Spicy Garlic Ramen Noodle Stir Fry

$For this dish, you need: - 2 packs of instant ramen noodles (discard the seasoning packets) - 2 tablespoons sesame oil - 4 cloves garlic, minced - 1 inch ginger, grated - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 1 carrot, julienned - 1 cup broccoli florets - 3 green onions, chopped (white and green parts separated) - 2 tablespoons soy sauce - 1 tablespoon sriracha (adjust for spice preference) - 1 tablespoon honey or maple syrup - Salt and pepper, to taste - Sesame seeds, for garnish These ingredients create a great balance of flavors. The garlic and ginger add warmth. The veggies bring crunch and color. You can make this dish even better with: - Chopped cilantro or parsley for fresh flavor - Lime wedges for a zesty kick - Crushed red pepper flakes for extra heat These garnishes can enhance the taste. Feel free to mix and match! To prepare this quick meal, you'll need a few tools: - A large skillet or wok for cooking - A pot for boiling noodles - A cutting board and knife for chopping - A spatula for stirring Having these tools ready makes the process easy. You can enjoy cooking without any hassle! First, boil water in a pot. Add the ramen noodles to the boiling water. Cook them for about 3-4 minutes. Check the package for exact times. Once cooked, drain the noodles in a colander. Rinse them with cold water to stop the cooking. Toss the noodles with a dash of sesame oil to keep them from sticking. Set them aside for later use. Next, grab a large skillet or wok. Heat 2 tablespoons of sesame oil over medium-high heat. Once hot, add 4 cloves of minced garlic and 1 inch of grated ginger. Sauté for about 30 seconds. You want to smell the garlic and ginger. Be careful not to burn them! Now it's time to add your veggies. Toss in the sliced red bell pepper, snap peas, julienned carrot, and broccoli florets. Stir-fry these for 4-5 minutes. You want them tender but still crisp. Push the veggies to one side of the skillet. On the other side, add your cooked ramen noodles. Pour in 2 tablespoons of soy sauce, 1 tablespoon of sriracha, and 1 tablespoon of honey or maple syrup over the noodles. Mix everything well. Add the chopped green onion whites and season with salt and pepper. Stir-fry for another 2-3 minutes. This helps blend all the flavors. Finally, remove the skillet from heat. Serve your ramen stir fry right away. Garnish with sesame seeds and the tops of the green onions. Enjoy your quick and tasty meal! To get crisp veggies, use high heat. Start with the garlic and ginger. Cook them for 30 seconds until they smell great. Then add your veggies. I like red bell pepper, snap peas, carrot, and broccoli. Stir-fry for only 4 to 5 minutes. This keeps them tender but still crunchy. If they cook too long, they will get mushy. Spice can make or break your dish. The sriracha adds heat, but you can control it. Start with one tablespoon. Taste the dish before adding more. If you want it spicier, go ahead and add more. If you prefer less heat, use less sriracha or skip it. You can also add a little sugar or honey to balance the spice. Cooking ramen is easy but can go wrong. Boil water in a pot and add the noodles. Cook them as per the package instructions. Drain them when they are just soft. Toss them with a little sesame oil. This keeps them from sticking together. Do not use the seasoning packets that come with the noodles. They can be too salty for this dish. {{image_2}} You can easily make this dish vegetarian. Just skip any meat. Use extra veggies instead. Try adding mushrooms or zucchini for more flavor. You might also add tofu for protein. Firm tofu works best. Just press it first to remove water. Then, cube it and stir-fry until golden. This keeps it filling and tasty. If you want some protein, there are many options. Tofu, chicken, or shrimp all work well. For chicken, use diced breast or thigh meat. Cook it in the skillet before adding veggies. Shrimp cooks fast, so add it with the vegetables. Cook until they turn pink. Tofu is a great choice for a meat-free meal. Just remember to season well. Feel free to mix and match your veggies! You can use bell peppers, carrots, and broccoli, but there are many more. Try spinach, kale, or even bok choy. Each adds unique taste and texture. Keep in mind that softer veggies cook faster. Add them last to avoid overcooking. This way, your stir fry stays colorful and fresh. To store leftover stir fry, let it cool down first. Place it in an airtight container. This keeps moisture out and helps it stay fresh. Make sure to use it within three days for the best taste. When reheating, use the stove for best results. Heat a little sesame oil in a skillet. Add the leftovers and stir occasionally. This helps to keep the noodles soft and flavors bright. You can also add a splash of soy sauce for extra flavor. You can freeze the stir fry, but it’s best to leave out the vegetables. Cooked noodles can become mushy when frozen. Place the cooled stir fry in a freezer-safe container. It can last up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use different noodles. Try udon, soba, or rice noodles. Each type gives a unique taste and texture. Just ensure they cook well with your stir fry. If you want a milder sauce, try chili paste or hot sauce. You can also use garlic chili sauce for more flavor. Adjust the amount to match your spice level. To make this dish gluten-free, use gluten-free ramen or rice noodles. Choose gluten-free soy sauce like tamari. Check all labels to ensure no gluten is present. Enjoy a tasty meal without worry! This blog post covered how to make Spicy Garlic Ramen Noodle Stir Fry. You learned about the key ingredients and optional toppings. We detailed the easy steps for cooking and the tools you need. I shared tips for perfect texture and spice control. You can also adapt the recipe to fit your diet and preferences. Remember, cooking is fun! Try new flavors and enjoy your dish.$

Spicy Garlic Ramen Noodle Stir Fry

Discover the deliciousness of Spicy Garlic Ramen Noodle Stir Fry! This quick and easy recipe is packed with vibrant veggies and bold flavors, making it perfect for any meal. Ready in just 20 minutes, you'll love how simple it is to create this tasty dish with staple ingredients like garlic, ginger, and sriracha. Click through to explore the full recipe and elevate your weeknight dinners with this irresistible stir fry!

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Ingredients

2 packs of instant ramen noodles (discard the seasoning packets)

2 tablespoons sesame oil

4 cloves garlic, minced

1 inch ginger, grated

1 red bell pepper, sliced

1 cup snap peas, trimmed

1 carrot, julienned

1 cup broccoli florets

3 green onions, chopped (white and green parts separated)

2 tablespoons soy sauce

1 tablespoon sriracha (adjust for spice preference)

1 tablespoon honey or maple syrup

Salt and pepper, to taste

Sesame seeds, for garnish

Instructions

Cook the ramen noodles according to package instructions. Drain and set aside, tossing them with a dash of sesame oil to prevent sticking.

In a large skillet or wok, heat the remaining sesame oil over medium-high heat.

Add the minced garlic and grated ginger to the skillet, sauté for about 30 seconds until fragrant.

Add the sliced red bell pepper, snap peas, carrot, and broccoli florets. Stir fry the vegetables for about 4-5 minutes until they are tender-crisp.

Push the vegetables to one side of the skillet. On the other side, add the cooked ramen noodles.

Pour the soy sauce, sriracha, and honey (or maple syrup) over the noodles and mix everything together until well combined.

Add the chopped green onion whites, and season with salt and pepper to taste. Stir-fry for an additional 2-3 minutes until everything is heated through and flavors meld.

Remove from heat and serve immediately, garnished with sesame seeds and the green onion tops for added crunch.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3