If you’re ready to dive into a bowl that’s a burst of flavors and colors, then these Chicken Vegetable Ramen Noodles are your ticket. This dish is not just a meal, it’s a delightfully soothing experience that combines savory chicken, crisp veggies, and beautifully tangled noodles, all in a mouthwatering sauce that screams comfort. The best part? It all comes together in under 20 minutes!
Why You’ll Love This Recipe
- Quick and Easy: These Chicken Vegetable Ramen Noodles can be whipped up in just under 20 minutes, perfect for busy weeknights.
- Customizable Delight: Swap out vegetables, alter the heat level, or choose your favorite protein to suit your taste.
- Packed with Flavor: The combination of soy sauce, oyster sauce, and mirin creates an unforgettable, savory depth.
Ingredients You’ll Need
Don’t be intimidated by the bold flavors of this recipe—these simple ingredients are the superstars! Each one brings a unique touch to the table, from the rich caramelization of chicken thighs to the vibrant crunch of fresh veggies.
- Noodles: Use instant noodles but discard the seasoning packets—they’re merely a backup singer in this orchestra.
- Chicken Thighs: Juicier and more flavorful than chicken breasts, they caramelize beautifully in the sauce.
- Garlic: Minced garlic infuses the base with its aromatic essence.
- Dark Soy Sauce: Adds a rich, deep color and intense umami flavor.
- Oyster Sauce: Contributes an unbeatable savory note with a hint of sweetness.
- Mirin: This sweet cooking wine balances flavors, lending a subtle tang.
Variations
Don’t be afraid to make these Chicken Vegetable Ramen Noodles your own. They are incredibly versatile, allowing you to adapt the recipe to fit your dietary needs or just your taste du jour!
- Add Spice: For a kick, add a touch of sriracha or a dash of red pepper flakes to the sauce.
- Vegetarian Version: Replace chicken with tofu or tempeh and use vegetarian oyster sauce for a plant-based meal.
- Extra Veggies: Feel free to toss in broccoli or snap peas for an additional crunch.
How to Make Chicken Vegetable Ramen Noodles
Step 1: Prepare the Base
Start by mixing up the sauce—a symphony of dark soy, oyster sauce, hoisin sauce, and mirin that will completely transform your noodles! Heat oil in a large skillet, add fresh garlic and onion, and cook until they become a golden beauty.
Step 2: Cook the Chicken
In the same skillet, add chicken thighs. Let them cook until they turn from pink to pale white. Pour the sauce over them, stirring occasionally until the chicken becomes temptingly caramelized.
Step 3: Veggie and Noodle Medley
Bring on the veggies! Carrots and bell peppers join the party first, followed by cabbage. Push everything to one side, add noodles with some water, and let them simmer until they soften. Toss them all together and let the flavors mingle.
Pro Tips for Making Chicken Vegetable Ramen Noodles
- Noodle Handling: To avoid breaking the noodles while integrating them, let them cook undisturbed for a minute first.
- Caramelization Technique: Cook the chicken on high heat for a quick, golden caramelization.
- Balance of Flavors: Adjust the sauce by adding a splash more of soy or mirin based on your preference.
- Veggie Choices: Fresh, seasonal vegetables boost the flavor and offer a vibrant presentation.
How to Serve Chicken Vegetable Ramen Noodles
Garnishes
Toss a handful of finely sliced green onions or fresh cilantro on your dish to enhance its visual appeal and freshness. You can also sprinkle some sesame seeds for a subtle nutty crunch.
Side Dishes
Pair your Chicken Vegetable Ramen Noodles with a side of crispy spring rolls or a light cucumber salad dressed with rice vinegar for a complete Asian-inspired feast.
Creative Ways to Present
Serve these noodles in individual bowls, using wooden chopsticks for an authentic feel. For a fun twist, layer them in a mason jar for portable, easy-to-reheat lunches, just perfect for the workweek.
Make Ahead and Storage
Storing Leftovers
Safely stow away any leftovers in an airtight container, keeping them fresh for up to three days in your refrigerator. This dish is just as delicious, if not more, when the flavors have melded overnight.
Freezing
To freeze, divide your cooked noodles into smaller portions, storing them in ziplock bags or airtight containers for up to two months. Be sure to press out any excess air before sealing.
Reheating
Gently reheat your Chicken Vegetable Ramen Noodles on the stovetop over medium heat. Add a splash of water to revitalize the sauce and prevent the noodles from drying out.
FAQs
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Can I use a different type of noodle?
Absolutely! While the recipe calls for ramen noodles for their texture and easy availability, you can substitute with udon or soba noodles. Just adjust the cooking time as needed.
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What can I use instead of Mirin?
If you don’t have mirin on hand, substitute with equal parts of dry sherry or rice vinegar with added sugar (1 tablespoon of sugar per cup of rice vinegar).
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Is there a vegetarian substitution for the oyster sauce?
Yes, there are vegetarian oyster sauces made from mushrooms, or you could use hoisin sauce for a different but equally delicious flavor profile.
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How can I make the dish spicier?
To add some heat, incorporate sliced chili peppers or a good pinch of chili powder into the sauce as it cooks.
Final Thoughts
So why wait? These Chicken Vegetable Ramen Noodles are calling your name for a delightful dinner tonight. They’re more than food; they’re warmth in a bowl, comforting, satisfying, and oh-so-easy to make. Dive in and discover your new favorite comfort food!
Print
Chicken Vegetable Ramen Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 3 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Asian
Description
This Chicken Vegetable Ramen Noodles recipe is a quick, savory, and vegetable-packed Asian-inspired dish that’s perfect for a wholesome weeknight dinner. Combining tender chicken, crisp vegetables, and flavorful sauces, it creates a comforting, one-pan meal with perfectly cooked noodles in just 18 minutes.
Ingredients
For the Noodles and Vegetables
- 2 packets ramen or other instant noodles, discard seasoning
- 1 tbsp oil
- 2 garlic cloves, minced
- 1/2 onion, sliced
- 200g / 7oz chicken thighs, cut into bite-sized pieces
- 1 1/4 cups (315 ml) water, plus more as needed
- 1 carrot, cut into matchsticks
- 1 small red capsicum / bell pepper, sliced
- 2 cups cabbage, finely sliced
For the Sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (or hoisin sauce)
- 2 tsp hoisin sauce (or more oyster sauce)
- 1 tbsp mirin (sweet Japanese cooking sake)
Garnishes (optional)
- Finely sliced green onion / shallots
Instructions
- Mix Sauce: Combine dark soy sauce, oyster sauce, hoisin sauce, and mirin in a small bowl until well combined. Set aside.
- Cook Aromatics: Heat oil in a large skillet over high heat. Add sliced onion and minced garlic, cooking for about 1 1/2 minutes until they start to turn golden.
- Add Chicken: Add the chicken pieces to the skillet and cook just until the outside turns from pink to white, about 2-3 minutes.
- Sear Chicken and Add Sauce: Pour the prepared sauce over the chicken and cook for a further 1 minute, allowing the chicken to caramelize slightly.
- Add Vegetables and Water: Add the carrot and red capsicum, cooking for 1 minute. Push the chicken and vegetables to one side of the pan, then pour in 1 1/4 cups water. Place the noodles into the water and wait until the water starts to simmer around the edges.
- Cook Noodles: Cover and let the noodles cook in the simmering water for about 45 seconds, then turn and cook for another 30 seconds. Use tongs or chopsticks to untangle the noodles.
- Combine All: Toss the noodles with chicken and vegetables, add the shredded cabbage, and cook for 1 minute until the sauce reduces and the noodles are tender. Ensure everything is well coated.
- Serve: Dish out immediately, garnished with sliced green onions or shallots if desired. Enjoy your flavorful chicken vegetable ramen!
Notes
- Feel free to substitute with fresh or other dried noodles like rice or wheat, but avoid traditional one-pot methods with dry noodles.
- Chicken thighs are recommended for juiciness and caramelization, but chicken breasts or tenderloin work well too. For ground chicken, prepare according to similar steps.
- Dark soy sauce provides a richer color and flavor. Regular soy sauce can be used if unavailable, adjusting the color accordingly.
- Vegetarian oyster sauce can be used for a vegetarian version. The sauces can be adjusted to taste.
- Mirin adds sweetness; substitute with Chinese cooking wine, dry sherry, or water with broth if needed.
- Total cooking time for noodles may vary depending on the brand; adjust water and cooking time as instructed on your noodle packet.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 510 kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
