Ginger Chicken Noodle Stir Fry
Chicken
,
High Protein, Balanced, Quick & Easy
Ginger Chicken Noodle Stir Fry is a high-heat, flavor-driven dish built around crisp vegetables, fragrant ginger, and juicy chicken coated in a light marinade of soy sauce, sesame oil, and white pepper. The chicken is quickly stir-fried to lock in moisture while developing a lightly seared exterior. Fresh ginger, spring onions, red onions, and optional chili bring warmth and bite, while ramen noodles absorb a balanced mix of soy sauce, dark soy sauce, and Shaoxing wine. Finished with spring onion greens and sesame seeds, the dish delivers depth without heaviness and stays well-structured after reheating. Created with batch cooking in mind, this recipe holds up exceptionally well for meal prep while keeping flavors clear, bold, and satisfying.
Prep Time
10 Min
Cooking Time
25 Min
Total Time
35 Min
Marinate the chicken
Place the diced chicken in a large bowl.
Add the toasted sesame oil, soy sauce, cornstarch, toasted sesame oil from the marinade, and a pinch of ground white pepper.
Mix well until all pieces are evenly coated.
Set aside to marinate while you prepare the other components.
Prepare the vegetables
Julienne the ginger.
Slice the white stems of the spring onions.
Slice the red onions.
Finely slice the chilis if using.
Keep all vegetables ready near the stove for fast stir-frying.
Cook the noodles
Bring a large pot of water to a boil and season lightly with salt.
Add the ramen noodles and cook according to package instructions until just tender.
Drain the noodles and set aside.
Stir-fry the chicken
Heat a large wok or pan on high heat.
Add the toasted sesame oil for the chicken and allow it to heat for 30–60 seconds.
Add the marinated chicken in a single layer.
Cook for 4–6 minutes, stirring occasionally, until fully cooked and lightly golden.
Remove the chicken from the pan and set aside.
Stir-fry the vegetables
Using the same pan, add the toasted sesame oil for the vegetables.
Add the ginger, spring onion whites, red onions, and chilis.
Stir-fry on high heat for 2–3 minutes until fragrant and slightly softened while still crisp.
Add the sauce
Lower the heat slightly.
Add the soy sauce, dark soy sauce, and Shaoxing wine.
Stir well and let the sauce simmer for 30–60 seconds to reduce slightly.
Combine and finish
Add the cooked noodles to the pan and toss to coat evenly in the sauce.
Add the cooked chicken back into the pan.
Toss everything together for 1–2 minutes until well combined and heated through.
Serve and garnish
Divide the noodles evenly according to the selected serving size.
Top with sliced spring onion greens and a mix of black and white sesame seeds.
Serve immediately or portion into meal-prep containers.
Reheat / Warm Up
From the fridge:
Reheat in the microwave for 2–3 minutes, stirring halfway if possible.
Alternatively, reheat quickly in a hot pan with a small splash of water.
From the freezer:
For best results, thaw overnight in the fridge.
Reheat in a pan or microwave until hot throughout.
If reheating directly from frozen, defrost first, then heat fully.
Tip: High heat and quick reheating help keep the noodles from becoming soggy.
Nutrition Facts
Ginger Chicken Noodle Stir Fry
Per Serving
Calories
583.3
kcal
Fat
16.5
g
Carbohydrates
52.3
g
Protein
56.4
g
The calories and macros shown for this dish are calculated using the exact ingredients and amounts listed in this recipe.
If you use different brands, substitute ingredients, or adjust quantities, the nutritional values will change. To stay accurate with your tracking, calories and macros should always be calculated based on the products you actually use.
Our SimplyMealTracker is designed to make this process fast and effortless, allowing you to calculate calories and macros for any recipe, portion size, or ingredient variation in just a few clicks. The values shown here can be used as a reference for this specific version of the recipe.
Liked this recipe?
Let us know by writing a review
