Quick Chicken Ramen Stir-Fry (Print Version)
# Ingredients:
→ Noodles & Protein
01 -
2 packages (6 oz each) ramen noodles, seasoning packets discarded
02 -
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
03 -
1 red bell pepper, sliced
04 -
1 cup snap peas
05 -
1 carrot, julienned
06 -
3 cloves garlic, minced
07 -
1 tbsp ginger, minced
08 -
3 green onions, sliced (white and green parts separated)
→ Sauce & Oils
09 -
¼ cup soy sauce
10 -
2 tbsp oyster sauce
11 -
1 tbsp sesame oil
12 -
2 tbsp vegetable oil
13 -
1 tsp sugar
14 -
¼ tsp white pepper
# Instructions:
01 -
Bring water to boil for noodles. Mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a bowl for the sauce.
02 -
Stir-fry chicken pieces in vegetable oil until golden brown and cooked through, about 5-6 minutes. Set aside.
03 -
In the same pan, stir-fry bell pepper, snap peas, and carrot until crisp-tender. Add garlic, ginger, and white parts of green onions.
04 -
Cook ramen for 2 minutes, drain. Add chicken back to vegetables, toss with noodles and sauce. Garnish with green onions.
# Notes:
01 -
Discard ramen seasoning packets
02 -
Can use chicken breast instead of thighs
03 -
Vegetables can be substituted based on preference