General Tso Chicken Ramen Stir Fry

This General Tso Chicken Ramen Stir Fry combines tender chicken, ramen noodles, and colorful vegetables in a rich, savory-sweet General Tso-inspired sauce. It’s an easy chicken ramen stir fry that’s loaded with flavor and perfect for a quick, satisfying dinner.

Cook Time

Servings

Difficulty

Easy

Prep Time

15 Minutes

Ingredients

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 the noodles well and set aside.
Make the General Tso Stir-Fry Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, and dried ginger.
In a separate small bowl, whisk together the 1½ tsp cornstarch and 4 TBSP water until completely smooth.
Stir the cornstarch mixture into the sauce and set aside.
Cook the Chicken
Heat the 2 TBSP vegetable oil in a large skillet or wok over medium-high heat.
Season the chicken with salt and black pepper.
Add the chicken to the hot skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through.
Transfer the chicken to a plate and set aside.
Stir-Fry the Vegetables
Add the onion and 2 cups mixed vegetables to the same skillet.
Stir-fry for 4–5 minutes, or until the vegetables are crisp-tender.
Add the 2 cloves minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
Combine the Stir Fry
Return the cooked chicken to the skillet with the vegetables.
Pour in the prepared General Tso stir-fry sauce and stir well.
Cook for 1–2 minutes, stirring, until the sauce thickens and evenly coats the chicken and vegetables.
Add the drained ramen noodles and 1 TBSP sesame oil.
Gently toss everything together until the noodles are evenly coated and heated through.
Garnish & Serve
Divide the General Tso Chicken Ramen Stir Fry between serving bowls.
Garnish with sesame seeds, sliced green onions, and chili flakes, if desired.
Serve hot.

For the best texture, don’t overcook the ramen noodles. Cook them just until tender, then drain them well. They’ll finish heating in the skillet and soak up some of that General Tso sauce without becoming mushy.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Yes. Boneless, skinless chicken breast works well. Cut it into bite-sized pieces and cook just until it reaches 165°F so it stays tender.
What vegetables are best in Chicken Ramen Stir Fry?

Broccoli, cauliflower, bell peppers, carrots, snap peas, mushrooms, spinach, baby corn, and water chestnuts all work well. Use your favorites or whatever vegetables you have on hand.
Can I make General Tso Chicken Ramen Stir Fry spicy?

Absolutely. Add chili flakes, sriracha, or your favorite chili sauce until the stir fry has the amount of heat you like.
Do I use the ramen seasoning packets?

No. The seasoning packets aren't needed because the homemade General Tso-inspired sauce provides plenty of flavor. Save them for another recipe or discard them.
How do I keep ramen noodles from getting mushy in stir fry?

Don't overcook them. Cook the ramen just until tender, drain well, and add it near the end. Toss only long enough to coat the noodles with sauce and heat them through.

Chicken

□ 2 boneless, skinless chicken thighs, cut into bite-sized pieces
□ Salt and black pepper, to taste

Noodles

□ 2 packages instant ramen noodles, seasoning packets discarded or saved for another use

Vegetables

□ 1 large onion, halved and thickly sliced
□ 2 cups mixed vegetables, such as broccoli, cauliflower, red bell pepper, carrots, snap peas, mushrooms, spinach, baby corn, or water chestnuts
□ 2 cloves garlic, minced

20 Minutes