Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 2 packs (about 8 oz each) instant ramen noodles (discard seasoning packets)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups snapped snap peas
- 1 large carrot, shredded
- 2 green onions, sliced (white and green parts separated)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (or vegetarian substitute)
- 1 tsp honey or maple syrup
- Sesame seeds and extra green onions for garnish
Instructions
- Boil ramen noodles for 2 minutes less than package directions; drain and set aside.
- Heat sesame and vegetable oils in a large skillet or wok over medium-high heat.
- Add chicken and stir-fry 3–4 minutes until golden brown. Remove and set aside.
- Mince garlic and grate ginger; add to skillet and sauté 30 seconds until fragrant.
- Add snap peas and shredded carrot; stir-fry 2 minutes until tender-crisp.
- Return chicken to skillet. Add drained noodles, soy sauce, oyster sauce, honey, and reserved green onion whites.
- Toss everything together 1–2 minutes until heated through and evenly coated.
- Serve topped with green onion greens and sesame seeds.
Notes
- For extra protein, add edamame or boiled eggs.
- GF option: Use tamari and certified GF ramen or rice noodles.
- Vegetarian swap: Replace chicken with tofu or tempeh cubes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir fry
- Cuisine: Japanese-inspired fusion
- Diet: High protein
Nutrition
- Serving Size: 1 bowl
- Calories: 360 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
