Spicy Ramen Stir-Fry with Chicken (Printable)

Fiery noodle stir-fry featuring tender chicken, crisp vegetables, and bold spicy sauce in just 30 minutes.

# What You 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

# How-To Steps:

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. 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. Stir-fry for 3 to 4 minutes until vegetables are tender yet retain slight crispness.
06 - Return cooked chicken to the pan. Add cooked noodles and pour sauce over all 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 as preferred.
08 - Transfer to serving bowls and garnish with toasted sesame seeds and fresh herbs.

# Expert Suggestions:

01 -
  • It takes less than half an hour from start to finish, even if you're moving slowly.
  • The sauce clings to every noodle and vegetable, delivering heat and sweetness in one bite.
  • You can make it as mild or as fiery as your mood demands.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Prep everything before you turn on the heat, because once you start stir-frying, there's no time to chop or measure.
  • Don't crowd the pan or the vegetables will steam instead of sear, and you'll lose that crisp texture.
  • If the sauce seems too thick, add a splash of water or chicken broth to loosen it up and help it coat the noodles.
03 -
  • Use the highest heat your stove can handle, because a screaming-hot wok is the secret to that restaurant-style char and flavor.
  • Taste the sauce before you add it to the pan so you can adjust the heat or sweetness to your liking.
  • Keep a damp towel nearby to wipe down your cutting board between ingredients, it keeps everything clean and prevents cross-contamination.
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