Description
Savory and quick chicken ramen stir fry with colorful vegetables and a rich soy-oyster sauce. Perfect for busy weeknights.
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 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
1. Bring a pot of water to boil for the ramen noodles.
2. Prepare the sauce by mixing soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
3. Heat 1 tbsp vegetable oil in a large wok over high heat; cook chicken until golden, about 6 minutes. Remove and set aside.
4. Add remaining oil and stir-fry bell pepper, snap peas, and carrot for 2-3 minutes.
5. Add garlic, ginger, and white parts of onions; cook 30 seconds until fragrant.
6. Cook ramen for 2 minutes; drain well.
7. Add chicken, noodles, and sauce; toss and stir-fry for 2-3 minutes until combined.
8. Garnish with green onions and serve hot.
Notes
Use thighs for extra juiciness. Add chili paste for heat or substitute tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg
Keywords: chicken ramen stir fry, noodle stir fry, quick asian dinner, 30 minute meal, fusion recipe