Shrimp Ramen Stir-Fry Noodles (Quick & Easy 20-Minute Recipe)
If you’ve ever craved ramen noodles but wanted something heartier than a soup, this shrimp ramen stir-fry is the answer. It’s a one-pan meal that comes together in just 20 minutes, filled with shrimp, ramen noodles, and lots of colorful veggies.
Servings 4 servings
Ingredients
- 8 oz shrimp peeled and deveined
- 2 packs ramen noodles discard seasoning packets; just use noodles
- 1 bell pepper sliced
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- 1 medium carrot julienned or thinly sliced
- ½ onion thinly sliced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated (optional but recommended)
- 2 –3 tablespoons Japanese BBQ sauce I used Bachan’s
- 1 –2 tablespoons oil sesame oil or olive oil
- Salt + pepper to taste
- Optional toppings: sliced green onions sesame seeds, lime wedge
Instructions
- Boil ramen noodles according to package instructions, but leave them slightly al dente since they’ll cook more in the stir-fry. Drain and set aside.
- In a large pan or wok, heat oil and cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
- In the same pan, add more oil if needed and sauté garlic and ginger until fragrant. Add bell pepper, mushrooms, carrots, broccoli, and onion. Cook until tender-crisp.
- Return the shrimp to the pan, add the cooked noodles, and pour in the Japanese BBQ sauce. Toss until everything is coated evenly.
- Garnish with green onions and sesame seeds if desired. Serve immediately and enjoy!