Spicy Ramen Stir-Fry (Print)

Tender chicken, crisp vegetables, and bold spicy sauce tossed with ramen noodles. A quick, flavorful Asian fusion meal.

# Components:

→ 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
15 - 1 tablespoon vegetable oil

→ Garnish

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

# Directions:

01 - Cook ramen noodles according to package directions, then drain 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. Remove chicken and set aside.
04 - In the same pan, add garlic and 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 maintain their crispness.
06 - Return the cooked chicken to the pan. Add cooked noodles and pour the sauce over all ingredients. Toss thoroughly to combine and heat through, approximately 2 to 3 minutes.
07 - Stir in green onions. Taste and adjust seasoning or heat level as desired.
08 - Serve immediately, garnished with toasted sesame seeds and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you spent an hour at the stove.
  • The sauce clings to every noodle and vegetable without being heavy or greasy.
  • You can dial the heat up or down depending on your mood or who youre feeding.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Your pan must be screaming hot before anything goes in, or the vegetables will steam instead of stir fry and the noodles will turn gummy.
  • Prep everything before you start cooking because once the heat is on, theres no time to chop or measure anything.
  • Dont overcrowd the pan, if youre doubling the recipe, cook the chicken and vegetables in batches or everything will steam and lose that crisp edge.
  • Taste the sauce before you add it to the pan, its much easier to adjust when its still in the bowl than when its already mixed into four servings.
03 -
  • Use two spatulas or a pair of tongs to toss the noodles, it keeps them from breaking and makes mixing faster and more even.
  • If your wok or skillet isnt big enough to toss everything comfortably, cook in two batches and combine them at the end with the sauce.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it wakes up their flavor and makes them taste almost nutty and sweet.
  • A squeeze of fresh lime juice right before serving adds a brightness that cuts through the richness and makes every flavor sharper.
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