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- 2 packs of instant ramen noodles (discard seasoning packets) - 1 tablespoon vegetable oil - 1 cup broccoli florets - 1 bell pepper, sliced (any color) - 1 carrot, julienned - 2 green onions, chopped - 3 cloves garlic, minced - 1 inch ginger, grated - 2 tablespoons soy sauce - 1 tablespoon Sriracha (adjust to taste) - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup - 1 tablespoon sesame seeds (for garnish) These ingredients create a vibrant and tasty dish. The ramen noodles give a nice base. The veggies add color and crunch. Sriracha brings the heat, and honey or maple syrup balances it with sweetness. If you want to change things up, here are some ideas: - Use whole wheat ramen for more fiber. - Swap broccoli for snap peas or spinach. - Try red pepper or yellow bell pepper for sweeter notes. - Replace honey with agave nectar for a vegan option. - Use tamari instead of soy sauce for gluten-free needs. These swaps keep the dish fresh. You can tailor it to your taste. For the best flavors, consider these brands: - Instant ramen: Check out Nissin or Maruchan. - Soy sauce: Kikkoman offers a reliable choice. - Sriracha: Huy Fong Foods is the classic brand. - Sesame oil: Look for roasted sesame oil for a richer taste. Using quality brands makes a difference. They enhance the dish and help you create a delicious meal. {{ingredient_image_1}} 1. Cook the noodles. Start by boiling water in a pot. Add the instant ramen noodles. Cook for 3-4 minutes until tender. Drain the noodles and set them aside. Add a splash of sesame oil to keep them from sticking. 2. Heat the oil. In a large wok or frying pan, pour in 1 tablespoon of vegetable oil. Heat it on medium-high heat until it shimmers. 3. Sauté the aromatics. Add 3 minced garlic cloves and 1 inch of grated ginger. Stir them for about 30 seconds until they smell great. 4. Add the vegetables. Toss in 1 cup of broccoli florets, 1 sliced bell pepper, and 1 julienned carrot. Stir-fry for about 3-4 minutes. You want them soft but still crisp. 5. Mix in the noodles. Lower the heat to medium. Add the cooked ramen noodles to the pan with the veggies. 6. Prepare the sauce. In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of Sriracha, and 1 tablespoon of honey or maple syrup. Pour this sauce over the noodles and veggies. Toss everything gently to coat. 7. Heat through. Cook for another 2-3 minutes. This lets the flavors blend and warms the noodles. 8. Finish and serve. Remove the pan from heat. Sprinkle chopped green onions and sesame seeds on top before serving. - For the best texture, don’t overcook the noodles. They should be slightly firm. - Use a large enough pan to allow even cooking. Overcrowding can lead to steaming instead of frying. - Stir frequently to avoid burning the garlic and ginger. - When the garlic and ginger are golden and fragrant, it's time to add the veggies. - The vegetables should be bright in color and still have a slight crunch when they’re done. - The noodles should be hot and coated evenly with the sauce before serving. To get the best flavor, use fresh veggies. Broccoli, bell peppers, and carrots give great crunch. Cook the ramen until it’s just tender. This keeps it from getting mushy. Add a splash of sesame oil after draining the noodles. This helps them not stick together. When you sauté garlic and ginger, do it quickly. You want them fragrant but not burnt. Stir-fry the veggies until they are bright and crisp. This keeps them tasty and fresh. One common mistake is overcooking the ramen. If you cook it too long, it will be mushy in the stir-fry. Another mistake is adding all the sauce at once. Instead, add it slowly and mix well. This ensures even flavor. Don't skip the sesame oil; it adds a rich taste. Also, avoid using too many veggies at once. This can crowd the pan and steam your stir-fry instead of frying it. To adjust spice, start with less Sriracha. You can always add more later. A good tip is to taste the sauce before adding it to the noodles. If you want more heat, add a bit more Sriracha. For a milder dish, add a little honey or maple syrup. This balances the heat with sweetness. You can also add a splash of lime juice if you want a zesty kick without more heat. Pro Tips Use Fresh Veggies: Fresh vegetables not only enhance the flavor but also add more nutrients to your dish. Feel free to mix and match based on what you have on hand. Adjust the Spice Level: If you're not a fan of too much heat, start with a smaller amount of Sriracha and gradually increase it to your liking. Meal Prep Friendly: This stir-fry is excellent for meal prepping. You can cook a larger batch and store it in the fridge for up to 3 days. Garnish for Extra Flavor: Don’t skip the sesame seeds and green onions! They add a delightful crunch and fresh flavor that elevates the dish. {{image_2}} You can add protein to make your Spicy Sriracha Ramen Stir-Fry more filling. Chicken works