Spicy Ramen Stir-Fry (Printable)

A fiery noodle dish featuring tender chicken, crisp vegetables, and bold spicy sauce—ready 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

# 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. 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 4-5 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, and carrot to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
06 - Return cooked chicken to the pan. Add prepared noodles and pour sauce over everything. Toss well to combine and heat through for 2-3 minutes.
07 - Stir in green onions. Taste and adjust seasoning or spice level as desired.
08 - Transfer to serving bowls and top with toasted sesame seeds and fresh herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, perfect for those nights when takeout feels too slow.
  • The noodles soak up all that spicy, savory sauce and get just the right amount of char from the wok.
  • You can toss in whatever vegetables are hiding in your crisper drawer and it still turns out delicious.
  • The heat level is completely in your control, so you can make it mild for kids or fiery enough to clear your sinuses.
02 -
  • Do not overcrowd the wok or the vegetables will steam instead of stir fry, losing that crisp texture and smoky flavor.
  • Have all your ingredients prepped and ready before you turn on the heat, stir frying happens fast and there is no time to chop mid cook.
  • If the noodles start to stick, add a splash of water or a drizzle of oil and toss them quickly to loosen them up.
03 -
  • Use the highest heat your stove can handle, a screaming hot wok is the secret to getting that smoky, restaurant style flavor.
  • Let the noodles sit undisturbed in the pan for thirty seconds after tossing, they will develop crispy, caramelized edges that add incredible texture.
  • Taste the sauce before adding it to the wok and adjust the sweetness, salt, or heat to match your preference.
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