Spicy Ramen Stir Fry (Printable)

Fiery stir fry featuring springy noodles, crisp vegetables, and a savory spicy sauce in just 20 minutes.

# 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 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)

# Method:

01 - Boil ramen noodles according to package directions, reducing cooking time by 1 minute for firmness. Drain and set aside.
02 - Combine soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and black pepper in a small bowl; whisk until smooth.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
04 - Add cabbage, carrot, and red bell pepper; stir-fry for 2 to 3 minutes until tender-crisp.
05 - Add cooked noodles and sauce to skillet. Toss thoroughly for 1 to 2 minutes until noodles are well coated and heated through.
06 - Stir in green onions, toasted sesame seeds, and red pepper flakes (if using); toss briefly.
07 - Transfer to plates and serve immediately, optionally garnished with additional sesame seeds and green onions.

# Expert Advice:

01 -
  • It comes together in under twenty minutes, which means you can satisfy a serious spice craving without abandoning dinner plans.
  • The vegetables stay crisp while the noodles soak up all that savory, garlicky heat, creating a texture contrast that makes you keep reaching for more.
  • You're basically skipping the delivery fee and eating something way hotter than most takeout would dare serve.
02 -
  • Undercooking the noodles by just one minute is the difference between chewy and limp; most people overcook them before they even hit the wok.
  • The sauce components need to be measured accurately because eyeballing the balance between soy sauce and sugar is how you end up with something either too salty or cloyingly sweet.
  • Everything happens fast once the wok is hot, so have all your vegetables prepped and your sauce already mixed before you turn on the heat.
03 -
  • Keep your wok screaming hot throughout; this is stir fry, not simmering, and the high heat is what creates those little caramelized bits that make people think you went to culinary school.
  • Prep absolutely everything before you turn on the heat because once it's cooking there's no time to catch your breath or find where you put the green onions.
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