Chicken and Carrot Stir-Fried Noodles

Name: Chicken and Carrot Stir-Fried Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 10 oz (280 g) ramen noodles (without seasoning packet); 1¼ lb (570 g) boneless, skinless chicken breasts, sliced thin across the grain into ¼-inch pieces; 3 medium (300 g) carrots, cut into thin matchsticks or diagonal slices; 1 medium (150 g) yellow onion, thinly sliced; 3 tablespoons (45 ml) soy sauce; 1 tablespoon (10 g) fresh ginger, minced; 2 cloves (10 g) garlic cloves, minced; 1½ tablespoons (22 ml) sesame oil; 2 tablespoons (30 ml) vegetable oil; 1 tablespoon (15 ml) rice vinegar; ½ teaspoon (2½ g) sugar; ¼ teaspoon (1.3 ml) white pepper; 2 tablespoons (30 ml) water; 2 stalks (20 g) green onions (scallions), sliced thin, white and light green parts (optional)

From the MyKitchenBank Kitchen

A quick, savory stir-fry of tender chicken and bright carrots tossed with ramen noodles in a ginger-soy sauce. Ready in under 30 minutes, this one-pan dish is perfect for busy weeknights and comes together with simple pantry ingredients.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings

Save to My Kitchen Jump to recipe

Ingredients

4 servings

10 oz (280 g) ramen noodles (without seasoning packet)
1¼ lb (570 g) boneless, skinless chicken breasts, sliced thin across the grain into ¼-inch pieces
3 medium (300 g) carrots, cut into thin matchsticks or diagonal slices
1 medium (150 g) yellow onion, thinly sliced
3 tablespoons (45 ml) soy sauce
1 tablespoon (10 g) fresh ginger, minced
2 cloves (10 g) garlic cloves, minced
1½ tablespoons (22 ml) sesame oil
2 tablespoons (30 ml) vegetable oil
1 tablespoon (15 ml) rice vinegar
½ teaspoon (2.5 g) sugar
¼ teaspoon (1.3 ml) white pepper
2 tablespoons (30 ml) water
2 stalks (20 g) green onions (scallions), sliced thin, white and light green parts (optional)

Equipment (7)

Large wok or 12-inch skillet
Cutting board
Sharp knife
Measuring spoons and cups
Small bowl (for sauce)
Wooden spoon or wok spatula
Pot for boiling water

Steps

Before you start

Slice the chicken and cut vegetables before you start cooking—stir-frying happens fast
Have all ingredients measured and within arm's reach of the stove
Use a large wok or 12-inch skillet to prevent crowding

1
Cook the noodles
- Bring a large pot of water to a boil.
- Add ramen noodles and cook for 3 minutes until just tender but still slightly firm to the bite (they will finish cooking in the wok).
- Drain and set aside.
+ Show details− Hide details
Ready when: Noodles are pliable but still have slight firmness in the center
Tip: Slightly undercooking prevents mushy noodles after stir-frying.
2
Make the sauce
- In a small bowl, whisk together soy sauce (3 tablespoons), rice vinegar (1 tablespoon), sesame oil (1.5 tablespoons), sugar (½ teaspoon), white pepper (¼ teaspoon), and water (2 tablespoons).
- Set aside.
+ Show details− Hide details
Ready when: Sauce is smooth and sugar is dissolved
3
Heat the wok
- Place a large wok or 12-inch skillet over high heat.
- Add 1 tablespoon vegetable oil and let it heat until just starting to smoke, about 1 minute.
+ Show details− Hide details
Ready when: Oil shimmers and barely smokes
Tip: A properly heated wok is essential for quick, even cooking and preventing sticking.
4
Cook the chicken
- Add the sliced chicken to the hot wok in a single layer.
- Let it sit undisturbed for 2 minutes until the bottom is golden.
- Stir and cook for another 2–3 minutes until the chicken is opaque throughout and no longer pink inside.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Chicken is opaque and cooked through with no pink; internal temperature reaches 165°F (74°C)
Tip: Don't stir immediately—letting the chicken sit creates a light golden crust and prevents it from steaming.
5
Cook the vegetables
- Add the remaining 1 tablespoon vegetable oil to the wok.
- Add the minced ginger and minced garlic; stir constantly for 15 seconds until fragrant.
- Add the carrot matchsticks and onion slices.
- Stir-fry for 3–4 minutes until the carrots are tender-crisp and the onion is translucent.
+ Show details− Hide details
Ready when: Carrots are bright orange and fork-tender but still have slight crunch; onion is softened and translucent
Tip: Keep the heat high and stir constantly to avoid burning the garlic and ginger while cooking the vegetables through.
6
Combine noodles and chicken
- Return the cooked chicken to the wok along with the cooked noodles.
- Pour the sauce over everything.
- Using a wooden spoon or wok spatula, toss continuously for 1–2 minutes to coat the noodles evenly and heat through.
+ Show details− Hide details
Ready when: Noodles are glossy and evenly coated with sauce; everything is hot and well combined
Tip: Work quickly and toss constantly to prevent the noodles from sticking together or to the wok.
7
Finish and serve
- Transfer to a serving platter or individual bowls.
- Scatter the sliced green onions over the top if using.
- Serve immediately.
+ Show details− Hide details
Tip: Add green onions just before serving for the brightest color and freshest flavor.

Good to know

Tips

Prep all ingredients before turning on the heat—stir-frying moves fast and you won't have time to chop once you start cooking.
Don't overcrowd the wok when cooking the chicken; if needed, cook it in two batches to get a proper sear.
Use a high heat throughout for the best texture and flavor; low heat will steam the vegetables instead of stir-frying them.
Taste the finished dish and adjust soy sauce or rice vinegar to your preference before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop in a wok or skillet over medium-high heat, stirring occasionally and adding a splash of water if needed to restore moisture, about 2–3 minutes. The noodles may firm up slightly; this is normal.

Substitutions

boneless, skinless chicken breasts → Boneless pork chops, shrimp, or pressed tofu. Pork cooks in the same time; shrimp takes only 2–3 minutes total; tofu should be patted dry first and cooked gently to avoid breaking.
carrots → Broccoli florets, snap peas, bell peppers, or cabbage. Adjust cooking time slightly—broccoli and cabbage take 3–4 minutes; snap peas and peppers cook in 2–3 minutes for crunch.
ramen noodles (without seasoning packet) → Egg noodles, lo mein, or spaghetti. Cook according to package directions for al dente, then toss in the wok the same way.
rice vinegar → Distilled white vinegar or apple cider vinegar. Use the same amount; the flavor will be slightly sharper, which is fine for this dish.