Spicy Ramen Stir-Fry (Printable Version)

Fiery noodle dish featuring tender chicken, crisp vegetables, and bold spicy sauce stir-fried to perfection.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packs instant ramen noodles, about 7 oz, 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

→ Garnish

16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or green onion slices

# Cooking Steps:

01 - Cook ramen noodles according to package directions. Drain and set aside.
02 - In a small bowl, whisk together soy sauce, sriracha, oyster sauce, sesame oil, brown sugar, and water. 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, about 4-5 minutes. Remove and set aside.
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. Stir-fry for 3-4 minutes until tender-crisp.
06 - Return cooked chicken to the pan. Add cooked noodles and pour sauce over everything. Toss well to combine and heat through, 2-3 minutes.
07 - Stir in green onions. Taste and adjust seasoning or spice level as desired.
08 - Serve hot, garnished with toasted sesame seeds and fresh herbs if desired.

# Expert Advice:

01 -
  • It turns pantry staples into a meal that tastes like you ordered in, but costs a fraction and takes half the time.
  • The sauce clings to every noodle and vegetable, delivering bold, spicy flavor in every single bite.
  • You can adjust the heat, swap the protein, or toss in whatever vegetables are hanging out in your crisper drawer.
  • Its ready in thirty minutes, which means you can go from hungry to happily full before your favorite show is over.
02 -
  • Dont crowd the pan when you cook the chicken or it will steam instead of sear, giving you rubbery pieces instead of golden, flavorful bites.
  • Always drain the noodles well and shake off excess water, or the sauce will get diluted and lose its punch.
  • Taste the sauce before you pour it over everything, because soy sauces vary in saltiness and you might want to adjust before its too late.
03 -
  • Prep all your ingredients before you start cooking, because once the pan is hot, everything moves fast and theres no time to chop.
  • Use a wok if you have one, the high sides and shape make tossing everything together so much easier without losing half your dinner on the stove.
  • Double the sauce and keep extra in the fridge, it lasts a week and turns boring rice or plain noodles into something exciting in seconds.
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