Spicy Ramen Stir-Fry (Printable version)

Fiery noodle dish with tender chicken, crisp vegetables, and bold spicy sauce stir-fried to perfection for a quick, satisfying meal.

# What You'll Need:

→ 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 additional green onion slices

# How To Make:

01 - Cook ramen noodles according to package directions in boiling water. 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 fully 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 florets, and julienned carrot. 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 mixture over all ingredients. Toss thoroughly to combine and heat through, approximately 2 to 3 minutes.
07 - Stir in sliced green onions. Taste and adjust sriracha intensity or seasoning as preferred.
08 - Transfer to serving bowls and garnish with toasted sesame seeds and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • It turns boring instant noodles into something you'd actually crave on purpose.
  • Everything cooks in one pan, which means less cleanup and more time to enjoy the chaos of a good stir-fry.
  • You can dial the heat up or down depending on your mood or who you're feeding.
  • It's flexible enough to handle whatever vegetables are hiding in your crisper drawer.
02 -
  • Don't skip draining the noodles well or your stir-fry will turn into a watery mess instead of a saucy masterpiece.
  • High heat is your friend here—it keeps the vegetables crisp and gives everything that slightly charred, wok-kissed flavor you can't fake.
  • If you add the sauce too early, it'll evaporate before it coats the noodles, so wait until everything's back in the pan.
03 -
  • Prep everything before you turn on the heat—stir-frying moves fast, and you don't want to be chopping garlic while your chicken burns.
  • Use a wok if you have one, but a large skillet works just fine as long as you don't overcrowd it.
  • Let the noodles sit in the sauce for a minute before tossing so they really soak up the flavor.
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