Description
A quick and flavorful stir fry that turns pantry ramen into a vibrant Asian-inspired dinner. Loaded with tender chicken, crisp vegetables, and a savory sauce, this dish is ready in 30 minutes and makes an easy, family-friendly weeknight meal.
Ingredients
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2 packages (170 g each) ramen noodles, seasoning packets discarded
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1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
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2 tablespoons (30 ml) vegetable oil
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1 red bell pepper, sliced
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1 cup (100 g) snap peas
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1 carrot, julienned
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3 cloves garlic, minced
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1 tablespoon (6 g) fresh ginger, minced
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3 green onions, sliced (white and green parts separated)
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1/4 cup (60 ml) soy sauce
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2 tablespoons (30 ml) oyster sauce
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1 tablespoon (15 ml) sesame oil
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1 teaspoon (4 g) sugar
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1/4 teaspoon (1 g) white pepper
Instructions
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In a bowl, whisk soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
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Heat 1 tablespoon oil in a wok or large skillet over high heat. Stir-fry chicken for 5–6 minutes until golden and cooked through. Remove and set aside.
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Add remaining oil, then stir-fry bell pepper, snap peas, and carrot for 2–3 minutes until tender-crisp.
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Stir in garlic, ginger, and white parts of green onions. Cook 30 seconds until fragrant.
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Meanwhile, boil ramen for 2 minutes (slightly undercooked). Drain.
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Return chicken to the pan. Add noodles and sauce. Toss well and stir-fry 2–3 minutes until evenly coated.
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Sprinkle with green onion tops and serve hot.
Notes
Prep all ingredients before cooking—stir fry moves quickly.
Undercook noodles slightly to prevent mushiness.
Swap veggies as needed—broccoli, zucchini, or mushrooms work well.
Double the sauce if you prefer it extra saucy.
Add chili flakes, sriracha, or crushed peanuts for a flavor boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired