General Tso Chicken and Ramen Noodles brings together two favorite comfort foods in one bowl. You get the sticky, sweet-spicy General Tso’s sauce clinging to crispy bites of fried chicken, but instead of the usual plain rice, it’s all piled on top of springy, slurpable ramen noodles. It’s the kind of meal that satisfies a craving you don’t even know you have until it appears in front of you.
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I love recipes that let me turn basic ingredients into a meal that tastes like it could’ve come from my favorite neighborhood spot. The chicken crackles when it hits the oil, the sauce gets sticky and intense in just a few minutes, and the noodles pull it all together. There’s no babysitting long-simmering pots or layering a million spices—just cooking with what I’ve got into something loud and messy in the best way.
General Tso’s Chicken isn’t really a traditional Chinese dish, but a Chinese-American invention that’s been starring on takeout menus for decades. It’s sweet, tangy, a little fiery, and unapologetically saucy. Serving it with ramen instead of rice makes it a bit more fun, especially if you’re feeding people who can never say no to noodles.
Ingredient Notes
The ingredient list might look a little long, but most of it goes into the sauce—and if you cook Asian-style meals often, you probably already have everything you need. This is a great clean-out-the-fridge kind of recipe.
Chicken: Use boneless, skinless chicken thighs for the best flavor. If breasts are what you have, go ahead and substitute them. If you want to make the dish vegetarian, Swap in tofu or cauliflower, both of which take to the sauce just as well.
Noodles: For the ramen, you can use the cheap instant kind—just toss the seasoning packets. I prefer Nongshim or Maruchan, but use what you’ve got. If you want to elevate the dish a bit, go for dried ramen noodles or, better still, fresh ramen noodles.
Hoisin sauce: This is a key ingredient, giving sweet-savory flavor to the sauce. You can usually find it in the international aisle of most grocery stores.
How to Make General Tso Chicken with Ramen Noodles
This dish comes together quickly once everything is prepped. Here’s how:
- Coat the chicken pieces in egg and cornstarch.
- Cook the noodles according to the package directions.
- Fry the chicken to a golden-brown crisp.
- Simmer the sauce ingredients together until the sauce thickens, then add the chicken and toss to coat.
- Serve the chicken over the cooked noodles, garnished with green onions and sesame seeds.
More Ways to Use Ramen Noodles
Ramen noodles are one of those staples I always find new uses for. They’re quick, they’re cheap, and they’re basically a blank canvas for whatever flavor you’re craving. When I want something spicy and a little funky, Kimchi Ramen brings the heat and comes together fast. Chicken Katsu Ramen leans a little more comforting, with crispy cutlets and a rich miso broth that makes it feel more like a weekend dish—even though it’s still easy. Gochujang Ramen delivers bold, spicy flavor without much effort.
For something that’s all about the sauce, Garlic Chili Oil Noodles are perfect when I want something fiery and simple. Kimchi Fried Noodles and Scallion Noodles bring big flavor with barely any ingredients. Chicken Teriyaki Ramen rounds out the list when I want something sweet, salty, and fast. Basically, once you start using ramen noodles for more than soup, it’s hard to go back.
General Tso Chicken and Ramen Noodles
Ingredients
For the chicken
- 1 pound boneless skinless chicken thigh meat, cut into bite-sized pieces
- 1 egg beaten
- ½ cup cornstarch
- 3 tablespoons vegetable oil
- 2 packs instant ramen noodles seasoning packets discarded, or 8 ounces dried ramen
For the sauce
- 1 cup chicken broth
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup hoisin sauce
- ¼ cup brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon chili flakes adjust to taste
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch mixed with 2 tablespoons water
For garnish
- 3 green onions sliced
- Sesame seeds optional
Instructions
- Coat the Chicken
- Place the chicken pieces in a bowl. Dip them into the beaten egg and then coat evenly in cornstarch. Set aside.
- Cook the Noodles
- Bring a pot of water to a boil. Cook the ramen noodles according to the package instructions. Drain and set aside.
- Fry the Chicken
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Working in batches, add the chicken and cook for about 3 to 4 minutes, until golden and crispy. Transfer to a paper towel-lined plate to drain.
- Make the Sauce
- In a medium saucepan, combine the chicken broth, soy sauce, rice vinegar, hoisin sauce, brown sugar, garlic, ginger, chili flakes, and sesame oil. Bring the sauce to a simmer. Stir in the cornstarch slurry and cook until thickened, about 2 to 3 minutes.
- Coat the Chicken
- Add the fried chicken pieces to the sauce and stir to coat evenly.
- Serve
- Divide the cooked ramen noodles among plates. Top with saucy chicken and garnish with sliced green onions and sesame seeds.
Notes
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin