Spicy Ramen Stir-Fry (Printable Version)

Fiery noodle dish with 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

→ Garnish

15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or green onion slices, optional

# Method:

01 - Cook ramen noodles according to package directions. Drain thoroughly and set aside.
02 - Whisk together soy sauce, sriracha, oyster sauce, sesame oil, brown sugar, and water in a small bowl. 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 to a plate.
04 - In the same pan, add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
05 - Add bell pepper, broccoli florets, and carrot. 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 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 - Transfer to serving bowls and garnish with toasted sesame seeds and fresh herbs. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything comes together in one pan, which means less cleanup and more time to actually enjoy your meal.
  • The sauce clings to every noodle and vegetable, delivering that perfect balance of salty, sweet, and fiery in each bite.
  • You can adjust the heat level from gentle warmth to full-on inferno depending on your mood or who youre feeding.
  • It tastes like restaurant-quality stir-fry but costs a fraction of the price and uses ingredients you probably already have.
02 -
  • Do not overcrowd the pan when cooking the chicken or it will steam instead of sear, which means no caramelization and less flavor.
  • Have all your ingredients prepped and ready before you start cooking because stir-frying moves fast and you cannot pause to chop mid-process.
  • If your noodles sit too long after cooking, toss them with a tiny bit of oil to prevent sticking.
  • Taste the sauce before adding it to the pan so you can adjust the spice level without ruining the whole dish.
03 -
  • Use the highest heat your stove can safely handle to get that authentic wok hei, the slightly charred, smoky flavor that makes restaurant stir-fry so addictive.
  • Keep a small bowl of water near the stove to add a splash if things start sticking or the sauce gets too thick.
  • Prep all your vegetables into uniform sizes so they cook evenly and nothing ends up raw or overdone.
  • If you love extra spice, drizzle chili oil over individual servings so everyone can customize their heat level.
Go Back