Chicken Vegetable Ramen Noodles
This Chicken Vegetable Ramen Noodles recipe combines juicy chicken with fresh vegetables in a savory broth, perfect for a quick meal.
Equipment
- large skillet
Ingredients
Noodles and Vegetables
- 2 packets ramen or other instant noodles discard seasoning
- 1 tablespoon oil
- 2 cloves garlic minced
- ½ medium onion sliced
- 200 g chicken thighs cut into bite size pieces
- 1 ¼ cups water plus more as needed
- 1 medium carrot cut into matchsticks
- 1 small red capsicum / bell pepper sliced
- 2 cups cabbage finely sliced (any type)
Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Oyster sauce or Hoisin
- 2 teaspoon Hoisin sauce or more Oyster sauce
- 1 tablespoon Mirin
Garnishes
- finely sliced green onion / shallots
Instructions
Cooking Instructions
- Mix Sauce.
- Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 ½ minutes until starting to go golden.
- Add chicken and cook just until the outside mostly changes from pink to white.
- Add Sauce and cook for 1 minute until chicken is quite caramelised.
- Add carrot and capsicum, cook for 1 minute.
- Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.
- When the water starts simmering on the edges, leave noodles for 45 seconds then turn.
- Leave for 30 seconds, then untangle the noodles, then toss through the chicken and veg.
- Add cabbage, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked.
- Serve immediately, garnished with green onions.
Notes
Feel free to substitute with fresh or other dried noodles. Chicken thighs are preferred for juiciness but breast can be used too.
Nutrition
Serving: 1servingCalories: 383kcalCarbohydrates: 43gProtein: 15gFat: 7gSaturated Fat: 1gCholesterol: 63mgSodium: 836mgPotassium: 430mgFiber: 2gSugar: 7gVitamin A: 4685IUVitamin C: 71mgCalcium: 39mgIron: 1.1mg
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