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'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packages 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 for cooking

→ Garnish

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

# Directions:

01 - Cook ramen noodles according to package directions in boiling water. 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 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 to the pan. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
06 - Return cooked chicken to the pan. Add cooked noodles and pour the prepared sauce over everything. Toss thoroughly to coat all ingredients and heat through for 2 to 3 minutes.
07 - Stir in green onions. Taste and adjust seasoning or spice level to preference.
08 - Transfer to serving bowls and top with toasted sesame seeds and fresh cilantro or green onion slices if desired. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in under thirty minutes, which means you can actually make this after work without collapsing from hunger halfway through.
  • The sauce is ridiculously adaptable, so you can dial the heat up or down depending on who is eating.
  • It uses ingredients you probably already have, turning pantry staples into something that tastes like you ordered it from your favorite noodle spot.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Do not crowd the pan when cooking the chicken, or it will steam instead of sear, and you will miss out on those flavorful browned bits.
  • Have all your ingredients prepped and within reach before you turn on the heat, because stir-frying waits for no one and things can go from perfect to overcooked in seconds.
  • If your noodles clump together after draining, toss them with a tiny bit of oil to keep them loose and ready to absorb the sauce later.
03 -
  • Use the highest heat your stove can manage without smoking, because that fierce heat is what gives stir-fries their characteristic flavor and keeps vegetables crisp.
  • Taste the sauce before adding it to the pan and adjust it to your liking, because it is much easier to tweak it in the bowl than trying to fix it once everything is tossed together.
  • If you want more vegetables and less noodles, go for it, this dish is forgiving and will accommodate whatever balance feels right to you.
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