Chicken Ramen Stir Fry (Print Version)
# Ingredients:
→ Main Items
01 -
1 lb chicken thighs, boneless and skinless, cut into small chunks
02 -
2 packs (6 oz each) of ramen noodles, discard the flavor packets
→ Veggies
03 -
1 cup of snap peas
04 -
1 carrot, cut into thin strips
05 -
1 red bell pepper, sliced into strips
06 -
3 cloves of garlic, finely chopped
07 -
1 tablespoon of minced ginger
08 -
3 green onions, sliced (keep white and green parts separately)
→ Seasoning Mix
09 -
2 tablespoons of oyster sauce
10 -
1 teaspoon of sugar
11 -
1/4 teaspoon of white pepper
12 -
1/4 cup of soy sauce
13 -
1 tablespoon of sesame oil
→ Cooking Needs
14 -
2 tablespoons of vegetable oil
# Instructions:
01 -
Boil a pot of water. Toss in the ramen and cook for 2 minutes, leaving it a little underdone. Drain and set aside.
02 -
In a wok or large pan over high heat, heat the oil. Stir-fry chicken chunks until they're nicely browned, about 5-6 minutes. Take out and set them aside.
03 -
Using the same pan, toss in the carrot, snap peas, and bell pepper. Stir-fry until they're crisp but not soggy. Add the garlic, ginger, and white onion parts.
04 -
Put the chicken back into the pan. Toss in the noodles and pour in the sauce mixture. Stir and cook everything until it's all coated and hot. Sprinkle with green onions to finish.
# Notes:
01 -
Skip using the ramen noodle flavoring—make your own sauce instead.
02 -
Make sure your veggies are all cut into similar pieces so they cook evenly.