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- 2 packs of instant ramen noodles (discard seasoning packets) - 2 tablespoons gochujang (Korean red chili paste) - 1 red bell pepper, thinly sliced - 1 cup broccoli florets - 1 medium carrot, julienned - 3 cloves garlic, minced The heart of this dish lies in the instant ramen noodles. They cook quickly and soak up flavors well. Gochujang adds the heat and a rich taste. Fresh vegetables brighten the dish and add crunch. I love using red bell pepper for its sweetness and color. Broccoli florets bring a nice texture, while julienned carrots add a pop of orange. - Sesame seeds - Green onions These garnishes make your dish look pretty and add flavor. Sesame seeds give a nutty taste. Chopped green onions add a fresh bite. You can use them freely for added texture. - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil The sauces and oils bring everything together. Soy sauce adds a salty depth. Sesame oil gives a warm, nutty flavor. Vegetable oil helps cook the garlic and veggies without burning. This mix of flavors creates a balanced meal that you'll want to make again. To start, cook the instant ramen noodles. Boil water in a pot. Add the noodles and cook them as per the package instructions. This usually takes about 3 to 5 minutes. Once soft, drain the noodles in a colander. Set them aside so they can cool a little. Next, let’s make the gochujang sauce. In a small bowl, mix 2 tablespoons of gochujang with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Stir until you have a smooth sauce. The mixture should be thick and a bit spicy, perfect for our dish. Now, we can move on to cooking the stir fry. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add 3 cloves of minced garlic. Sauté the garlic for about 30 seconds until it smells great. Then, add the sliced red bell pepper, 1 cup of broccoli florets, and 1 medium carrot that you julienned. Stir fry these veggies for about 3 to 4 minutes. You want them to be tender but still crisp. After that, add the cooked ramen noodles to the skillet. Pour in the gochujang sauce you made earlier. Toss everything together so the noodles absorb the sauce. Cook for an additional 2 to 3 minutes. Finally, season with salt and pepper to taste. Remove from heat and stir in chopped green onions. Transfer the stir fry to serving plates and sprinkle sesame seeds on top for garnish. Enjoy your spicy, flavorful meal! For a great stir fry, I love using fresh, colorful vegetables. They add crunch and flavor. Here are some of my favorites: - Red bell pepper - Broccoli florets - Carrots These veggies cook fast and keep their shape well. You can also try seasonal vegetables like: - Snap peas in spring - Zucchini in summer - Sweet potatoes in fall To make your stir fry even better, consider adding protein. You can use: - Chicken - Shrimp - Tofu These options boost taste and nutrition. Adjust the spice level to your liking. If you want more heat, add extra gochujang. For less spice, use less gochujang or add a bit of honey. Plating is key for a nice meal. Serve the stir fry on a colorful plate. Sprinkle sesame seeds on top for style. Pair your dish with a refreshing drink, like iced tea or a light beer. Rice also makes a great side. Enjoy your meal! {{image_2}} You can easily make this dish vegetarian or vegan. Instead of using meat, try tofu or tempeh. Both options soak up flavors well. Cut the tofu into small cubes. Sauté it until golden brown before adding the other veggies. Tempeh has a nutty taste that adds depth. Use it just like tofu for a protein boost. If you need a gluten-free meal, worry not! You can swap the instant ramen noodles. Look for rice noodles or gluten-free ramen. These options cook quickly and taste great. Just follow the package instructions to get them right. Your stir fry will still be delicious and satisfying. For those on low-carb diets, you have choices too. Instead of noodles, use zucchini noodles or cauliflower rice. Both options are light and healthy. They absorb the gochujang flavor well. You can spiralize zucchini for a fun twist. Cook it quickly so it stays crisp. Enjoy a tasty meal that fits your diet! To keep your leftovers fresh, place them in an airtight container. Make sure the stir fry cools completely before sealing. Store it in the fridge for up to three days. This helps maintain flavor and texture. When you're ready to eat, just reheat it. You can freeze cooked stir fry for later. Portion it into freezer-safe bags or containers. Remove excess air to prevent freezer burn. It can last for about a month in the freezer. When you're hungry, just thaw it in the fridge overnight. Reheating properly keeps the noodles and veggies nice. The best way is to use a skillet. Heat on medium, adding a splash of water or broth. This helps steam the noodles and warms the veggies evenly. Stir gently until everything is heated through. You want it to taste fresh, just like when you first cooked it! If you can't find gochujang, you can use sriracha or red chili paste. These options add heat and flavor. You can mix them with a bit of miso for a deeper taste. Another choice is to blend chili powder with soy sauce. This will give some spice but not the same depth. Yes, fresh ramen is great! You need to cook it separately. Boil fresh ramen in water for 2-3 minutes. Drain it before you add it to the stir fry. Keep an eye on the cooking time. Fresh noodles cook faster. To reduce spice, use less gochujang. Start with one tablespoon and taste it. You can also add more vegetables like carrots or broccoli. These will help balance the heat. Adding a bit of sugar can also tone down the spice. This article showed you how to create a tasty gochujang ramen stir fry. We covered the key ingredients, from noodles to fresh veggies. I shared clear steps for cooking and mixing flavors, plus helpful tips for your dish. You can make vegetarian versions or adjust for dietary needs. Don't forget how to store leftovers for later. Now you can enjoy a fun, flavorful meal anytime. Embrace your creativity in the kitchen. Your ramen adventure starts today!

Spicy Gochujang Ramen Stir Fry

Spicy Gochujang Ramen Stir Fry will take your taste buds on an exciting journey! This quick and easy recipe combines vibrant veggies and flavorful gochujang sauce with instant ramen for a delicious meal ready in just 20 minutes. Perfect for busy weeknights, this dish is a must-try for any noodle lover. Click through to discover the full recipe and elevate your dinner game today!
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Ingredients
  

2 packs of instant ramen noodles (discard seasoning packets)

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 red bell pepper, thinly sliced

1 cup broccoli florets

1 medium carrot, julienned

3 cloves garlic, minced

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Cook the instant ramen noodles according to package instructions. Drain and set aside.

    In a small bowl, mix together gochujang, soy sauce, and sesame oil to create the sauce.

      Heat vegetable oil in a large skillet or wok over medium-high heat.

        Add the minced garlic and sauté for about 30 seconds until fragrant.

          Add the sliced bell pepper, broccoli florets, and julienned carrots to the skillet. Stir fry for 3-4 minutes until the vegetables are tender-crisp.

            Add the cooked ramen noodles to the skillet along with the prepared sauce. Toss everything together and cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.

              Season with salt and pepper to taste.

                Remove from heat and stir in chopped green onions.

                  Transfer to serving plates and sprinkle with sesame seeds for garnish.

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