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Homemade General Tso Ramen photo

General Tso Ramen

This General Tso Ramen is a game changer! A delightful twist on classic flavors in a quick and easy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 3 tablespoons soy sauce (not lite)
  • 3 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili-garlic sauce (up to 3 teaspoons)
  • 1/4 cup light brown sugar (loosely packed)
  • 3/4 cup reduced-sodium chicken broth
  • 1 tablespoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt
For the Chicken:
  • 3/4 pound chicken thighs or chicken tenders (cut into 1/2-inch pieces, measured after being trimmed of fat)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon ginger (minced)
  • 1 tablespoon garlic (minced)
For the Vegetables:
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 cup diced yellow onion
  • 3 packets instant ramen noodles (3-ounce each)
  • 2 cups thinly sliced mushrooms
  • 5 cups thinly sliced bok choy leaves (1 large bok choy)
  • Optional garnish

Equipment

  • Large pot
  • Skillet or wok
  • Measuring cups and spoons
  • Cooking spatula

Method
 

Instructions:
  1. Step 1: Prepare the Sauce - In a small bowl, whisk together the soy sauce, hoisin sauce, cornstarch, rice vinegar, chili-garlic sauce (start with 1 teaspoon), brown sugar, chicken broth, toasted sesame oil, white pepper, and salt. Set this mix aside; it will serve as the flavorful base for your ramen.
  2. Step 2: Cook the Chicken - In a large skillet or wok, heat 1 tablespoon of toasted sesame oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté until cooked through and golden brown, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
  3. Step 3: Sauté the Aromatics - In the same skillet, add the vegetable oil. Once heated, add the diced yellow onion, ginger, and garlic. Sauté for 2-3 minutes until the onions are translucent and fragrant.
  4. Step 4: Add the Vegetables - Stir in the sliced mushrooms and bok choy. Cook for an additional 3-4 minutes, allowing the mushrooms to soften and the bok choy to wilt.
  5. Step 5: Combine Everything - Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to combine. Allow the mixture to simmer for about 5 minutes, thickening the sauce.
  6. Step 6: Cook the Ramen - Meanwhile, bring a separate pot of water to a boil. Add the instant ramen noodles and cook according to package instructions, usually around 3-4 minutes. Drain and set aside.
  7. Step 7: Serve - To serve, place a portion of the cooked ramen noodles in a bowl and ladle the General Tso chicken mixture over the top. Garnish as desired, perhaps with some sliced green onions, sesame seeds, or a drizzle of additional chili-garlic sauce for an extra kick!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat with a splash of chicken broth or water to loosen the sauce.
  • For gluten-free, use rice noodles or gluten-free ramen.