Spicy Ramen Stir-Fry (Printable version)

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

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packs (about 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

→ Garnish

15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or green onion slices

# How to Prepare:

01 - Cook ramen noodles according to package directions. Drain thoroughly and set aside.
02 - In a small mixing 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 to 5 minutes. Transfer chicken to a 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 carrot to the pan. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
06 - Return cooked chicken to the pan. Add the prepared noodles and pour the sauce over all ingredients. Toss thoroughly to combine and heat through, approximately 2 to 3 minutes.
07 - Stir in sliced 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 takes the humble instant ramen and turns it into something you'd actually crave on purpose
  • The vegetables stay crisp and bright, not sad and soggy like so many stir-fries
  • You can dial the heat up or down without losing any of the flavor
  • Everything cooks in one pan, which means less cleanup and more time eating
02 -
  • Your pan must be hot before anything goes in, or you'll end up steaming the vegetables instead of stir-frying them
  • Don't overcrowd the pan, if you're doubling the recipe, cook in batches or everything will turn soggy
  • The sauce will look thin when you pour it in, but it thickens as it heats and clings to the noodles
03 -
  • Keep all your ingredients prepped and within reach before you turn on the heat, stir-fry moves too fast to chop as you go
  • Use a wok if you have one, the high sides make tossing easier and nothing ends up on the stove
  • If your vegetables release too much water, crank the heat higher and let it evaporate instead of turning everything into soup
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