This post may contain affiliate links.
Chow Mein with Ramen Noodles is my favorite way to handle a takeout craving in 30 minutes flat, using a couple packs of ramen as the springy noodle shortcut tossed with crisp veggies in a glossy teriyaki sauce. I started making this on busy weeknights when the kids wanted takeout but I did not want to wait on delivery, and now it is on regular rotation. If you love quick Asian dinners, you will also love our egg foo young.
Ramen noodles cook in minutes and soak up that savory, slightly spicy sauce, so you get restaurant style chow mein faster than the delivery driver could ever show up.
Chow Mein with Ramen Noodles Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽 Serving: 3 servings
- ⚡ Calories: 134kcal
- 🌶 Flavor Profile: Savory, garlicky, lightly spicy teriyaki
- ✋ Difficulty: Easy, a 30 minute stir fry like our egg foo young
Quick Answer
To make Chow Mein with Ramen Noodles, whisk together a quick teriyaki sauce, then soften ramen noodles in hot water and drain. Sear mushrooms and stir fry bok choy, peppers, snow peas, and carrots in a hot wok with garlic and ginger. Pour in the sauce, toss in the noodles, and serve right away with green onions and sesame seeds.
Jump to:
- Chow Mein with Ramen Noodles Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chow Mein with Ramen Noodles
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chow Mein with Ramen Noodles FAQs
- Other Recommended Asian Recipes
- Easy Chow Mein with Ramen Noodles Recipe
Why This Recipe Works
Click to see the technique science
- Instant ramen makes chow mein fast and pantry-friendly. Instead of requiring a separate package of chow mein noodles, this recipe uses two 3-ounce packages of instant ramen and leaves the seasoning packets out. The noodles soften quickly, making them an easy shortcut for a weeknight stir-fry while still giving you that springy noodle texture that works well with the vegetables and glossy sauce.
- Softening the ramen off the heat helps keep it from overcooking. Once the water reaches a simmer, the ramen goes into the pot and the pan is removed from the heat. Letting the noodles sit for 3 minutes softens them without continuing to boil aggressively. Afterward, rinse and drain them and reserve about 1 cup of the cooking water. This keeps the noodles ready for the wok without turning them overly soft before they are mixed with the sauce.
- A screaming hot wok gives that stir fry char. High heat sears the veggies fast so they stay crisp.
- Searing the mushrooms first builds umami. Browning them deepens the savory flavor of the whole dish.
- The sauce brings sweet, savory, nutty, and spicy flavors together. Teriyaki glaze gives the sauce its sweet-savory base, while dark soy sauce adds depth and sesame oil brings a nutty finish. Red pepper flakes add a little heat, and water keeps the glaze from becoming too concentrated. Whisking the sauce together before you start cooking is especially helpful because the stir-fry moves quickly once the wok is hot.
- Reserved noodle water lets you control the final consistency. After the vegetables are coated and the sauce has thickened slightly, the drained ramen noodles are stirred into the wok. If everything looks a little dry, add some of the reserved noodle water until the noodles are evenly coated.
Why You’ll Love This Recipe
- It is a 30 minute takeout fakeout the whole family loves.
- Uses cheap ramen noodles in the best possible way.
- Endlessly customizable, like our better than takeout beef and broccoli.
Key Ingredients
- Ramen noodles: The springy, quick cooking noodle base; toss the seasoning packets.
- Teriyaki glaze and dark soy sauce: The savory sweet backbone of the sauce.
- Shimeji mushrooms: Seared first for deep umami flavor.
- Bok choy, snow peas, carrots, and bell peppers: Crisp, colorful stir fry vegetables.
- Garlic, ginger, and sesame oil: The aromatic finish, just like our egg foo young.
See recipe card for exact quantities.
Variations and Substitutions
- Add protein: Toss in cooked chicken, shrimp, beef, or pork.
- Make it spicier: Add more red pepper flakes or a drizzle of sriracha.
- Different veggies: Cabbage, broccoli, or any crisp vegetables work.
- Lo mein style: Toss the noodles less for a softer, saucier texture.
- More takeout at home: Try our frozen gyoza in the air fryer.
How to Make Chow Mein with Ramen Noodles
- Whisk the teriyaki glaze, water, sesame oil, dark soy sauce, and red pepper flakes together in a small bowl and set aside.
- Bring water to a simmer, add the ramen off the heat for 3 minutes, then rinse and drain, reserving 1 cup of the noodle water.
- Heat oil in a wok over medium high heat until sizzling, then sear the mushrooms for 1 to 2 minutes until browned.
- Add the bok choy, peppers, snow peas, and carrots for 3 to 4 minutes, then the garlic and ginger for 30 seconds.
