Spicy Ramen Stir-Fry with Chicken (Printable Version)

Fiery noodle dish with tender chicken, crisp vegetables, and bold spicy sauce ready in just 30 minutes.

# 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 additional green onion slices

# How to Make It:

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 blended. 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 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 3-4 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 coat and heat through, approximately 2-3 minutes.
07 - Stir in green onions. Taste and adjust seasoning or spice level as preferred.
08 - Serve immediately while hot, garnished with toasted sesame seeds and fresh herbs if desired.

# Expert Tips:

01 -
  • The noodles get this incredible chewy texture when stir-fried with the sauce, soaking up every bit of heat and umami.
  • Its ready in thirty minutes, which means you can have a restaurant-quality dinner on the table faster than delivery would arrive.
  • The crisp vegetables stay bright and crunchy, giving every bite a satisfying snap against the tender chicken.
  • You can dial the spice up or down without changing the core flavor, so everyone at the table stays happy.
02 -
  • Don't overcrowd the pan when cooking the chicken—if your wok isn't big enough, cook it in two batches so it sears instead of steams.
  • Prepare all your ingredients before you turn on the heat; stir-frying moves fast, and you won't have time to chop once things start sizzling.
  • If the noodles start to stick together after draining, toss them with a tiny bit of oil while they wait.
03 -
  • Use day-old cooked noodles if you have them—they're firmer and won't turn mushy when stir-fried with the sauce.
  • Let the wok get screaming hot before you add anything; that's how you get the slightly charred edges that make stir-fry taste like it came from a restaurant.
  • Don't skip the sesame oil at the end—it adds a final layer of richness that makes the whole dish feel complete.
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