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Easy 5-Ingredient Dorm Room Ramen Stir Fry

easy 5-ingredient dorm room ramen stir fry - featured image

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.

Ingredients

Scale
  • 2 packets instant ramen noodles (discard seasoning packets)
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons vegetable oil (canola, peanut, or avocado oil)
  • 2 large eggs (room temperature)

Instructions

  1. Prep your ingredients: Break the ramen blocks into small pieces in their packets. Measure out soy sauce and oil. Take frozen veggies out to thaw slightly.
  2. Heat a large non-stick skillet or wok over medium-high heat. Add vegetable oil and heat until shimmering (about 30 seconds).
  3. Add frozen vegetables to the hot pan. Spread in an even layer and cook without stirring for 1 minute. Then stir and cook for another 1-2 minutes until heated through and slightly charred.
  4. Push vegetables to one side of the pan. Crack eggs into the empty space and scramble quickly until mostly set but still soft. Mix with vegetables.
  5. Add broken ramen noodles to the pan. Pour soy sauce over the top. Stir constantly to coat noodles. Do not add water. Cook for 3-4 minutes until noodles are tender and slightly crispy on edges.
  6. Remove from heat and serve immediately.

Notes

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.

Nutrition

Keywords: ramen stir fry, easy ramen recipe, 5 ingredient dinner, dorm room meal, quick stir fry, college student recipe, one pan meal