Spicy Ramen Stir Fry (Print Version)

Quick, bold stir fry with springy noodles, crisp vegetables, and a savory spicy sauce in under 20 minutes.

# Components:

→ Noodles

01 - 2 packs instant ramen noodles (seasoning packets discarded)

→ 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)

# Directions:

01 - Boil ramen noodles according to package, reducing cooking time by 1 minute for firmer texture. Drain and set aside.
02 - Whisk all sauce ingredients together in a small bowl until well 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 cabbage, carrot, and red bell pepper to the skillet. 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 - Stir in sliced green onions, toasted sesame seeds, and red pepper flakes if using. Toss briefly to combine.
07 - Plate immediately, garnishing with extra sesame seeds and green onions if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you labored over it for hours.
  • The sauce balance of spicy, salty, and slightly sweet feels sophisticated without requiring any exotic ingredients.
  • Every vegetable stays crisp while the noodles get perfectly glossy and clingy, which is harder to achieve than it sounds.
02 -
  • Undercooking the noodles by one minute is not a suggestion—it's the difference between a dish with texture and a mushy disappointment.
  • Mixing your sauce before the pan starts cooking prevents the scramble of trying to measure liquids while everything is actively cooking.
  • The vegetables must be thin-cut because even one minute of extra cooking time turns crisp into limp, and this dish lives on that crisp texture.
03 -
  • Have everything prepped and ready before you heat the pan—stir-fries move too fast to chop vegetables mid-cooking, and that's when things burn.
  • Toss with confidence and speed using tongs or chopsticks, which sounds silly until you realize this constant motion is what creates that restaurant-quality gloss and even cooking.
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