Ingredients
Scale
- 2 boneless chicken breasts, sliced
- 8 oz ramen noodles
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons 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 sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Stir in broccoli, bell pepper, and carrots; cook for 3-4 minutes until vegetables are tender-crisp.
- Pour in soy sauce, oyster sauce, and sesame oil; stir well to coat everything evenly.
- Add cooked noodles to the skillet; toss to combine and heat through for 1-2 minutes.
- Serve hot garnished with sesame seeds and chopped green onions if desired.
Notes
- You can substitute chicken with shrimp or tofu for variety.
- Adjust soy sauce for saltiness to taste.
- Use pre-cooked or instant ramen for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Dairy-Free,Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg