Spicy Ramen Stir-Fry (Printable)

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

# What You Need:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packs (7 oz) instant ramen noodles, 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

# 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. 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 all ingredients. Toss thoroughly to combine and heat through for 2-3 minutes.
07 - Stir in green onions. Taste and adjust seasoning or spice level as desired.
08 - Serve immediately while hot, garnished with toasted sesame seeds and fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour at the stove.
  • You can dial the heat up or down without losing any of the deep, savory flavor.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • Its endlessly adaptable to whatever vegetables or protein you have on hand.
02 -
  • Your pan needs to be hot enough that the vegetables sizzle when they hit the oil, or everything will steam instead of stir-fry.
  • If you add the sauce too early, it will burn and turn bitter, so wait until the very end.
  • Slice the chicken thin and against the grain so it stays tender and cooks evenly.
03 -
  • Prep all your ingredients before you turn on the stove, stir-frying moves fast and theres no time to chop mid-cook.
  • Use day-old cooked noodles if you have them, they fry up even better and dont clump as much.
  • Let the vegetables sit undisturbed for 30 seconds at a time so they get a little char, constant stirring steams them instead.
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