Chicken vegetable ramen noodles are a fast, savory stir fry built on a humble packet of instant noodles, tender chicken thighs and a crunchy mix of carrot, bell pepper and cabbage.
The seasoning packet is discarded, and a quick sauce of soy, oyster sauce, hoisin and mirin takes its place. Everything cooks in one skillet in about 10 minutes, and the noodles steam right in the pan, so there is only one dish to wash. It serves two generously.
Table of Contents
Why This Chicken Vegetable Ramen Noodles Recipe Works
Cooking the noodles in a small amount of water in the same pan means they absorb the sauce rather than being rinsed of flavor. The result is glossy, well coated noodles instead of a watery bowl.
Chicken thighs stay juicy and tender even over high heat, and they caramelize quickly in the sweet and savory sauce. Cutting them into bite sized pieces helps them cook in just a few minutes.
A mix of carrot, bell pepper and cabbage brings color, crunch and sweetness. Added in stages, each vegetable stays crisp tender instead of going limp.
Ingredients for Chicken Vegetable Ramen Noodles
- 2 packets instant ramen noodles (3 oz each), seasoning packets discarded
- 1 1/4 cups water, plus more as needed
- 1 tbsp neutral oil
- 2 cloves garlic, minced
- 1/2 cup sliced yellow onion
- 7 oz boneless skinless chicken thighs, cut into bite sized pieces
- 1 medium carrot, cut into matchsticks
- 1 small red bell pepper, sliced
- 2 cups finely sliced cabbage
- 1 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 2 tsp hoisin sauce
- 1 tbsp mirin
- 2 green onions, finely sliced, for garnish
Instant noodles. Any brand of block noodles works. Keep them whole and only discard the seasoning packet, which is very salty.
Chicken thighs. Boneless skinless thighs are juicier than breast meat and forgive a minute of overcooking. Slice them thin for fast cooking.
Vegetables. Cut the carrot into matchsticks and thinly slice the pepper and cabbage so everything cooks in the same short time as the noodles.
Sauce. Soy sauce brings salt, oyster sauce adds savory depth, hoisin supplies sweetness and mirin rounds out the balance with a gentle tang.
Aromatics. Garlic and onion go in first to build a fragrant base, so cook them just until they start to turn golden.
How to Make Chicken Vegetable Ramen Noodles
1. Mix the sauce. Stir the soy sauce, oyster sauce, hoisin and mirin together in a small bowl.
2. Start the aromatics. Heat the oil in a large skillet over high heat. Cook the onion and garlic for about 1 1/2 minutes until they begin to turn golden.
3. Brown the chicken. Add the chicken and cook until the outside is no longer pink, about 3 minutes.
4. Add the sauce. Pour in the sauce and cook for 1 minute until the chicken is glossy and caramelized.
5. Add the carrot and pepper. Stir in the carrot and bell pepper and cook for 1 minute.
6. Steam the noodles. Push everything to one side, add the water and lay the noodles in it. When it simmers, let the noodles sit for 45 seconds, flip them, then wait 30 seconds more.
7. Toss together. Loosen the noodles with tongs, add the cabbage and toss for about 1 minute until the sauce coats everything and the noodles are tender. The chicken should reach 165 degrees F.
8. Serve hot. Scatter the green onions on top and serve right away.
How to Serve Chicken Vegetable Ramen Noodles
Serve the noodles piping hot straight from the skillet. A cool side such as creamy Asian cucumber salad or garlic sesame cucumber salad balances the savory sauce. If you are feeding a crowd, pair a smaller portion with Korean beef noodles and a tray of air fryer honey garlic salmon for a full spread.
How to Store and Reheat Chicken Vegetable Ramen Noodles
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the noodles, stirring until the dish reaches 165 degrees F. Noodles turn soft when frozen, so this dish is ideal when enjoyed fresh or from the refrigerator.
Tips and Variations for Chicken Vegetable Ramen Noodles
Do not overcook the noodles. They should stay slightly firm, because they keep softening from the heat of the pan as you toss.
Use a large skillet. A wide pan gives the noodles room to steam and the chicken room to brown.
Slice the chicken thin. Thin, even pieces cook through in minutes and pick up more sauce.
Swap the vegetables. Mushrooms or snow peas can replace some of the cabbage if that is what you have on hand.
Add some heat. A pinch of red pepper flakes or a drizzle of sriracha in the sauce adds a spicy kick.
Prep everything first. This dish moves quickly, so chop all the vegetables and mix the sauce before the pan gets hot.
Watch the salt. The sauces are already salty, so taste before adding any extra and always discard the noodle seasoning.
Cook chicken safely. Check that the chicken reaches 165 degrees F, and follow the general leftover storage tips from Purdue Extension.
Frequently Asked Questions About Chicken Vegetable Ramen Noodles
How do I make chicken vegetable ramen noodles less salty?
Discard the seasoning packet, use low sodium soy sauce and skip any added salt. The oyster sauce and hoisin already provide plenty of flavor.
Can I make chicken vegetable ramen noodles with chicken breast?
Yes. Slice it thin and cook it just until it is no longer pink, about 2 to 3 minutes, so it stays tender. Thighs are juicier and more forgiving.
How many people do chicken vegetable ramen noodles serve?
This recipe serves two as a main dish. Double the ingredients for four, cooking the noodles in two batches or in a very large pan.
Can I use fresh ramen noodles instead of instant?
Yes. Fresh noodles need less time, so add them with a splash of water and toss for about 1 minute.
Can I make this dish meatless?
Yes. Replace the chicken with firm tofu or extra vegetables and use a meatless stir fry sauce in place of the oyster sauce.
Chicken Vegetable Ramen Noodles
Equipment
- Large skillet
- Tongs
- Small bowl
Ingredients
Main Ingredients
- 2 packets instant ramen noodles 3 oz each, seasoning packets discarded
- 1 ¼ cup water plus more as needed
- 1 tbsp neutral oil
- 2 cloves garlic minced
- ½ cup yellow onion sliced
- 7 oz boneless skinless chicken thighs cut into bite sized pieces
- 1 medium carrot cut into matchsticks
- 1 small red bell pepper sliced
- 2 cup cabbage finely sliced
- 1 tbsp low sodium soy sauce for the sauce
- 1 tbsp oyster sauce for the sauce
- 2 tsp hoisin sauce for the sauce
- 1 tbsp mirin for the sauce
- 2 green onions finely sliced, for garnish
Instructions
Cooking
- Sauce. Whisk the soy sauce, oyster sauce, hoisin and mirin in a small bowl.
- Aromatics and chicken. Cook the onion and garlic in hot oil for 1 1/2 minutes, then add the chicken and cook about 3 minutes until no longer pink.
- Glaze. Add the sauce and cook for 1 minute, then add the carrot and bell pepper for 1 more minute.
- Steam the noodles. Move everything aside, pour in the water, add the noodles and let them simmer, flipping once, for about 1 1/2 minutes.
- Toss. Add the cabbage and toss for about 1 minute until the noodles are tender and coated. The chicken should reach 165 degrees F.
- Garnish. Top with green onions and serve right away.
