Easy One-Pan Dorm Room Ramen Stir-Fry: Quick Comfort with Crispy Noodles
By Emma Collins
This Easy One-Pan Dorm Room Ramen Stir-Fry combines the crunchiness of toasted ramen with tender vegetables and fluffy scrambled eggs. Perfect for late-night cravings or simple meals, this dish highlights the satisfying texture of the noodles while providing a savory flavor profile from soy sauce. With minimal ingredients, it's an economical choice for budget-friendly cooking that doesn't sacrifice taste.
Ingredients
- •2 packets instant ramen noodles (discard seasoning packets)
- •1 cup frozen mixed vegetables (thawed)
- •2 large eggs (room temperature preferred)
- •2 tablespoons soy sauce (adjust for saltiness)
- •1 tablespoon vegetable oil
- •1 teaspoon sesame oil (optional)
- •2 cloves garlic (minced)
- •2 green onions (sliced)
- •1 4 red pepper flakes (optional)
Instructions
- 1
Mince the garlic, slice the green onions, and beat the eggs in a small bowl.
- 2
Thaw the frozen vegetables by running them under warm water in a colander.
- 3
Heat a large non-stick skillet over medium-high heat and add vegetable oil.
- 4
Crumble dry ramen noodles into the pan in roughly 1-inch pieces and toast undisturbed for 2-3 minutes.
- 5
Stir and toast for another minute until the noodles are golden and smell nutty.
- 6
Push the noodles to one side and add minced garlic to the empty space, cooking for 30 seconds.
- 7
Add thawed mixed vegetables to the pan and stir everything together, cooking for 2-3 minutes.
- 8
Create a well in the center of the pan, add beaten eggs, and let set for 30 seconds before scrambling.
- 9
Once eggs are mostly cooked, stir them into the noodle mixture.
- 10
Drizzle soy sauce and sesame oil over everything and toss to combine.
- 11
Remove from heat, garnish with green onions and red pepper flakes, and serve immediately.
