Ingredients
Scale
- 2 boneless chicken breasts, sliced
- 2 packs ramen noodles (discard flavor packets)
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 teaspoons cornstarch (optional, for thickening)
- 1 tablespoon vegetable oil
Instructions
- Cook ramen noodles according to package instructions, drain, and set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add chicken slices and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Stir in sliced bell pepper and julienned carrot; cook for 3-4 minutes until vegetables are tender-crisp.
- Add cooked ramen, soy sauce, sesame oil, and toss everything together. If desired, mix cornstarch with a little water and add to thicken the sauce.
- Cook for another 2 minutes until heated through and well combined. Garnish with chopped green onions.
Notes
- You can substitute chicken with tofu or shrimp for variation.
- Add a dash of sesame seeds for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 8 g
- Sodium: 1100 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg