Szechuan Chicken Ramen Stir-Fry
3 easy steps to a delicious dinner
- Soy
- Wheat
- Sesame
This stir-fry is loaded with colorful veggies and is ready in just 15 minutes! You’ll sizzle up dark meat chicken and toss with quick-cooking ramen noodles in a flavorful sauce made with miso, soy, Szechuan seasoning, and a touch of honey. Add bok choy, cabbage, and carrots, then finish with Sriracha and sesame seeds for heat and crackly crunch.
Ingredients
2 teaspoon
Honey
1 unit
Miso Sauce Concentrate
(Contains: Soy)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Szechuan Paste
(Contains: Soy, Wheat, Sesame)
4.5 ounce
Ramen Noodles
(Contains: Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 ounce
Red Cabbage and Carrot Mix
4 ounce
Bok Choy and Napa Cabbage
2 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small bowl, combine honey, miso sauce concentrate, soy sauce, Szechuan paste, half the vinegar, 2 cups water, and 1⁄4 tsp sugar (all the vinegar, 3 3⁄4 cups water, and 1⁄2 tsp sugar for 4 servings). • Break noodles in half.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan (medium pot for 4 servings) over medium-high heat. Add chicken in a single layer and cook, undisturbed, until just starting to brown, 1-2 minutes. • Stir in noodles and sauce mixture. • Increase heat to high. Cook, stirring constantly, until chicken is cooked through, noodles are tender, and sauce has thickened, 6-8 minutes. TIP: While stirring, be sure to break up any noodles that are sticking together!
• Remove pan from heat; add red cabbage and carrot mix and bok choy and napa cabbage to pan with chicken and noodles. Stir until veggies are slightly wilted and coated in sauce. TIP: If mixture seems too dry or noodles are too sticky, add splashes of water until desired consistency is reached. • Taste and season with salt and pepper if desired. • Divide stir-fry between shallow bowls. Top with sesame seeds and serve with Sriracha on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the Szechuan spice, while others found it bland; consider adjusting seasoning to taste 🌶️.
- Ease of prep: Quick and easy to make in just 15 minutes, though some struggled with noodle cooking times.
- Suggestions: Cook noodles separately to avoid mushiness; consider adding more veggies like carrots for crunch and flavor.
- Portions: Many found it filling, but some wanted more chicken and fewer noodles for better balance.
- Texture: Some found the sauce too thick or gummy; try reducing liquid or adjusting cooking time for better consistency.
Reviews from our home cooks
Very tasty but way too hot for us. Maybe suggest on recipe card that cooks use caution with the Szechuan paste and just use half unless used to its heat!
This was one of the BEST meals I've ever had. I did not add any additional sugar since there is already honey added. As an Asian, I absolutely believe the noodles are best suited as savory with the Szechuan flavors. Amazing.
It was too hot. Wish I hadn't put the whole packet of szechuan sauce in.
Loved it! I've been nervous to get anything Szechuan flavored because for some odd reason I thought it would be peppery. Instead, it's just a great umami flavor with a bit of kick (good kick). Yum!!! Glad I'm no longer scared to try Szechuan!
I think that the shortcuts used to shorten the cook time harmed the final product. I think that I'd prefer to boil the ramen and add it to the finished sauce than cook it in the pan - the texture from cooking it that way was too soft/gooey and I don't think that would have happened with a proper boil.
Large servings for 2 was nice. It was too salty and saucy I didn't get the typical ramen flavor because the sauce was over powering. I did not add any salt so I think it came from the soy sauce.
Delicious meal And very easy to make. I took it to work but I wish I would have left the noodles a little less cooked. The heat overcooked them, but delicious.
Great meal and easy to make and so tasty. Please continue to offer this meal. I live in a place void of this kind of food. And y'all are doing a great job with this.
The best 15 minute meal I've had thus far. The chicken adopted the flavor of the sauce nicely
This was really good and I would love to recreate, but would not know how to make "szechwan paste"
