Spicy Ramen Stir Fry (Printable)

Fiery stir fry featuring springy noodles, crisp vegetables, and a bold savory sauce in just 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)

# How-To:

01 - Boil the ramen noodles according to package instructions, reducing cooking time by 1 minute for a firmer texture. Drain and set aside.
02 - Combine all sauce ingredients in a small bowl, whisking until well blended.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the 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 sauce to the skillet. Toss together for 1 to 2 minutes until noodles are evenly coated and heated through.
06 - Stir in sliced green onions, toasted sesame seeds, and optional red pepper flakes. Toss briefly and serve immediately, garnished as desired.

# Insider Tips:

01 -
  • It's genuinely faster than delivery, and the flavor is way more interesting than takeout imitation.
  • That sauce hits different—savory, spicy, and slightly sweet all at once in a way that makes you want to double the batch.
  • You probably have most of these ingredients already, which means you can make this without a grocery run.
02 -
  • The most common mistake is cooking the noodles all the way—they'll turn into mush once they hit the hot pan with the sauce, so leave them slightly firm.
  • Don't skip the sesame oil, and don't add it at the beginning; it burns easily and loses its nutty character, so it goes into the sauce bowl where it stays fragrant and alive.
03 -
  • The sauce is forgiving, but if you mess up the noodle timing, nothing else will save you—trust the one-minute reduction and taste a strand to confirm.
  • If your vegetables seem like they're taking too long to soften, increase the heat slightly; you want aggressive heat transfer, not gentle cooking.
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