#4: Instant Ramen Stir-Fry

Stir-Fry Ramen: A Busy Week’s Best Bowl

Ramen may be the ultimate quick fix for those hectic, deadline-driven weeks, when time is as scarce as a clean mug in the sink. But let’s be honest. Slurping down those noodles is like eating flavoured air — nothing but empty calories. So, what can we do?

We add actual substance by throwing a handful of your favourite veggies and some simple proteins. These aren’t just for show — they bring in nutrients and a pop of colour that makes your bowl look less like a sodium swamp.

With only one egg and 85g of chicken (like half a chicken breast or one good reason not to skip dinner) — it adds up to a respectable 30g of protein per serving, turning your bowl into something that might actually keep you full past the next Zoom call.

It’s not a Michelin-star meal, but it’s better than skipping food entirely. I know you’re busy love, but your ramen doesn’t have to be basic. ✨🍜✨

A simple formula.

The beauty of this dish is its versatility — you can toss in whatever you have in the fridge. But if you want to hit that perfect balance, stick to this easy formula:

1 part crunchy veggies + 1 part leafy veggies + 1 part protein = good stir-fry

As for the sauce..

Make use of the ramen flavour packet! Add a splash of soy sauce for colour and depth. To balance the saltiness, adjust with sugar, or a squeeze of ketchup/hot sauce and a dash of lime if you have it.

Stir-fry everything on high heat and fanny’s your aunt! In about 30 minutes, you’ve made a delicious stir-fry and likely washed up whatever little tool you used.

Text Instructions

Ingredients

Ramen & stir-fry sauce

1. x2 packets chicken ramen - with flavour packets

2. x2 eggs

3. 1.5 TBSP all-purpose soy sauce - OR light soy sauce

4. 1 tsp chilli flakes - optional; more if preferred

5. x1 lime - optional

6. Sugar OR ketchup - optional; to adjust saltiness

7. 1 TBSP cooking oil

Proteins & vegetables

8. x1 medium chicken breast - about 170g (6oz)
   [or other preferred proteins']

9. x2 garlic cloves - more if preferred

10. x1 small shallot - OR 1/4 of an onion; optional

11. 100g (1.5 cup) bok choy or pak choi
    [or other preferred leafy greens]

12. 50g (3.4 cup) carrots - about 1 small carrot
    [or other preferred crunchy vegetables]

---

Tools

1. Wok & spatula

2. Chopping board & knife

3. Small bowl - for stir-fry sauce

4. Large bowl - for soaking ramen

5. Large plate OR tray - for prepped ingredients

6. Measuring tools - scale/cup, tablespoon & teaspoon

---

Steps

A. COOK RAMEN NOODLES

1. Soak x2 packets ramen noodles in hot water
   [for half the suggested timing - usually 1-2m]

   If using room temp water: microwave on high for 2m, until just cooked. Add 1m if needed

2. Meanwhile, rinse vegetables:

   1. 100g (1.5 cup) bok choy - OR other greens

   2. 50g (3/4 cup) carrots - OR other crunchy veges

---

B. PREP STIR-FRY INGREDIENTS

1. Drain ramen and set aside to stir-fry later

2. Grab a large plate to set aside prepped ingredients

   ---

3. Roughly chop bok choy - separate stem & leaves

4. Thinly slice carrots - any shape is fine

5. Halve 1 lime for squeezing later - optional

6. Peel & roughly chop:

   1. 2 garlic cloves - more if preferred

   2. 1 shallot OR 1/4 onion - optional

7. Slice 1 medium chicken breast into bite-sized pieces

   ---

8. Combine stir-fry sauce in a small bowl:

   1. 2 ramen flavour packets

   2. 1.5 TBSP all-purpose soy sauce

   3. 1 lime, squeezed - optional

   4. 1 tsp chilli flakes - optional

9. Taste & adjust - if too salty, add sugar or ketchup (about 1-3 tsp)

---

C. STIR-FRY EVERYTHING

1. Heat 1 TBSP cooking oil in a wok over high heat

2. Sauté shallot & garlic until fragrant (about 1m)

3. Sauté chicken (or other raw proteins) until mostly cooked (about 2m)

4. Crack 2 eggs into the wok & stir well to combine

5. Sauté carrots & bok choy stems (or other crunchy veges) until mostly cooked (about 1-2m)

   If you have cooked proteins like shredded chicken, add them now.

6. Add and stir until well-combined:

   1. cooked ramen

   2. stir-fry sauce

   3. bok choy leaves (or other leafy greens)

7. Off heat & serve

---

Notes

• Can I use other ramen flavours?

  • Yes, be sure to adjust your soy sauce, sugar or ketchup accordingly.

  • To be safe, use half of your flavour packet first.

  • If needed, add the other half after tasting.

• Protein alternatives:

  • Seafood - prawns, calamari, cockles, mussels

  • Meats/poultry - shredded chicken, sandwich meats, sausages, beef strips, minced meat

  • Vegetarian - firm tofu, mushrooms

• Vegetable alternatives:

  • Greens - mustard green, spinach, savoy cabbage, choi sum, spring onion, chives

  • “Crunchies” - cabbage, broccoli, cauliflower, mangetout, sugarsnaps, green beans

• Storage:

  • Lasts 3-4 days, chilled

---

Pictorial Instructions

PDF Download

🍜What recipes would love to see on TNBM? Let me know in the comments!🍜

Instant Ramen Stir Fry

5.09MB ∙ PDF file

Download

Download