Spicy Ramen Stir-Fry (Printable)

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, 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

# Cooking 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 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 are tender-crisp.
06 - Return cooked chicken to the pan. Add cooked noodles and pour sauce over everything. Toss thoroughly to combine and heat through, approximately 2 to 3 minutes.
07 - Stir in green onions. Taste and adjust seasoning or spice level as desired.
08 - Transfer to serving dishes and garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It takes those humble ramen packs and turns them into something restaurant-worthy with just a few fresh ingredients.
  • The sauce clings to every noodle and vegetable, delivering that perfect balance of spicy, salty, and just a hint of sweet.
  • You can have dinner on the table in half an hour, even on your busiest weeknights.
  • It's endlessly adaptable, so you can swap proteins or veggies based on what's in your fridge.
02 -
  • Don't skip draining the noodles well, or you'll dilute the sauce and lose that intense flavor you're after.
  • Keep the heat high and keep things moving in the wok, that's how you get the lightly charred edges that make stir-fry magical.
  • Taste before serving because everyone's spice tolerance is different, and it's easier to add heat than to take it away.
03 -
  • Slice your chicken thin and against the grain so it stays tender and cooks in minutes without drying out.
  • Have all your ingredients prepped and ready before you turn on the heat, stir-frying moves fast and there's no time to chop mid-cook.
  • Use a wok if you have one, the high sides and shape make tossing everything together so much easier and give you those coveted charred bits.
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