Chicken Ramen Stir Fry (Druckversion)
Chicken, veggies, and chewy ramen noodles come together in a quick, flavorful Asian-inspired stir fry.
# Zutaten:
→ Noodles
01 -
12 oz ramen noodles, seasoning packets discarded
→ Protein
02 -
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
03 -
1 red bell pepper, sliced
04 -
1 cup snap peas
05 -
1 carrot, julienned
06 -
3 green onions, sliced, white and green parts separated
→ Aromatics
07 -
3 cloves garlic, minced
08 -
1 tablespoon fresh ginger, minced
→ Sauce
09 -
1/4 cup soy sauce
10 -
2 tablespoons oyster sauce
11 -
1 tablespoon sesame oil
12 -
1 teaspoon granulated sugar
13 -
1/4 teaspoon ground white pepper
→ Cooking Oil
14 -
2 tablespoons vegetable oil, divided
# Zubereitung:
01 -
Bring a large pot of water to a boil for the ramen noodles.
02 -
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
03 -
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry for 5 to 6 minutes, until golden and cooked through. Transfer chicken to a plate and keep warm.
04 -
Add remaining vegetable oil to the same pan. Add sliced bell pepper, snap peas, and julienned carrot. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
05 -
Add minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for 30 seconds until fragrant.
06 -
Meanwhile, add ramen noodles to the boiling water. Cook for 2 minutes until slightly underdone. Drain thoroughly.
07 -
Return cooked chicken to the pan with vegetables. Add drained ramen noodles and reserved sauce. Stir-fry for 2 to 3 minutes until everything is evenly coated and heated through.
08 -
Garnish with the green parts of the sliced green onions and serve immediately while hot.
# Hinweise:
01 -
For a vegetarian alternative, substitute chicken with tofu or tempeh.
02 -
Add a pinch of red pepper flakes for extra heat.