Ramen Stir Fry, #SundaySupper

Lurking in the shadows of many a backstreet are shady business deals. However, in the alleyway known as Ganso Ramen Yokocho in Sapporo, Japan, priceless ramen noodle experiences await you. (Sapporo is the capital of Hokkaido - Japan’s northernmost island.) Taunting you will be a row of ramen noodle houses. Each one decidedly delicious with a long history (many since 1951) of serving up unforgettable slurps of skinny ramen noodles.


The famed Sapporo miso ramen is now mass produced, packaged and enjoyed!

What distinguishes the Sapporo ramen is the miso soup broth (Tokyo prefers a soy sauce based soup. On the southern island of Kyushu, ramen is prepared in vats of pork belly broth.) As Hokkaido is the uncontested dairy queen of Japan, their famous butter is also added to ramen. (The northern island also boasts fantastic corn, potatoes and seafood.)

The Ninja Baker's Ramen Stir Fry

Inspired by the ramen chefs of Northern Japan, I stir fried noodles in miso, garlic, ginger, soy sauce and sake wine. Soup was not added. If you are familiar with Japanese cuisine, you’d be quite correct to compare my ramen stir fry to yakisoba. Although yakisoba is made with Chinese egg noodles and usually fried in oil on a greasy iron top. Ramen on the other hand are made mostly with wheat noodles. In addition, my ramen stir fry sizzles with kisses of high quality butter and miso.

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.

Today's #SundaySupper chat at Twitter is all about meatless meals. Tammi, the talented mommy and magical MommasMeals maker will host. (Love to have you join us! Please scroll down for info.) My meatless ramen stir fry was inspired by the Japanese ramen chefs of Hokkaido. Here are a few more inspired recipes.

Salads, Soups, Stews and Starters


Pastas, Pizzas and Casseroles


Tacos & Everything Wrapped

Other Main and Side Dishes

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement


A meatless ramen stir fry #SundaySupper 

Wishing you priceless experiences which bring on the smiles!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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