Save My roommate burst into the kitchen one Tuesday night rambling about some TikTok trend where people were making ramen stir fry in ten minutes. We were both exhausted, broke, and hungry, so I threw whatever vegetables we had in the fridge into a hot pan with two packets of instant ramen. The smell of garlic hitting hot oil woke up the entire apartment, and that first spicy, savory bite made us forget how tired we were.
Last month I made this for my cousin who claims she hates cooking. She stood in the doorway watching noodles dance in the wok, inhaling the aroma of sriracha and toasted sesame. When we finally sat down to eat, she texted her boyfriend a picture and said were having this every week forever.
Ingredients
- 2 packs instant ramen noodles: Discard those sad little seasoning packets because were building something far more interesting
- 1 cup shredded cabbage: Adds sweet crunch and holds up beautifully against high heat
- 1 medium carrot, julienned: Use a vegetable peeler to create long ribbons if you dont feel like precision knife work
- 2 green onions, sliced: Both white and green parts bring different kinds of sharpness
- 1/2 red bell pepper, thinly sliced: I like the color contrast and subtle sweetness it brings
- 2 tablespoons soy sauce: The salty backbone of the whole operation
- 1 tablespoon sriracha or chili garlic sauce: Adjust this based on your spice tolerance and current mood
- 1 tablespoon oyster sauce: Hoisin works if you need it vegan, but oyster sauce brings that restaurant quality depth
- 1 tablespoon brown sugar: Cuts through the heat and soy sauce with just enough caramel sweetness
- 2 teaspoons sesame oil: Toasted sesame oil is non negotiable here for that signature finish
- 1 teaspoon rice vinegar: A little acid makes all the flavors pop like they should
- 1/4 teaspoon ground black pepper: Adds a gentle background warmth without competing with the chilies
- 2 cloves garlic, minced: Fresh garlic matters, dont even think about the jarred stuff
- 1 tablespoon vegetable oil: Neutral oil lets the sauce ingredients shine without fighting for attention
- 1 teaspoon toasted sesame seeds: These little nutty flecks make everything look and taste intentional
- 1/2 teaspoon red pepper flakes: Optional, unless youre the kind of person who believes more heat is always better
Instructions
- Cook the noodles:
- Boil ramen according to package directions but pull them one minute early so they stay springy in the pan
- Whisk the sauce:
- Combine all sauce ingredients in a small bowl until the sugar dissolves completely
- Heat things up:
- Warm oil in a large skillet over medium high heat, add garlic, and let it sizzle for thirty seconds
- Add the crunch:
- Toss in cabbage, carrot, and bell pepper, stir fry for two to three minutes until tender but still snappy
- Bring it together:
- Add cooked noodles and sauce to the pan, toss for one to two minutes until everything is glossy and coated
- Finish with flair:
- Stir in green onions, sesame seeds, and red pepper flakes, then serve while its still steaming hot
Pin it This recipe became my go to when friends visit because everyone customizes their own bowl. Some crack eggs on top, others dump in hot sauce, but we all end up leaning over our bowls making the same happy noises.
Make It Yours
Tofu soaks up this sauce beautifully if you press and pan fry it first. Cooked chicken, shrimp, or even edamame can turn this into a protein heavy meal that actually keeps you full for hours.
The Sauce Magic
The balance between soy sauce, sugar, and heat is what makes people ask for the recipe. Taste your sauce before adding it to the pan and adjust the sriracha or sugar based on what you crave tonight.
Timing Is Everything
Have your serving plates ready and the table set before you start cooking. This dish eats best the moment it leaves the pan, when the noodles are still bouncy and the vegetables retain that perfect barely cooked texture.
- Double the sauce if you love noodles that drink up every drop
- Cold leftovers make an excellent lazy lunch eaten straight from the fridge
- Keep extra green onions handy because they disappear first
Pin it Sometimes the best dinners start with instant ramen and end with people asking when youre making it again.
Frequently Asked Questions
- → Can I make this dish vegan?
Yes, substitute the oyster sauce with vegan oyster sauce or hoisin sauce to suit a vegan diet while maintaining rich flavors.
- → How can I add protein to this stir fry?
Add tofu, cooked chicken, shrimp, or a fried/soft-boiled egg on top to boost protein content and enhance texture.
- → What noodles work best for this stir fry?
Instant ramen noodles work well, especially when slightly undercooked for a firmer bite before stir frying.
- → How spicy is the dish, and can I adjust it?
The sauce includes sriracha and optional red pepper flakes; you can reduce or omit these for milder heat or add more for extra spice.
- → What cooking tools do I need?
A large skillet or wok is ideal for stir frying, along with a medium pot for boiling noodles and basic utensils like tongs or chopsticks.