Spicy Ramen Stir-Fry with Chicken (Print Version)

Fiery noodle dish combining tender chicken, fresh vegetables, and bold spicy sauce in just 30 minutes.

# What You’ll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packages instant ramen noodles (about 7 oz), 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

→ Garnish

15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or green onion slices

# Step-by-Step:

01 - Cook ramen noodles according to package directions, then 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 just cooked through, about 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. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
06 - Return cooked chicken to the pan. Add cooked 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. Serve hot, garnished with toasted sesame seeds and fresh herbs.

# Expert Tips:

01 -
  • It tastes like takeout but costs a fraction of the price and you control exactly how spicy it gets.
  • Everything cooks in one pan, so cleanup is fast and youre not left with a sink full of dishes after a long day.
  • The vegetables stay crisp and colorful, giving you that satisfying crunch against soft noodles and tender chicken.
  • You can throw in whatever vegetables are lurking in your crisper drawer and it still turns out delicious.
02 -
  • Your wok or skillet must be screaming hot before you add anything or the chicken will steam instead of sear and turn rubbery.
  • Dont overcrowd the pan with chicken, if your pan is small cook it in two batches so each piece gets a proper sear.
  • Prep everything before you turn on the heat because once you start stir-frying there is no time to chop or measure.
  • If the noodles clump together after draining, toss them with a tiny bit of oil so they stay loose and ready to absorb the sauce.
03 -
  • Use two utensils when tossing the noodles in the wok, it gives you more control and prevents ingredients from flying out onto the stove.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it wakes up their nutty flavor and makes a noticeable difference.
  • If you want the chicken extra flavorful, marinate it in a little soy sauce and sesame oil for 15 minutes before cooking.
  • Keep a small bowl of water near the stove to add a splash if the sauce gets too thick or the pan starts to dry out.
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