Spicy Ramen Stir Fry (Printable)

Fiery stir-fried noodles tossed with crunchy vegetables and a bold, savory sauce for a quick meal.

# 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 ramen noodles according to package instructions, reducing cooking time by 1 minute for firmer texture. Drain and set aside.
02 - In a small bowl, whisk together soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and ground black pepper 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 tender yet crisp.
05 - Add cooked noodles and the prepared sauce into the 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 optional red pepper flakes briefly to combine.
07 - Transfer to plates and serve immediately, garnished with additional sesame seeds and green onions if desired.

# Expert Advice:

01 -
  • It comes together faster than scrolling through your phone, yet tastes like you've been cooking all day.
  • The sauce is spicy enough to wake you up but balanced enough that it doesn't just burn—it builds flavor.
  • You probably have most of this in your kitchen right now, and what you don't is cheap and lasts forever.
02 -
  • Pulling the noodles out one minute early is non-negotiable—this is where most people end up with a mushy, sad bowl instead of something crispy and snappy.
  • Cold pan equals uneven cooking and garlic that burns instead of toasts, so let that oil get hot and shimmering before anything touches it.
  • If your sauce looks separated or weirdly oily, you didn't whisk it hard enough—sesame oil needs coaxing to play nice with everything else.
03 -
  • Prep everything before the pan touches heat—once your oil is hot, there's no time to be chopping garlic or searching for sesame seeds.
  • If you're making this for multiple people, work in batches instead of crowding the pan, or you'll end up with steamed vegetables instead of properly seared ones.
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