Spicy Ramen Stir-Fry (Printable Version)

Tender chicken, crisp veggies, and a spicy sauce come together in a quick, vibrant noodle stir-fry.

# 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 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, adjust to taste
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

# Directions:

01 - Cook instant ramen noodles according to package instructions, then drain and set aside.
02 - Combine soy sauce, sriracha, oyster sauce, sesame oil, brown sugar, and water in a small bowl. Whisk until smooth and 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, approximately 4 to 5 minutes. Remove chicken from pan and set aside.
04 - In the same pan, add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
05 - Add red bell pepper, broccoli florets, and julienned carrot to the pan. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender.
06 - Return cooked chicken to the pan. Add cooked noodles and pour the prepared sauce over all ingredients. Toss thoroughly to coat and heat through for 2 to 3 minutes.
07 - Stir in sliced green onions. Adjust seasoning or spice level if necessary. Serve immediately, garnished with toasted sesame seeds and fresh herbs if desired.

# Additional Tips::

01 -
  • It's genuinely spicy without being one-note—the sauce layers heat with umami and a whisper of sweetness that keeps you coming back for another bite.
  • Everything happens in one pan in thirty minutes flat, which means you can feed four people on a weeknight without the usual stress or cleanup nightmare.
02 -
  • Don't overcrowd the pan when you're cooking the chicken—give it space to actually sear and get color, or you'll end up steaming it instead of stir-frying it.
  • The timing on the vegetables is everything; three to four minutes is the sweet spot between cooked and still having crunch, so watch them closely and don't step away.
03 -
  • Have everything prepped and within arm's reach before you start cooking—stir-frying moves fast and there's no time to mince garlic once the wok is hot and ready.
  • If your sauce tastes too salty, stir in a tiny bit of brown sugar or sesame oil to round it out and balance the flavors.
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