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- 2 packs of instant ramen noodles (discard the seasoning packets) - 2 tablespoons chili crisp oil (or more to taste) - 1 tablespoon sesame oil - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 1 cup snap peas - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 tablespoon hoisin sauce - Salt and pepper to taste - Sesame seeds for garnish You can swap instant ramen with rice noodles or udon noodles. You can also use any veggies you like, such as bell peppers or spinach. If you need a different oil, use olive oil instead of sesame oil. For a vegan option, ensure your hoisin sauce is plant-based. You can replace chili crisp oil with sriracha for heat. You will need a large pan or wok to cook the stir fry. A pot for boiling the ramen is also important. Use a cutting board and knife for chopping the veggies. A spatula or tongs helps to stir and toss everything. Measuring spoons will ensure you add the right amount of sauces and oils. First, boil water in a pot. Once it bubbles, add two packs of instant ramen noodles. Cook them for about 3-4 minutes. You want them soft but not mushy. After cooking, drain the noodles and set them aside. This will be the base of your stir fry. Next, grab a large pan or wok. Heat two tablespoons of sesame oil over medium-high heat. Add your broccoli florets, red bell pepper slices, julienned carrot, and snap peas. Sauté these veggies for about 5-7 minutes. You want them tender but still crisp. This keeps the colors bright and the flavors fresh. Then, add minced garlic and ginger to the pan. Stir them in, cooking for another 1-2 minutes. This step adds wonderful aroma and taste to your dish. Now it's time to combine everything. Toss the cooked ramen noodles into the pan with the vegetables. Pour in two tablespoons of chili crisp oil, one tablespoon of soy sauce, one tablespoon of rice vinegar, and one tablespoon of hoisin sauce. Mix everything well so the noodles get coated in those tasty sauces. Finally, taste your stir fry. If it needs more flavor, add salt and pepper. Once it’s just right, remove the pan from heat. Garnish your dish with chopped green onions and sesame seeds before serving. Enjoy your colorful and spicy Chili Crisp Ramen Stir Fry! To cook ramen just right, follow these steps. Start with a pot of boiling water. Add the ramen and cook for about 3-4 minutes. Stir gently to prevent sticking. Drain the noodles well. Rinse them briefly under cold water. This keeps them from getting mushy. Set them aside while you prepare the stir fry. For a flavor boost, try these tips. Add more chili crisp oil for heat. You can mix in some soy sauce or hoisin sauce. A splash of rice vinegar brightens the dish. Fresh herbs like cilantro or basil add freshness. Don’t forget to sprinkle sesame seeds for crunch. Each of these tips enhances your meal. Watch out for these common mistakes. Don't overcook the ramen; it should be firm. Skipping the rinse makes noodles sticky. Avoid crowding the pan with too many veggies. This prevents even cooking. Lastly, taste your dish before serving. Adjust seasoning as needed for the best flavor. {{image_2}} You can add meat to your Chili Crisp Ramen Stir Fry for extra protein. Chicken works well. Simply cut it into bite-sized pieces and cook it in the pan first. Then add the veggies. Tofu is a great choice too. Use firm tofu, press it to remove water, and cube it. Cook it until golden. If you prefer beef, thinly slice it against the grain and add it to the pan. Each meat choice gives a different flavor and texture. Feel free to swap vegetables based on what you have. Zucchini or bell peppers can replace broccoli. Mushrooms add a nice umami taste. Spinach wilts down well and adds nutrients. You can also use frozen veggies if you’re in a hurry. Just make sure to adjust cooking time, so they heat through but don’t get mushy. The more colors you add, the more fun your dish will look! Want more heat? Add more chili crisp oil! Start with one extra tablespoon and taste it. If you love spice, sprinkle in some red pepper flakes too. You can even add sliced fresh chilies for a kick. Adjust the spice to your liking. Just remember, it’s easier to add than to take away! This way, you make the dish your own while enjoying that bold, spicy flavor. Store any leftover chili crisp ramen stir fry in an airtight container. Make sure it cools down to room temperature first. Place it in the fridge within two hours of cooking. Properly stored, it can last for up to three days. When you're ready to eat, check for any off smells or changes in texture. To reheat the stir fry, you can use a pan or microwave. If using a pan, add a splash of water or oil. Heat it on medium until hot, stirring often. This helps keep the noodles from sticking together. If using a microwave, place the stir fry in a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat it in 30-second intervals, stirring in between, until evenly warm. You can freeze chili crisp ramen stir fry, but the texture may change when thawed. Portion the stir fry into freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. It can last up to three months in the freezer. To enjoy, thaw it overnight in the fridge, then reheat as described above. Yes, you can use other noodles. Try udon, soba, or rice noodles. Each type gives a different texture. Udon is thick and chewy. Soba adds a nutty flavor. Rice noodles are light and soft. Just adjust the cooking time based on the noodle type. If you don’t have chili crisp oil, use regular chili oil. You can also mix sesame oil with crushed red pepper flakes. This will give you some heat. If you want less spice, try olive oil with a bit of garlic and chili powder. Chili crisp ramen stir fry lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps the flavors fresh. When you’re ready to eat, just reheat it in a pan or microwave. In this blog post, we covered all you need for making great ramen. We looked at essential ingredients, their substitutes, and key tools. I provided a clear step-by-step guide, tips for perfecting your dish, and variations to suit your taste. Remember to follow storage tips to keep your ramen fresh. With these insights, you can enjoy delicious ramen and impress others. Happy cooking!

Chili Crisp Ramen Stir Fry

Whip up a delicious Chili Crisp Ramen Stir Fry in just 20 minutes! This easy recipe combines instant ramen noodles with fresh veggies like broccoli, bell peppers, and snap peas, all brought to life with savory chili crisp oil and aromatic spices. Perfect for a quick weeknight dinner, it’s both satisfying and packed with flavor. Click through for the step-by-step guide and elevate your stir fry game today!
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Ingredients
  

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

2 tablespoons chili crisp oil (or more to taste)

1 tablespoon sesame oil

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

1 cup snap peas

3 green onions, chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Cook the Ramen: In a pot of boiling water, cook the ramen noodles according to the package instructions, usually about 3-4 minutes. Drain and set aside.

    Sauté the Vegetables: In a large pan or wok, heat the sesame oil over medium-high heat. Add the broccoli, red bell pepper, carrot, and snap peas. Sauté for about 5-7 minutes until the vegetables are tender-crisp.

      Add Aromatics: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

        Combine Ingredients: Add the cooked ramen noodles to the pan. Pour in the chili crisp oil, soy sauce, rice vinegar, and hoisin sauce. Toss everything together until the noodles are well coated and heated through.

          Season: Taste the stir fry and adjust salt and pepper if necessary.

            Garnish and Serve: Remove from heat and sprinkle chopped green onions and sesame seeds on top before serving.

              Prep Time 10 minutes | Total Time 20 minutes | Servings 2-4