If you’re craving a comforting bowl of noodles loaded with vibrant veggies and succulent chicken, this Chicken Vegetable Ramen Noodles recipe will be your new go-to! It’s a fantastic meld of delicious Asian-inspired flavors that come together effortlessly in one pan, making it ideal for those busy weeknight dinners or lazy weekend feasts.
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in under 20 minutes, perfect for when you need a speedy meal.
- One-Pan Wonder: Save time on clean-up with everything cooked in just one skillet!
- Vibrant and Nutritious: Packed with vegetables, it’s a delicious way to get your daily veg intake.
- Flavor-Packed: Each bite is infused with a savory sauce that transforms simple ingredients into something extraordinary.
Ingredients You’ll Need
Creating these Chicken Vegetable Ramen Noodles doesn’t require an endless shopping list. Quite the contrary—each ingredient adds a vital element to the dish, ensuring that it bursts with flavor, texture, and color!
- Ramen Noodles: Use any brand you have in your pantry. Discard the seasoning packet to keep the sodium in check.
- Chicken Thighs: Opt for thighs for maximum juiciness, but feel free to substitute with breast or tenderloin.
- Garlic and Onion: These aromatic powerhouses lay the flavorful foundation for our dish.
- Dark Soy Sauce: Offers a rich, deep color and intense umami flavor.
- Vegetables: A mix of carrot, capsicum, and cabbage for crunch and color, but feel free to get creative with what’s in your fridge!
Variations
This Chicken Vegetable Ramen Noodles recipe is incredibly versatile. You can easily swap out ingredients to suit your dietary needs or personal palate preferences. Here are some delightful variations to inspire you!
- Vegetarian Version: Skip the chicken and add more vegetables or tofu for protein. Use vegetarian oyster sauce.
- Spicy Twist: Add a touch of chili oil or a sprinkle of red pepper flakes to give the dish an exciting kick.
- Seafood Delight: Swap chicken for shrimp or scallops for a seafood take on this classic.
How to Make Chicken Vegetable Ramen Noodles
Step 1: Sauté to Perfection
Start by heating the oil in a large skillet over high heat, then add the onion and garlic. Cook them until they start to turn golden, releasing their savory aroma into your kitchen.
Step 2: Cook the Chicken
Add the chicken pieces, stirring occasionally, just until their exteriors change from pink to white. This is the key moment when the chicken starts to soak up all those lovely flavors.
Step 3: Sauce it Up
In goes the sauce mixture! Let it cook for about a minute to caramelize the chicken, which intensifies the flavors and brings out a delightful sweetness.
Step 4: Veggie Time
Add your carrots and capsicum next, cooking for another minute. You want these veggies tender but still with a crunch.
Pro Tips for Making Chicken Vegetable Ramen Noodles
- Perfect Noodle Texture: Ensure water simmers before adding noodles to achieve perfect bite on your ramen.
- Optimal Caramelization: Wait until the chicken is well caramelized in the sauce to enrich flavor depth.
- Effortless Tossing: Use tongs to incorporate noodles, veggies, and chicken evenly for the best distribution.
- Flavor Adjustments: Feel free to tweak the sauce balance by adding a splash of lime or extra soy sauce based on your taste.
How to Serve Chicken Vegetable Ramen Noodles
Garnishes
Top your ramen with finely sliced green onions for a burst of freshness. If you enjoy a bit of heat, a sprinkle of sesame seeds or chili flakes can significantly elevate the dish’s flavor profile.
Side Dishes
Pair this dish with a refreshing Asian cucumber salad or a light miso soup. These sides balance the richness of the chicken vegetable ramen noodles perfectly and add to the meal’s nutritional quotient.
Creative Ways to Present
Why not try serving your noodles in a deep bowl with chopsticks for a more authentic experience? You can also thinly slice veggies with a julienne peeler for a artistic presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken Vegetable Ramen Noodles in an airtight container and refrigerate. They will stay fresh for up to three days, making them an excellent option for meal prep.
Freezing
If you wish to freeze the noodles, portion them out into containers before placing them in the freezer. They can be kept for up to a month. Remember to thaw them in the refrigerator overnight before reheating.
Reheating
Reheat your noodles gently in a skillet over medium-low heat, adding a splash of water to help loosen the sauce if needed. Stirring often ensures even reheating and keeps the delightful textures intact.
FAQs
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Can I use other meats for this recipe?
Absolutely! This recipe is quite versatile. You can easily substitute the chicken with beef, pork, or even tofu for a meat-free version.
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What can I use instead of Mirin?
If you don’t have Mirin, you can substitute with Chinese cooking wine or dry sherry. Alternatively, use 1/2 cup water and 3/4 cup low-sodium chicken stock.
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Can this recipe be doubled?
Yes, you can double the recipe. Just ensure you use a bigger skillet to accommodate the extra volume, and adjust the cooking times as needed.
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Is it possible to make this gluten-free?
You can make this dish gluten-free by using gluten-free noodles and sauces. Ensure to check the labels to confirm they meet your dietary requirements.
Final Thoughts
Chicken Vegetable Ramen Noodles are more than just a dish; they’re a hug in a bowl, perfect for any day when comfort is key. I hope you find as much joy in making and eating this delightful dish as I do. It’s an invitation to play and innovate, so don’t hesitate to make it your own. Happy cooking!
Print
Chicken Vegetable Ramen Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 3 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Asian / Japanese
Description
This Chicken Vegetable Ramen Noodles combines tender chicken thighs with colorful vegetables and flavorful sauces, all cooked quickly in a skillet for an easy and satisfying Asian-inspired meal. Perfect for weeknights, it offers a balanced mix of protein, veggies, and savory broth in every bite.
Ingredients
Chicken and Vegetables
- 2 packets instant ramen or other dried noodles (about 200g/7oz), discard seasoning
- 1 tbsp oil
- 2 garlic cloves, minced
- 1/2 onion, sliced
- 200g / 7oz chicken thighs, cut into bite-sized pieces
- 1 carrot, cut into matchsticks
- 1 small red capsicum / bell pepper, sliced
- 2 cups cabbage, finely sliced
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (or vegetarian alternative)
- 2 tsp hoisin sauce
- 1 tbsp mirin (or Chinese cooking wine/dry sherry)
Garnishes
- Finely sliced green onion / shallots (optional)
Instructions
- Mix Sauce: Combine dark soy sauce, oyster sauce, hoisin sauce, and mirin in a small bowl. Set aside.
- Heat Oil: In a large skillet or wok, heat oil over high heat. Add sliced onion and minced garlic, cooking for about 1 1/2 minutes until the mixture begins to turn golden.
- Cook Chicken: Add chicken thigh pieces to the skillet. Cook for about 2-3 minutes, stirring, until the outside turns white and is partially cooked.
- Add Sauce and Carrots: Pour prepared sauce over the chicken. Cook for 1 minute until the chicken begins to caramelize. Add carrot sticks and sliced capsicum, cooking for another minute until chicken is nicely caramelized and vegetables are slightly tender.
- Add Noodles and Water: Push chicken and vegetables to the side, creating space in the pan. Add 1 1/4 cups (315 ml) water, then place the noodles into the water. When the water starts to simmer around the edges, cook for 45 seconds, then carefully turn the noodles.
- Cook Noodles and Combine: After 30 seconds, untangle the noodles and toss them with the chicken and vegetables. Add the shredded cabbage and toss for an additional 1 minute until the sauce reduces and noodles are tender, coating everything evenly.
- Serve: Plate immediately, garnished with sliced green onions or shallots if desired. Serve hot for the best flavor and texture.
Notes
- Instant or Ramen Noodles – Use any brand, breaking large noodle cakes if needed to fit in your skillet. For fresh or other dried noodles, prepare according to package instructions and toss through cooked chicken and vegetables with a splash of water.
- Chicken Thighs – Preferably used for their juiciness and caramelization, but chicken breasts or tenderloins work well too. Mince chicken can be used as a substitute for a different texture.
- Dark Soy Sauce – Provides a darker color and richer flavor. Light soy can be used but will result in a lighter dish.
- Oyster Sauce – Vegetarian versions are available at supermarkets.
- Mirin – Adds sweetness and depth. Can sub with Chinese cooking wine or a mixture of water and broth if unavailable.
- Vegetables – Feel free to add other quick-cooking vegetables like snap peas or bok choy for variety.
- Serving Size – Designed to serve 3, considering the volume of vegetables in the dish.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 440 kcal
- Sugar: 8g
- Sodium: 1250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg
