Turn ordinary instant ramen into a delicious meal with seared ahi tuna, fresh vegetables, and a savory sesame-ginger sauce. These stir-fried ramen noodles are packed with flavor and easy enough to make any night of the week.

Instant ramen has been a staple in my pantry for as long as I can remember. It’s inexpensive, convenient, and perfect for those days when I need something quick and comforting. And while a steaming bowl of ramen soup is always welcome, those little packages of noodles can do so much more.

Like many cash-strapped college students, I practically lived on Maruchan ramen back in the day. These days, you’ll usually find Sapporo Ichiban ramen in my pantry. Both are great starting points for creating something delicious with ingredients already on hand.

One of my favorite ways to use instant ramen is to turn it into a quick stir-fry. I’m always looking for creative ways to use leftovers, or what I like to call must-goes, and ramen noodles make it easy to pull everything together.

That’s exactly how this recipe came about. I had leftover cilantro from making guacamole, some green onions and shredded carrots in the refrigerator, and ahi tuna steaks waiting in the freezer. With a little sesame oil, ginger, peanut butter, and mirin, dinner practically planned itself.

The result was incredibly delicious. Tender ramen noodles tossed in a savory, slightly nutty sauce with fresh vegetables and beautifully seared ahi tuna. It’s simple, satisfying, and a delicious change from traditional ramen soup.

Oishii desu!

Why You’ll LOVE This Recipe

Quick and satisfying. Turn inexpensive instant ramen into a flavorful meal without spending hours in the kitchen.
Packed with flavor. Sesame oil, ginger, peanut butter, and mirin create a rich, savory sauce.
Perfect for must-goes. Put leftover vegetables and proteins to delicious use.
Easy to customize. Substitute chicken, pork, steak, shrimp, or tofu for the ahi tuna.
A complete meal. Tender noodles, fresh vegetables, and seared tuna make a satisfying dinner all on their own.

What You’ll Need

Ahi tuna steaks – Seared separately for a flavorful protein that complements the noodles.
Instant ramen noodles – Beef-flavored ramen makes a convenient base, but chicken or pork flavors work, too.
Shredded carrots and green onions – Add freshness, color, and a little crunch.
Sesame oil, peanut butter, and soy sauce – Create a rich, nutty, and savory foundation for the sauce.
Ginger, mirin, and water – Add aromatic sweetness and bring the sauce together.

Recipe Tips

Don’t overcook the noodles. Instant ramen cooks quickly. Drain the noodles when they’re just tender since they’ll continue cooking when tossed with the sauce.

Use a wok or stir-fry pan. The shape makes it easier to toss the noodles without crushing them. A large skillet works well, too.

Get a good sear on the tuna. I like using a cast-iron grill pan for those attractive grill marks, but an ordinary skillet or outdoor grill works just as well.

Use only one seasoning packet. Four packages of ramen provide plenty of noodles, but one seasoning packet is enough for the sauce. Save the others for adding flavor to soups, broths, or meat rubs.

Keep the sauce light. You’re making stir-fried noodles, not ramen soup. Start with ½ cup of boiling water and add a little more only if needed.

Change up the protein. Grilled chicken, pork, steak, shrimp, or tofu all work beautifully in place of the ahi tuna.

Add more vegetables. Broccoli, mushrooms, bell peppers, or snap peas are delicious additions. Stir-fry them with the carrots until tender-crisp.

Give it some heat. Add a drizzle of chili oil or a pinch of red pepper flakes if you like a little kick.

How to Serve This Stir-Fried Ramen Noodles

These stir-fried ramen noodles are hearty enough to serve as a complete meal.
Add a bowl of steamed edamame for an easy Asian-inspired side.
Serve with a crisp cucumber salad for something cool and refreshing.
Pair with sautéed bok choy or spinach for an extra helping of vegetables.
Garnish with fresh cilantro, chopped green onions, or toasted sesame seeds.
Enjoy with a crisp Riesling, Japanese lager, or chilled green tea.

FAQs

Absolutely! Beef, chicken, and pork-flavored ramen all work well. Choose whichever you prefer. Only use one seasoning packet, though, since the sauce already has plenty of flavor.

Definitely. Grilled chicken, pork, steak, shrimp, or tofu are all delicious alternatives. You can also skip the protein and add more vegetables.

Cook the noodles just until tender, then drain immediately. They’ll continue softening when you toss them with the vegetables and sauce, so avoid overcooking them initially.

Not at all! A large skillet or deep fry pan works just fine. Use tongs or a broad wooden spoon to gently toss the noodles without breaking them apart.

Yes! Skip the tuna and substitute grilled tofu or additional vegetables. Choose vegetarian ramen and replace the included seasoning packet with a vegetarian alternative.

You can chop the vegetables and mix the sauce ahead of time. However, I recommend cooking the noodles just before serving to keep them from becoming too soft.

Store leftovers in an airtight container in the refrigerator for up to three days if the tuna is fully cooked and refrigerated promptly. Rare or undercooked tuna is best enjoyed freshly prepared. Reheat thoroughly in a skillet with a splash of water to loosen the sauce.

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Stir-Fried Ramen Noodles with Seared Ahi Tuna

Recipe byAnnette (•‿•)

Made with instant ramen noodles, this delicious stir-fry is bursting with flavor and ready in minutes. An easy, satisfying meal the whole family will enjoy.

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Prep Time:10

Cook Time:15

Total Time:25

Course: Condiments, Lunch, Main Course

Cuisine: Asian, European

Servings:

Calories: 817cal

Ingredients

4 ahi tuna steaks
3 tablespoons sesame oil
½ cup shredded carrots
4 packages beef-flavored instant ramen noodles reserve 1 seasoning packet
2 bunches green onions chopped
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon minced ginger
½ cup mirin rice wine

Instructions

Bring 6 cups of water to a boil in a medium saucepan. Blanch the ramen noodles in the boiling water for 30–45 seconds. Immediately drain and set aside.
Lightly coat a cast-iron grill pan with nonstick cooking spray and preheat over medium heat.
While the grill pan heats, combine the peanut butter, soy sauce, ginger, and mirin in a small bowl. Mix well with a fork and set aside.
Dissolve one ramen seasoning packet in ½ cup of boiling water. Set aside.
Heat the sesame oil in a wok or large stir-fry pan over medium heat. Add the carrots and stir-fry for about 1 minute. Add the peanut butter mixture and prepared ramen broth, stirring until well combined.
Add the drained noodles and continue stir-frying, tossing frequently, until tender and lightly browned. Add the green onions and cilantro, if using, and gently toss to combine.
Reduce the heat to low and keep the noodles warm while preparing the tuna. Add a splash of water if needed to prevent sticking.
Increase the heat under the grill pan to high. Add the tuna steaks and sear for approximately 1–1½ minutes per side for a rare center, adjusting the cooking time according to the thickness of the steaks and desired doneness.
Divide the noodles among four plates and top each serving with a seared tuna steak. Garnish with additional cilantro, green onions, peanuts, and a lime wedge, if desired.