Chicken Chow Mein Recipe

Some weeknights call for food that’s fast, satisfying, and just a little different from the usual routine.

This chicken and crispy ramen stir-fry is what I make when I want bold flavor without ordering takeout.

It starts like a familiar noodle dish, but the twist is in the texture. Instead of tossing everything together, the ramen noodles are pan-crisped until golden, then topped with a savory chicken and vegetable stir-fry.

The contrast between crunchy noodles and tender chicken makes every bite interesting.

This is one of those meals that feels comforting but still fresh, especially when you want something warm, filling, and quick to pull together.

Behind the Recipe

I started making this dish when I wanted noodles with more texture than the usual soft stir-fry. Crisping the ramen separately turned out to be the perfect solution. It gives the dish structure and keeps the noodles from getting soggy under the sauce.

Recipe Origin or Trivia

Crispy noodle dishes are popular across many Asian-inspired home kitchens, where noodles are pan-fried before being topped with saucy stir-fries.

This method highlights texture contrast, crispy on the bottom, tender and saucy on top, making the dish more dynamic than a standard noodle toss.

Why You’ll Love This Recipe

• Crispy noodles with a savory chicken topping
• Ready in about 30 minutes
• Great balance of textures and flavors
• Uses simple, everyday ingredients
• One main dish with minimal prep
• Easy to customize with vegetables
• Perfect for busy weeknights
• Feels like takeout, made at home

Chef’s Pro Tips for Perfect Results

• Cook ramen just until tender before crisping
• Let noodles crisp undisturbed for maximum crunch
• Slice chicken thinly so it cooks evenly
• Stir constantly after adding the cornstarch slurry
• Serve immediately for the best texture contrast

Kitchen Tools You’ll Need

1. Wok or large skillet
2. Slotted spoon
3. Large pot for boiling noodles

Ingredient Substitutions

• Use turkey or pork instead of chicken.
• Swap ramen noodles for spaghetti if needed.
• Use broccoli, snap peas, or mushrooms for extra vegetables.
• Tamari works as a gluten-free soy sauce option.

Ingredients in This Recipe

1. Ramen noodles (2 cups, dried): Base of the dish, crisped for texture
2. Chicken breast (1 lb, thinly sliced): Lean protein that cooks quickly
3. Garlic (3 cloves, minced): Aromatic base
4. Fresh ginger (1 inch, grated): Adds warmth and depth
5. Mixed vegetables (2 cups): Bell peppers, carrots, or snow peas work well
6. Sesame oil (2 tablespoons): For flavor and stir-frying
7. Soy sauce (¼ cup): Savory backbone of the sauce
8. Water (2 tablespoons): Helps loosen the sauce
9. Cornstarch (1 tablespoon): Thickens the sauce slightly
10. Salt and black pepper (to taste): Final seasoning

How to Make Chicken and Crispy Ramen Stir-Fry

1. Cook the ramen noodles in boiling water according to package instructions until just tender. Drain well and spread on a baking sheet, tossing lightly with oil to prevent sticking. Set aside.
2. Heat sesame oil in a wok or large skillet over medium-high heat. Add the sliced chicken and stir-fry for 3–4 minutes until golden and cooked through. Remove with a slotted spoon and set aside.
3. In the same pan, add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
4. Add the mixed vegetables and stir-fry for 2–3 minutes until bright and slightly tender.
5. Return the chicken to the pan. Add soy sauce and water, stirring to coat evenly.
6. Mix cornstarch with a tablespoon of water to form a slurry. Pour it into the pan and stir continuously until the sauce thickens and becomes glossy, about 1–2 minutes.
7. In a separate skillet, heat a thin layer of oil over medium-high heat. Spread the cooked ramen noodles in a single layer and cook undisturbed for 3–4 minutes until golden and crispy. Flip and cook another 2–3 minutes.
8. Transfer crispy noodles to a serving plate and spoon the chicken and vegetable stir-fry over the top. Serve immediately.

Chicken and Crispy Ramen Stir-Fry

This dish features tender sliced chicken stir-fried with garlic and ginger, combined with a base of crunchy, golden-brown ramen noodles. The final presentation showcases a colorful mix of vegetables, crisp noodles, and savory sauce, delivering a satisfying contrast of textures and bold flavors.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Asian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups ramen noodles preferably dried
• 1 lb chicken breast thinly sliced
• 3 cloves garlic cloves minced
• 1 inch ginger fresh, grated
• 2 tablespoons sesame oil
• 2 cups mixed vegetables such as bell peppers, carrots, or snow peas
• 1/4 cup soy sauce
• 2 tablespoons water
• 1 tablespoon cornstarch to thicken sauce
• to taste salt and pepper

Equipment

• Wok or large skillet
• Slotted spoon
• Large pot

Method

 

1. Cook the ramen noodles in boiling water according to package instructions until just tender. Drain and spread them out on a baking sheet, then toss lightly with a little oil to prevent sticking. Set aside.
2. Heat sesame oil in a wok or large skillet over medium-high heat until shimmering, and add the sliced chicken. Stir-fry until the chicken turns golden and is cooked through, about 3-4 minutes, then transfer to a plate.
3. Add minced garlic and grated ginger to the same wok, cooking for about 30 seconds until fragrant. Be careful not to burn them—smell that aromatic burst fills the air.
4. Toss in the mixed vegetables and stir-fry for 2-3 minutes until they are bright in color and slightly tender but still crisp. You should hear a gentle sizzle as they cook.
5. Return the cooked chicken to the wok, mixing it with the vegetables evenly. Pour in soy sauce and water, stirring to coat everything well.
6. Combine cornstarch with a tablespoon of water to create a slurry, then pour it into the wok. Stir constantly until the sauce thickens slightly and becomes glossy, about 1-2 minutes.
7. In a separate large skillet, add a thin layer of oil and heat over medium-high. Spread the prepared ramen noodles in a single layer and let them crisp undisturbed for 3-4 minutes, then flip and cook another 2-3 minutes until golden brown and crispy.
8. Place the crispy ramen noodles on a serving plate or bowl, then spoon the stir-fry mixture over or alongside the noodles for a layered effect. Garnish with sliced scallions or sesame seeds if desired.
9. Gather everyone around and enjoy this colorful, crunchy, and flavorful stir-fry that celebrates textures and bold Asian flavors in every bite.

Notes

For added flavor, consider adding a splash of rice vinegar or a dash of chili flakes. Make sure to serve immediately for the best crispy texture on the noodles.

Texture & Flavor Notes

• Crunchy, golden ramen noodles
• Tender, juicy chicken
• Crisp-tender vegetables
• Savory, glossy soy-based sauce
• Warm garlic and ginger aroma

What to Avoid

• Stirring noodles too early while crisping
• Overcrowding the pan
• Overcooking vegetables
• Skipping the cornstarch slurry (it balances the sauce)
• Letting the dish sit too long before serving

Make-Ahead & Storage Tips

• Store leftovers in an airtight container for up to 3 days
• Reheat in a skillet with a splash of water
• Crisp noodles fresh if possible for best texture
• Avoid microwaving on high, noodles soften quickly

How to Serve This Dish

• Serve immediately for maximum crunch
• Add extra green onions if desired
• Pair with a light cucumber salad
• Serve as a complete one-bowl meal

Variations to Try

• Spicy version: Add chili oil or chili flakes
• Extra veggie version: Add mushrooms or broccoli
• Protein swap: Use tofu or shrimp
• Sauce boost: Add a splash of oyster sauce
• Garlic-forward: Double the garlic

FAQs

1. Can I use leftover cooked chicken?
   Yes, add it near the end just to warm through.
2. Can I skip ginger?
   You can, but it adds depth to the flavor.
3. Do I need to crisp the noodles separately?
   Yes, that’s what creates the signature texture.
4. Can I use instant ramen seasoning?
   No, plain noodles work best for balance.
5. Is this dish spicy?
   No, it’s mild unless you add heat.
6. Can I double the recipe?
   Yes, cook noodles in batches for best crisping.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.