Ingredients
Scale
- 2 packs ramen noodles (discard seasoning packets)
- 2 boneless, skinless chicken breasts, sliced thin
- 1 tbsp sesame oil
- 2 tbsp avocado oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1/4 tsp red pepper flakes (optional)
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1 medium carrot, julienned
- 2 soft-boiled eggs, halved (for garnish)
- Sesame seeds and sliced green onions for garnish
Instructions
- Cook ramen noodles according to package instructions (excluding seasoning packets), rinse under cool water, and set aside.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes.
- Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add chicken and cook 4–5 minutes until golden and cooked through. Remove and set aside.
- Add remaining oil to same pan. Sauté bell peppers, snap peas, and carrot 3–4 minutes until crisp-tender.
- Add cooked noodles and sauce to the pan. Toss to coat evenly—cook 1–2 minutes until heated through and noodles absorb sauce.
- Return chicken to pan, toss again. Top with half-boiled eggs, sesame seeds, and green onions before serving.
Notes
- For extra umami, add 1 tsp mirin or a splash of oyster sauce.
- Vegetarian option: swap chicken for tofu or edamame.
- Make ahead: pre-slice chicken and chop veggies for faster assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-Fry
- Cuisine: Japanese-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
