Chow Mein Ramen Noodles
User Reviews
5
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Prep Time
7 mins
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Cook Time
8 mins
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Total Time
15 mins
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Servings
2
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Calories
624 kcal
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Course
Main Course
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Cuisine
Asian
Chow Mein Ramen Noodles
Description
This Chow Mein Ramen Noodles recipe starts by mixing a sauce of soy, oyster sauce, Chinese cooking wine, toasted sesame oil, and sugar. Chicken slices are cooked briefly with garlic in hot oil before adding the sauce to coat the meat. Pre-shredded coleslaw mix, including cabbage and carrot, and the white parts of green onions are then stir-fried until the cabbage wilts slightly.
The ramen noodle cakes are nestled into the skillet with water added, allowing them to soften by steaming briefly. After flipping to cook both sides, the noodles are loosened and combined with bean sprouts and green onion tops. A final energetic toss reduces the sauce to a coating consistency over the noodles and vegetables. This creates a harmonious mix of tender chicken, slightly crunchy vegetables, and flavorful noodles.
The dish is ready immediately after cooking to preserve the textures and fresh flavor balance. Using instant ramen noodles enables quick preparation with flexible seasoning adjustments.
Ingredients
- 1 tbsp neutral cooking oil generic cooking oil
- 200g/7oz chicken , sliced (thigh, breast)
- 2 garlic minced, cloves
- 2 ramen noodles discard seasoning (Note 1, or instant noodle cakes
- 200g/7oz coleslaw mix cabbage and carrot (Note 2, pre shredded
- 3 green onion cut into 5cm/2" lengths, stems
- 1 beansprouts heaped cup
- 1 cup (250 ml) water
Chow Mein Sauce:
- 1.5 tbsp soy sauce Note 3, light
- 1.5 tbsp oyster sauce (Note 4)
- 1 tbsp Chinese cooking wine Note 5, or Mirin
- 2 tsp sesame oil , toasted (Note 6)
- 1 tsp white sugar skip if using mirin
Instructions
- Mix Sauce in a bowl.
- Heat oil in a large skillet over high heat. Add garlic, cook 10 seconds.
- Add chicken and cook until mostly changes from pink to white, then add Sauce.
- Cook for 1 minute, then add Coleslaw mix and white part of green onions.
- Cook for 1 1/2 minutes until cabbage wilts, then push everything to the side to make room for the ramen (see video & photos in post).
- Add water then squidge the ramen cakes in side by side.
- When water simmers, leave for 45 seconds. Flip, then leave for 30 seconds.
- Loosen noodles, add bean sprouts and green onion, then toss energetically for 1 1/2 - 2 minutes until sauce reduces and coats noodles. (Note 7)
- Serve immediately!
Notes
- Any brand of instant noodles will work if both noodle cakes fit in your skillet; discard the seasoning packets to customize flavor.
- Pre-shredded coleslaw mix (cabbage, carrot, a bit of red cabbage) can be substituted with finely sliced fresh vegetables.
- Use light or all-purpose soy sauce; avoid dark or sweet soy sauce for this recipe.
- Oyster sauce can be replaced with Hoisin sauce for a slightly different flavor.
- Chinese cooking wine or Mirin works; dry sherry or low sodium soy and stock are alternatives.
- Toasted sesame oil is preferred for stronger flavor but untoasted is acceptable.
- If noodles are too firm or thick, add more water and toss more during cooking for ideal texture.
- Reducing sodium options include using low sodium soy sauce and broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624cal | 31% |
| Carbohydrates | 55g | 18% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 1462mg | 61% |
| Potassium | 445mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 44.4mg | 49% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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