Chicken Stir Fry Noodles (Print Version)
# Ingredients:
→ Noodles & Protein
01 -
2 packs (6 oz each) ramen noodles, throw away the flavor packets
02 -
1 pound chicken thighs (skinless, boneless), chopped into small pieces
→ Vegetables
03 -
1 cup snap peas
04 -
1 red bell pepper, cut into strips
05 -
3 green onions, chopped (keep whites and greens separate)
06 -
3 garlic cloves, finely chopped
07 -
1 carrot, cut into thin matchsticks
08 -
1 tablespoon ginger, finely chopped
→ Sauce & Oils
09 -
1 tablespoon sesame oil
10 -
2 tablespoons oyster sauce
11 -
1 teaspoon sugar
12 -
1/4 teaspoon white pepper
13 -
1/4 cup soy sauce
14 -
2 tablespoons vegetable oil
# Instructions:
01 -
Boil water to cook noodles. Mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl to make the sauce.
02 -
Heat up vegetable oil in a pan and stir-fry chicken pieces for about 5-6 minutes until golden and fully cooked. Set aside on a plate.
03 -
Using the same pan, sauté snap peas, carrot, and bell pepper to keep them crisp yet tender. Then add ginger, garlic, and the white parts of the green onions to the mix.
04 -
Boil the ramen for 2 minutes, strain, and set it aside. Toss the chicken back in with the veggies, and mix with noodles and sauce. Sprinkle the green onion tops as garnish before serving.
# Notes:
01 -
Throw out the seasoning packets from the ramen noodle packs
02 -
Swap chicken thighs for breasts if preferred
03 -
Feel free to use any vegetables you like instead