Chinese Recipes Using Ramen Noodles: Chicken Chow Mein

This Chinese-American-style chicken chow mein takes inspiration from Chinese stir-fried noodle dishes and uses instant ramen as a quick, accessible stand-in for fresh wheat noodles. Tossed with chicken, crisp vegetables, and a savory soy-garlic sauce, it makes a flexible one-pan dinner; chow mein varies by region and household, and this ramen version is a modern adaptation rather than a single traditional formula.

Ingredients

6 cups (1.4 L) water, for boiling the noodles
4 packets instant ramen, about 3 ounces (85 g) each; discard or save the seasoning sachets for another use
12 ounces (340 g) boneless, skinless chicken breast, cut into thin strips
2 tablespoons (30 ml) neutral oil, such as canola or peanut oil, divided
1 medium yellow onion, about 1 cup (150 g) when thinly sliced
2 cups (140 g) thinly sliced green cabbage
1 medium carrot, about 1 cup (110 g) when cut into matchsticks
1 cup (100 g) snow peas, trimmed and sliced on the diagonal
3 garlic cloves (about 9 g), finely chopped
1 tablespoon (15 g) finely grated fresh ginger
3 tablespoons (45 ml) soy sauce; use reduced-sodium soy sauce if preferred
1 tablespoon (15 ml) oyster sauce; mushroom stir-fry sauce is a practical vegetarian substitute and gives a slightly less briny flavor
1 tablespoon (15 ml) Shaoxing wine; dry sherry is a useful substitute with a sharper flavor, or use water for a wine-free sauce
¼ cup (60 ml) water, for the sauce
1 teaspoon (3 g) cornstarch
1 teaspoon (4 g) sugar
¼ teaspoon (0.5 g) ground white or black pepper
2 scallions (about 30 g), thinly sliced, white and green parts separated
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (3 g) toasted sesame seeds, optional, for serving

Instructions

Prepare the ingredients. Slice the chicken and vegetables before heating the pan so they are ready to add in quick succession. In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, water, cornstarch, sugar, and pepper until the cornstarch is dispersed. Keep the garlic, ginger, and scallion whites together, and set the scallion greens aside for serving. This preparation takes about 20 minutes, depending on knife speed.
Cook and drain the ramen. Bring the 6 cups (1.4 L) water to a boil in a saucepan. Add the ramen cakes and cook for about 2 minutes, or just until the strands separate and are flexible but still quite firm. They will cook further in the wok, so avoid cooking them until soft. Drain well; do not rinse unless the package is unusually starchy and the noodles are sticking together. Set aside.
Stir-fry the chicken. Heat a wok or large, heavy skillet over medium-high to high heat. Add about 1 tablespoon (15 ml) of the neutral oil and swirl to coat the pan. Add the chicken in a single layer, working in batches if the pan is crowded. Let it sear briefly, then stir-fry for about 5–6 minutes, until the strips are browned and cooked through. Check the thickest pieces with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer the cooked chicken to a clean plate.
Cook the vegetables. Add the remaining oil to the pan. Add the onion, carrot, and cabbage and stir-fry for about 2 minutes. Add the snow peas, garlic, ginger, and scallion whites; cook for another 1–2 minutes, stirring often. The vegetables should look bright and be hot, with some crispness remaining. If garlic starts to darken before the vegetables are ready, lower the heat briefly.
Combine with the sauce and noodles. Whisk the sauce again, because cornstarch settles quickly, then pour it into the pan. Add the drained ramen and cooked chicken. Toss with tongs for 2–3 minutes, lifting and turning the noodles so the sauce coats them evenly and thickens to a light glaze. If the pan looks dry before the noodles are hot, add water 1 tablespoon (15 ml) at a time. If it seems watery, keep tossing for another minute to let the sauce reduce.
Finish and serve. Turn off the heat and drizzle in the sesame oil. Taste a noodle and adjust with a little more soy sauce or pepper only if needed; the sauces and ramen can already be salty. Scatter over the scallion greens and sesame seeds, if using, and serve hot.

Tips

Keep the ramen slightly undercooked. Instant noodles soften quickly once they meet hot sauce. Drain them when they are flexible but still firm, and move straight to the stir-fry rather than leaving them in the cooking water.
Use a wide, hot pan. A crowded pan traps steam and can make the chicken and vegetables release water instead of browning. If your skillet is small, cook the chicken in two batches and keep the cooked pieces on a clean plate while the vegetables cook.
Have everything ready before stir-frying. The cooking goes quickly, and finely chopped garlic can burn while you search for the sauce ingredients. Whisk the sauce and slice the vegetables before the pan gets hot.
Season at the end. Ramen seasoning packets, soy sauce, and oyster sauce can each contribute plenty of salt. Leaving the packets out makes the result easier to control; if you want to use one, start with only a small pinch and taste before adding more.

