Chicken Vegetable Ramen Noodles Recipe

Introduction

Chicken Vegetable Ramen Noodles make a quick, flavorful meal packed with tender chicken and fresh vegetables. This recipe combines savory sauces and crisp-tender veggies for a satisfying bowl of comfort. Perfect for busy weeknights or anytime you crave a warming noodle dish.

Ingredients

• 2 packets ramen or other instant noodles (discard seasoning)
• 1 tbsp oil
• 2 garlic cloves, minced
• 1/2 onion, sliced
• 200g / 7oz chicken thighs, cut into bite size pieces
• 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
• 1 tbsp oyster sauce (or hoisin sauce)
• 2 tsp hoisin sauce (or more oyster sauce)
• 1 tbsp mirin
• Finely sliced green onion or shallots for garnish

Instructions

1. Step 1: Mix the dark soy sauce, oyster sauce, hoisin sauce, and mirin together to make the sauce.
2. Step 2: Heat the oil in a large skillet over high heat. Add the sliced onion and minced garlic, cooking for about 1 1/2 minutes until they begin to turn golden.
3. Step 3: Add the chicken pieces to the skillet and cook until the outside mostly changes from pink to white.
4. Step 4: Pour in the prepared sauce and cook for 1 minute, allowing the chicken to caramelize well.
5. Step 5: Add the carrot and capsicum to the skillet and cook for another minute. By this point, the chicken should be nicely caramelized.
6. Step 6: Push the chicken and vegetables to one side of the skillet to create space. Pour the water into the empty side and place the noodles into the water.
7. Step 7: When the water starts simmering at the edges, leave the noodles for 45 seconds, then carefully turn them.
8. Step 8: Let the noodles sit for another 30 seconds, untangle them gently, and then toss the noodles through the chicken and vegetables.
9. Step 9: Add the finely sliced cabbage and toss everything together for 1 minute until the sauce thickens to coat the noodles and the noodles are cooked through.
10. Step 10: Serve immediately, garnished with finely sliced green onions or shallots.

Tips & Variations

• Use chicken breast instead of thighs for a leaner option, but be careful not to overcook as it dries out faster.
• Add mushrooms or snap peas for extra texture and flavor.
• Adjust the amount of hoisin and oyster sauce to suit your taste, adding more for a sweeter or richer flavor.
• Substitute mirin with a splash of rice vinegar and a pinch of sugar if unavailable.
• For a spicier kick, add a drizzle of chili oil or sprinkle red pepper flakes when serving.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce, as microwaving can sometimes dry out the noodles. For best texture, enjoy fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute ramen with udon, soba, or even spaghetti in a pinch. Cooking times may vary slightly, so adjust accordingly.

Is this recipe freezer-friendly?

It’s best enjoyed fresh, but you can freeze the cooked chicken and vegetables without the noodles for up to one month. Thaw and reheat, then cook fresh noodles to serve.

Chicken Vegetable Ramen Noodles Recipe

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★★★★★

4.4 from 66 reviews

• Author: Jack
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

This Chicken Vegetable Ramen Noodles recipe is a quick and flavorful dish combining tender chicken thighs, fresh vegetables, and a savory sauce tossed with instant ramen noodles. Perfect for a hearty weeknight meal, it features a delightful balance of caramelized chicken, crunchy veggies, and rich umami from a blend of soy, oyster, and hoisin sauces.

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Ingredients

Scale 1x2x3x

Ramen and Sauce

• 2 packets ramen or other instant noodles (discard seasoning)
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce (or hoisin sauce as alternative)
• 2 tsp hoisin sauce (or more oyster sauce)
• 1 tbsp mirin

Protein and Vegetables

• 1 tbsp oil
• 2 garlic cloves, minced
• 1/2 onion, sliced
• 200g / 7oz chicken thighs, cut into bite-sized pieces
• 1 carrot, cut into matchsticks
• 1 small red capsicum / bell pepper, sliced
• 2 cups cabbage, finely sliced (any type)
• Finely sliced green onion / shallots, for garnish
• 1 1/4 cups (315 ml) water, plus more as needed

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Instructions

1. Mix Sauce: Combine the dark soy sauce, oyster sauce, hoisin sauce, and mirin in a small bowl and set aside to use later.
2. Sauté Aromatics: Heat the oil in a large skillet over high heat. Add the sliced onion and minced garlic and cook for about 1 1/2 minutes until they begin to turn golden and fragrant.
3. Cook Chicken: Add the chicken thigh pieces to the skillet and cook just until the outside changes color from pink to white, ensuring not to overcook at this stage.
4. Add Sauce and Caramelize: Pour in the mixed sauce and cook for 1 minute, allowing the chicken to caramelize and develop a rich golden color.
5. Add Vegetables: Stir in the carrot matchsticks and sliced capsicum. Cook for 1 minute, letting the chicken caramelize further and the vegetables begin to soften.
6. Prepare Noodle Space: Push the chicken and vegetables to one side of the skillet to create space for the noodles. Pour in the water and place the ramen noodles into the water area.
7. Simmer Noodles: When the edges of the water start simmering, leave the noodles for 45 seconds, then turn them over.
8. Continue Cooking Noodles: Let the noodles cook for another 30 seconds before carefully untangling them and mixing gently throughout the chicken and vegetables.
9. Add Cabbage and Finish Cooking: Add the finely sliced cabbage and toss everything together for 1 minute, cooking until the sauce reduces and coats the noodles evenly and the noodles are fully cooked.
10. Serve: Remove from heat and serve immediately, garnished with finely sliced green onions or shallots.

Notes

• Note 1: Discard the seasoning packets from the ramen as the sauce provides sufficient flavor.
• Note 2: Chicken thighs are preferred for their tenderness and flavor, but breast can be substituted if desired.
• Note 3: Dark soy sauce adds color and depth; light soy sauce can be used but will be less intense.
• Note 4: Oyster sauce offers a savory umami element; hoisin sauce is a sweeter alternative.
• Note 5: Mirin adds slight sweetness and acidity; if unavailable, a small amount of sugar and rice vinegar can be substituted.
• Note 6: Adjust cooking time if necessary to ensure noodles are tender but not mushy; add a splash more water if needed.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Keywords: chicken ramen, stir fry noodles, vegetable ramen, quick chicken dinner, easy ramen recipe