Spicy Ramen Stir-Fry (Printable Version)

Fiery noodle dish with tender chicken, crisp vegetables, and bold spicy sauce ready in just 30 minutes.

# Ingredient List:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packages instant ramen noodles, approximately 7 oz total, seasoning packets discarded

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup broccoli florets
05 - 1 carrot, julienned
06 - 2 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated

→ Sauce

09 - 3 tablespoons soy sauce
10 - 1 tablespoon sriracha or chili garlic sauce
11 - 1 tablespoon oyster sauce
12 - 1 tablespoon sesame oil
13 - 2 teaspoons brown sugar
14 - 2 tablespoons water
15 - 1 tablespoon vegetable oil for cooking

→ Garnish

16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or sliced green onions

# Directions:

01 - Cook ramen noodles according to package directions in boiling water. Drain thoroughly and set aside.
02 - In a small mixing bowl, whisk together soy sauce, sriracha, oyster sauce, sesame oil, brown sugar, and water until well blended. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir-fry until cooked through, approximately 4 to 5 minutes. Transfer cooked chicken to a clean plate.
04 - In the same pan, add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
05 - Add bell pepper, broccoli, and carrot to the pan. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp but retain a firm bite.
06 - Return cooked chicken to the pan. Add the cooked noodles and pour the prepared sauce over all ingredients. Toss thoroughly to combine and heat through for 2 to 3 minutes.
07 - Stir in sliced green onions. Taste and adjust seasoning or spice intensity as desired.
08 - Transfer to serving plates and garnish with toasted sesame seeds and fresh cilantro or green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • It delivers restaurant-level flavor in under thirty minutes, even on your most chaotic weeknights.
  • The sauce clings to every noodle and vegetable, giving you that addictive sweet-spicy-savory punch in every bite.
  • You can raid your fridge for whatever vegetables need using up and it still tastes intentional.
  • Leftovers reheat beautifully and somehow taste even bolder the next day.
02 -
  • Don't crowd the wok or skillet, if your pan isn't big enough, cook the chicken and vegetables in batches so they actually sear instead of steam.
  • Mix the sauce before you start cooking, once the heat is on, you won't have time to measure and whisk without burning something.
  • Rinse the cooked noodles in cold water after draining to stop them from overcooking and sticking together in a gluey mess.
  • Taste the final dish before serving because every brand of soy sauce and sriracha has a different salt and heat level, and you might need to adjust on the fly.
03 -
  • Use the highest heat your stove can handle without smoking out your kitchen, stir-frying is all about fast, intense heat that caramelizes without steaming.
  • Prep every single ingredient before you turn on the burner because once that wok is hot, there's no time to chop or measure.
  • Add a handful of bean sprouts or cabbage at the very end if you want extra crunch and volume without more cooking time.
  • If you love garlic, double it, the high heat mellows it out and you'll never regret more garlic in a stir-fry.
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