Serving Suggestions

Serve the noodles straight from the wok while they are glossy and hot. For a simple meal, pair them with steamed broccoli, sautéed bok choy, or a cucumber salad dressed with rice vinegar and a little sesame oil. A bowl of clear soup or a side of steamed rice can round out the table if you are serving several people, although the noodles are substantial enough to stand on their own.

Put extra scallion greens, sesame seeds, and chili crisp on the table so each person can finish a portion to taste. Chili crisp brings heat and crunch, while a small splash of rice vinegar makes the rich, savory sauce taste brighter. Add either at the table rather than to the whole pan if diners prefer different levels of spice or acidity.

Variations

Make it vegetarian: Omit the chicken and use 8 ounces (225 g) sliced firm tofu, patted dry and browned in the pan before the vegetables. Replace oyster sauce with mushroom stir-fry sauce. The mushroom-based sauce is savory but usually less seafood-like, so taste the finished noodles before adding extra soy sauce.

Change the protein: Thinly sliced pork or beef can replace the chicken. Cook pork to 145°F (63°C) and allow whole cuts to rest for 3 minutes; cook ground meat to 160°F (71°C). For shrimp, cook until opaque and at least 145°F (63°C). Use a thermometer where applicable, and avoid overcrowding the pan so the protein sears rather than steams.

Use other vegetables: Bell pepper, bean sprouts, mushrooms, or thinly sliced bok choy work well. Keep the total volume close to the recipe amount so the noodles remain well coated. Add sturdy vegetables such as mushrooms early, and add quick-cooking bean sprouts near the end so they keep some texture.

Adjust the noodle style: Fresh wheat noodles can replace the ramen; cook them according to their package directions and drain well. They may need less time in the wok, so add them only after the vegetables and sauce are ready. For a spicier version, stir 1–2 teaspoons (5–10 ml) chili oil into the sauce, then taste before adding more.

Make it gluten-free: Choose noodles specifically labeled gluten-free, since ordinary ramen is usually made with wheat. Use tamari instead of soy sauce and check the labels on the oyster or mushroom sauce and any other packaged ingredients. The texture will depend on the replacement noodles, so follow their cooking directions and toss gently to prevent breakage.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking, transferring them to a shallow, covered container so they cool promptly. Store in the refrigerator for 3–4 days. The noodles will absorb some sauce as they sit and become softer, which is normal; this recipe is best freshly made if you want the vegetables and ramen to retain their firmer texture.

Reheat only the portion you plan to eat, either in a skillet over medium heat or in the microwave, stirring once or twice for even heating. Add 1–2 tablespoons (15–30 ml) water to loosen the noodles, since reheating can dry the sauce. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid reheating the same portion repeatedly, and discard leftovers that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use the ramen seasoning packets?

You can, but they are not needed for this sauce and may make the dish overly salty. Start with no more than a small pinch from one packet, leave out some of the soy sauce, and taste the finished noodles before adding any more. The seasoning packets vary, so adding a full sachet to the recipe is difficult to predict.

Is this an authentic Chinese chow mein recipe?

It is best described as Chinese-American-style chow mein made with instant ramen, not a definitive traditional recipe. Chow mein refers to a broad family of Chinese stir-fried noodle dishes, with different ingredients and techniques across regions and households. Instant ramen is a convenient substitute here; its texture and flavor differ from fresh or dried wheat noodles commonly used in other versions.

Can I make the sauce ahead?

Yes. Whisk the sauce ingredients together and refrigerate them in a covered container for up to 2 days. Cornstarch may settle, so whisk thoroughly again just before pouring it into the hot pan. Keep the raw chicken separate and refrigerated until you are ready to cook it, and do not use a utensil that has touched raw chicken to handle cooked food.

Why did my noodles turn mushy or stick together?

They were likely cooked too long before stir-frying, left sitting after draining, or crowded in a pan that was not hot enough. Cook the ramen only until just flexible, drain it well, and combine it with the sauce promptly. If you need to wait a few minutes, toss the drained noodles with a teaspoon of neutral oil and separate them gently with tongs.

Can I prepare this without a wok?

Yes. A large, heavy skillet works well; choose one wide enough to hold the vegetables and noodles without packing them tightly. Cook in batches if needed. A wok heats and tosses ingredients efficiently, but good heat and room to move the food matter more than owning a particular pan.

Can I freeze leftover ramen chow mein?

Freezing is possible, but the noodles and vegetables usually soften noticeably after thawing, so refrigeration is preferable for the best texture. If you do freeze portions, cool them promptly, pack airtight, and freeze for up to 2 months for best quality. Thaw in the refrigerator and reheat until the center reaches 165°F (74°C); do not thaw the dish on the counter.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).