Spicy Ramen Stir-Fry (Printable)

Fiery noodle dish featuring tender chicken, crisp vegetables, and bold spicy sauce stir-fried to perfection in just 30 minutes.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packs instant ramen noodles, about 7 oz total (discard seasoning packets)

→ 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

# How to Make It:

01 - Cook 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. 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 4-5 minutes. Remove chicken 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 to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
06 - Return cooked chicken to the pan. Add cooked noodles and pour sauce over everything. Toss thoroughly to combine and heat through, approximately 2-3 minutes.
07 - Stir in sliced green onions. Taste and adjust seasoning or spice level as desired.
08 - Transfer to serving bowls and garnish with toasted sesame seeds and fresh herbs. Serve immediately.

# Expert Hints:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour at the stove.
  • The spice level is completely in your control, so you can dial it up or keep it gentle.
  • Leftovers reheat beautifully and sometimes taste even better the next day.
  • You probably have most of these ingredients already sitting in your pantry.
02 -
  • If your wok or skillet isn't hot enough, the vegetables will steam instead of sear and you'll lose that crispy texture.
  • Don't overcrowd the pan with chicken or it will release water and boil instead of browning.
  • Prep everything before you start cooking because once the heat is on, things move fast and there's no time to chop mid stir fry.
03 -
  • Use two spatulas or a pair of tongs to toss everything in the wok, it gives you more control and keeps ingredients from flying out.
  • If your stove doesn't get super hot, cook the vegetables in batches so they sear instead of steam.
  • A squeeze of lime juice at the very end adds a bright, tangy note that cuts through the richness and makes everything sing.
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