Description
A quick and flavorful stir fry made with juicy chicken, crisp veggies, and ramen noodles tossed in a savory sauce—ready in just 30 minutes!
Ingredients
2 packages (6 oz each) ramen noodles, seasoning packets discarded
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil
1 red bell pepper, sliced
1 cup snap peas
1 carrot, julienned
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 green onions, sliced (white and green parts separated)
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp sugar
¼ tsp white pepper
Instructions
Bring a pot of water to a boil to cook the ramen noodles.
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, sugar, and white pepper to make the stir fry sauce. Set aside.
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add chicken and stir-fry until browned and cooked through, about 5–6 minutes. Remove and set aside.
Add the remaining oil to the pan. Stir-fry red bell pepper, snap peas, and carrot for 2–3 minutes until crisp-tender.
Add garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Meanwhile, cook ramen noodles for 2 minutes (slightly undercooked). Drain well.
Return chicken to the pan. Add cooked noodles and pour in the sauce. Toss everything together and stir-fry for 2–3 minutes until well combined.
Garnish with the green parts of the green onions and serve hot.
Notes
Use low-sodium soy sauce if preferred.
Add chili flakes or sriracha for a spicy kick.
Swap chicken thighs with chicken breast or tofu for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
