Ramen Stir Fry

Ramen Stir Fry offers a melody of buttery noodles with a smooth undertone of miso. Savory fans of garlic and salt should use the higher measurements of soy sauce and garlic. 

In Japan, it’s a compliment to the chef to slurp noodles. So, if you catch your family or friends slurping the ramen stir fry, you know you are a ramen noodle maestro!

  • Fistful of green beans (approximately 20 beans)
  • 2 sliced shiitake mushrooms or ¼ - ½ cup sliced button mushrooms
  • 1 3.5 package of dried ramen noodles
  • 2½ tablespoons miso paste (if available, awase miso)
  • 1 – 1½ teaspoons chopped garlic
  • ½ - ¾ teaspoon finely chopped ginger
  • 3½ tablespoons butter
  • ½ - 1 tablespoon soy sauce
  • 2 tablespoons sake rice wine
  • ¼ cup corn kernels
  • 1 chopped scallion
  1. Parboil (lightly boil) green beans and mushrooms. Drain.
  2. Boil ramen noodles (without the package soup) for 3 to 5 minutes. Stir in 1½ tablespoons of butter. Drain. Set aside.
  3. Melt 1½ tablespoons of butter in a wok or deep large saucepan over low-medium heat.
  4. Swirl in miso, garlic and ginger.
  5. Pour in soy sauce and sake.
  6. Stir vigorously. Make sure all miso bits are dissolved.
  7. Add the noodles to the wok mixture, making sure all the noodles are coated with the miso mixture.
  8. Gently slide then ramen into a bowl. Garnish with the green beans, mushrooms, corn and scallions.

Tip: Add extra-firm tofu for a protein packed garnish.