Easy Instant Noodle Stir-Fry – Ready in Under 15 Minutes
🍜 Instant Noodle Stir-Fry Recipe
A quick, tasty, and customizable dish made with instant noodles and your favorite veggies. Ready in under 15 minutes — perfect for students, busy nights, or a lazy lunch!
🍽 Ingredients (Serves 2):
For the stir-fry:
- 2 packs instant noodles (any flavor)
- 1 tablespoon oil (vegetable, sesame, or olive oil)
- ½ cup mixed vegetables (e.g., carrots, cabbage, bell pepper, peas, mushrooms)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 egg (optional)
- Soy sauce (or the seasoning packet from the noodles)
Optional add-ons:
- Cooked chicken, shrimp, or tofu
- Chili flakes or sriracha
- Green onions, sesame seeds
- Lime wedge
🍳 Instructions:
1. Cook the Noodles
- Boil the instant noodles according to package instructions. Drain and set aside (you can also use half of the seasoning packet now if desired).
2. Stir-Fry the Veggies & Egg
- Heat oil in a skillet or wok over medium heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Push veggies to one side and crack the egg into the pan. Scramble it briefly before mixing with veggies.
3. Combine Everything
- Add cooked noodles to the pan.
- Pour in 1–2 tablespoons soy sauce (or use the seasoning packet).
- Toss everything together until well coated and heated through (about 2–3 minutes).
4. Serve Hot
- Transfer to a bowl.
- Top with green onions, sesame seeds, chili flakes, or a drizzle of sriracha.
- Serve immediately and enjoy!
✅ Tips:
- Use leftover rice or ramen instead of instant noodles for a twist.
- Add a splash of lime juice at the end for extra freshness.
- Make it vegan by skipping the egg and using plant-based protein.
