Ingredients
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 3 green onions, chopped
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce or oyster sauce
- 1 tbsp brown sugar or honey
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Red pepper flakes or sriracha to taste (optional)
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
- Cook ramen noodles according to package directions (without seasoning). Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same pan, add more oil if needed. Stir-fry bell pepper, carrot, and broccoli for 3–5 minutes until tender-crisp.
- Return chicken to the pan, add garlic, and cook for 30 seconds until fragrant.
- In a small bowl, whisk together soy sauce, hoisin or oyster sauce, brown sugar, sesame oil, and red pepper flakes or sriracha if using.
- Add cooked noodles and sauce to the pan. Toss everything together until evenly coated and heated through.
- Top with green onions and sesame seeds before serving.
Notes
- Swap chicken for shrimp, beef, or tofu as desired.
- Add shredded cabbage or snap peas for extra crunch.
- For a peanut-style twist, add a spoonful of peanut butter to the sauce.
- Use rice or soba noodles if ramen isn’t available.
- Reheat leftovers with a splash of water or soy sauce to loosen noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
