Ingredients
Scale
- 2 cups cooked ramen noodles
- 1 lb (450g) chicken breast, thinly sliced
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon ginger, grated
- Red pepper flakes (optional)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add garlic and ginger; sauté for 1 minute.
- Stir in bell pepper and snap peas; cook until vegetables are tender, 3-4 minutes.
- Add cooked ramen noodles to the skillet along with soy sauce and sesame oil.
- Toss everything together until evenly coated and heated through, about 2 minutes.
- Garnish with sliced green onions and red pepper flakes if desired. Serve hot.
Notes
- Use fresh or leftover cooked ramen noodles for best texture.
- You can substitute chicken with tofu or shrimp for variety.
- Adjust soy sauce for saltiness to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
