Description
A quick and flavorful chicken ramen stir fry with fresh vegetables and a savory soy-oyster sauce. Perfect for a fast weeknight dinner that’s packed with taste and texture.
Ingredients
- 2 packages (6 oz each) ramen noodles, seasoning packets discarded
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 green onions, sliced (white and green parts separated)
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
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. Cook chicken until browned and cooked through.
- Add garlic, ginger, and the white parts of green onions. Sauté for 1–2 minutes until fragrant.
- Add bell pepper, snap peas, and carrot. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
- Stir in cooked noodles, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Toss to combine and heat through.
- Garnish with green parts of green onions and serve immediately.
Notes
- Use any vegetables you like — broccoli, mushrooms, or zucchini work well.
- For a spicier kick, add sriracha or chili flakes.
- Leftovers can be stored in the fridge for 1–2 days and reheated quickly in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian