Chicken Ramen Stir-Fry (Print Version)
# Ingredients:
→ Noodles & Protein
01 -
2 packs (6 oz each) instant ramen, toss out the flavor packets
02 -
1 lb skinless boneless chicken thighs, chopped into small pieces
→ Vegetables
03 -
3 green onions, chopped (separate whites and greens)
04 -
1 cup snap peas
05 -
1 sliced red bell pepper
06 -
1 carrot, cut into thin strips
07 -
3 cloves garlic, finely chopped
08 -
1 tbsp grated ginger
→ Sauce & Oils
09 -
2 tbsp oyster sauce
10 -
1 tsp sugar
11 -
¼ tsp ground white pepper
12 -
¼ cup soy sauce
13 -
1 tbsp sesame oil
14 -
2 tbsp cooking oil
# Instructions:
01 -
Heat water to a rolling boil for ramen. In a bowl, stir together soy sauce, oyster sauce, sesame oil, sugar, and white pepper for your sauce.
02 -
Sauté chicken in vegetable oil until browned and fully cooked, roughly 6 minutes. Take it out and keep aside.
03 -
Using the same pan, cook snap peas, carrots, and bell peppers until they’ve softened just a bit but still crunchy. Add in the green onion whites, ginger, and garlic, and give everything another stir.
04 -
Boil ramen for 2 minutes, then drain. Toss the chicken back into the veggies, mix in the noodles, pour the sauce over, and stir everything together. Sprinkle green onion tops to serve.
# Notes:
01 -
Throw away the ramen’s seasoning packs
02 -
Swap chicken thighs with chicken breasts if you prefer
03 -
You can choose any vegetables you'd like to include