Ingredients
Scale
- 2 boneless chicken breasts, sliced
- 2 packs of ramen noodles
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch (optional, for thickening)
- Green onions and sesame seeds 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 chicken slices and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in bell peppers, carrots, and broccoli. Cook for 4-5 minutes until veggies are tender.
- Pour soy sauce over the mixture. Optional: mix cornstarch with a little water and add to thicken the sauce.
- Add cooked noodles and toss everything together until evenly coated.
- Garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
- Adjust soy sauce for saltiness to taste.
- Feel free to add more vegetables or swap with your favorites.
- This dish can be kept in the refrigerator for up to 2 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir fry
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg