Quick and Easy Ramen Noodle Stir-Fry: A College Kid’s Culinary Journey

This isn’t just any ramen noodle stir-fry. This is a story of college life, late-night cravings, and a newfound love for the humble ramen brick.

I remember the day vividly. It was a Tuesday night, the kind that felt like it stretched on forever. My bank account was crying, my stomach was growling, and the only thing between me and a rumbling belly was a lone pack of ramen noodles. I could have just boiled them, but something in me wanted more.

I dug through the fridge, finding a lonely onion, a sad-looking bell pepper, and a lone egg. Inspiration struck. Why not turn this basic meal into something a little more exciting?

With a dash of creativity, I tossed the noodles with a sprinkle of soy sauce, a splash of sesame oil, and a handful of chopped vegetables. The aroma filled my tiny dorm room with the promise of a delicious meal. And it was. That night, I discovered that even the simplest ingredients could be transformed into something truly satisfying.

This recipe is more than just a stir-fry. It’s a reminder that good food doesn’t always have to be complicated or expensive. It’s a testament to the fact that even in the midst of a hectic college life, a little creativity can go a long way.

This recipe is a celebration of those late-night cravings, those moments when you have to make do with what you have. It’s a reminder that even the most basic meal can be elevated with a little imagination and a sprinkle of love.

So, if you’re looking for a quick and easy meal that’s both affordable and delicious, give this ramen noodle stir-fry a try. You might just be surprised at how satisfying it can be.

Here’s my recipe for a quick and easy ramen noodle stir-fry that will satisfy those late-night cravings.

Ingredients

• 1 package of ramen noodles
• 1 tablespoon vegetable oil
• 1 cup diced chicken breast
• 1/2 cup diced onion
• 1/2 cup sliced mushrooms
• 1/2 cup diced tomatoes
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1/2 teaspoon black pepper

Cooking Instructions

1. Cook the ramen noodles according to package directions.
2. While the noodles are cooking, heat the vegetable oil in a large skillet over medium heat.
3. Add the diced chicken breast to the skillet and cook until browned on all sides.
4. Add the diced onion and sliced mushrooms to the skillet and cook until softened.
5. Add the diced tomatoes, soy sauce, oyster sauce, sugar, and black pepper to the skillet.
6. Bring the sauce to a boil, then reduce heat to low and simmer for 5 minutes.
7. Drain the cooked ramen noodles and add them to the skillet with the chicken and sauce.
8. Stir to combine and cook for an additional 2 minutes.
9. Serve immediately.

Tips

• You can use any type of ramen noodles you like, but I recommend using a thicker noodle.
• Feel free to add other vegetables to this stir-fry, such as broccoli, carrots, or green beans.
• If you want a spicier stir-fry, add a pinch of red pepper flakes to the sauce.