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Chicken Ramen Stir-Fry

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  • Level: Easy
  • Total: 35 min (includes marinating time)
  • Active: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
  3. 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.
  4. 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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