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My new favorite cold-weather dish is ramen.
I know ramen was like a huge thing the past couple years but strangely enough, I wasn’t always craving it.
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This year? Total game-changer and I’m constantly craving it. There is this ramen shop that is near my office in DC so I have a feeling I’ll be a frequent there this winter. They should give out loyalty cards because I’d fill mine up in two weeks LOL
I tend to order a lot of Chinese take-out in the winter.
There is something about the extra greasy food that makes me feel extra warm on the inside.
Probably not the best way to hibernate but at least winter is only a few months, right?
I thought okay – I love Chinese take-out and I always get General Tso’s chicken so why not combine that with my love for ramen and make this General Tso’s chicken ramen?
WINNER WINNER (you know the rest).
This isn’t General Tso’s…
So I know that this probably doesn’t look like your typical General Tso’s that you get for take-out but that’s because I didn’t bother to fry the chicken.
I don’t see the point of doing that at home because it splatters everywhere and it’s just so much more work than you really need it to be.
Especially if you want a quick dinner.
The sauce still tastes roughly the same – sweet and spicy – and it coats the noodles oh-so-well!
What if I don’t have sweet soy sauce?
Just add a little bit of granulated sugar in with the regular soy sauce.
What if I don’t have the shaoxing wine?
You can use a splash of vinegar but be careful, you don’t want it too vinegary with the rice wine vinegar too.
Do I pour the liquid the ramen noodles was cooked in into the rest of the ramen dish?
No! Just take out the ramen. Drain the liquid.
Twirl and dig in!
Other Chinese-style take-out dishes you may enjoy if you like this ramen:
- Chilled spicy pork ramen
- Instant Pot Taiwanese beef noodle soup
- Chicken fried rice
- Lightened up General Tso’s chicken
- Mongolian beef
General Tso’s Chicken Ramen
- 6 ounce (170 g) instant ramen, noodles only
For the sauce
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons shaoxing wine
- 3 tablespoons cornstarch
- 1-2 dried red chilies, chopped or 1 teaspoon crushed red pepper flakes (adjust this to your comfort of spice)
- 1 teaspoon finely minced ginger
- 2 garlic cloves, minced
- ⅓ cup (79 ml) chicken broth
For the rest of the dish
- ¾ pound (340 g) boneless skinless chicken breast, diced
- 1 cup (91 g) chopped baby broccoli
- Bring a pot of water to a boil then let it simmer until needed.
- In a small bowl, whisk together ingredients for the sauce. Set aside.
- In a large skillet, heat up 1-2 tablespoons of vegetable oil over medium-high heat then add the diced chicken. Season with salt and pepper and brown on all sides until mostly cooked through, about 5-7 minutes.
- Add the baby broccoli and cook to desired doneness. I like mine with a bite so I don’t cook mine very long especially since they are chopped so small.
- Pour the sauce into the skillet then let simmer until thickened, about 3 minutes. Turn the heat down.
- Bring the pot of water to a rolling boil then add the ramen noodles. Cook until done, about 3 minutes.
- Add to the skillet then toss everything together until noodles are coated in the sauce.
- Remove from heat and divide into bowls and serve.
- Garnish with green onions, if desired.
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