well and cooks fast. Slice boneless chicken thinly. Cook it first in the pan before adding veggies. Tofu is a great choice for a plant-based option. Use firm tofu and press it to remove excess water. Cut it into cubes and fry until golden. Shrimp is another quick option. Just toss them in once the veggies start to soften. These proteins add flavor and texture to your dish. You can mix and match vegetables in your stir-fry. If you don’t have broccoli, try snap peas or spinach. They cook quickly and add color. Bell peppers come in many colors; each has a unique taste. You can also add mushrooms for umami flavor. Zucchini or snow peas are tasty, too. Feel free to use whatever is fresh or in your fridge. This way, you can customize your stir-fry to your liking. To make this dish gluten-free, choose gluten-free soy sauce or tamari. This simple swap keeps the flavor intact. For a vegan version, replace honey with maple syrup or agave. Make sure to use tofu as your protein source. You can also add more veggies for extra nutrients. This way, you can enjoy a spicy and healthy meal that fits your dietary needs. You can store leftover Spicy Sriracha Ramen Stir-Fry in an airtight container. Let it cool down to room temperature first. Then, cover it tightly and place it in the fridge. It will be good for about 3 days. If you want to enjoy it later, consider freezing. When you are ready to eat leftovers, reheat gently. You can use a microwave or a pan on low heat. If using a microwave, cover it to keep moisture in. Add a splash of water or broth to keep it from drying out. Heat until warm, stirring occasionally. To freeze, first, cool the stir-fry completely. Place it in a freezer-safe container or bag. Remove as much air as possible before sealing. It can stay in the freezer for about 1 month. When you want to eat it, thaw in the fridge overnight. Reheat as mentioned above for the best taste. Sriracha sauce is a hot chili sauce. It comes from Thailand. The main ingredients are chili peppers, vinegar, garlic, sugar, and salt. This sauce adds a spicy kick to many dishes. It works well in stir-fries, soups, and marinades. You can adjust the heat by using more or less. Sriracha is great for adding bold flavor. Yes, you can use fresh ramen instead of instant. Fresh ramen has a softer texture. It cooks faster, so watch the time closely. Just boil it for about 2 minutes. Drain it and add it to the stir-fry like you would with instant noodles. This swap can make the dish even tastier. To make this dish less spicy, reduce the Sriracha. Start with just half a tablespoon. You can also add more honey or maple syrup. This will balance the heat with sweetness. Another option is to add more vegetables to dilute the spice. Broccoli and carrots are great choices. You can prepare parts of this dish ahead of time. Cook the noodles and store them in the fridge. Chop the veggies and keep them in a sealed container. When you're ready to eat, just stir-fry everything together. It is best to eat it fresh for the best taste. Reheat the stir-fry carefully to keep the veggies crisp. You now have all the tools to make a great Spicy Sriracha Ramen Stir-Fry. We covered the key ingredients, step-by-step cooking, and useful tips. You learned how to adjust flavors and make it your own with additions. Proper storage guidelines will keep your meal fresh for later. I hope you feel ready to try this dish and share it with others. Enjoy your cooking and savor each bite!

Spicy Sriracha Ramen Stir-Fry

A quick and flavorful stir-fry featuring ramen noodles and a spicy Sriracha sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 packs instant ramen noodles (discard seasoning packets)
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 bell pepper sliced (any color)
  • 1 carrot julienned
  • 2 green onions chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha (adjust to taste)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • Cook the instant ramen noodles according to package instructions until just tender, about 3-4 minutes. Drain and set aside, adding a splash of sesame oil to prevent sticking.
  • In a large wok or frying pan, heat the vegetable oil over medium-high heat.
  • Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
  • Toss in the broccoli, bell pepper, and carrot, stir-frying for approximately 3-4 minutes until they start to soften but remain crisp.
  • Reduce heat to medium and add the cooked ramen noodles to the veggie mixture.
  • In a small bowl, mix together soy sauce, Sriracha, and honey/maple syrup. Pour this sauce over the noodles and vegetables, gently tossing everything to combine and evenly coat with the sauce.
  • Cook for an additional 2-3 minutes, allowing flavors to meld and noodles to heat through.
  • Remove from heat, sprinkle chopped green onions and sesame seeds over the top before serving.

Notes

Adjust Sriracha to taste for desired spice level.
Keyword quick meal, ramen, Spicy, stir-fry