Spicy Ramen Stir-Fry (Printable Version)

Fiery noodle dish featuring 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 for cooking

→ 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 mixing 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 chicken 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 achieve tender-crisp texture.
06 - Return cooked chicken to the pan. Add prepared noodles and pour sauce over all ingredients. Toss thoroughly to coat evenly and heat through, approximately 2 to 3 minutes.
07 - Stir in sliced green onions. Taste and adjust seasoning or spice level according to preference.
08 - Transfer to serving bowls while hot. Garnish with toasted sesame seeds and fresh herbs if desired.

# Expert Advice:

01 -
  • It takes thirty minutes from start to finish, which means you can have dinner on the table faster than most delivery apps.
  • The sauce clings to every noodle and vegetable, so each bite has that perfect balance of salty, spicy, and just a little sweet.
  • You can adjust the heat level without compromising flavor, making it work for anyone at your table.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't crowd the pan when cooking the chicken or it will steam instead of sear, which means you lose that caramelized edge.
  • If your vegetables start to burn before they soften, lower the heat and add a tablespoon of water to create a little steam.
  • Always taste the sauce before you pour it over everything, because soy sauce and sriracha brands vary wildly in saltiness and heat.
03 -
  • Prep all your vegetables and measure your sauce before you start cooking, because once the wok is hot, everything moves too fast to stop and chop.
  • Use the highest heat your stove can handle without smoking, because that's what gives you the slightly charred edges and deep flavor that make stir fry taste like it came from a restaurant.
  • If you want extra vegetables, throw in snap peas, mushrooms, or baby corn, just make sure to cut everything the same size so it cooks evenly.
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