Chicken Vegetable Ramen Noodles are a perfect combination of flavors and textures. This dish offers a hearty meal packed with nutrients from colorful vegetables and tender chicken. It’s not only delicious but also quick and simple to prepare. Whether you’re looking for a comforting dinner or a satisfying lunch, this recipe has got you covered.
Why Make This Recipe
Making Chicken Vegetable Ramen Noodles is a great choice for several reasons. First, it comes together in just a few easy steps, making it perfect for busy weeknight dinners. Second, it allows you to incorporate fresh vegetables, ensuring you get plenty of vitamins and minerals. Finally, this recipe is budget-friendly, using affordable ingredients that you may already have in your pantry.
How to Make Chicken Vegetable Ramen Noodles
Creating Chicken Vegetable Ramen Noodles is straightforward! Just follow these simple steps, and you’ll have a tasty meal ready in no time.
Ingredients
- 2 packets ramen or other instant noodles (discard seasoning, Note 1)
- 1 tbsp oil
- 2 garlic cloves (minced)
- 1/2 onion (sliced)
- 200g / 7oz chicken thighs, cut into bite-sized pieces (Note 2)
- 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, any type)
- 1 tbsp dark soy sauce (Note 3)
- 1 tbsp oyster sauce (or hoisin, Note 4)
- 2 tsp hoisin sauce (or more oyster sauce)
- 1 tbsp mirin (Note 5)
- Finely sliced green onion / shallots (for garnish)
Directions
- Mix the sauce by combining the dark soy sauce, oyster sauce, hoisin sauce, and mirin in a bowl.
- Heat the oil in a large skillet over high heat.
- Add the onion and garlic, cooking for about 1 1/2 minutes until they start to turn golden.
- Add the chicken and cook just until the outside changes from pink to white.
- Pour in the sauce and cook for 1 minute until the chicken is nicely caramelized.
- Add the carrot and capsicum, cooking for another minute while the chicken continues to caramelize.
- Push the chicken and vegetables to the side to make space for the noodles. Add the water and place the noodles in it.
- When the water starts to simmer, let the noodles sit for 45 seconds, then turn them.
- Leave for another 30 seconds, then untangle the noodles and toss them with the chicken and vegetables.
- Add the cabbage and toss for 1 minute until the sauce coats the noodles and they are fully cooked.
- Serve immediately, garnished with green onions.
How to Serve Chicken Vegetable Ramen Noodles
Serve your Chicken Vegetable Ramen Noodles hot, directly from the skillet. You can add more green onions on top for extra flavor and color. This dish pairs well with a side of steamed rice if you want to make it even heartier.
How to Store Chicken Vegetable Ramen Noodles
To store any leftovers, place them in an airtight container and refrigerate. They can typically be kept for up to 2 days. When reheating, add a splash of water to prevent the noodles from drying out.
Tips to Make Chicken Vegetable Ramen Noodles
- Feel free to customize the vegetables based on what you have on hand, like adding mushrooms or snow peas.
- For a spicier kick, add some red pepper flakes or sriracha to the sauce.
- Ensure not to overcook the noodles; they should stay slightly firm for the best texture.
Variation
You can easily transform this recipe by using different proteins, such as shrimp or tofu, to suit your taste. Additionally, try experimenting with different types of sauces for a unique flavor profile.
FAQs
1. Can I use fresh noodles instead of instant ramen?
Yes, fresh noodles work wonderfully. Just adjust the cooking time as needed, since they usually cook faster than instant noodles.
2. Can I make this recipe vegetarian?
Absolutely! Substitute the chicken with tofu or chickpeas, and use vegetable broth instead of water for added flavor.
3. Is this recipe spicy?
No, this recipe is not spicy. However, you can add chili sauce or flakes if you prefer some heat.
Enjoy your Chicken Vegetable Ramen Noodles, a meal that is both quick to prepare and packed with taste!
Chicken Vegetable Ramen Noodles
Ingredients
Noodles and Broth
- 2 packets ramen or other instant noodles (discard seasoning) Note 1
- 1 ¼ cups water, plus more as needed
Main Ingredients
- 1 tbsp oil
- 2 cloves garlic (minced)
- ½ cup onion (sliced)
- 200 g chicken thighs, cut into bite-sized pieces Note 2
- 1 carrot (cut into matchsticks)
- 1 small red capsicum / bell pepper (sliced)
- 2 cups cabbage (finely sliced, any type)
Sauces
- 1 tbsp dark soy sauce Note 3
- 1 tbsp oyster sauce (or hoisin) Note 4
- 2 tsp hoisin sauce (or more oyster sauce)
- 1 tbsp mirin Note 5
Garnish
- finely sliced green onion / shallots for garnish
Instructions
Preparation
- Mix the sauce by combining the dark soy sauce, oyster sauce, hoisin sauce, and mirin in a bowl.
- Heat the oil in a large skillet over high heat.
- Add the onion and garlic, cooking for about 1 1/2 minutes until they start to turn golden.
- Add the chicken and cook just until the outside changes from pink to white.
- Pour in the sauce and cook for 1 minute until the chicken is nicely caramelized.
- Add the carrot and capsicum, cooking for another minute while the chicken continues to caramelize.
Cooking Noodles
- Push the chicken and vegetables to the side to make space for the noodles.
- Add the water and place the noodles in it.
- When the water starts to simmer, let the noodles sit for 45 seconds, then turn them.
- Leave for another 30 seconds, then untangle the noodles and toss them with the chicken and vegetables.
- Add the cabbage and toss for 1 minute until the sauce coats the noodles and they are fully cooked.
Serving
- Serve immediately, garnished with green onions.
