Spicy Ramen Stir Fry (Print Version)

Fiery stir fry with springy noodles, crisp vegetables, and a bold savory sauce in minutes.

# What You'll Need:

→ Noodles

01 - 2 packages 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 & 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 Make It:

01 - Boil ramen noodles according to package directions, reducing cooking time by 1 minute for firmer texture. Drain and set aside.
02 - Combine soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and black pepper in a bowl; whisk until smooth.
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 cabbage, carrot, and red bell pepper to the skillet. Stir-fry for 2 to 3 minutes until vegetables are tender yet crisp.
05 - Add cooked 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 optional red pepper flakes. Toss briefly to combine.
07 - Plate immediately and garnish with additional sesame seeds and green onions if desired.

# Expert Tips:

01 -
  • It's genuinely faster than waiting for food to arrive, and somehow tastes better than most delivery versions.
  • You can use whatever vegetables are hanging around your crisper drawer without it falling apart.
  • The sauce clings to every noodle in this glossy, addictive way that makes you reach for just one more bite.
02 -
  • If you cook the noodles all the way to package time, they'll turn mushy and sad when you toss them in the hot pan with sauce, so that one-minute reduction matters more than you'd think.
  • Don't skip whisking the sauce before you start cooking; when all those flavors are combined, they taste completely different than when you drizzle them in separately and it somehow becomes vinegary or too salty.
03 -
  • Taste your sauce before the noodles hit the pan and adjust the heat or sweetness in real time, because the sauce is where all the personality lives and you want to own it.
  • Invest in a wok or use your largest skillet, because cramped noodles steam instead of stir fry and that makes all the difference in texture.
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