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
Units
Scale
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
