Description
A flavorful fusion of tender chicken, crisp vegetables, and ramen noodles tossed in a savory, umami-packed sauce, making for a satisfying stir fry.
Ingredients
- Ramen noodles (fresh, dried, or instant; discard the seasoning packet)
- Boneless, skinless chicken thighs (or breasts)
- Bell peppers, sliced
- Carrots, julienned
- Snap peas
- Garlic, minced
- Fresh ginger, minced
- Green onions, chopped
- Soy sauce
- Oyster sauce
- Sesame oil
- Vegetable or peanut oil for stir-frying
Instructions
- Prep the Ingredients: Slice the chicken into bite-sized pieces. Chop the bell peppers, carrots, and snap peas. Mince the garlic and ginger. Chop the green onions.
- Cook the Chicken: Heat a wok or large skillet over high heat and add a tablespoon of vegetable or peanut oil. Add the sliced chicken and cook until golden and cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add a bit more oil if needed. Add the garlic and ginger, sautéing until fragrant. Then, add the bell peppers, carrots, and snap peas. Stir-fry until the vegetables are crisp-tender.
- Cook the Noodles: While the vegetables are cooking, bring a pot of water to a boil. Add the ramen noodles and cook according to the package instructions, but undercook them slightly. Drain the noodles, reserving a bit of the cooking water.
- Combine and Sauce: Add the cooked chicken back into the pan with the vegetables. Add the cooked noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together, adding a splash of the reserved noodle cooking water to help the sauce coat the ingredients evenly.
- Finish and Serve: Stir in the chopped green onions and cook for another minute. Serve hot, garnished with additional green onions or sesame seeds if desired.
Notes
- For a vegetarian version, replace the chicken with tofu or add more vegetables.
- To add spice, incorporate sriracha or chili oil into the sauce.
- For a seafood version, replace the chicken with shrimp or scallops.
- For a low-carb option, swap ramen noodles for spiralized zucchini (zoodles).
- Undercook the noodles slightly to avoid mushiness when adding them to the stir fry.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
