Spicy Ramen Stir Fry (Printable)

Quick stir fry with tender 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)

# How-To Steps:

01 - Boil the ramen noodles according to package instructions, reducing cooking time by 1 minute for a firmer texture. Drain and set aside.
02 - Whisk together all sauce ingredients 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 yet crisp.
05 - Add cooked noodles and prepared sauce to the skillet. Toss constantly 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 if using. Toss briefly to combine.
07 - Serve immediately, optionally garnishing with extra sesame seeds and green onions.

# Expert Suggestions:

01 -
  • It's genuinely faster than delivery, and the ramen gets this perfect chew that boxed versions never achieve on their own.
  • You control the heat level, so whether you like a gentle warmth or full face-melting fire, it's entirely yours to decide.
  • The sauce clings to every noodle strand in a way that makes eating feel intentional, not just refueling.
02 -
  • Don't overcook the noodles before they hit the wok—that one-minute reduction makes them hold texture instead of turning to mush when they hit the heat and sauce.
  • The sauce should be ready before you start the vegetables; once you're cooking, you'll move fast and won't have time to whisk anything.
  • Sesame oil is potent, so two teaspoons is enough—using more makes it taste musky instead of aromatic.
03 -
  • Mise en place matters here more than in slow cooking—have everything prepped and ready because once you start, the whole dish cooks in under five minutes.
  • If you like your food hotter than the recipe allows, use a spicier brand of sriracha or chili garlic sauce rather than just adding more volume, which thins the sauce.
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