Spicy Ramen Stir Fry (Print)

A quick, fiery stir fry with springy noodles, crisp vegetables, and a bold savory sauce.

# 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 toasted 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 the instant ramen noodles according to package instructions, reducing the cooking time by 1 minute for a 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 shredded cabbage, julienned carrot, and sliced red bell pepper to the skillet. Stir fry for 2 to 3 minutes until tender-crisp.
05 - Add the cooked noodles and prepared sauce to the pan. Toss for 1 to 2 minutes until noodles are coated evenly and warmed through.
06 - Stir in sliced green onions, toasted sesame seeds, and optional red pepper flakes. Toss briefly to combine.
07 - Transfer to servings immediately, garnished with extra sesame seeds and green onions as desired.

# Expert Advice:

01 -
  • It comes together in 20 minutes, which means you can have dinner on the table faster than delivery would arrive.
  • The sauce is the real magic here—it transforms basic instant noodles into something that tastes intentional and crave-worthy.
  • You can raid your fridge for vegetables and swap them out based on what you have, making it endlessly adaptable.
02 -
  • Slightly undercooked noodles matter more than you'd think—they continue to soften from the heat of the pan and sauce, so don't go by the package instructions alone.
  • If you make the sauce taste amazing first, the whole dish is already half won. Taste it before it hits the pan and adjust heat or salt or sweetness until it makes you happy.
03 -
  • If you want more texture and protein, crack an egg or two right into the hot pan with the vegetables, scramble it quickly, and let it cook while everything else finishes. The yolk adds richness and the whites add substance.
  • This recipe scales beautifully—double everything and you still get it on the table in 20 minutes, which makes it genuinely better than most takeout options for feeding more people.
Back