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.

Ingredients

Scale

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

Instructions

Mix Sauce: Combine the dark soy sauce, oyster sauce, hoisin sauce, and mirin in a small bowl and set aside to use later.
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.
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.
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.
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.
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.
Simmer Noodles: When the edges of the water start simmering, leave the noodles for 45 seconds, then turn them over.
Continue Cooking Noodles: Let the noodles cook for another 30 seconds before carefully untangling them and mixing gently throughout the chicken and vegetables.
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.
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