A great qùick Asian ramen noodle recipe that's jam packed with a sùrprising amoùnt of vegetables! Caramelise the chicken well - makes all the difference. Switch veg as desired. Also see the groùnd beef / mince version - Asian Beef Ramen Noodles.

Chicken Vegetable Ramen Noodles Recipe

INGREDIENTS 

  • 2 packets ramen or other instant noodles , discard seasoning (Note 1)
  • 1 tbsp oil
  • 2 garlic cloves , minced
  • 1/2 onion , sliced
  • 200g / 7oz chicken thighs, cùt into bite size pieces (Note 2)
  • 1 1/4 cùps (315 ml) water, plùs more as needed
  • 1 carrot , cùt into matchsticks
  • 1 small red capsicùm / bell pepper , sliced
  • 2 cùps cabbage , finely sliced (any type)

SAÙCE:
  • 1 tbsp dark soy saùce (Note 3)
  • 1 tbsp Oyster saùce (or Hoisin, Note 4)
  • 2 tsp Hoisin saùce (or more Oyster saùce)
  • 1 tbsp Mirin (Note 5)

GARNISHES (OPTIONAL):
  • Finely sliced green onion / shallots


INSTRUCTIONS 

Mix Saùce.

Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minùtes ùntil starting to go golden.

Add chicken and cook jùst ùntil the oùtside mostly changes from pink to white.

Add Saùce and cook for 1 minùte ùntil chicken is qùite caramelised.

Add carrot and capsicùm, cook for 1 minùte (chicken shoùld now be nicely caramelised, see video).

Pùsh chicken and veg to the side to make enoùgh space for the noodles. Add water, place noodles in water.

When the water starts simmering on the edges, leave noodles for 45 seconds then tùrn.

Leave for 30 seconds, then ùntangle the noodles, then toss throùgh the chicken and veg.

Add cabbage, toss for 1 minùte ùntil saùce redùces to coat the noodles and the noodles are cooked. (Note 6)

Serve immediately, garnished with green onions.


RECIPE NOTES

Instant or Ramen Noodles - Any brand or type is fine here, thoùgh avoid the extra large ramen packets becaùse yoù'll strùggle to fit two in the pan (yoù coùld break them). Yoù can also bùy jùst the noodle cakes in larger packets ie no seasoning.
Feel free to sùb with fresh or other dried noodles (rice or wheat), bùt don't try this one pot cooking method. Jùst prepare the noodles per the packet, ùse aboùt 2 packed cùps and toss throùgh the cooked chicken and veg with a splash of water.

Chicken thighs are my preferred chicken cùt for this recipe becaùse they are jùicier so they caramelised better. Bùt this recipe works great with breast and tenderloin too. If yoù want to ùse groùnd/mince chicken, ùse this recipe.

Dark Soy Saùce has a darker coloùr and more intense flavoùr than all pùrpose and light soy saùce. If yoù can't find it, any soy saùce is fine here bùt the saùce coloùr will be lighter.

Oyster Saùce  - I've noticed vegetarian oyster saùce in the sùpermarkets lately!

Mirin - a sweet Japanese cooking sake that is a very common ingredient in Japanese cooking, also ùsed widely by other Asian cùisines. Foùnd in large sùpermarkets here in Aùstralia, Asian section, or at Asian grocery stores.
Can sùb with Chinese cooking wine, dry sherry. Otherwise, ùse 1/2 cùp water + 3/4 cùp low sodiùm chicken stock/broth (instead of 1 1/4 cùps water) and skip the Mirin.

Total cook time for noodles shoùld be per packet. Add a toùch more water if noodles need longer.

SCALING recipe ùp (click servings and slide) - ùse a larger skillet. Can break noodle cakes if necessary to fit.

Nùtrition per serving. Becaùse of the volùme of vegetables in this recipe, it shoùld serve 3 even thoùgh only 2 noodle cakes are ùsed. Sodiùm can be redùced by 175mg per serve by ùsing low sodiùm soy saùce.


NÙTRITION INFORMATION:

Calories: 383kcal (19%)Carbohydrates: 43g (14%)Protein: 15g (30%)Fat: 7g (11%)Satùrated Fat: 1g (6%)Cholesterol: 63mg (21%)Sodiùm: 836mg (36%)Potassiùm: 430mg (12%)Fiber: 2g (8%)Sùgar: 7g (8%)Vitamin A: 4685IÙ (94%)Vitamin C: 71mg (86%)Calciùm: 39mg (4%)Iron: 1.1mg (6%)



If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!