Spicy Ramen Stir-Fry (Print Version)

A fiery noodle dish featuring tender chicken, crisp vegetables, and bold spicy sauce—ready in just 30 minutes.

# What You Need:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packs 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. Drain 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 to 5 minutes. Transfer chicken to a plate and reserve.
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 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 - Divide into bowls and serve hot, garnished with toasted sesame seeds and fresh herbs.

# Expert Advice:

01 -
  • It turns cheap instant noodles into something you'd actually crave on purpose, not just because it's late and you're broke.
  • The whole thing comes together faster than delivery, and you control exactly how much heat you can handle.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the sauce has soaked into every noodle.
02 -
  • Don't crowd the pan with the chicken or it'll steam instead of sear, and you'll miss out on those crispy, caramelized bits that make everything taste better.
  • If your vegetables start to stick or burn, add a splash of water to the pan and keep stirring, it'll loosen things up without making the dish soggy.
  • Taste the sauce before you pour it in, everyone's heat tolerance is different and you can always add more spice but you can't undo it once it's in the noodles.
03 -
  • Use the highest heat your stove can manage, stir frying is all about speed and that quick sear that locks in flavor without steaming everything into submission.
  • Prep everything before you turn on the heat, once you start cooking there's no time to stop and chop or you'll burn the garlic and have to start over.
  • If you want the noodles to have a slightly crispy edge, press them into the pan for a minute without stirring after you add them, then toss.
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