Quick Ramen Chicken Stir Fry (Print Version)
# Ingredients:
→ Noodles & Protein
01 -
2 packages (6 oz each) ramen noodles, seasoning packets removed
02 -
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
→ Fresh Vegetables
03 -
1 red bell pepper, sliced
04 -
1 cup snap peas
05 -
1 carrot, julienned
06 -
3 green onions, sliced (white and green parts separated)
→ Aromatics
07 -
3 cloves garlic, minced
08 -
1 tablespoon ginger, minced
→ Sauce & Oils
09 -
2 tablespoons vegetable oil
10 -
1/4 cup soy sauce
11 -
2 tablespoons oyster sauce
12 -
1 tablespoon sesame oil
13 -
1 teaspoon sugar
14 -
1/4 teaspoon white pepper
# Instructions:
01 -
Start by bringing a pot of water to boil for your ramen noodles.
02 -
While waiting for the water, combine soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set this flavorful sauce aside.
03 -
Heat up 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Toss in your chicken pieces and stir-fry until they're golden and cooked through, about 5-6 minutes. Take them out and set aside.
04 -
Add the remaining oil to the same pan. Throw in the bell pepper, snap peas, and carrot. Stir-fry until they're crisp-tender, about 2-3 minutes.
05 -
Toss in the minced garlic, ginger, and white parts of green onions. Give everything a quick stir for about 30 seconds until fragrant.
06 -
Drop your ramen noodles into the boiling water and cook for just 2 minutes - you want them slightly undercooked. Drain them well.
07 -
Add the chicken back to the pan with the vegetables. Toss in your cooked ramen noodles and pour in the sauce. Stir-fry everything together for 2-3 minutes until well combined and hot.
08 -
Sprinkle the green parts of your sliced green onions over top and serve while it's nice and hot.
# Notes:
01 -
Ditch those ramen seasoning packets - we're making our own flavorful sauce!
02 -
Feel free to swap in any quick-cooking veggies you have on hand