Quick Asian Chicken Ramen Stir-Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 packages (6 oz each) ramen noodles, seasoning packets discarded
02 -
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
03 -
1 red bell pepper, sliced
04 -
1 cup snap peas
05 -
1 carrot, julienned
06 -
3 cloves garlic, minced
07 -
1 tbsp ginger, minced
08 -
3 green onions, sliced (white and green parts separated)
→ Sauce
09 -
¼ cup soy sauce
10 -
2 tbsp oyster sauce
11 -
1 tbsp sesame oil
12 -
1 tsp sugar
13 -
¼ tsp white pepper
→ For Cooking
14 -
2 tbsp vegetable oil
# Instructions:
01 -
Bring water to boil. Cook ramen noodles for 2 minutes until slightly undercooked. Drain well.
02 -
Heat oil in a large wok over high heat. Stir-fry chicken pieces until golden brown, about 5-6 minutes. Remove and set aside.
03 -
In the same pan, stir-fry bell pepper, snap peas, and carrot until crisp-tender. Add garlic, ginger, and white parts of green onions.
04 -
Return chicken to pan. Add noodles and sauce. Stir-fry until well combined and hot. Garnish with green onions.
# Notes:
01 -
Discard the ramen seasoning packets - we're using our own sauce
02 -
Cut vegetables similarly sized for even cooking