Chef Catherine McCord's Stir Fried Ramen

2 minsPrep Time
5 minsCook Time

7 minsTotal Time


  • 1 pack ramen (seasoning packet discarded, sesame oil reserved if it's included)
  • 2 cups any combination of vegetables, chopped (bok choy, sugar snap or snow peas, carrots, scallions, mushrooms, bean sprouts or other favorite vegetable cut into similar size pieces)
  • 2 tbsp oil of choice
  • 1 tbsp yellow or white miso
  • 2 tbsp low sodium soy sauce, tamari or coconut aminos
  • toasted sesame seeds optional


  1. Place ramen noodles in a bowl and cover with boiling water. Cover with a plate for 5 minutes or until noodles are tender.

  2. Heat oil over medium high in a large sauté pan and add vegetables. Cook for 3 minutes. 

  3. Add miso, soy sauce and 1-2 tbsp of water reserved from soaking noodles from noodles and cook for 1-2 minutes to coat all of the vegetables or until miso is dissolved. 

  4. Drain water from noodles. 

  5. Add the noodles to the sauté pan, stir to coat with the sauce and heat through for one minute. 

  6. Top with sesame seeds or scallions if desired.