Spicy Ramen Stir-Fry (Print View)

Fiery noodle dish with tender chicken, crisp vegetables, and bold spicy sauce. Quick 30-minute preparation.

# Components:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packages instant ramen noodles, seasoning packets discarded (approximately 7 oz total)

→ 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

# Preparation Steps:

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 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 to 5 minutes. Transfer chicken 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, and 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 over all ingredients. Toss thoroughly until evenly coated and heated through, approximately 2 to 3 minutes.
07 - Stir in green onions. Taste and adjust seasoning or spice level as desired.
08 - Transfer to serving plates and garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy eating.
  • The sauce is spicy enough to wake up your taste buds but flexible enough to dial up or down depending on your mood.
  • It uses instant ramen as the base, turning a college staple into something that feels grown-up and intentional.
  • You can swap the protein or vegetables based on whatever is lurking in your fridge, and it still works every time.
02 -
  • Don't skip draining the noodles well, or they'll make the stir-fry watery and dilute all that beautiful sauce you just made.
  • Slice the chicken thin and keep the heat high so it cooks fast without steaming in its own juices.
  • Have everything prepped and ready before you start cooking because stir-frying moves quickly and you won't have time to chop vegetables mid-process.
  • If your vegetables start to stick, add a tiny splash of water to the pan instead of more oil to keep things from getting greasy.
03 -
  • Use a wok if you have one because the high sides and shape make tossing everything together so much easier without losing half your dinner on the stove.
  • Don't crowd the pan when cooking the chicken or it'll steam instead of sear, and you'll miss out on that golden, caramelized flavor.
  • Taste the sauce before adding it to the pan and adjust the spice or sweetness now, because it's easier to fix in the bowl than in the wok.
  • Keep a damp towel nearby to wipe down your cutting board between ingredients so garlic and ginger don't overpower everything else.
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