- Lower the heat, pour in the sauce, stir in the noodles, and add reserved noodle water if dry. Serve with green onions and sesame seeds.
Recipe Tips & Tricks
- Toss the ramen seasoning packets; you only need the noodles.
- Do not overcook the ramen; 3 minutes off the heat keeps it springy.
- Reserve a cup of noodle water to loosen the sauce at the end.
- Get the wok screaming hot for the best sear on the veggies.
- Prep everything first; a stir fry moves fast once it starts.
- Serve immediately with green onions and sesame seeds.
Serving Ideas and Suggestions
Still filling out the menu? Readers love pairing this one with our Chili’s cajun chicken pasta recipe, Chinese ribs, slow cooker ginger chicken, and egg drop soup.
And when you are planning next week’s dinners, our copycat mushroom chicken stir fry, slow cooker chicken teriyaki, Vietnamese salad rolls, and Thai beef keep the same easy comfort going.
Chow Mein with Ramen Noodles FAQs
As the name says, Chow Mein with Ramen Noodles uses instant ramen noodles, just toss the seasoning packets. Their springy, chewy texture is perfect for soaking up the sauce and crisps up beautifully in a hot wok.
Chow mein and lo mein are both noodle dishes, but they can differ in noodle type, preparation, and texture depending on the recipe. This version uses instant ramen as a convenient substitute and combines the softened noodles with stir-fried vegetables and sauce in a wok. Lo mein noodles can be used in place of ramen if needed, although the finished noodle texture will be different.
Yes. Chow Mein with Ramen Noodles is delicious with cooked chicken, shrimp, beef, or pork stirred in. Cook your protein first, set it aside, then add it back when you toss in the noodles.
No, for Chow Mein with Ramen Noodles you discard or save the seasoning packets and use only the noodles. The flavor comes from the homemade teriyaki and soy sauce instead.
Bok choy, snow peas, carrots, bell peppers, and mushrooms are great in Chow Mein with Ramen Noodles. You can also add cabbage, broccoli, or whatever crisp vegetables you have on hand.
Store leftover Chow Mein with Ramen Noodles in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water to loosen the noodles back up.
Other Recommended Asian Recipes
If you make this Chow Mein with Ramen Noodles, please leave a star rating and a comment below. I love hearing how it turned out, and it helps other readers find the recipe too!
Easy Chow Mein with Ramen Noodles Recipe
Ingredients
For the sauce
- ¼ cup teriyaki glaze
- ¼ cup water
- 1 teaspoon sesame oil
- 1/2 teaspoon dark soy sauce
- ¼ teaspoon red pepper flakes
For the noodles
- 2 3 ounce packages of ramen noodles
- 1 tablespoon vegetable oil
- 1 cup shimeji mushrooms rinsed and dried with a paper towel
- 1 cup bok choy chopped
- 1 cup red bell peppers sliced medium thin
- 1 cup snow peas
- 1 cup matchstick carrots
- 1 teaspoon garlic minced
- ½ teaspoon fresh ginger root grated
Instructions
- Make the savory sauce first, whisk the teriyaki glaze, water, sesame oil, dark soy sauce, and red pepper flakes in a small bowl until combined. The sauce will separate a little due to the sesame oil, but it is fine; whisk until most of it is combined and set aside.¼ cup teriyaki glaze, ¼ cup water, 1 teaspoon sesame oil, 1/2 teaspoon dark soy sauce, ¼ teaspoon red pepper flakes
- Add about 4 cups of water in a medium pot, place over high heat, and add in the ramen once simmering. Remove from heat. Allow the noodles to sit and soften for 3 minutes.2 3 ounce packages of ramen noodles
- Rinse the noodles and drain, reserving about 1 cup of noodle water for later.
- Meanwhile, heat 1 tablespoon oil over medium-high heat in a wok pan or large nonstick skillet.1 tablespoon vegetable oil
- Once the oil is very hot and sizzling, sear the mushrooms for 1-2 minutes until browned.1 cup shimeji mushrooms
- Add the bok choy, bell peppers, snow peas, and carrots for 3-4 minutes until softened slightly.1 cup bok choy, 1 cup red bell peppers, 1 cup snow peas, 1 cup matchstick carrots
- Add the garlic and ginger for 30 seconds until these aromatics become fragrant.1 teaspoon garlic, ½ teaspoon fresh ginger root
- Lower the heat and pour in the sauce. Stir until veggies are coated, and the sauce has thickened slightly.
- Stir in noodles and mix to combine. If it appears dry, add some of the reserved ramen cooking water.
- Serve immediately with freshly sliced green onions, sesame seeds, and more red chili flakes.
Notes
- This makes enough for 3 servings, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- This freezes well, see my tips above on how to store.
- Use lo mein noodles in place of ramen in a pinch.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
