Ramen Noodle Stir Fry with Crispy Veggies
Published Apr 11, 2026
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Gluten-Free & Better Than Takeout
This ramen noodle stir fry is one of those recipes I turn to again and again when I need something quick, satisfying, and packed with flavor.
Table of Contents
It’s simple, it’s colorful, and it comes together in under 30 minutes, which, let’s be honest, is exactly what we all need on busy nights. The combination of tender noodles, crisp veggies, and a savory-sweet sauce hits all the right notes. And the best part? It’s not only completely gluten-free but delicious.
If you’ve been looking for an easy weeknight dinner that doesn’t feel boring, this one’s it.
Why I Love This Recipe
There’s something really comforting about a good noodle stir fry, and this one checks all the boxes:
- Naturally gluten-free, dairy-free, egg-free, and nut-free
- Quick and easy—ready in about 25 minutes
- Loaded with crisp, fresh vegetables
- Tossed in a savory, slightly sweet sauce
- Perfect for weeknights or meal prep
What You’ll Need
Here’s everything I use to make this stir fry come together:
For the noodles and veggies:
- Gloryland Buckwheat Noodles
- Avocado oil
- Shredded green cabbage
- Julienned carrots
- Green onions
- Garlic
- Fresh ginger
For the sauce:
- Tamari or gluten-free soy sauce
- Rice vinegar
- Maple syrup
- Water
- Cornstarch or arrowroot powder (for thickening)
For garnish:
- Black sesame seeds
- Fresh cilantro
How It Comes Together
This is one of those recipes where everything moves quickly, so I like to prep first and then cook.
First, cook your noodles and set them aside. I always make sure not to overcook them, they’ll soften a bit more once they hit the pan.
Then, sauté your cabbage and carrots just until they’re slightly tender but still crisp. That texture is key. You want a little crunch to balance the noodles.
Once you add the garlic, ginger, and green onions, the whole kitchen smells amazing, this is usually the moment I know dinner is going to be good.
The sauce is super simple but really flavorful. When it hits the pan and thickens around the noodles, everything comes together in that glossy, takeout-style way, but honestly, it tastes fresher.
Tips From My Kitchen
Don’t overcook the veggies
A little crunch makes all the difference in a stir fry.
Have your sauce ready to go
Things move fast once you start cooking, so I always mix the sauce ahead of time.
Use high heat
This helps everything cook quickly and keeps the veggies from getting soggy.
Toss, don’t stir too much
Let the noodles sit for a second before tossing so they can absorb the sauce.
Easy Ways to Customize This Stir Fry
This recipe is super adaptable, which is one of the reasons I love it so much.
Add protein:
Tofu, chicken, shrimp, or even edamame work great here.
Switch up the veggies:
Try bell peppers, snap peas, broccoli, or mushrooms.
Make it spicy:
Add chili garlic sauce, red pepper flakes, or a drizzle of sriracha.
Traditional ramen is not, but these Gloryland Buckwheat noodles ar. They have a whole line of gluten-free noodles and ramen.
Yes! It stores well in the fridge for up to 3 days. Just reheat in a skillet for best texture.
Coconut aminos are a great soy-free alternative.
Toss them with a tiny bit of oil after cooking if they’ll be sitting for a bit before adding to the pan.
It’s best fresh, but you can freeze it. Just know the texture of the veggies may soften when reheated.
Yes! It’s completely plant-based as written.
A Quick Note From My Kitchen
This is one of those meals that proves simple doesn’t have to mean boring. It’s fast, flavorful, and endlessly customizable, and once you make it once, you’ll probably find yourself coming back to it whenever you need an easy win at dinnertime.
And honestly, anything that tastes this good and comes together this quickly? That’s a recipe worth keeping on repeat.
For more recipes using Gloryland’s gluten-free noodles, check out Gochujang Peanut Noodles, Creamy Mapo Tofu Ramen, and Sheet-Pan Hoisin Noodles with Glazed Tofu.
Ramen Noodle Stir Fry with Crispy Veggies
Ingredients
- 3 blocks Gloryland Buckwheat Noodles, (about 8 ounces) Gloryland Buckwheat Noodles
- 1 tablespoon avocado oil
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons tamari or gluten-free soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoons water
- 1 teaspoon cornstarch or arrowroot powder
- Black sesame seeds, for garnish
- Chopped cilantro, for garnish
Instructions
- Cook the noodles according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium-high heat. Add cabbage and carrots and cook for 3 to 4 minutes until slightly softened but still crisp.
- Stir in green onions, garlic, and ginger, and cook for 30 seconds until fragrant.
- In a small bowl, whisk together the tamari, rice vinegar, maple syrup, water, and cornstarch or arrowroot powder.
- Add the cooked noodles to the skillet, then pour in the sauce.
- Toss everything together and cook for 2 to 3 minutes until the sauce thickens and coats the noodles. Garnish with sesame seeds and cilantro if desired. Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
