Spicy Ramen Stir-Fry (Printable)

Fiery noodle dish with tender chicken, crisp vegetables, and bold spicy sauce. Quick, satisfying, and packed with Asian fusion flavor.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts, thinly sliced

→ Noodles

02 - 2 packs instant ramen noodles, about 7 oz total (discard seasoning packets)

→ 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

# Method:

01 - Cook ramen noodles according to package directions. Drain thoroughly and set aside.
02 - Whisk together soy sauce, sriracha, oyster sauce, sesame oil, brown sugar, and water in a small bowl. 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 clean 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 to 4 minutes until vegetables are tender yet maintain a crisp texture.
06 - Return cooked chicken to the pan. 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 as desired.
08 - Transfer to serving bowls and garnish with toasted sesame seeds and fresh herbs. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes better than most restaurant versions.
  • The vegetables stay bright and snappy, giving you texture in every forkful.
  • You can dial the heat up or down without losing any of the deep, savory flavor.
  • Leftovers reheat beautifully, which means lunch is already sorted.
02 -
  • If your pan isn't hot enough, the vegetables will steam instead of stir-fry and you'll lose that crisp texture.
  • Slice the chicken thin and even—thick pieces won't cook through before the vegetables overcook.
  • Make the sauce ahead so you're not scrambling to measure while everything's sizzling in the wok.
03 -
  • Use two spatulas or a pair of tongs to toss everything—it gives you more control and keeps the noodles from clumping.
  • If you like it extra saucy, double the sauce ingredients and add a cornstarch slurry at the end for a glossy, restaurant-style finish.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling—they'll smell nutty and taste ten times better.
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