Asian noddle stir fry made with a quick, yummy peanut butter sauce, sauteed veggies, and your choice of protein!
Full of veggies, tons of flavor, and only thrity minutes to make! This Asian noodle stir fry is a fun way to vamp up ramen noodles without using that weekly dose of sodim salt packet.
I love recipes like this one because they are completely customize-able. If you’re not feeling creative, or if the ingredients I used sound great, make it exactly how I did. It’s delicious! If you wanna do your own thing, you can easily switch out snap peas for your favorite veggie, or sirloin for pork. Or tofu. Or chicken. Take the idea and the basic recipe guidelines and make it your own!
I also love that this is another 30 minute recipe. I don’t cook as much as people probably think I do during the week. We have leftovers at least twice a week, and I make eggs for dinner at least once a week. The weekends are where I do most of the cooking for my blog! Thirty minute meals are great for when you still want to put something on the table, but have something to do, or don’t want to eat really late.
- Step 1- Prep your ingredients. Cut up your veggies, slice your protein, and get a pot of water boiling for your ramen. I like to use red peppers, mushrooms, snap peas, and onion, but feel free to substitute as you wish. For stir frys I like to use peanut oil because of the high smoke point and the flavor. If you don’t have peanut oil and don’t want to buy any, any other cooking oil is fine. If you’re using sirloin like I did, cut it in half inch thick slices, against the grain.
- Step 2- Saute your veggies on medium high heat in a large skillet.
- Step 3- While your veggies are cooking, make your peanut butter sauce by whisking together peanut butter, sesame oil, sambal oelek (ground fresh chili paste), soy sauce, and fish sauce. (Side note- fish sauce is my favorite Asian cooking ingredient and if you haven’t tried it, it will up your sauce game x1000.)
- Step 4- When your water is boiling, add your ramen, and cook to package instructions. Set a timer if you need to so it doesn’t overcook!
- Step 5- When your veggies are soft, add another tbsp of oil to your skillet and add your sirloin. For medium rare, cook for about 30 seconds on each side.
- Step 6- Turn off your heat and add your noodles and peanut butter sauce to your skillet. Mix to combine, until everything is combined in sauce.
- Step 7- Plate your noodle stir fry and garnish with green onions, sesame seeds, and a slice of lime.
- 3 tbsp peanut oil (separated)
- 1 lb sirloin
- 2 packages of ramen
- ½ red pepper
- 3 oz snap peas
- ½ white onion
- 6 oz white mushrooms
- ½ cup peanut butter
- 3 tbsp sesame oil
- 1 tbsp sambal oelek (fresh ground chili paste)
- 2 tbsp soy sauce
- ½ tbsp fish oil
- 2 stalks green onion
- 1 lime
- Heat 2 tbsp of peanut oil in a large skillet over medium high heat and get a pot of water boiling for your ramen.
- Next prepare your veggies. Slice your pepper, onion, and mushrooms. Cut the ends off your snap peas. Then cut your sirloin in ½ inch strips, against the grain.
- Saute your veggies in the skillet. While your veggies are cooking, make your peanut sauce by whisking together peanut butter, sesame oil, sambal oelek, soy sauce, and fish oil.
- Add your ramen to the boiling water and cook to package instructions. Set a timer if you need to to make sure you don't overcook!
- Add one more tbsp of peanut oil to your skillet and add your slices of sirloin. For medium rare, cook for about 30 seconds on each side.
- Turn off the heat and add your drained noodles and peanut sauce to the skillet. Mix until everything is coated in sauce.
- Plate and garnish with chopped green onion and a quarter slice of lime.