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
Units
Scale
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
