Name: Okinawan Fridge-Cleanout Ramen Stir-Fry
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 packs instant ramen noodles (discard seasoning packets); 2 tbsp neutral oil (canola or vegetable); 1 cup cooked protein (leftover chicken, pork, shrimp, or tofu), cut bite-sized; 1 cup cabbage, shredded or chopped; 1/2 cup carrot, julienned or thinly sliced; 1/2 cup bell pepper, sliced; 2 scallions, sliced; 2 garlic cloves, minced; 1 tbsp soy sauce; 1 tbsp oyster sauce (or more soy sauce for vegetarian); 1 tsp toasted sesame oil; 1/2 tsp sugar; 1/2 tsp rice vinegar or lemon juice; Fresh cracked pepper, to taste; Sesame seeds, for garnish

Okinawan Fridge-Cleanout Ramen Stir-Fry

RusticMaple7404

This Okinawan Fridge-Cleanout Ramen Stir-Fry is the ultimate flexible, weeknight dinner—using up whatever leftovers and veggies are languishing in the fridge. The chewy ramen noodles soak up a savory-sweet sauce, while the quick stir-fry technique keeps veggies crisp and colors vibrant. Ideal for improvising: use any protein or vegetable you have on hand! Finished with sesame oil and seeds, it’s comfort food that minimizes waste and maximizes flavor, perfect for busy nights in Okinawa.

Ingredients

Instructions

Bring a pot of water to a boil. Cook ramen noodles 1 minute less than package directions; drain and rinse under cold water. Set aside.
Heat neutral oil in a large skillet or wok over medium-high heat. Add garlic and cook 30 seconds until fragrant.
Add cabbage, carrot, and bell pepper. Stir-fry 2-3 minutes until just tender but still crisp.
Add cooked protein and stir to warm through, 1 minute.
Add cooked noodles and toss everything together.
In a small bowl, whisk soy sauce, oyster sauce, sesame oil, sugar, and rice vinegar. Pour over the stir-fry.
Toss well, letting the sauce coat all ingredients. Stir-fry 1-2 minutes until everything is glossy and hot.
Add scallions and cracked pepper. Toss once more and remove from heat.
Serve hot, sprinkled with sesame seeds.