Description

A quick, budget-friendly stir fry combining canned chicken, ramen noodles, and mixed vegetables in a savory sauce. Ready in under 30 minutes, this versatile dish is perfect for busy weeknights.

Ingredients

Scale

2 packs ramen noodles (seasoning discarded)

1 can (10–12 oz) canned chicken, drained

2 cups mixed vegetables (fresh or frozen)

2 cloves garlic, minced

3 tbsp soy sauce (low-sodium)

1 tbsp oyster sauce (optional)

1–2 tsp sesame oil

2 tbsp vegetable oil

2 green onions, sliced

Pinch of red pepper flakes (optional)

Instructions

1. Cook ramen noodles in boiling water for 2–3 minutes until just tender, drain and toss with a little oil.

2. Heat vegetable oil in a large pan or wok over medium-high heat.

3. Add mixed vegetables and cook for 3–4 minutes until tender-crisp, then add garlic and sauté 30 seconds.

4. Stir in drained canned chicken and cook 2–3 minutes until heated through.

5. Add cooked noodles, soy sauce, sesame oil and oyster sauce; stir-fry 2–3 minutes until noodles absorb the sauce.

6. Sprinkle with green onions and red pepper flakes, toss to combine, then remove from heat and serve.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Calories: 450
Sodium: 900
Fat: 15
Carbohydrates: 55
Protein: 25