Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 8 oz ramen noodles
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 scallions, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp rice vinegar
- Optional: red chili flakes for heat
Instructions
- Cook ramen noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and cook until browned, about 5-7 minutes.
- Add garlic and cook for 1 minute. Toss in vegetables and cook until tender-crisp, about 3-4 minutes.
- Stir in cooked noodles, soy sauce, sesame oil, rice vinegar, and chili flakes if using. Toss to combine and heat through for 2 minutes.
- Serve hot garnished with chopped scallions.
Notes
- You can substitute chicken with shrimp or tofu for variation.
- Adjust soy sauce for saltiness to taste.
- Add more vegetables like snow peas or broccoli for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Easy, Quick
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg