Spicy Ramen Stir Fry (Printable Version)

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

# What You'll Need:

→ Noodles

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

→ 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 1 minute for firmer texture. Drain and set aside.
02 - Whisk together soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and black pepper in a small bowl.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add shredded cabbage, julienned carrot, and sliced bell pepper to the skillet. Stir fry for 2 to 3 minutes until tender-crisp.
05 - Add cooked noodles and sauce to the pan. Toss together for 1 to 2 minutes until noodles are coated and heated through.
06 - Stir in sliced green onions, toasted sesame seeds, and optional red pepper flakes. Toss briefly to combine.
07 - Plate stir fry immediately, garnished with extra sesame seeds and green onions if desired.

# Additional Tips::

01 -
  • Ready in twenty minutes, which means you can satisfy serious cravings on a Tuesday without ordering delivery.
  • The sauce is genuinely addictive, hitting every flavor note your mouth is asking for without being complicated.
  • Crispy vegetables and tender noodles together in one pan feels like having your dinner perfectly balanced without any real effort.
02 -
  • Undercooked the noodles on purpose—one minute shorter than the package directions saves you from ending up with ramen that turns into mush the second the hot sauce touches it.
  • The sauce has to be whisked together before you start cooking or you'll end up with brown sugar clumps that never fully dissolve, which I learned the unpleasant way.
  • Timing is everything with stir fry; if you work slowly the vegetables get overcooked and lose their snap, so have everything prepped and sitting next to your pan before you turn on the heat.
03 -
  • Buy good sesame oil—the difference between cheap and decent is massive, and two teaspoons is all you need so spring for the real stuff.
  • If you're cooking for someone who's heat-sensitive, go light on the sriracha and let people add their own red pepper flakes at the table so everyone can control their own spice level.
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