The ultimate quick meal—steamed then stir-fried ramen with eggs, veggies, and a glossy sauce. Ready faster than takeout! When I want something cozy, savory, and flavorful, this is the recipe I go to.
My Ultimate One-Pot Stir-Fry Ramen – Quick, Healthy & Minimal Cleanup!
This stir-fry ramen is my absolute weeknight hero – it’s lightning fast, requires just one pot (hello, easy cleanup!), and packs in a perfect balance of protein, veggies, and carbs.
What I love most is how it helps me clear out the fridge while still tasting amazing every single time.
The beauty of this dish is its endless flexibility – you can use:
- Any protein you have on hand (ham, shrimp, chicken, or tofu)
- Whatever greens are in your fridge (bok choy, spinach, or napa cabbage work great)
- Extra veggies for crunch and nutrition (I always add shredded carrots)
It’s become my go-to healthy meal because:
- Protein-packed from eggs and meat
- Full of vitamins from fresh vegetables
- Good carbs from the ramen noodles
- Ready in 20 minutes flat
Pro Tip: While you can throw in any veggies you like, I recommend not overloading the pan – too many vegetables at once will release water and make your noodles soggy instead of perfectly springy. Stick to about 1-2 cups total veggies for best results.
This is hands-down my favorite way to make ramen when I want something:
- Faster than takeout
- Healthier than instant noodles
- More exciting than basic stir-fry
- Kid-approved (my little ones love the colorful veggies!)
The steaming method makes all the difference – it gives the noodles that perfect chewy texture you get at restaurants, while the quick stir-fry keeps everything crisp and flavorful. Once you try this method, you’ll never go back to soggy stir-fried noodles again!
Perfect for when you need:
- A quick post-work dinner
- A clean-out-the-fridge meal
- Something healthier than delivery
- A satisfying lunch that reheats well
Ingredients (2 servings)
Main Ingredient:
- 200g ramen noodles (2 blocks)
Toppings & Add-ins:
- 2 eggs
- 50g leafy greens (like spinach or bok choy)
- 30g shredded carrot
- 30g shredded ham
Seasonings:
- 2 tbsp cooking oil
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder (optional)
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce (for a touch of color)
- 1 tsp oyster sauce
Instructions
- Prepare the noodles
Soak: Place ramen in a bowl and soak with clean water for 1 minute. This softens the noodles and shortens steaming time.
Steam: Boil water in a steamer. Add the soaked noodles and steam over high heat for 10 minutes, until fully cooked.
Cool: Remove the noodles, fluff with chopsticks to separate, and rinse under cold water (important: this makes them chewier and smoother). Drain well and set aside.
- Stir-fry toppings and season
Cook eggs: Heat 2 tbsp oil in a wok or pan. Crack in the eggs and scramble quickly with chopsticks until they’re broken into small, fluffy pieces.
Stir-fry veggies and Mix in seasoning: Add shredded carrots, then leafy greens, shredded ham, and noodles.
Add salt, chicken bouillon powder (if using), light soy sauce, dark soy sauce, and oyster sauce. Increase to high heat and toss everything to coat. Stir-fry for about 2 minutes until vegetables are just cooked and everything is evenly seasoned.
Frequently Asked Questions
Can I use instant ramen for this recipe?
Yes! Just skip the seasoning packet and use only the noodles. You’ll still get great flavor from the sauce.
Do I have to steam the noodles?
Steaming gives the noodles a firmer, chewier texture. If you’re short on time, boiling is okay too, but rinsing with cold water is still important.
Can I swap out the vegetables or protein?
Absolutely. Feel free to use any leafy greens, or replace ham with leftover chicken, tofu, or mushrooms.
Is this dish spicy?
Not at all, but you can easily add chili oil or pepper flakes for a kick.
Easy Stir-Fry Ramen with Veggies & Ham
Ingredients
Main Ingredient:
- 200 g ramen noodles 2 blocks
Toppings & Add-ins:
- 2 eggs
- 50 g leafy greens like spinach or bok choy
- 30 g shredded carrot
- 30 g shredded ham
Seasonings:
- 2 tbsp cooking oil
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder optional
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce for a touch of color
- 1 tsp oyster sauce
Instructions
Prepare the noodles
- Soak: Place ramen in a bowl and soak with clean water for 1 minute. This softens the noodles and shortens steaming time.
- Steam: Boil water in a steamer. Add the soaked noodles and steam over high heat for 10 minutes, until fully cooked.
- Cool: Remove the noodles, fluff with chopsticks to separate, and rinse under cold water (important: this makes them chewier and smoother). Drain well and set aside.
Stir-fry toppings and season
- Cook eggs: Heat 2 tbsp oil in a wok or pan. Crack in the eggs and scramble quickly with chopsticks until they're broken into small, fluffy pieces.
- Stir-fry veggies and Mix in seasoning: Add shredded carrots, then leafy greens, shredded ham and noodles.
- Add salt, chicken bouillon powder (if using), light soy sauce, dark soy sauce, and oyster sauce. Increase to high heat and toss everything to coat. Stir-fry for about 2 minutes until vegetables are just cooked and everything is evenly seasoned.
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