Spicy Ramen Stir Fry (Printable)

Fiery stir-fried noodles with fresh vegetables and a bold, savory sauce packed with flavor.

# What You 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 toasted sesame oil
11 - 1 teaspoon rice vinegar
12 - 1/4 teaspoon ground black pepper

→ Aromatics and 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)

# How-To:

01 - Boil the ramen noodles according to package instructions, reducing cooking time by 1 minute for a 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 sauté for 30 seconds until fragrant.
04 - Add shredded cabbage, julienned carrot, and sliced red bell pepper to the pan. Stir fry for 2 to 3 minutes until tender-crisp.
05 - Add the drained noodles and sauce to the skillet. Toss continuously for 1 to 2 minutes until noodles are evenly coated and heated through.
06 - Stir in sliced green onions, toasted sesame seeds, and red pepper flakes if using. Toss briefly, then serve immediately.

# Expert Advice:

01 -
  • It's genuinely faster than waiting for delivery, and tastes like you spent way more effort than you did.
  • The sauce is bold enough that you'll crave it, but balanced enough that it doesn't burn your mouth into silence.
  • You can make it with whatever vegetables are hanging around your crisper drawer.
02 -
  • Overcooking the noodles by even a minute turns them from springy to mush, so watch that timer like your dinner depends on it.
  • The sauce needs that brown sugar to taste right—spicy sauce alone tastes one-dimensional, but spicy-sweet-savory is what makes people ask for seconds.
  • Add the vegetables when the oil is actually hot, or they'll release all their water and steam instead of fry.
03 -
  • Keep your pan hot and your movements quick—this is not the time to get distracted, because the whole magic happens in those ten minutes.
  • If you make the sauce ahead of time, give it another quick whisk before using it because the ingredients separate as they sit.
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