Ingredients
Scale
- 2 boneless chicken breasts, sliced
- 3 packs ramen noodles
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- Sesame seeds and chopped green onions for garnish
Instructions
- Cook ramen noodles according to package instructions, drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook until browned and fully cooked, about 5-6 minutes.
- Remove chicken and set aside. In the same skillet, add minced garlic and cook until fragrant.
- Add bell peppers and snap peas, stir-fry for 3-4 minutes until vegetables are tender.
- Return chicken to the skillet, add soy sauce, oyster sauce, sesame oil, and rice vinegar. Stir to coat evenly.
- Add cooked ramen noodles to the pan, toss everything together until well combined and heated through.
Notes
- Feel free to add other vegetables like carrots or mushrooms for variety.
- Adjust soy sauce for saltiness to taste.
- Serve hot with a sprinkle of sesame seeds and green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir Fry
- Cuisine: Asian
- Diet: Gluten-Free option available with gluten-free noodles
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg