Chow Mein Ramen Noodles Recipe
Introduction
Chow Mein Ramen Noodles offer a quick and delicious twist on classic stir-fried noodles. Combining tender chicken, crisp vegetables, and flavorful sauces, this dish is perfect for a satisfying weeknight meal.
Ingredients
- 1 tbsp oil
- 200g (7oz) chicken, sliced (thigh or breast)
- 2 garlic cloves, minced
- 2 ramen or instant noodle cakes, discard seasoning
- 200g (7oz) pre-shredded Coleslaw mix (cabbage and carrot)
- 3 green onion stems, cut into 5cm (2″) lengths
- 1 heaped cup beansprouts
- 1 cup (250 ml) water
- 1.5 tbsp light soy sauce
- 1.5 tbsp oyster sauce
- 1 tbsp Chinese cooking wine or Mirin
- 2 tsp toasted sesame oil
- 1 tsp white sugar (skip if using Mirin)
Instructions
- Step 1: Mix the light soy sauce, oyster sauce, Chinese cooking wine or Mirin, toasted sesame oil, and white sugar (if using) in a small bowl to make the sauce.
- Step 2: Heat the oil in a large skillet over high heat. Add the minced garlic and cook for about 10 seconds until fragrant.
- Step 3: Add the sliced chicken to the skillet and cook until it mostly changes color from pink to white, then pour in the prepared sauce.
- Step 4: Cook for 1 minute to allow the flavors to develop. Then add the Coleslaw mix and the white parts of the green onions.
- Step 5: Stir-fry for 1 1/2 minutes until the cabbage starts to wilt. Push the mixture to one side of the skillet to make space for the noodles.
- Step 6: Pour in the water and place the ramen noodle cakes side by side in the empty space.
- Step 7: Let the water simmer and cook the noodles for 45 seconds. Flip them gently and cook for another 30 seconds.
- Step 8: Loosen the noodles using your utensil, then add the beansprouts and green onion stems. Toss everything energetically for 1 1/2 to 2 minutes until the sauce reduces and coats the noodles evenly.
- Step 9: Serve the Chow Mein Ramen Noodles immediately while hot and enjoy!
Tips & Variations
- Use Mirin instead of Chinese cooking wine and omit the white sugar for a slightly sweeter flavor.
- Substitute chicken with tofu or shrimp for a different protein option.
- Add extra vegetables like bell peppers or snap peas for colorful crunch.
- For spicier noodles, add a splash of chili oil or a pinch of red pepper flakes.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce and avoid drying out the noodles.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh ramen noodles instead of instant noodle cakes?
Yes, fresh ramen noodles work well too. Adjust cooking time as fresh noodles cook faster—usually 1 to 2 minutes is enough.
Is there a vegetarian version of this recipe?
Absolutely. Replace the chicken with firm tofu or extra vegetables, and use vegetarian oyster sauce or mushroom sauce for similar flavor.
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Chow Mein Ramen Noodles Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A quick and flavorful Chow Mein Ramen Noodles recipe combining tender chicken, crisp vegetables, and perfectly cooked ramen noodles tossed in a savory Asian-inspired sauce. This dish is perfect for a speedy weeknight meal that doesn’t compromise on taste or texture.
Ingredients
Scale
Protein and Aromatics
- 1 tbsp oil
- 200g (7oz) chicken, sliced (thigh or breast)
- 2 garlic cloves, minced
Noodles and Vegetables
- 2 ramen or instant noodle cakes, discard seasoning
- 200g (7oz) pre-shredded coleslaw mix (cabbage and carrot)
- 3 green onion stems, cut into 5cm (2″) lengths
- 1 heaped cup beansprouts
Sauce and Seasonings
- 1 cup (250 ml) water
- 1.5 tbsp light soy sauce
- 1.5 tbsp oyster sauce
- 1 tbsp Chinese cooking wine or Mirin
- 2 tsp toasted sesame oil
- 1 tsp white sugar (skip if using Mirin)
Instructions
- Prepare Sauce: In a small bowl, mix together light soy sauce, oyster sauce, Chinese cooking wine (or Mirin), toasted sesame oil, and white sugar until well combined.
- Heat Oil and Garlic: Heat 1 tablespoon of oil in a large skillet over high heat. Add minced garlic and stir-fry for about 10 seconds until fragrant.
- Cook Chicken: Add the sliced chicken to the skillet and cook until it mostly changes color from pink to white, signaling it is nearly cooked through. Then pour the prepared sauce over the chicken.
- Cook Sauce with Chicken: Let the chicken cook with the sauce for 1 minute to allow flavors to meld.
- Add Vegetables: Add the pre-shredded coleslaw mix and the white parts of the green onions. Stir-fry for 1.5 minutes until the cabbage wilts slightly.
- Make Space & Add Ramen: Push the contents of the skillet to one side to create space. Pour in 1 cup of water, then place the ramen noodle cakes side by side in the water.
- Simmer Noodles: When the water begins to simmer, let it cook for 45 seconds. Then flip the noodle cakes carefully and cook for another 30 seconds.
- Combine Noodles and Vegetables: Loosen the noodles in the skillet, add the bean sprouts and green onion stems, and toss everything energetically for 1.5 to 2 minutes. Continue tossing until the sauce reduces and evenly coats the noodles and vegetables.
- Serve: Once well-coated and heated through, serve the chow mein ramen noodles immediately while hot and flavorful.
Notes
- Discard the seasoning packet from ramen noodles to control the flavor and sodium content.
- Pre-shredded coleslaw mix provides a speedy and convenient alternative to chopping cabbage and carrots.
- Light soy sauce adds salty depth without overpowering the dish.
- Oyster sauce adds umami richness and a slight sweetness.
- Chinese cooking wine or Mirin can be used—if using Mirin, omit the white sugar to balance sweetness.
- Toasted sesame oil enriches the overall flavor with a nutty aroma.
- Tossing the noodles energetically ensures even sauce coating and prevents clumping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: Chow Mein, Ramen Noodles, Chicken Stir Fry, Asian Noodles, Quick Dinner, Weeknight Meal
