Description
A vibrant, 20‑minute stir‑fry blending tender chicken, crisp veggies, ramen noodles, and a savory‑sweet sauce—easy enough for weekdays, packed with takeout‑style flavor.
Ingredients
Chicken breast (thinly sliced),Instant ramen noodles (disregard seasoning packet),Red and yellow bell peppers (sliced),Snow peas,Carrots (julienned),Green onions (sliced),Garlic (minced),Fresh ginger (minced),Soy sauce,Oyster sauce,Sriracha (or favorite chili sauce),Sesame oil,Vegetable or canola oil,Sesame seeds (for garnish),Optional: chopped cilantro, lime wedges, crushed peanuts
Instructions
Step 1 – Prep Everything:** Slice chicken, peppers, carrots, snow peas, green onions. Mince garlic and ginger.,Step 2 – Cook Ramen:** Boil noodles 2–3 min until al dente, drain, rinse under cold water, toss with a bit of oil.,Step 3 – Stir‑fry Chicken:** In a hot wok/skillet with oil, cook chicken strips until golden and fully cooked (3–4 min). Remove and set aside.,Step 4 – Sauté Veggies:** In the same pan, add garlic, ginger, peppers, carrots, snow peas—stir‑fry 2–3 min until bright and crisp‑tender.,Step 5 – Combine & Sauce:** Return chicken and noodles to pan. Add soy sauce, oyster sauce, sriracha, sesame oil. Toss constantly for 1–2 min until everything is heated and evenly coated.,Step 6 – Finish & Garnish:** Remove from heat. Top with green onions and sesame seeds (plus optional cilantro, lime, peanuts). Serve hot.
Notes
Use day‑old ramen or rinse noodles after boiling to prevent clumping.,Adjust sriracha quantity to control spiciness.,Feel free to swap or add veggies like broccoli, mushrooms, or snap peas.,For a vegetarian version: use tofu and substitute oyster sauce with mushroom‑based alternative.
