This Easy Gluten Free Ramen Stir Fry is quick to make, can be switched up with different veggies, and tastes like take-out, but made with healthy real food ingredients!
I can’t even tell you how excited I was to see gluten free ramen in the store the 1st time. In mere seconds it was in my cart, and I was thinking to myself – ‘this is too good to be true’! I figured there was a slight chance it might actually be good, (not very optimistic of me, but gluten free can be tricky you know?).
Luckily it was super tasty ramen, and we’ve been enjoying ever since. However I always seem to put it into an Asian inspired soup, like this Zucchini Noodle Ramen Soup, and haven’t really branched out much from there. But recently I had a craving for the kind of stir fried noodles I used to make when we lived in Calgary for a brief time.
Calgary has some truly epic Asian grocery stores, and I used to have a blast bringing home all kinds of different fresh noodles and dumpling wrappers before going gluten free. And I have to say, their fresh rice noodles still haunt my daydreams on the regular!
But getting back to the point which is stir fried noodles! Today’s recipe doesn’t require any kind of special grocery store type of items. There’s just some regular ingredients, along with gluten free dried ramen, so you can make this anytime. Also be sure and check out the tips below for easy swaps!
Now let’s make my Easy Gluten Free Ramen Stir Fry!
First we’re going to prep all the veggies. Cut the bell pepper into slices and the onion into half moon slices.
Next, mince the garlic and ginger, and measure out the sauce ingredients. Stir fries come together quickly, so it’s best to have everything ready to go.
Finally it’s time to stir fry it all together, and serve immediately!
Let’s talk substitutions!
- Any frozen veggie you enjoy can be used here. I used frozen green beans for this version, but I’ve used frozen broccoli as well.
- You can also sub in fresh veggies for the frozen, just be sure and cut them up smaller and cook a bit longer.
- The ground beef can be replace with ground pork, chicken, or turkey. Or you can use any tender cut of meat you have, cut into bite sized pieces.
Tip: If you don’t have fresh ginger, simply leave it out – do not substitute dried! You’ll still have lots of flavor with the red pepper and garlic. Dried ginger has a way of ruining a good stir fry in my opinion, so it’s best to go without if you don’t have any on hand. It does keep really well in the fridge, so it’s a great one to stock up on when you’re not shopping as much.
More stir fry inspiration:
- Ethiopian Berbere Chicken Stir Fry
- Thai Basil Chicken Stir Fry
- Whole30 Sweet and Sour Stir Fry
- Pot Sticker Stir Fry
- Healthier Chicken Teriyaki Stir Fry
- Honey Garlic Chicken and Veggie Sheet Pan Stir Fry
- Indian Paneer Stir Fry
- Sweet Chili Chicken Stir Fry
- Easy Paleo Mongolian Beef
- Singapore Chicken and Shrimp Zucchini Noodles
One last tip: My easiest ever version I make of this stir fry is to use just 1 frozen veggie, usually frozen green beans or frozen greens. It’s super good even with less variety!
I hope you get a chance to make this ramen stir fry soon! If you do, I’d love if you’d leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
This super easy stir fry is great for weeknight meals, and the leftovers are great for lunch as well!
1/2 pound ground beef
1 – 12 ounce red onion
1 red bell pepper, 8 ounces
4 cups frozen green beans, 12 ounces
2 cloves garlic, minced
1 Tablespoon minced ginger
1/3 cup coconut aminos, or gluten free soy sauce of choice
1/2 Teaspoon red pepper flakes
8 ounces gluten free ramen noodles, see notes
Thinly sliced green onions and sesame seeds for garnish
Start by prepping all the ingredients before you begin cooking.
For the veggies, start by slicing off both ends of the onion, and peeling away the tough outer layer. Cut the onion in half from the top to the bottom. Then lay each half flat side down, and cut across the rounded top to create 1/4″ thick half moon slices.
Remove the stem and seeds from the red bell pepper. Cut the pepper in half, then cut into 1/2″ strips.
Set aside all the veggies, then place a large skillet over high heat. At the same time, bring a pot of water to boil for the ramen noodles.
When the pan is hot but not smoking, add the ground beef. Cook while breaking it up into small bits. When the beef is cooked, remove it from the pan and set it aside. If needed add a touch of avocado oil to the pan along with the veggies. Stir fry over high heat, stirring as the veggies brown, 5-6 minutes.
While the veggies are cooking, cook the ramen noodles about 2 minutes less than the package instructions. You want them to be a bit firm as they will continue to cook when you add them to the pan. Before you drain the ramen, scoop out 1 cup of cooking liquid in case you need to add liquid at the end of the cooking time.
When the veggies are done, add the garlic, ginger, and red pepper flakes. Stir fry until fragrant, about 1 minute. Add the cooked and drained noodles, ground beef, and coconut aminos. Stir fry together until combined, 1-2 minutes. Add a bit of the cooking liquid if the stir fry looks dry.
Season to taste with salt if needed. Then garnish with green onions and sesame seeds if desired, and serve immediately.
I used the Lotus Food brand of gluten free ramen, and the 8 ounces called for is 4 pieces of noodles.
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Keywords: Gluten Free Ramen Stir Fry, Ramen Noodle Stir Fry, Beef and Ramen Stir Fry, Ramen Stir Fry Noodles