Stir-Fry Ramen Noodles

Stir-Fry Ramen Noodles
Servings: 4 Prep 10 mins Cook 10 mins


  • 2 packages (3 ounces each) chicken-flavored ramen noodle soup
  • 1/4 cup teriyaki sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons grated fresh ginger
  • 1 bag (1 pound) frozen stir-fry vegetables, thawed
  • 1 tablespoon cornstarch
  • 1 pound peeled cooked shrimp, tails removed
  • 2 green onions, sliced (optional)

Make It

1. Cook ramen noodles according to package directions, but do not add seasoning packets to pan. Drain noodles, and place in serving bowl. Dissolve 1 packet of ramen flavoring in 1-3/4 cups water, then discard remaining packet. Add teriyaki sauce to seasoned water, and set aside.

2. In large nonstick skillet, heat oil over medium-high heat. Add ginger, and cook 30 seconds. Stir in seasoned water; bring to a boil. Add vegetables, and cook 3 minutes.

3. Dissolve cornstarch in water, whisk into boiling sauce, and cook 1 minute more. Add shrimp, toss to coat with sauce, and heat through. Pour over hot noodles, and toss. Sprinkle with green onions, if using.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 394, Fat, total (g): 13, carb. (g): 38, fiber (g): 3, pro. (g): 31, Percent Daily Values are based on a 2,000 calorie diet.