Spicy Ramen Stir-Fry (Printable)

Fiery noodle dish with tender chicken, crisp vegetables, and bold spicy sauce. Quick and satisfying Asian fusion meal.

# What You’ll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packages (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 Steps:

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 prepared noodles and pour sauce over everything. Toss thoroughly to combine and heat through, approximately 2-3 minutes.
07 - Stir in green onions. Taste and adjust seasoning or spice level as desired.
08 - Transfer to serving bowls and garnish with toasted sesame seeds and fresh herbs.

# Expert Hints:

01 -
  • It takes less than half an hour from start to finish, even if you're moving slowly.
  • The sauce clings to every noodle and vegetable with a sticky, spicy sweetness that's completely addictive.
  • You can adjust the heat level on the fly, making it as mild or as wild as you need.
  • It tastes like takeout but costs a fraction and uses ingredients you probably already own.
02 -
  • Don't overcrowd the pan when cooking the chicken or it'll steam instead of sear, losing that golden color and flavor.
  • Rinse the cooked noodles under cold water before adding them to the pan or they'll clump together and turn gummy.
  • Have all your ingredients prepped and ready before you start cooking, because once the wok is hot, there's no time to chop or measure.
  • If the sauce seems too thick when you toss everything together, add a splash of water to loosen it up and help it coat the noodles.
03 -
  • Use the highest heat your stove can handle and keep everything moving in the pan for that restaurant-style wok char.
  • Marinate the chicken in a tablespoon of soy sauce and cornstarch for ten minutes before cooking to make it extra tender and glossy.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it wakes up their flavor in a way that makes a real difference.
  • If you want a thicker sauce that really clings to the noodles, whisk in half a teaspoon of cornstarch with the water before adding it to the bowl.
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