Spicy Ramen Stir Fry (Print view)

A fiery stir fry featuring springy noodles, crisp veggies, and a bold savory sauce ready in 20 minutes.

# List of Ingredients:

→ 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)

# Step-by-Step Directions:

01 - Boil the ramen noodles according to package instructions, reducing cooking time by 1 minute for firmer texture. Drain and set aside.
02 - In a small bowl, whisk together soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and black pepper until combined.
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 to the skillet. Stir-fry for 2 to 3 minutes until vegetables are tender yet crisp.
05 - Add cooked noodles and prepared sauce to the skillet. Toss for 1 to 2 minutes until noodles are evenly coated and heated through.
06 - Stir in sliced green onions, toasted sesame seeds, and optional red pepper flakes. Toss briefly to combine.
07 - Transfer to plates and serve immediately, garnished with extra sesame seeds and green onions if desired.

# Expert Suggestions:

01 -
  • It comes together faster than delivery arrives, and tastes like you spent an hour cooking.
  • You probably have most of these things already, buried in your fridge or spice cabinet.
  • The sauce is deeply savory and spicy without being one-note, with this subtle sweetness that sneaks up on you.
02 -
  • Undercooking the noodles by one full minute makes all the difference between springy and gummy; trust this even if it feels risky.
  • Don't add the sauce until the noodles and vegetables are already in the pan together, or you'll waste precious heat and end up with a lukewarm disaster.
03 -
  • Mince your garlic right before you cook it so the volatile oils are still alive and don't have time to oxidize into something flat and bitter.
  • If your sauce tastes too spicy after you combine everything, stir in a teaspoon of sugar or a splash of water; salt won't help and might make it worse.
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