Chicken Vegetable Ramen Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
3 people
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Calories
383 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Vegetable Ramen Noodles
Description
This recipe starts by preparing a sauce from dark soy sauce, oyster or hoisin sauce, and mirin to provide a balanced savory and slightly sweet base. Chicken thigh pieces are cooked with garlic and onion until browned, then coated in the sauce to develop a caramelized flavor.
Adding carrot and red capsicum introduces fresh crunch, while finely sliced cabbage softens quickly, adding volume and texture. The ramen noodles are added to the skillet with water to cook directly in the sauce, absorbing flavor and binding the components together.
The finished dish offers tender chicken with a mix of vegetables wrapped in chewy, flavorful noodles. Garnishes like finely sliced green onion add freshness and a mild bite. This dish works well as a quick dinner option that combines protein, vegetables, and noodles in one pan.
Using chicken thighs over breast meat enhances juiciness and caramelization. The recipe’s one-pan method simplifies cooking, though substitutions for noodle types or chicken cuts are possible with minor adjustments. Scaling the recipe requires a larger pan and careful fitting of noodles.
Ingredients
- 2 ramen noodles discard seasoning (Note 1, or other instant noodles, packets
- 1 tbsp neutral cooking oil generic cooking oil
- 2 garlic minced, cloves
- 1/2 onion , sliced
- 200g / 7oz chicken thigh Note 2, cut into bite size pieces
- 1 1/4 cups (315 ml) water plus more as needed
- 1 carrot , cut into matchsticks
- 1 red capsicum sliced, small, bell pepper
- 2 cups cabbage , finely sliced (any type)
Sauce:
- 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)
Garnishes (optional):
- green onion or shallots, finely sliced
Instructions
- Mix Sauce.
- Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
- Add chicken and cook just until the outside mostly changes from pink to white.
- Add Sauce and cook for 1 minute until chicken is quite caramelised.
- Add carrot and capsicum, cook for 1 minute (chicken should now be nicely caramelised, see video).
- Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.
- When the water starts simmering on the edges, leave noodles for 45 seconds then turn.
- Leave for 30 seconds, then untangle the noodles, then toss through the chicken and veg.
- Add cabbage, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 6)
- Serve immediately, garnished with green onions.
Notes
- Use any ramen brand or type, but avoid very large noodle cakes or break them to fit the pan.
- Substitute fresh or other dried noodles, though one-pot cooking method may not apply.
- Chicken thighs preferred for better juiciness and caramelization; breasts or tenderloin work too.
- Dark soy sauce gives richer color and flavor; other soy sauces can be used but will alter appearance.
- Mirin is used for sweetness; can be substituted by Chinese cooking wine or dry sherry, or omitted with stock added instead.
- Adjust cooking time according to noodle package instructions; add more water if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383cal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 63mg | 21% |
| Sodium | 836mg | 35% |
| Potassium | 430mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4685IU | 94% |
| Vitamin C | 71mg | 79% |
| Calcium | 39mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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