Description
A quick, budget-friendly one-skillet stir-fry of chicken, veggies, and ramen-style Roman noodles in a savory sauce. Perfect for busy weeknights with minimal cleanup.
Ingredients
Boneless skinless chicken breast or thighs, thinly sliced (1 lb)
Roman/ramen noodles, discard seasoning packets (2 packs, 3 oz each)
Carrot, julienned (1 medium)
Bell pepper, sliced (1 large)
Broccoli florets (2 cups)
Yellow onion, thinly sliced (1/2 medium)
Garlic, minced (3 cloves)
Low-sodium soy sauce (1/3 cup)
Oyster sauce (2 tbsp, optional)
Toasted sesame oil (1 tbsp)
Neutral oil (2 tbsp)
Chicken broth or water (1/2 cup)
Kosher salt and black pepper (to taste)
Red pepper flakes or sriracha (optional)
Sliced green onions (2)
Toasted sesame seeds (1 tbsp)
Instructions
1. Boil noodles 2–3 minutes until just tender; drain, toss with 1 tsp oil, and set aside.
2. Heat 1 tbsp neutral oil in a large skillet over medium-high; season chicken with salt and pepper; stir-fry 4–5 minutes until cooked through; transfer to a plate.
3. Add remaining oil; sauté garlic and onion 30–60 seconds until fragrant.
4. Add carrot, bell pepper, and broccoli; stir-fry 3–4 minutes until crisp-tender.
5. Stir in soy sauce, oyster sauce, sesame oil, and broth; simmer 1–2 minutes.
6. Return chicken and add noodles; toss until coated and heated through, 1–2 minutes.
7. Adjust seasoning with salt, pepper, and chili to taste; add a splash of soy or broth if dry.
8. Garnish with green onions and sesame seeds; serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes