Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 2 packs instant ramen noodles (discard flavor packets)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Cook ramen noodles according to package instructions, drain and set aside.
- In a small bowl, mix cornstarch with water to make a slurry.
- Heat sesame oil in a large skillet over medium-high heat. Add chicken slices and cook until browned, about 5 minutes.
- Add garlic and ginger; sauté for 1 minute.
- Stir in vegetables and cook until tender-crisp, about 3 minutes.
- Pour in soy sauce and add the cooked noodles. Toss to combine.
- Add the cornstarch slurry to thicken the sauce, cook for 1-2 minutes until glossy.
- Serve hot, garnished with sliced green onions if desired.
Notes
- You can substitute with other vegetables like snap peas or carrots.
- Adjust soy sauce for desired saltiness.
- Best enjoyed immediately for a fresh, savory experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free (if gluten-free noodles are used)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg