Spicy Ramen Stir Fry (Printable)

Bold stir fry featuring springy noodles, fresh vegetables, and a vibrant, savory sauce.

# 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 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)

# Step-by-Step:

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 small 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, 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 thoroughly coated and heated through.
06 - Stir in sliced green onions, toasted sesame seeds, and optional red pepper flakes. Toss briefly and serve immediately.

# Expert Suggestions:

01 -
  • It's ready in 20 minutes but tastes like you spent way more effort than you actually did.
  • The noodles stay springy and catch the sauce perfectly, not mushy or bland.
  • You can use whatever vegetables you have on hand and it'll still turn out incredible.
02 -
  • Undercooking the noodles by a minute changes everything—they'll be tender but still have backbone instead of turning to mush.
  • Don't skip the step of mixing your sauce beforehand or you'll end up whisking in a pan while everything cools down.
03 -
  • Have everything prepped and sitting next to your stove before you turn on the heat; stir frying happens fast and you won't have time to chop garlic once the pan gets hot.
  • If you taste the sauce and it needs adjustment, add soy sauce for salt, a squeeze of lime for acid, or a pinch of sugar for balance—but do it carefully one small addition at a time.
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