# Components:
→ Noodles
01 - 2 packs instant ramen noodles (discard seasoning packets)
→ 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)
# Preparation steps:
01 - Bring water to a boil and cook ramen noodles according to package directions, reducing cooking time by one minute for firmer texture. Drain and set aside.
02 - Combine soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and black pepper in a bowl; whisk until smooth.
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 2 to 3 minutes until crisp-tender.
05 - Add cooked noodles and prepared sauce to the skillet. Toss continuously for 1 to 2 minutes until noodles are evenly coated and heated through.
06 - Stir in sliced green onions, toasted sesame seeds, and optional red pepper flakes; toss briefly to mix.
07 - Transfer to serving bowls and optionally garnish with extra sesame seeds and green onions. Serve immediately.
