Spicy Ramen Stir-Fry (Printable Version)

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 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 medium 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 thoroughly and set aside.
02 - In a small mixing 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 fully cooked through, approximately 4 to 5 minutes. Transfer cooked 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 sliced 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 prepared noodles and pour sauce mixture over all ingredients. Toss thoroughly to coat evenly 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 bowls and garnish with toasted sesame seeds and fresh cilantro or green onion slices. Serve immediately.

# Expert Advice:

01 -
  • It transforms humble instant noodles into a restaurant-worthy stir-fry that tastes nothing like dorm food.
  • The sauce clings to every strand and vegetable, delivering bold heat and sweetness in every bite.
  • You can have dinner on the table in 30 minutes without sacrificing flavor or texture.
  • It is endlessly adaptable to whatever vegetables or protein you have on hand.
02 -
  • Do not overcrowd the wok or the chicken and vegetables will steam instead of sear, losing that essential char and texture.
  • Have everything prepped and ready before you start cooking, stir-frying moves fast and you will not have time to chop once the heat is on.
  • If your noodles clump together after draining, toss them with a tiny bit of oil to keep them loose until you add them to the pan.
03 -
  • Use a high smoke point oil like vegetable or peanut oil to prevent burning at high heat.
  • Slice the chicken while it is still slightly frozen for the thinnest, most even pieces.
  • Add a splash of rice vinegar at the end for brightness that cuts through the richness of the sauce.
  • Toast your sesame seeds in a dry pan until golden for deeper flavor and crunch.
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