Spicy Ramen Stir Fry (Printable)

Fiery stir fry with tender noodles, crisp vegetables, and a bold, savory sauce 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)

# Directions:

01 - Boil instant ramen noodles, reducing cooking time by 1 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.
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; stir-fry for 2 to 3 minutes until tender-crisp.
05 - Add drained noodles and prepared sauce to 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; toss briefly.
07 - Plate immediately and garnish with additional sesame seeds and green onions as desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours perfecting it.
  • The sauce clings to every noodle with such satisfying intensity that you'll find yourself making it multiple times a week.
  • It's genuinely flexible—vegetarian as-is, but begging for a fried egg, tofu, or whatever protein you have on hand.
02 -
  • Draining your noodles properly is non-negotiable—any excess water dilutes your sauce and turns the whole dish soggy, so shake them well and let them rest in a colander for a moment.
  • The sauce balance is where people stumble: taste as you go, and don't be afraid to adjust the heat or sweetness to suit your palate, because the beauty of quick cooking is that you can change course in seconds.
  • Overcrowding or cooking too slowly turns this from a snappy stir-fry into stewed noodles, so keep the heat high and the movement constant.
03 -
  • Mise en place is everything—have every ingredient prepped and within arm's reach before you heat the pan, because once the stir-fry starts, there's no time to chop.
  • If your pan or wok isn't large enough, the noodles and vegetables will steam rather than sear, so don't overcrowd; make two batches if necessary.
  • Tasting the sauce before it hits the pan gives you a moment to adjust seasoning, which is far easier than trying to fix it in a hot wok surrounded by vegetables.
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