This easy Shrimp Ramen Stir Fry comes together in one skillet for a quick and easy meal! Simple, healthy and on the table in under 30 minutes!
Quick and easy meals are the preferred recipes around here on a weeknight. Busy workdays means dinner needs to be ready in a hurry. But that doesn’t mean it needs to be processed or lacking.
Enter stir fry.
Easy to make, loaded with veggies and often on the table in less than 30 minutes, stir fries are my go to quick dinner. Also, its hard to resist a good noodle dish!
This Shrimp Ramen Stir Fry is one of those quick, delicious dinners we love so much! Ramen noodles cook up in a snap and so do the shrimp and veggies in this dish and so helllooo dinner!
Did I mention that this dinner is cooked in one skillet? That means not only is dinner easy to make, but clean up is pretty snappy too!
How to make this easy shrimp ramen stir fry
Making this stir fry is pretty darn simple and breaks down to a few simple steps.
- cook the shrimp and veggies
- cook the noodles in the sauce
- toss it all together and garnish
To start, I heat up some oil and cook the shrimp in my skillet. I set them aside and then saute the veggies in the same pan. Once they are also cooked, I set them aside too.
To make the sauce, you will need:
- soy sauce
- oyster sauce
- brown sugar
- rice vinegar
- sesame oil
To the very same skillet, I add all of the sauce ingredients except the cornstarch. I bring them to a boil and then drop in the ramen noodles to cook in the sauce. Once the noodles are cooked (only a few minutes), I add the shrimp and veggies back into the skillet.
In a small bowl, I mix the cornstarch with 1/4 cup water to create a slurry and then add it to the skillet, tossing everything together to thicken the sauce. If there is not enough liquid in the pan to create a sauce, add more water.
A quick sprinkle of sesame seeds and green onions adds a little something extra to this stir fry and voila! Dinner is on the table in no time!
This recipe is pretty easy to tweak and adjust to your liking or ingredients on hand. One of my favourite things about stir fry is that they are a great way to use up whatever veggies I have left in the fridge! I’ve included some simple swaps we’ve done to change things up in the past. Feel free to get creative and use what works for you!
- you can easily swap in a different protein. Chicken, beef, pork all work well. Or leave out the protein altogether for a veggie stir fry.
- The sauce for this stir fry is very forgiving. Adjust any of the ingredients to suit your tastes. Like more acid? Add more rice vinegar. Want a sweeter dish? Add a little more brown sugar. Want a spicier dish? Add chili flakes or hot sauce!
- I didn’t specify the veggies in this recipe because every time I make it, I use whatever I have on hand. This time I used carrots (orange and yellow), edamame, snap peas, and onions. But broccoli, green beans, and peppers were great too.
- Use frozen ingredients if you don’t have fresh. If you need dinner in a snap but the fridge is lacking in ingredients, use frozen cooked shrimp and veggies. We almost always have both on hand and they work well in stir fry too!
I hope you give this recipe a try for a quick and flavourful dinner! Bon appetit!
You may also like:
Shrimp and Snap Pea Stir-Fry
Chicken Teriyaki Stir-Fry
Grilled Vegetable Ramen
Shrimp Ramen Stir Fry
- 1 teaspoon vegetable oil
- 3/4 lbs shrimp large size, peeled and deveined
- 1/2 onion chopped
- 3 cups vegetables sliced
- 2 packages ramen noodles
- 2 green onions sliced
- 1 tablespoon sesame seeds
For the sauce
- 3 cups water
- 1/4 cup soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon ginger grated
- 1 tablespoon cornstarch
- Heat vegetable oil in a skillet over medium-high heat and add the shrimp. Saute, flipping to cook on both sides until the shrimp is pink and cooked through. Remove from skillet and set aside.
- Add the onion and vegetables to the skillet and saute until tender and onions turn translucent. Remove from skillet and set aside.
- Add all of the sauce ingredients except the cornstarch to the skillet. Bring to a boil and then add the ramen noodles. Cook the ramen noodles for a few minutes until they are cooked through. Add the shrimp and vegetables back to the skillet.
- Mix 1/4 cup water with the cornstarch, stirring to create a slurry. Add this to the ramen noodles and toss everything together for 2 minutes so the sauce will thicken. If there is not enough liquid in the skillet, add more water. Sprinkle with sesame seeds and green onion and serve!
I made this for lunch. Delicious!! I’ll be using this often! Thank you for sharing the recipe!
So happy to hear that!