Veggie Brown Rice Ramen Stir Fry

Have you tried brown rice ramen noodles yet? These Japanese-style noodles have a delicious nutty flavor and are perfect for a quick and healthy stir fry loaded with your favorite veggies. Add a flavorful stir fry sauce, and this complete meal is ready in only 25 minutes.

this recipe

With two growing boys, my family and I shop at Costco often. Usually I zoom through the aisles, tossing our favorites into the cart as quickly as possible, eyes straight ahead, lest I see all the tempting new products and my receipt becomes unfathomably long. So, there I was, one cloudy Tuesday, casually speeding through Costco, when I glanced a new-to-me package advertising Lotus Foods Organic Millet & Brown Rice Ramen. I almost got out without any impulse purchases that day. Almost.

The thing is… I love ramen noodles! I have loved ramen since I was a little girl. Like (maybe) many of you, my ramen experience started with those little orange soup packets. Thankfully, those were the “olden days” of my childhood (according to my kids), and grownup me has much better taste in ramen! There are definitely NO ramen soup packets hiding in my pantry. Definitely not.

This loaded veggie ramen noodle stir fry is a quick and super tasty recipe. Made with lots of fresh vegetables and whole grain ramen noodles, this dish is as healthy as it is delicious. The whole grain ramen has a nutty taste that is a perfect complement to the salty-sweet stir fry sauce. This is my kids’ favorite stir-fry, and I think it might become yours too! I have lots of plans for these yummy noodles – I think a cold noodle salad will be on the horizon, and definitely a cozy and quick bowl of ramen soup. Back to Costco I go for more noodles… stay tuned!!

For more delicious stir fry recipes, try my ground chicken stir fry and ground turkey teriyaki. This easy shrimp and chicken fried rice is perfect if you are craving takeout. Not sure what to serve with your stir fry, try these amazing side dishes!

You Will Love This

• This yummy stir fry is made with simple ingredients and ready in only 25 minutes – it’s an easy meal for busy weeknights, and a great idea for lunch meal prep!
• These Lotus Foods rice ramen noodles are made with millet and rice, two naturally gluten free and easily digestible grains. The noodles are oil free, preservative free, non gmo project certified, and USDA organic. Note, this post is NOT SPONSORED – I just loved this ramen!
• Lotus Foods is a B Corporation, which I think is pretty cool.

Ingredients

For this simple stir fry, you will need the following.

For the stir fry:

• Sesame oil, olive oil or vegetable oil
• Garlic cloves: You can substitute pre-minced jarred garlic, or about 1/2 teaspoon of garlic powder.
• Fresh ginger
• Fresh veggies, including broccoli florets, red bell pepper, yellow bell pepper and snow peas: Use any vegetables you have on hand that you love in stir fry. Carrots, mushrooms, green beans, baby corn and water chestnuts would all be great.
• A large pinch of Kosher salt or sea salt
• Brown rice and millet ramen noodles cakes: These have a perfect texture for stir fry – slightly chewy with a delicious nutty taste, they hold up well to the sticky stir fry sauce.
• Green onions

For the sauce:

• Soy sauce
• Brown sugar: This stir fry sauce is more salty than sweet. Light or dark brown sugar adds just the right amount of sweetness and balance.
• Rice Vinegar: Adds a great depth of flavor to the stir fry sauce. You could substitute white wine vinegar.
• Cornstarch: Perfect for thickening up the sauce!

Instructions

Step One: Set a large pot of water on the stove top to boil. In the meantime, clean and prepare the veggies. Chop the broccoli into bite-size florets. Slice the bell peppers into strips. Mince the garlic and ginger. Chop the green onions.

Step Two: Warm the oil in a large skillet over medium-high heat. Add the garlic and ginger, and saute for about a minute, just until fragrant. Be careful not to burn the garlic. Add the yellow and red peppers, broccoli and snow peas, and season with a large pinch of Kosher salt. Saute the veggies for about 7-10 minutes, until they are crisp-tender.

Step Three: Whisk together your stir fry sauce. Add the soy sauce, brown sugar, rice vinegar and cornstarch to a small bowl. Whisk thoroughly, until no clumps remain. Turn down the heat to medium-low, and add the stir fry sauce to the skillet. Simmer, stirring constantly, for about 3-4 minutes, until the sauce has thickened enough to coat the back of a spoon.

Step Four: Once the water is at a low boil, add the noodle cakes. Boil the noodles for 4 minutes, using a fork to gently break apart each ramen cake. When the noodles are al dente, strain off the excess water and rinse them with a little bit of cold water. Add the cooked noodles to the stir fry and stir thoroughly to coat them in the sauce. Garnish with chopped green onions.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a little drizzle of water to the noodles. Microwave the stir fry for 30-45 seconds, and then stir to help the noodles separate. Continue to microwave to your desired temperature.

Veggie Brown Rice Ramen Stir Fry

Have you tried brown rice ramen noodles yet? These Japanese-style noodles have a delicious nutty flavor are perfect for a quick and healthy stir fry loaded with your favorite veggies. Add a flavorful stir fry sauce, and this complete meal is ready in only 25 minutes.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Dish

Cuisine American, Japanese

Servings 4 servings

Calories 291 kcal

Ingredients

  

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For the stir fry:

• 1 tablespoon sesame oil or olive oil
• 2 cloves garlic
• 1/2 tablespoon minced ginger
• 2 cups broccoli florets
• 6 ounces snow peas
• 1 red bell pepper
• 1 yellow bell pepper
• Large pinch kosher salt
• 3 cakes brown rice and millet ramen noodles

For the sauce:

• 1/4 cup soy sauce
• 1 tablespoon brown sugar packed
• 2 teaspoons rice vinegar
• 1 tablespoon cornstarch

Instructions

 

• Set a large pot of water on the stove top to boil. In the meantime, clean and prepare the veggies. Chop the broccoli into bite-size florets. Slice the bell peppers into strips. Mince the garlic and ginger. Chop the green onions.
• Warm the oil in a large skillet over medium-high heat. Add the garlic and ginger, and saute for about a minute, just until fragrant. Be careful not to burn the garlic. Add the yellow and red peppers, broccoli and snow peas, and season with a large pinch of Kosher salt. Saute the veggies for about 7-10 minutes, until they are crisp-tender.
• Whisk together your stir fry sauce. Add the soy sauce, brown sugar, rice vingar and cornstarch to a small bowl. Whisk thoroughly, until no clumps remain. Turn down the heat to medium-low, and add the stir fry sauce to the skillet. Simmer, stirring constantly, for about 3-4 minutes, until the sauce has thickened enough to coat the back of a spoon.
• Once the water is at a low boil, add the noodle cakes. Boil the noodles for 4 minutes, using a fork to gently break apart each ramen cake. When the noodles are al dente, strain off the excess water and rinse them with a little bit of cold water. Add the cooked noodles to the stir fry and stir thoroughly to coat them in the sauce. Garnish with chopped green onions.

Nutrition

Calories: 291kcalCarbohydrates: 51gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 830mgPotassium: 653mgFiber: 6gSugar: 7gVitamin A: 1737IUVitamin C: 159mgCalcium: 92mgIron: 3mg

Keyword brown rice and millet ramen, ramen noodle stir fry, vegan stir fry

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