Spicy Ramen Stir-Fry (Printable)

Fiery noodle dish featuring tender chicken, crisp vegetables, and bold spicy sauce stir-fried to perfection.

# What You'll 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

→ Garnish

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

# Directions:

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 4-5 minutes. Transfer to a plate.
04 - Add minced garlic and grated ginger to the same pan. Stir-fry for 30 seconds until fragrant.
05 - Add bell pepper, broccoli, and carrot. Stir-fry for 3-4 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 and heat through for 2-3 minutes.
07 - Stir in sliced green onions. Taste and adjust seasoning and spice level as preferred.
08 - Transfer to serving bowls. Garnish with toasted sesame seeds and fresh cilantro or green onion slices. Serve immediately.

# Expert Tips:

01 -
  • It delivers restaurant-level flavor in half an hour with ingredients you probably already have.
  • The heat is completely customizable, so you can dial it up or down without sacrificing the depth of the sauce.
  • Cleanup is minimal because everything happens in one pan after you boil the noodles.
  • Leftovers reheat beautifully and sometimes taste even better the next day when the flavors meld.
02 -
  • Don't crowd the pan when cooking the chicken or vegetables—if your wok isn't big enough, work in batches so everything gets that nice sear instead of steaming.
  • Have all your ingredients prepped and ready before you turn on the heat because stir-frying moves fast and there's no time to chop mid-cook.
  • If the noodles start sticking together while they wait, toss them with a tiny drizzle of oil to keep them loose and ready to toss.
03 -
  • Use the highest heat your stove can handle for that authentic wok hei, the slightly charred, smoky flavor that makes stir-fry taste like it came from a restaurant.
  • Taste the sauce before you add it to the pan and adjust the sriracha level—it's much easier to fix the heat in the bowl than in the wok.
  • If you want extra richness, crack an egg into the center of the pan near the end and scramble it into the noodles for a silky, restaurant-style finish.
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