Fiery noodle dish with tender chicken, crisp vegetables, and bold spicy sauce—ready in just 30 minutes.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts, thinly sliced
→ Noodles
02 - 2 packs 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 for cooking
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or additional green onion slices
# How To Make It:
01 - Cook ramen noodles according to package directions. Drain thoroughly and set aside.
02 - In a small mixing 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. Transfer chicken 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-crisp.
06 - Return cooked chicken to the pan. Add cooked noodles and pour prepared sauce over all ingredients. Toss thoroughly to combine and heat through for 2 to 3 minutes.
07 - Stir in 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.
