Chicken Ramen Stir-Fry

Total Time:
35 min
10 min
15 min
10 min

4 servings

  • 1/3 cup soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 2 cloves garlic, grated
  • 2 tablespoons canola oil
  • 4 boneless, skinless chicken thighs, sliced
  • 2 carrots
  • 3 packages ramen noodles (seasoning packets discarded)
  • 1 cup sliced purple cabbage
  • 1 cup sliced yellow onion
  • 4 scallions, thinly sliced
  • Sriracha hot sauce, for serving
  • Lime wedges, for serving
Watch how to make this recipe.
  • In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.

  • In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.

  • Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.

  • Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.

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