Chicken Stir-Fry with Ramen Noodles and Vegetables | Easy Stir-Fry Recipe | lo Main
This easy Chicken Stir-Fry lo mein 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!
The Best TSO Chicken Raman Stir-Fry "lo mein"
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Ingredients
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2 Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
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2 packs instant Ramen Noodles (save the seasoning packet for later use.)
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3 tbsp Soy Sauce
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4 tbsp Oyster Sauce
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4 tbsp Hoisin Sauce
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3 tbsp Sesame Oil (or vegetable oil for stir-frying)
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1 large Onion (cut in half then sliced thick)
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1/2 cup Broccoli Florets
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1/2 cup Cauliflower Florets
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1/2 cup Red Bell Pepper (diced)
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1/2 cup Carrots (diced) (boiled until semi soft before adding)
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1 tbsp Garlic (minced)
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1/2 tsp Dried Ginger
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4 tsp Brown Sugar (for a hint of sweetness)
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1 1/2 tsp Corn Starch + 4 tbsp water (optional, for a thicker sauce)
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1 tbsp Sesame Seeds (for garnish)
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Chili Flakes (to taste, for garnish)
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Any other vegetables you have on hand (such as Snap Peas, Mushrooms, Spinach, etc.)
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How to make Chicken Stir-Fry with Top Ramen Noodles?
Cook the Ramen:
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Boil the ramen noodles according to package instructions (without the seasoning packet). Drain and set aside.
Prepare the Sauce:
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In a small bowl, mix 3 tbsp soy sauce, 4 tbsp oyster sauce, 4 tbsp hoisin sauce, 4 tsp brown sugar, and cornstarch slurry (if using). Set aside.
Stir-Fry the Chicken:
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Heat sesame oil in a pan over medium-high heat.
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Add the chicken to the pan and season with salt and pepper to taste while it cooks. Stir occasionally and cook until browned and fully cooked (about 5-7 minutes). Remove from the pan and set aside.
Cook the Veggies:
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In the same pan, add a little more oil if needed. Stir-fry the onion, broccoli, cauliflower, diced red bell pepper, and carrots (1/2 cup each) until tender-crisp (about 4-5 minutes). Feel free to add any other vegetables you have on hand, like snap peas, mushrooms, spinach, or others, and cook until tender. Stir in the garlic and dried ginger for another 30 seconds until fragrant.
Combine Everything:
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Return the chicken to the pan. Pour in the adjusted sauce and stir until everything is coated.
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Add the cooked ramen noodles directly into the stir-fry. Toss everything together so the noodles absorb the sauce and heat through.
Garnish & Serve:
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Separate the stir-fry with noodles into bowls.
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Sprinkle with sesame seeds and chili flakes for a burst of flavor and heat. Serve hot and enjoy!
Note:
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Feel free to customize this stir-fry with any vegetables you have on hand. You don’t have to stick to the exact ones listed—use what’s available in your kitchen to make it your own!
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How to store and re-heat Chicken Stir-Fry with Ramen Noodles and Vegetables
Storage:
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Store your chicken stir-fry with noodles in an airtight container in the fridge for up to 3 days. To minimize the noodles becoming too soggy, make sure the stir-fry is fully cooled before storing. This will help preserve the texture when reheated.
Reheating:
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To reheat, warm the stir-fry in a skillet over medium heat with a splash of water or broth to help rehydrate the noodles and prevent them from drying out. Stir occasionally until heated through. You can also microwave the stir-fry in a covered dish, adding a splash of liquid to keep the noodles moist and stirring halfway through for even heating.
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Tips for the Perfect Stir-Fry:
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Start by prepping all your ingredients. Since stir-frying is a quick process, it’s important to have everything chopped, measured, and ready before you start cooking. This will help everything come together smoothly.
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Next, cook over high heat. Stir-fries are best when cooked fast and hot, which allows the ingredients to keep their texture and flavor. Make sure your pan or wok is preheated and sizzling before adding any ingredients.
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To avoid steaming your ingredients, don’t overcrowd the pan. If you’re making a large batch, cook in batches to ensure everything gets that perfect sear and crisp texture.
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Choose oils that can handle high heat, like sesame oil, vegetable oil, or peanut oil. These oils will help achieve a crispy, golden finish on your chicken and vegetables.
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Cut your vegetables into evenly sized pieces so they cook at the same rate. This will help ensure that everything is cooked to perfection with no overdone or undercooked bites.
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Once your protein and veggies are cooked, add the sauce. Toss everything together and let it simmer for a minute or two. This will help the sauce thicken and allow the flavors to blend together beautifully.
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Finally, give your stir-fry a taste before serving. If you feel it needs more flavor, adjust the seasoning with a little extra soy sauce, salt, or chili flakes to suit your taste.