Chicken Vegetable Ramen Noodles
A quick and hearty meal packed with flavors, textures, and nutrients from colorful vegetables and tender chicken.
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.
Notes
You can 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.