Ingredients
Scale
- 2 packs ramen noodles (discard seasoning)
- 2 chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, sliced
- Optional: red pepper flakes for heat
Instructions
- Cook ramen noodles according to package instructions, drain and set aside.
- Heat sesame oil in a large skillet over medium-high heat.
- Add chicken strips, cook until browned and cooked through, about 5-7 minutes.
- Add garlic and ginger, sauté for 1 minute.
- Stir in vegetables and cook until tender-crisp, about 3-4 minutes.
- Pour in soy sauce, toss everything together, then add cooked noodles.
- Mix well to coat everything in the sauce, cook for another 2 minutes.
- Garnish with sliced green onions and red pepper flakes if desired. Serve hot.
Notes
- Feel free to add other vegetables like broccoli or mushrooms.
- Adjust soy sauce for saltiness to taste.
- Can substitute chicken with tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg