli, pak choi, courgette, baby corn, they all work brilliantly here.
  • Add some protein: Henry always throws in some crispy tofu or a handful of edamame to bulk it out a bit. Just make sure the tofu is pressed and patted dry so it gets nice and golden in the pan.

Why This Works

The trick here is getting the sauce right before anything hits the pan. Whisking the soy, rice vinegar and sugar together first means it's ready to go the moment you need it, and it coats every noodle perfectly. The other thing we swear by is keeping the heat high throughout so the veg stays crisp and you get a bit of that wok-style char rather than everything going soggy.