Ingredients
Scale
- 2 chicken breasts, thinly sliced
- 2 packs of ramen noodles (discard seasoning)
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional for heat)
Instructions
- Start by gathering all your ingredients. Thinly slice the chicken breasts, chop the vegetables, and cook the ramen noodles according to package instructions, then drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add a bit more oil if needed. Sauté garlic and ginger until fragrant, then add the broccoli and bell peppers. Cook until tender-crisp, about 3-4 minutes.
- Return the cooked chicken to the skillet. Add soy sauce, oyster sauce (if using), sesame oil, and red pepper flakes. Mix well to coat everything evenly. Toss in the cooked ramen noodles, stirring until combined and heated through.
- Garnish with chopped green onions. Serve immediately for a hot, flavorful meal that’s perfect for busy weeknights.
Notes
- Use fresh ginger and garlic for a more vibrant flavor profile.
- Feel free to swap in your favorite vegetables like snap peas or carrots.
- For extra protein, add an egg or some tofu.
- Adjust the spice level with red pepper flakes or sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian, Japanese-inspired
- Diet: Dairy-Free, Nut-Free, Kid-Friendly
Nutrition
- Serving Size: 1 plate
- Calories: 440 kcal Kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg