Oooh yes 😋 Chow Mein–style ramen is fast, slurpy, and way better than takeout.
Chow Mein Ramen (15-Minute Recipe)
Ingredients (Serves 2–3)
- 2 packs ramen noodles (discard seasoning packets)
- 2 tbsp oil (vegetable or sesame)
- 1 cup cabbage, shredded
- 1 carrot, julienned
- ½ cup onion, sliced
- 2 cloves garlic, minced
- 1 cup cooked chicken, beef, shrimp, or tofu (optional)
Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional but great)
- 1 tsp sugar
- ½ tsp ground ginger (or fresh)
- ½ tsp sesame oil
- 2–3 tbsp water or broth
Instructions
- Cook the noodles
- Boil ramen noodles for 2 minutes only (slightly undercooked).
- Drain and set aside.
- Stir-fry veggies
- Heat oil in a large skillet or wok over medium-high heat.
- Add onion, carrot, and cabbage.
- Stir-fry 2–3 minutes until slightly tender.
- Add garlic and cook 30 seconds.
- Add protein (optional)
- Stir in cooked meat or tofu and heat through.
- Add noodles & sauce
- Add ramen noodles to the pan.
- Pour in sauce ingredients.
- Toss and stir-fry 2–3 minutes until noodles are coated and slightly crispy.
- Serve
- Taste and adjust seasoning.
- Serve hot.
Easy Upgrades
- Spicy: add chili garlic sauce or sriracha.
- Authentic vibe: add bean sprouts at the end.
- Extra savory: splash of dark soy sauce.
- Crunchy: let noodles sit untouched for 30 seconds before stirring.
Tips
- Don’t overcook the noodles—they’ll finish in the pan.
- Sesame oil goes in at the end so it doesn’t burn.
- Leftovers reheat best in a skillet, not the microwave.
If you want, I can give you a chicken chow mein ramen, vegetable-only version, or a lo mein–style (softer noodles) next 🍜🔥
