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Firecracker Chicken Ramen Stir-Fry

Firecracker Chicken Ramen Stir-Fry

with Edamame & Scallions
4.0(255)32 Reviews
Recipe Development Team
Recipe Development TeamUpdated on February 24, 2026
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Calories
700 kcal
Protein
48g protein
Difficulty
Easy
Allergens:
  • Soy
  • Sesame
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

10 ounce

Chopped Chicken Breast

4 ounce

Edamame

(Contains: Soy)

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

1 unit

Pho Stock Concentrate

4 ounce

Red Cabbage and Carrot Mix

4 unit

Scallions

1 tablespoon

Brown Sugar

1 unit

Bell Pepper

1 teaspoon

Sriracha

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

4.5 ounce

Ramen Noodles

(Contains: Wheat)

Not included in your delivery

2 teaspoon (tsp)

Cooking Oil

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

/ per serving
Calories700 kcal
Fat13 g
Saturated Fat2 g
Carbohydrate96 g
Sugar36 g
Dietary Fiber6 g
Protein48 g
Cholesterol100 mg
Sodium2010 mg
Potassium790 mg
Calcium100 mg
Iron3.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Large Pot
Large Pan
Paper Towel
Medium Bowl
Strainer

Cooking Steps

Prep
1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim scallions; cut crosswise into ½-inch pieces.

Stir-Fry Veggies
2

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, edamame, and scallions; cook, stirring occasionally, until lightly browned, 4-6 minutes. Season with salt and pepper.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Add shrimp or chicken to pan along with veggies; cook, stirring occasionally, until cooked through, 4-6 minutes.

Make Sauce
3

• Meanwhile, in a medium bowl, combine sweet soy glaze, hoisin, stock concentrate, Sriracha, ¼ cup water, and 1 tsp brown sugar (be sure to measure—we sent more!). (For 4 servings, use ½ cup water and 2 tsp brown sugar.)

Cook Noodles
4

• Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. • Drain and rinse noodles under cold water, 30 seconds.

Assemble & Toss
5

• Add another drizzle of oil to pan with veggies. Add cabbage and carrot mix; season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Add sauce mixture and drained noodles; toss to combine. Cook, tossing occasionally, until everything is coated in sauce, 2-3 minutes more.

Serve
6

• Divide stir-fry between plates. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

Customer reviews

Review summary

Updated on Dec 2025
  • Flavor: Many loved the delicious flavors, with some finding it a bit sweet. Consider reducing sugar or hoisin for a less sweet taste.
  • Ease of prep: Quick and easy to make, coming together in about the time it takes to boil noodles.
  • Suggestions: Try adding roasted peanuts for crunch, or experiment with jalapeños or chili peppers for extra heat 🌶️.
  • Portions: Generous servings, with several customers reporting plenty of leftovers for lunch.
  • Protein: Some enjoyed adding chicken or shrimp to boost the dish, making it even more satisfying.
AI-generated from customer reviews

Reviews from our home cooks

D
Dale McGrathCooked for 2 people
|Apr 3, 2023
B
Bibi MartinezCooked for 2 people
|Apr 7, 2023
B
Brenton ClarkCooked for 2 people
|Mar 28, 2023
R
Robin HammondCooked for 2 people
|Mar 29, 2023
S
Susan KarpCooked for 2 people
|Apr 6, 2023
N
Nicole NeadeauCooked for 2 people
|May 9, 2023
J
Jeffrey BuremanCooked for 2 people
|Apr 26, 2023
J
Jessica GlennCooked for 2 people
|Apr 4, 2023
K
Katrin LindbergCooked for 4 people
|Apr 10, 2023
E
Eve NollCooked for 2 people
|Mar 30, 2023