# What You Need:
→ 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)
# How to Make It:
01 - Boil the ramen noodles according to package directions, reducing cooking time by 1 minute for a firmer texture. Drain and set aside.
02 - Combine soy sauce, sriracha, oyster sauce, brown sugar, sesame oil, rice vinegar, and black pepper in a small 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 bell pepper to the skillet. Stir fry for 2 to 3 minutes until tender-crisp.
05 - Add cooked noodles and prepared sauce to the skillet. Toss 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 and remove from heat.
07 - Plate immediately, garnishing with additional sesame seeds and green onions if desired.
