Spicy Ramen Stir Fry (Printable)

A quick, fiery stir fry featuring springy noodles, crisp vegetables, and 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)

# How-To:

01 - Boil the ramen noodles according to package instructions, reducing cooking time by one minute for a firmer texture. Drain and set aside.
02 - Whisk all sauce ingredients in a small bowl until combined.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté minced garlic for 30 seconds until fragrant.
04 - Add shredded cabbage, julienned carrot, and sliced red bell pepper. Stir-fry for 2 to 3 minutes until tender-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 - Incorporate sliced green onions, toasted sesame seeds, and optional red pepper flakes. Toss briefly to combine.
07 - Serve immediately, garnished with additional sesame seeds and green onions if desired.

# Expert Advice:

01 -
  • Ready in 20 minutes, which means you can have restaurant-quality ramen faster than ordering takeout.
  • The sauce coats every noodle with savory heat that builds rather than burns.
  • You probably have most of this already, tucked away somewhere in your pantry.
02 -
  • Undercooked noodles are your friend—they finish cooking slightly in the hot pan, and mushy noodles will ruin the whole thing faster than anything else can.
  • Mix your sauce before you start cooking; the moment the vegetables hit the pan, you won't have time to whisk anything.
  • Don't skip the sesame oil. It's a small amount but it's the secret that makes people ask what restaurant you ordered from.
03 -
  • Cook the noodles in the actual water you'll use for the stir fry to save one dish and keep the starch on them, which helps the sauce stick.
  • If you have a wok, use it—the shape keeps everything in motion naturally, but a large skillet works perfectly fine.
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