A quick, spicy stir fry featuring springy noodles, crisp veggies, and a bold savory sauce.
# What You'll Need:
→ Noodles
01 - 2 packs instant ramen noodles (seasoning packets discarded)
→ 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 Make It:
01 - Boil ramen noodles following package directions but reduce cooking time by 1 minute for firmer texture. Drain and set aside.
02 - Whisk together soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and black pepper 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 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 - Incorporate sliced green onions, toasted sesame seeds, and optional red pepper flakes; toss briefly.
07 - Plate immediately, garnished with additional sesame seeds and green onions as desired.
