Pin It The first time I made this stir fry was during a late night study session when my roommate and I were craving something spicy and comforting. We had nothing but instant ramen and a few random vegetables in the fridge, so I threw everything into a hot wok with whatever sauce ingredients I could scavenge. The kitchen filled with this incredible aroma of garlic and sesame, and when we took that first bite of springy noodles coated in that fiery sweet sauce, we both just stopped talking and started eating faster.
Last summer my friend Sarah came over after a terrible breakup and I made this for her. She took one bite and actually laughed mid chew because the spice hit her so perfectly then proceeded to tell me it was the best thing shes eaten in months while aggressively twirling noodles onto her fork.
Ingredients
- 2 packs instant ramen noodles: Discard the seasoning packets since we are making a much better sauce from scratch and cook them slightly less than the package directs so they stay springy in the stir fry
- 1 cup shredded cabbage: Adds crunch and sweetness that balances the heat and it cooks down just enough to absorb all that sauce
- 1 medium carrot: Julienned into thin matchsticks for color and texture plus a subtle sweetness
- 2 green onions: Sliced thin for fresh onion flavor that brightens the rich sauce
- 1/2 red bell pepper: Thinly sliced for gorgeous color and a sweet crisp contrast to the spicy noodles
- 2 tablespoons soy sauce: The salty backbone of our sauce use a good quality one for the best flavor
- 1 tablespoon sriracha or chili garlic sauce: This brings the heat and you can absolutely increase it if you love fire
- 1 tablespoon oyster sauce: Adds incredible umami depth and body but use the vegan version if you need to keep it shellfish free
- 1 tablespoon brown sugar: Balances all that salt and heat with just enough sweetness to make everything sing
- 2 teaspoons sesame oil: Toasted sesame oil adds that signature nutty aroma that makes everything taste restaurant quality
- 1 teaspoon rice vinegar: A bright acidic note that cuts through the rich sauce
- 1/4 teaspoon ground black pepper: Adds a gentle background warmth
- 2 cloves garlic: Minced fresh because garlic powder cannot compare to the real deal here
- 1 tablespoon vegetable oil: A neutral oil for high heat cooking
- 1 teaspoon toasted sesame seeds: For that pretty garnish and extra nutty crunch
- 1/2 teaspoon red pepper flakes: Optional but recommended if you want even more spice
Instructions
- Cook the noodles perfectly:
- Boil your ramen according to the package but pull them one minute early for that ideal springy texture then drain well and set aside
- Whisk up the sauce:
- In a small bowl combine the soy sauce sriracha oyster sauce brown sugar sesame oil rice vinegar and black pepper until the sugar dissolves completely
- Wake up the garlic:
- Heat that vegetable oil in a large skillet or wok over medium high heat then toss in the garlic and stir for 30 seconds until it becomes incredibly fragrant
- Crisp the vegetables:
- Add your cabbage carrot and bell pepper then stir fry for 2 to 3 minutes until they are just tender but still have crunch
- Bring it all together:
- Dump in the cooked noodles and that gorgeous sauce then toss everything with tongs or chopsticks for 1 to 2 minutes until every single noodle is coated and hot
- Finish with flair:
- Scatter in the green onions sesame seeds and red pepper flakes then give it one last quick toss before serving immediately
Pin It This recipe became my go to for busy weeknight dinners when I want something satisfying but do not have the energy for anything complicated. Theres something so comforting about standing over a hot wok smelling garlic and sesame knowing dinner will be ready in literally twenty minutes.
Making It Your Own
The beauty of this stir fry is how adaptable it is to whatever you have on hand. Ive made it with mushrooms bok choy snap peas even broccoli and it always turns out delicious because that sauce makes everything taste amazing.
Protein Additions
Sometimes I throw in cubes of firm tofu that have been pressed and pan fried until crispy or leftover cooked chicken or shrimp work beautifully too. Just add your protein along with the vegetables so it heats through.
Serving Suggestions
This stir fry is a complete meal on its own but I love serving it with a simple cucumber salad dressed with rice vinegar on really hot nights. The cool crisp cucumbers balance the spicy noodles perfectly.
- Top with a fried egg with a runny yolk for extra richness
- Squeeze fresh lime over everything right before serving
- Keep extra sriracha on the table for the spice lovers
Pin It I hope this becomes your weeknight superhero too. Now go cook something delicious.
Recipe FAQs
- → Can I make this dish vegan?
Yes, substitute the oyster sauce with a vegan alternative like hoisin or vegan oyster sauce to keep it fully plant-based.
- → How do I get the noodles springy and not mushy?
Boil the noodles for one minute less than the package suggests, then drain immediately to maintain a firm, springy texture.
- → What vegetables work best in this stir fry?
Shredded cabbage, julienned carrot, sliced bell pepper, and green onions provide a crisp, fresh contrast to the spicy sauce.
- → Can I add protein to the dish?
Yes, add tofu, cooked chicken, shrimp, or a soft-boiled egg to enhance the meal’s protein content.
- → What cooking tools are recommended?
A large skillet or wok is ideal for stir-frying, along with a pot to boil the noodles and utensils like tongs or chopsticks for tossing.
- → How spicy is this stir fry and can heat be adjusted?
The dish has a fiery kick from sriracha and optional red pepper flakes, but you can reduce or omit these for milder heat.