Spicy Szechuan Ramen Noodle Stir-Fry with Vegetables

Get ready for a flavor-packed noodle dish that brings the heat and the crunch. This Spicy Szechuan Ramen Noodle Stir-Fry combines springy ramen noodles with a colorful medley of broccoli, cauliflower, carrots and mushrooms, all tossed in a bold Szechuan-style sauce. The sauce gets its creamy richness from peanut butter and a touch of sweetness from soy glaze, balancing the fiery Szechuan paste.

Perfect for a quick weeknight dinner, this stir-fry comes together in minutes and delivers a satisfying mix of textures and tastes. Topped with fresh scallions, it’s a bowl of pure comfort with a spicy kick.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce Broccoli, Cauliflower, and Carrot BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

0.5 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add ramen noodles and cook according to package directions until tender. Drain and set aside.
2. While noodles cook, prepare the vegetables: trim and slice button mushrooms. Thinly slice scallions, separating white and green parts.
3. In a small bowl, whisk together sweet soy glaze, rice wine vinegar, Szechuan paste, peanut butter and sugar until smooth. Set aside.
4. Heat 2 teaspoons cooking oil in a large skillet or wok over medium-high heat. Add the broccoli, cauliflower and carrot blend and cook, stirring occasionally, until crisp-tender, about 3-4 minutes. Transfer to a plate.
5. Add remaining 2 teaspoons oil to the skillet. Add mushrooms and cook until golden and softened, about 3 minutes. Season with salt and pepper.
6. Reduce heat to medium. Add the cooked noodles, vegetable blend and the sauce to the skillet. Toss everything together until well coated and heated through, about 1-2 minutes.
7. Remove from heat. Stir in butter until melted and glossy. Taste and adjust seasoning with salt or pepper if needed.
8. Divide among bowls and garnish with sliced scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen noodles with udon, soba or even spaghetti if that’s what you have. Adjust cooking time according to package directions.

Is this dish very spicy?

The Szechuan paste adds a moderate level of heat. If you are sensitive to spice, start with half the amount and adjust to taste.

Can I make this dish ahead of time?

This stir-fry is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat.