Chicken Ramen Stir Fry (Printable Version)
Tender chicken, ramen noodles, and crisp vegetables stir-fried in a rich, savory sauce.
# Ingredients Required:
→ Noodles
01 -
2 packages (170 g each) ramen noodles, seasoning discarded
→ Protein
02 -
450 g boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
03 -
1 red bell pepper, thinly sliced
04 -
120 g snap peas
05 -
1 carrot, julienned
06 -
3 cloves garlic, minced
07 -
1 tablespoon ginger, minced
08 -
3 green onions, sliced (white and green parts separated)
→ Sauce
09 -
60 ml soy sauce
10 -
30 ml oyster sauce
11 -
15 ml sesame oil
12 -
1 teaspoon sugar
13 -
0.25 teaspoon white pepper
→ Oils
14 -
30 ml vegetable oil
# Guide to Cooking:
01 -
Bring a pot of water to a boil and cook the ramen noodles for 2 minutes until slightly undercooked. Drain thoroughly and set aside.
02 -
Combine soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Stir well and set aside.
03 -
Heat 15 ml vegetable oil in a large wok or skillet over high heat. Add chicken pieces and stir-fry until golden brown and cooked through, approximately 5-6 minutes. Remove from pan and set aside.
04 -
Add remaining vegetable oil to the pan. Stir-fry bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.
05 -
Incorporate minced garlic, ginger, and the white parts of green onions into the pan. Stir-fry for 30 seconds until fragrant.
06 -
Return cooked chicken to the pan with vegetables. Add drained noodles and prepared sauce. Stir-fry everything together for 2-3 minutes until heated through and evenly coated.
07 -
Sprinkle the green parts of the sliced green onions over the dish and serve immediately while hot.
# Extra Suggestions:
01 -
For a spicier version, add red pepper flakes to the sauce. Substitute vegetables according to preference such as broccoli or mushrooms. Ensure chicken reaches an internal temperature of 74°C for safety.