Spicy Ramen Stir Fry (Printable Version)

Fiery stir fry with noodles, crisp vegetables, and a bold savory sauce ready in 20 minutes.

# 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)

# Steps:

01 - Boil the ramen noodles following package directions, reducing cooking time by 1 minute for firmer texture. Drain thoroughly and set aside.
02 - Whisk together soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and ground black pepper in a small bowl.
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 yet crisp.
05 - Add cooked noodles and prepared sauce to the skillet. Toss continuously for 1 to 2 minutes to evenly coat noodles and heat through.
06 - Stir in sliced green onions, toasted sesame seeds, and red pepper flakes if using. Toss briefly to distribute evenly.
07 - Plate immediately, optionally garnishing with additional sesame seeds and green onions.

# Expert Advice:

01 -
  • It comes together in the time it takes to watch a short video, no chopping skills required.
  • The sauce hits you with savory, spicy, and sweet all at once, which somehow feels like a small victory every time.
  • Those crispy-tender vegetables against springy noodles create a texture situation that's genuinely addictive.
02 -
  • Undercooked noodles are better than overcooked ones—that 1-minute reduction is the difference between springy and tragic.
  • Whisk your sauce before the pan is hot so you can adjust seasoning without panic-cooking under pressure.
  • The moment green onions hit that hot pan, they're done; add them last and don't overthink it.
03 -
  • Save a few tablespoons of noodle cooking water before draining—if your final dish feels too dry, splash a bit in and toss again.
  • Sesame oil burns if it sits in the pan too long, so add it to the sauce bowl instead of the hot pan to protect its flavor.
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