Chicken Ramen Stir Fry (Printable Version)
# What You’ll Need:
→ Noodles and Protein
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 green onions, sliced (white and green parts separated)
→ Aromatics
07 -
3 cloves garlic, minced
08 -
1 tbsp ginger, minced
→ 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
→ Oil
14 -
2 tbsp vegetable oil
# Steps to Follow:
01 -
Bring a pot of water to boil for the ramen noodles.
02 -
In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
03 -
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
04 -
In the same pan, add remaining oil. Stir-fry bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.
05 -
Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until fragrant.
06 -
Meanwhile, cook ramen noodles in the boiling water for 2 minutes, ensuring they remain slightly undercooked. Drain well.
07 -
Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and prepared sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.
08 -
Garnish with the green parts of the sliced green onions and serve hot.
# Additional Notes:
01 -
Ensure noodles remain slightly undercooked before combining, as they will finish cooking in the pan.