Ingredients
Scale
- 2 boneless chicken breasts, sliced
- 4 packs ramen noodles (discard seasoning)
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions
- Cook ramen noodles according to package instructions, drain, and set aside.
- In a large skillet or wok, heat sesame oil over medium-high heat. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
- Stir in sliced bell peppers and broccoli; cook for 3-4 minutes until vegetables are tender-crisp.
- Pour in soy sauce and add cooked noodles, toss to combine evenly.
- Stir in cornstarch mixture to thicken the sauce; cook for another minute until glossy.
Notes
- You can substitute chicken with tofu or shrimp for variation.
- Adding a dash of chili flakes gives it a spicy kick.
- Use gluten-free soy sauce for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: High-protein
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg