Description
This Sweet & Spicy Ramen Noodle Stir Fry delivers restaurant-quality flavor in just 15 minutes. Perfectly balanced sweet heat, crispy vegetables, and springy noodles make this weeknight dinner irresistible. Customize the spice level and protein to suit your family’s taste!
Ingredients
3 packages fresh ramen noodles (or 3 packages instant ramen, seasoning packets discarded)
2 boneless, skinless chicken breasts, thinly sliced (or protein of choice)
1 red bell pepper, julienned
2 cups broccoli florets
1 cup snap peas
1 medium carrot, julienned
3 green onions, sliced (plus more for garnish)
3 tablespoons soy sauce (low-sodium)
2 tablespoons honey
1 tablespoon sriracha sauce (adjust to taste)
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 teaspoon fresh ginger, grated
3 cloves garlic, minced
1 teaspoon cornstarch
2 tablespoons water
2 tablespoons vegetable oil (for cooking)
Sesame seeds for garnish
Fresh cilantro (optional)
Instructions
1. Bring a large pot of water to boil. Cook ramen noodles according to package directions minus 1 minute. Drain, rinse under cold water, and toss with 1 teaspoon sesame oil. Set aside.
2. In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, sesame oil, ginger, garlic, cornstarch, and water. Set sauce aside.
3. Pat chicken slices dry with paper towels and season with salt and pepper.
4. Heat a large wok or 12-inch skillet over high heat for 2-3 minutes until very hot. Add 1 tablespoon vegetable oil.
5. Add chicken in a single layer. Let cook undisturbed for 60 seconds, then stir-fry for 2-3 minutes until cooked through and lightly browned. Remove to a plate.
6. Add remaining 1 tablespoon oil to the wok. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
7. Add carrots and broccoli. Stir-fry for 2-3 minutes until crisp-tender.
8. Add bell pepper and snap peas. Stir-fry for 1-2 minutes more.
9. Return chicken to the wok. Add cooked noodles and pour sauce over everything.
10. Toss vigorously for 2 minutes until noodles are well-coated and sauce has thickened and clings to noodles.
11. Remove from heat. Garnish with sliced green onions, sesame seeds, and cilantro if desired. Serve immediately.
Notes
Undercook noodles by 1 minute – they’ll finish cooking in the wok and won’t become mushy.
Don’t overcrowd the pan. If doubling the recipe, use two pans or cook in batches.
Prep all ingredients before you start cooking. Stir-frying moves fast!
Adjust spice level: Use 1 teaspoon sriracha for mild, 1 tablespoon for medium, 2-3 tablespoons for spicy.
Protein swaps: Try shrimp (cook 2-3 min), tofu (press and cube), or make it vegetarian with extra vegetables.
For gluten-free: Use rice noodles and tamari instead of soy sauce.
Storage: Refrigerate in airtight containers up to 4 days. Reheat in a hot skillet with a splash of broth.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 420
- Sugar: 12g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
Keywords: spicy ramen noodle stir fry, ramen stir fry, quick dinner, easy weeknight meal, asian noodles