Description
A quick and tasty meal that combines comforting ramen flavors with colorful vegetables and tender chicken, perfect for busy nights.
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)
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
Instructions
- Bring a pot of water to boil for the ramen noodles.
- In a small bowl, mix the soy sauce, oyster sauce, sesame oil, sugar, and white pepper to make the sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add the chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining oil. Stir-fry the bell pepper, snap peas, and carrot for 2-3 minutes until they are crisp-tender.
- Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until fragrant.
- Meanwhile, cook the ramen noodles in the boiling water for 2 minutes (slightly undercooked). Drain well.
- Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.
- Garnish with the green parts of the sliced green onions and serve hot.
Notes
Make sure not to overcook the noodles. Adjust vegetables based on your preference. This dish can be made with chicken breast for a leaner option.