Spicy Ramen Stir Fry (Printable)

A quick, vibrant stir fry blending springy noodles, crisp veggies, and a bold savory-spicy 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 Make It:

01 - Boil the ramen noodles according to package directions, reducing cooking time by one minute for firmer texture. Drain and set aside.
02 - Whisk together soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and black pepper in a small bowl until 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 shredded cabbage, julienned carrot, and sliced red bell pepper to the skillet. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
05 - Add cooked noodles and prepared sauce to the skillet. Toss together for 1 to 2 minutes until noodles are heated through and evenly coated.
06 - Stir in sliced green onions, toasted sesame seeds, and optional red pepper flakes. Toss briefly to combine.
07 - Immediately transfer to serving plates. Garnish with additional sesame seeds and green onions if desired.

# Expert Suggestions:

01 -
  • It comes together in 20 minutes flat, perfect for nights when hunger hits hard and time doesn't.
  • The vegetables stay crisp while the noodles soak up every drop of that complex, spicy-savory sauce.
  • You can make it vegetarian, vegan, or loaded with protein depending on what's in your fridge.
02 -
  • Don't skip undercooking the noodles by that one minute—it's the difference between springy and sad.
  • Have all your vegetables prepped before you start cooking; this dish moves fast and there's no room for catching up.
  • The sauce needs to be mixed before you start heating oil; scrambling to do it mid-cook throws off your timing.
03 -
  • Keep your vegetables cut and your sauce mixed before any heat touches the pan—this dish is too fast to prep as you go.
  • If you prefer more heat, add extra red pepper flakes or a bigger pour of sriracha, but taste as you go so you don't overpower the other flavors.
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