Stir Fried Ramen with Seared Tuna

Annete's Cooking

This is an amazingly delicious stir fry that’s super easy to make. Made with instant ramen noodles, it’s bursting with flavor and ready in minutes. The whole family is going to love this meal.

Stir Fried Ramen with Seared Tuna

Ramen is a traditional Japanese dish even though some believe the noodles originated in China. Regardless, this noodle soup is comforting on a chilly day and downright delicious any day of the week. That’s why I always have a supply of instant ramen on hand.

Instant ramen is a fast, inexpensive meal. It’s also a great starter for a mustgoes meal. I often look to see what leftovers I may have in the fridge to make a quick and yummy meal with ramen. In the past, I’ve tossed in leftover french fries, spaghetti sauce, and chili among other things in my ramen. This recipe is no exception.

After a quick inventory of the fridge, there was leftover cilantro from the guacamole I made earlier in the week, along with some green onions and shredded carrots. I also had tuna steaks in the freezer.

Voilà, a great start for a wonderful meal.

Worry-Free Cooking | Annette's Cooking Worry-Free Cooking
  • If you’re cooking on a gas stove, I highly recommend you arm yourself with this cast iron grill pan for the stovetop. This what I used to sear the tuna. It’s the ideal tool to sizzle, sear, and grill right in the kitchen. Brilliant!
  • The intensely heated area at the bottom of a concaved pan is perfect for pan frying the noodles in this recipe, plus the shape helps to avoid burning the noodles while frying. I use this stainless-steel stir fry pan, which works great for this dish and many others, like paella and teriyaki.
Menu Planning | Annette's Cooking Menu Planning
  • This recipe only uses one flavor packet included in the instant ramen noodles. Don’t toss the other packets, though. Save and use them to make a quick broth, add to meat rubs, or use anywhere a recipe calls for broth.
  • Tossing the stir fry is easier when using a wok or pan with a handle. If you don’t have a handle, you’ll want to toss by using tongs or a by flipping the ingredients using a large flat wooden spoon. The idea is to keep the shape of the tender noodles without smashing them.
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  • Instead of Ahi tuna, add grilled chicken, pork, or steak instead. Or, for my vegetarian friends, skip the protein altogether. Still a might tasty dish.
  • If you don’t have a grill pan, you can just as easily sear your tuna on an outdoor grill or in a fry pan.
  • For more veggies, you can easily add broccoli and mushrooms to this dish. Add a little extra oil and fry them up with the carrots until tender.
  • You’ll only need one of the flavor packets to make your stock (save the rest for later). I recommend beef, chicken, or pork flavor ramen. Add more water to your stock if you want a little more wetness to your noodles.
  • Ingredients can sometimes make all the difference in taste, which is why I always trust in the flavors of Kadoya sesame oil. It’s the only one I use and highly recommend it.
  • Fresh ginger always tastes best; however, I don’t always have it on hand for quick recipes such as this one. A bottle of Spice World squeeze minced ginger is a staple in my fridge because it’s a handy, fresh-tasting alternative.
Stir Fried Ramen with Seared Tuna

Stir Fried Ramen with Seared Tuna

Recipe by Annette (•‿•)

Made with instant ramen noodles, this amazingly delicious stir fry is bursting with flavor and ready in minutes. A meal the whole family is going to love.

Course: EntréeCuisine: Asian


Prep time


Cooking time


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  • 4 4 Ahi Tuna steaks

  • 3 tablespoon 3 sesame oil

  • 1/2 cup 1/2 shredded carrots

  • 4 packs 4 Maruchan ramen noodles, beef flavor

  • 2 bunches 2 green onions, chopped

  • 2 tablespoons 2 peanut butter

  • 2 tablespoons 2 soy sauce

  • 1 tablespoon 1 ginger

  • 1/2 cup 1/2 Mirin rice wine

  • 1/2 cup 1/2 water


  • Spray cast iron grill pan with nonstick spray, and then lay across two burners on the stove top. Turn the heat to medium and let the pan get hot.
  • In a medium saucepan, bring six cups water to boil. Blanch the noodles by immersing the noodles in the boiling water for about 30 seconds. Immediately drain and set noodles aside.
  • In a small bowl, mix peanut butter, soy sauce, ginger, and rice wine together with a fork. Set aside.
  • Add 1/2 cup water to a mug or measuring cup and microwave until boiling hot. Toss in one of the ramen flavor packets and stir. Set aside.
  • In a stir fry pan, fry the carrots in vegetable oil for about 1 minute over medium heat. Add liquids to the pan and stir until combined with the carrots.
  • Add noodles and continue to fry, tossing frequently, until noodles are tender and turn a light brown. Add the green onions and cilantro, tossing well to combine all ingredients.
  • Add chicken stock and stir well, scraping the bottom of the pan to loosen all the food that may be stuck. Reduce heat to low, continue to stir while cooking tuna.
  • Increase heat on grill pan to high. Place the tuna steaks on the grill pan, and grill for about 1 to 1-1/2 minutes on each side.
  • Garnish with extra cilantro, green onions, peanuts, and a lime wedge, if desired.
  • Serve and enjoy!

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