Spicy Ramen Stir-Fry (Printable)

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

# What You Need:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packages instant ramen noodles, 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 green onion slices

# Directions:

01 - Cook instant ramen noodles according to package directions. Drain thoroughly and set aside.
02 - In a small bowl, whisk together soy sauce, sriracha, oyster sauce, sesame oil, brown sugar, and water until well combined. 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 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.
06 - Return cooked chicken to the pan. Add prepared noodles and pour sauce over all ingredients. Toss thoroughly to coat and heat through for 2 to 3 minutes.
07 - Stir in green onions. Taste and adjust seasoning or spice level as desired.
08 - Transfer to serving bowls. Garnish with toasted sesame seeds and fresh herbs. Serve immediately.

# Expert Suggestions:

01 -
  • It takes thirty minutes from start to finish, which means you can have a restaurant-quality stir-fry on the table faster than delivery.
  • The sauce is bold and punchy, with just enough heat to wake up your taste buds without making you reach for milk.
  • You can swap in whatever vegetables or protein you have on hand, so it never gets boring.
  • Instant ramen noodles become something completely different when you toss the seasoning packet and treat them like real stir-fry noodles.
02 -
  • Don't overcrowd the pan when you cook the chicken or it will steam instead of sear, and you'll lose that caramelized flavor.
  • Cook your vegetables in batches if your wok isn't huge; high heat and space are what give you that smoky, restaurant-style char.
  • Taste the sauce before you add it to the pan; it should be a little too salty and spicy on its own because the noodles will mellow it out.
03 -
  • Use a wok if you have one; the high sides and even heat distribution make tossing and stir-frying so much easier.
  • Prep all your ingredients before you start cooking because once the heat is on, everything moves fast.
  • If you like it extra spicy, add a pinch of red pepper flakes along with the sriracha for a deeper, longer-lasting heat.
  • Don't rinse the noodles after draining them; the starch helps the sauce cling better.
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