Ingredients
Scale
- 1 (3 oz) package ramen noodles (discard seasoning packet)
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup bok choy, chopped
- 1 small red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp honey
- Sesame seeds and sliced scallions, for garnish
Instructions
- Bring a pot of water to boil; cook ramen noodles 3 minutes (do not soft-boil). Drain and rinse under cold water; set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Add remaining oil to skillet. Sauté garlic and ginger 30 seconds until fragrant. Add bok choy, bell pepper, and carrot; stir-fry 3–4 minutes until crisp-tender.
- Return chicken to skillet. Add cooked noodles, soy sauce, sesame oil, rice vinegar, and honey. Toss well to coat, 2–3 minutes.
- Garnish with sesame seeds and scallions before serving.
Notes
- For gluten-free, use tamari instead of soy sauce and rice noodles.
- Load up on veggies—add mushrooms, snap peas, or spinach for extra nutrition.
- Don’t overcook the ramen—al dente holds up best in stir-fries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Japanese-Inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
