Description
A quick and delicious one-pan meal that combines tender chicken, crisp vegetables, and ramen noodles coated in a savory, slightly sweet stir-fry sauce. Perfect for weeknight dinners when you’re craving something flavorful and satisfying.
Ingredients
- For the Noodles and Chicken:
- 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
- For the Vegetables:
- 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)
- For the Sauce:
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
Instructions
1️⃣ Prepare the Sauce:
In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
2️⃣ Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry for 5–6 minutes, or until golden brown and fully cooked. Remove the chicken from the pan and set aside.
3️⃣ Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of vegetable oil. Stir-fry the red bell pepper, snap peas, and carrot for 2–3 minutes, or until they are crisp-tender.
4️⃣ Add Aromatics:
Add the minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for about 30 seconds, or until fragrant.
5️⃣ Cook the Noodles:
While the vegetables are cooking, boil the ramen noodles in a pot of water for 2 minutes. Drain well, ensuring the noodles are slightly undercooked, as they will continue cooking in the stir-fry.
6️⃣ Combine Everything:
Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and pour the prepared sauce over the mixture. Stir-fry for 2–3 minutes, ensuring everything is evenly coated and heated through.
7️⃣ Garnish and Serve:
Sprinkle the green parts of the sliced green onions over the dish. Serve hot and enjoy!
Notes
- Protein Options: Swap chicken thighs with chicken breast, shrimp, beef, or tofu for variety.
- Vegetable Variations: Broccoli, mushrooms, or bok choy are great additions to the stir fry.
- Spice It Up: Add a dash of sriracha, red chili flakes, or chili oil to the sauce for a spicy kick.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4