Chicken Vegetable Ramen Noodles
Instant ramen noodles stir fried with chicken thighs, carrot, bell pepper and cabbage in a sweet soy and oyster sauce.
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.
Notes
Substitutions: Chicken breast, tofu or extra vegetables can replace the thighs, and fresh ramen can replace instant noodles.
Tips: Discard the seasoning packet and keep the noodles slightly firm.
Storage: Refrigerate leftovers for up to 3 days. Freezing is not recommended.