Ingredients
Scale
- 2 boneless chicken breasts, sliced
- 8 oz ramen noodles
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 large carrot, julienned
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp 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 no longer pink, about 5 minutes.
- Add garlic and ginger, cook for 30 seconds until fragrant.
- Stir in bell peppers, green beans, and carrots, cook for 3-4 minutes until vegetables are tender-crisp.
- Pour in soy sauce and oyster sauce, stir well to coat everything evenly.
- Add cooked noodles to the skillet, toss to combine and heat through.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- You can substitute other vegetables like broccoli or snap peas.
- For a spicier kick, add a dash of chili flakes or sriracha sauce.
- Use gluten-free soy sauce for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir fry
- Cuisine: Asian
- Diet: Easy, Quick
Nutrition
- Serving Size: 1 plate (about 1 1/2 cups)
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg