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General Tso Chicken Ramen Stir Fry

This easy General Tso Chicken Ramen Stir Fry recipe is loaded with fresh veggies and has the most delicious sauce made with TSO, soy sauce, and ground ginger!
This healthy recipe will wow your family with its amazing flavor!
Serve over Beef Top Ramen for the ultimate Chinese dish!
Make sure to try my Stir-Fried Broccoli and our  Pork Belly/Salt Pork Stir-fry too!

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General Tso Chicken Ramen Stir Fry

Ingredients

  • General Tso Chicken Ramen Stir Fry

  • Chicken

  • 2 boneless, skinless chicken thighs, cut into bite-sized pieces

  • Salt and pepper, to taste

  • Noodles

  • 2 packages instant ramen noodles (discard or save the seasoning packets for another use)

  • Vegetables

  • 1 large onion, halved and thickly sliced

  • 2 cups mixed vegetables, such as:

  • Broccoli florets

  • Cauliflower florets

  • Red bell pepper, diced

  • Carrots, diced (lightly cooked until just tender)

  • Snap peas

  • Mushrooms

  • Spinach

  • Baby corn

  • Water chestnuts

  • General Tso Stir-Fry Sauce

  • 3 tablespoons soy sauce

  • 4 tablespoons oyster sauce

  • 4 tablespoons hoisin sauce

  • 4 teaspoons brown sugar

  • ½ teaspoon dried ginger

  • 1½ teaspoons cornstarch

  • 4 tablespoons water

  • For Cooking

  • 3 tablespoons sesame oil (or vegetable oil)

  • Optional Garnishes

  • 1 tablespoon sesame seeds

  • Sliced green onions

  • Chili flakes, to taste

Chinese Recipes

Chinese Honey, Garlic Chicken

Shrimp Vegetable Stir Fry

Crab Sushi

Beef & Broccoli

Hot and Sour Soup

Chinese Pork Fried Rice

Restaurant Style Crab Casserole

Egg Foo Young Sauce
Egg Foo Yung

How to make General Tso Chicken Ramen Stir Fry

Instructions

Step 1: Cook the Ramen

Bring a pot of water to a boil and cook the ramen noodles according to the package directions, without the seasoning packets. Drain well and set aside.

Step 2: Make the Sauce

In a small bowl, whisk together:

  • Soy sauce

  • Oyster sauce

  • Hoisin sauce

  • Brown sugar

  • Dried ginger

If you'd like a thicker sauce, whisk the cornstarch with the water until smooth, then stir it into the sauce mixture. Set aside.

Step 3: Cook the Chicken

Heat the sesame oil in a large skillet or wok over medium-high heat.

Season the chicken with salt and pepper, then add it to the hot pan. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Transfer the chicken to a plate and set aside.

Step 4: Cook the Vegetables

Using the same skillet, add a little more oil if needed.

Add the onions and your mixed vegetables. Stir-fry for 4–5 minutes, or until they're crisp-tender.

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Step 5: Bring It All Together

Return the cooked chicken to the skillet.

Pour the sauce over the chicken and vegetables, stirring until everything is evenly coated.

Add the cooked ramen noodles and gently toss until the noodles are coated in the sauce and heated through.

Step 6: Garnish & Serve

Divide the stir-fry between serving bowls.

Sprinkle with sesame seeds, sliced green onions, and a pinch of chili flakes, if desired.

Serve hot and enjoy!

Connie's Tips

  • Use whatever vegetables you have on hand—this recipe is perfect for cleaning out the refrigerator!

  • For the best texture, don't overcook the vegetables. They should still have a little bite.

  • Want it spicy? Add extra chili flakes or a drizzle of sriracha.

  • Leftovers reheat beautifully for lunch the next day.

How to store and re-heat General Tso Chicken Ramen Stir Fry 

Storage

Store any leftover General Tso Chicken Ramen Stir Fry in an airtight container in the refrigerator for up to 3 days. For the best texture, allow the stir-fry to cool completely before storing. This helps keep the noodles from becoming overly soft.

Reheating

For the best results, reheat the stir-fry in a skillet over medium heat with a splash of water or chicken broth. Stir occasionally until heated through.

To microwave, place the stir-fry in a microwave-safe dish, add a splash of water or broth, cover loosely, and heat in 30-second intervals, stirring between each interval until hot.

 

Can you Freeze it?

Freezing is not recommended, as the ramen noodles can become very soft and the vegetables may lose their texture when thawed. This dish is best enjoyed fresh or within a few days of making it.

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Tips for the Perfect Stir-Fry:

  • Connie's Tips

  • 🥢 Prep Everything First
    Stir-frying cooks quickly, so have all your ingredients chopped, measured, and ready to go before you turn on the heat.

  • 🔥 Cook Over High Heat
    A hot skillet or wok helps the chicken brown beautifully while keeping the vegetables crisp-tender.

  • 🍗 Don't Overcrowd the Pan
    Cooking too much at once can cause the ingredients to steam instead of sear. If needed, cook in batches for the best results.

  • 🛢️ Use the Right Oil
    Sesame oil adds great flavor, while vegetable or peanut oil are excellent choices for high-heat cooking.

  • 🥦 Cut Vegetables Evenly
    Cut your vegetables into similar-sized pieces so they cook evenly and stay crisp-tender.

  • 🥣 Add the Sauce at the End
    Once the chicken and vegetables are cooked, pour in the sauce and let it simmer for 1–2 minutes. This allows the sauce to thicken slightly and coat every bite.

  • 🍜 Don't Overcook the Ramen
    Cook the ramen noodles just until tender. Since they'll continue cooking in the skillet, slightly undercooking them helps prevent mushy noodles.

  • đź‘©‍🍳 Taste Before Serving
    Give your stir-fry one final taste before serving. Add a little extra soy sauce for more savory flavor or chili flakes if you'd like a little heat.

  • 🥕 Make It Your Own
    This recipe is a great way to use vegetables you already have on hand. Broccoli, carrots, mushrooms, snap peas, baby corn, spinach, zucchini, and water chestnuts all work well.

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