Spicy Ramen Stir-Fry (Print Version)

Fiery noodle dish with 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 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 for cooking

→ Garnish

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

# 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. Reserve for assembly.
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 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 achieve tender-crisp texture.
06 - Return cooked chicken to the pan. Add cooked noodles and pour sauce mixture over ingredients. Toss thoroughly to combine and heat through for 2 to 3 minutes.
07 - Stir in sliced green onions. Taste and adjust seasoning or spice level according to preference.
08 - Transfer to serving bowls and garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately.

# Additional Tips::

01 -
  • It uses instant ramen in a way that feels grown-up and intentional, not like a dorm room compromise.
  • The whole thing comes together faster than most delivery apps can get to your door.
  • You can adjust the heat level on the fly, so everyone at the table is happy.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip removing the chicken after cooking it; leaving it in the pan while you stir-fry vegetables will turn it dry and chewy.
  • Add the sauce after the noodles are in the pan, not before, or it'll evaporate and lose its punch.
  • Taste before serving and adjust the sriracha; everyone's heat tolerance is different, and you can always add more.
03 -
  • Prep all your vegetables before you start cooking; once the wok is hot, everything moves fast.
  • Use a wok if you have one; the high sides make tossing easier and keep everything from flying onto the stove.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top; the flavor difference is noticeable.
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