Spicy Ramen Stir-Fry (Printable)

Fiery noodle dish featuring tender chicken, crisp vegetables, and bold spicy sauce—stir-fried to perfection in just 30 minutes.

# Ingredient List:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packages instant ramen noodles (7 oz total), 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 additional green onion slices

# Directions:

01 - Cook ramen noodles according to package directions in boiling water. 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 to a plate.
04 - In the same wok, add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
05 - Add bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
06 - Return cooked chicken to the wok. Add prepared noodles and pour sauce over all ingredients. Toss thoroughly to coat evenly and heat through, approximately 2 to 3 minutes.
07 - Stir in sliced green onions. Taste and adjust seasoning or spice level to preference.
08 - Transfer to serving bowls. Garnish with toasted sesame seeds and fresh cilantro or green onion slices as desired. Serve immediately.

# Expert Tips:

01 -
  • It delivers restaurant-level flavor in under thirty minutes, no fancy ingredients required.
  • The sauce clings to every noodle and vegetable, creating that addictive savory-spicy balance you crave.
  • You can dial the heat up or down without losing any of the depth.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't crowd the wok or the chicken will steam instead of sear, losing that essential caramelized edge.
  • Have all your ingredients prepped and within arm's reach before you turn on the heat, stir-fry waits for no one.
  • If the noodles start sticking together after draining, toss them with a tiny bit of oil to keep them loose.
  • Taste the sauce before adding it to the pan, it's much easier to adjust heat and salt levels in the bowl than in a hot wok.
03 -
  • Use two spatulas or a pair of tongs to toss the noodles, it gives you more control and prevents them from clumping.
  • If your wok isn't hot enough, the vegetables will release water and steam instead of caramelize, so wait until the oil shimmers before adding anything.
  • A splash of rice vinegar at the very end brightens the whole dish and cuts through the richness of the sauce.
  • Double the sauce recipe and keep extra in the fridge, it's perfect for quick fried rice or drizzling over grilled chicken later in the week.
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