A quick and delicious stir fry made with instant ramen, frozen vegetables, soy sauce, and eggs. Perfect for busy nights when you need a fast, filling, and flavorful meal with minimal ingredients and cleanup.
Do not boil the ramen first; cooking them directly in the pan with sauce gives the best texture. Keep the pan hot and stir constantly to prevent sticking. For extra flavor, add sriracha, red pepper flakes, or peanut butter. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Keywords: ramen stir fry, easy ramen recipe, 5 ingredient dinner, dorm room meal, quick stir fry, college student recipe, one pan meal