Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 2 packs ramen noodles (discard seasoning)
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 carrots, julienned
- 3 green onions, chopped
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- Sesame seeds and chopped green onions for garnish
Instructions
- Cook ramen noodles according to package instructions, drain and set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in garlic and ginger, sauté for 1 minute.
- Add bell peppers, snap peas, and carrots, stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Pour in soy sauce and oyster sauce, toss to coat everything evenly.
- Add cooked noodles to the skillet, toss well to combine and heat through.
- Garnish with green onions and sesame seeds before serving.
Notes
- Feel free to add chili flakes for extra heat.
- You can substitute chicken with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir fry
- Cuisine: Asian
- Diet: Easy, Quick
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg