Ingredients
Scale
- 2 packs of instant ramen noodles (preferably without the seasoning packet)
- 1 tablespoon vegetable oil
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup snap peas or broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- Green onions for garnish
- Optional protein: chicken, tofu, or shrimp
Instructions
- Start by boiling water and cooking the ramen noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, cooking until fragrant. Add sliced bell peppers, carrots, and snap peas. Stir-fry for 3-5 minutes until vegetables are tender yet crisp.
- Add the cooked noodles to the skillet with vegetables. Pour in soy sauce, oyster sauce (if using), and sesame oil. Toss to combine until evenly coated and heated through. Add cooked chicken, shrimp, or tofu if desired.
- Transfer to serving plates and garnish with chopped green onions. Serve hot for a comforting and flavorful quick dinner.
Notes
- Use leftover cooked chicken for added protein.
- Enhance flavor with a splash of rice vinegar or chili flakes.
- Mix and match vegetables based on seasonal availability or personal preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 15mg