Spicy Ramen Stir Fry (Printable)

A quick, fiery stir fry with noodles, crisp veggies, and a bold savory sauce.

# What You Need:

→ Noodles

01 - 2 packs instant ramen noodles (seasoning packets discarded)

→ Vegetables

02 - 1 cup shredded cabbage
03 - 1 medium carrot, julienned
04 - 2 green onions, sliced
05 - 1/2 red bell pepper, thinly sliced

→ Sauce

06 - 2 tablespoons soy sauce
07 - 1 tablespoon sriracha or chili garlic sauce
08 - 1 tablespoon oyster sauce or vegan oyster sauce
09 - 1 tablespoon brown sugar
10 - 2 teaspoons sesame oil
11 - 1 teaspoon rice vinegar
12 - 1/4 teaspoon ground black pepper

→ Aromatics & Garnish

13 - 2 cloves garlic, minced
14 - 1 tablespoon vegetable oil
15 - 1 teaspoon toasted sesame seeds
16 - 1/2 teaspoon red pepper flakes (optional)

# Directions:

01 - Boil ramen noodles according to package instructions, reducing cooking time by one minute for a firmer texture. Drain and set aside.
02 - Whisk together soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and ground black pepper in a small bowl.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Add shredded cabbage, julienned carrot, and sliced red bell pepper. Stir fry for 2 to 3 minutes until tender yet crisp.
05 - Add cooked noodles and prepared sauce to the skillet. Toss and stir for 1 to 2 minutes until noodles are evenly coated and heated through.
06 - Incorporate sliced green onions, toasted sesame seeds, and optional red pepper flakes. Toss briefly to combine.
07 - Transfer to serving plates immediately, garnishing with extra sesame seeds and green onions as desired.

# Expert Suggestions:

01 -
  • Ready in 20 minutes with zero complicated techniques, just good timing and a hot pan.
  • The vegetables stay crisp while the noodles soak up every bit of that savory, spicy sauce.
  • Tastes expensive and impressive, but costs less than takeout and uses pantry staples.
02 -
  • Undercooking the noodles by one minute is the difference between this being crispy and springy versus mushy and forgettable; don't skip this step because you think it's a small thing.
  • Don't mix the sauce into the noodles before they hit the pan; cold sauce on noodles means uneven coating, so always pour it in during the final toss when everything is hot and receptive.
  • The green onions go in after cooking, not before; the heat would make them bitter and limp instead of fresh and sharp.
03 -
  • If your noodles clump after draining, toss them with a tiny drizzle of sesame oil while they're still warm; this prevents them from becoming a brick.
  • A wok is ideal, but a large skillet works perfectly—the key is that the heat spreads evenly and you have enough space to toss without flinging noodles across your stove.
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