Another one to add to your arsenal of ramen noodle recipes! Loaded with hidden vegetables, Chicken Vegetable Ramen Noodles is a super quick dinner idea that’s economical, versatile and healthy.
You’ll love the 4 ingredient Asian sauce, the juicy pieces of caramelised chicken, and how you can toss in virtually any vegetables you want into these stir fried noodles!
Another Ramen Noodle Recipe!
The popularity of the Asian Beef Ramen Noodles from last month caught me by surprise! Though of course, being of Japanese background, it makes me very happy that a ramen noodle recipe was so popular…… ?
Given how much you liked the ground beef / mince one, it was inevitable that a chicken version would come out soon….. And here it is!
Ramen Noodles – or any Instant Noodles
I’ve been making variations of this Chicken Vegetable Ramen Noodles and the Beef version for more years than I care to admit (because a woman’s age should remain a mystery. Always.)
While I’m partial to making this with ramen noodles, it also works with other instant noodles, such as as Maggi 2 Minute Noodles. I’ve made this with pretty much every type of ramen noodles and instant noodles sold at everyday grocery stores here in Australia. Mainly because I’d usually get whatever was on sale at the time!
It doesn’t matter what flavour the packet says it is because we toss the soup seasoning packet and any other mysterious foil pouches that you find (dried “meat” anyone??).
Are ramen noodles bad for you?
If consumed in the intended manner of plonk-and-simmer using the provided seasoning mix, then no it’s not a well rounded meal by any stretch of the imagination. High in sodium with little to no nutritional value.
However! When we toss the seasoning mix, make our own sauce and jam pack it with vegetables, you CAN transform ramen noodles into a nutritious, well rounded meal!
Hidden Veg to the Max!
When you look at the photos and video, all you’ll notice are the masses and masses of noodles….
And yet, look at all the vegetables in this ramen noodle recipe. There’s just a measly little cup of chicken, and mounds and mounds of vegetables!
OK, so “mounds and mounds” is a slight exaggeration. But there’s alot! Probably 6 times more vegetables than there is chicken.
But they seem to mostly disappear once cooked because they’re “noodle shaped” vegetables so they kind of blend in. It’s a really good way to get tons of greens into veggie-adverse people (little or big). ?
After actual real Japanese Ramen Noodle Soup?
That’s my mother’s domain on RecipeTin Japan, the home of authentic Japanese recipes. Here is her Easy Ramen Noodle Soup or go all out and make your own homemade Ramen Broth!
A quick, one pot dinner idea
This Chicken Vegetable Ramen Noodle recipe is made the same way as the Asian Beef Ramen Noodles – in one pot!
I don’t do this to save on washing up. That’s a side benefit.
The reason I like to cook the noodles in the same skillet as the vegetables and chicken is because the gluten in the noodles helps thicken the sauce so it coats the noodles nicely. Unlike pretty much every other stir fried noodle recipe I’ve shared, the sauce for this recipe does not have cornflour / cornstarch or any other thickener. So I use the gluten in the noodles that releases when it cooks to help thicken the sauce. 🙂
Virtually foolproof!
Another nice thing about this recipe is that it’s virtually foolproof.
Instant noodles in all forms are basically designed to be dummy proof (think college students!). The noodles stand up fine even if cooked for way longer than they should be. If it’s undercooked, just add more water.
My only tip is to use a big skillet. Enthusiastic tossing of noodles comes with the territory (it’s impossible to resist) and if you use a small skillet like I did in the video, you’ll end up with more noodles around rather than in the skillet! – Nagi x
More really quick Asian recipes
- Pork Stir Fry with Green Beans
- Asian Beef Bowls
- Egg Foo Young (Chinese Omelette with Pork)
- Chop Suey (Chicken Stir Fry)
- All Purpose Stir Fry Sauce – Charlie! Yes I named it/him
- See all Asian recipes and 15 Minute Meals collection
And the Ramen Noodle recipe collection
- Caramelised Asian Mushroom Ramen Noodles – caramelised mushrooms tossed through ramen noodles in a sweet savoury Asian sauce
- One Pot Chicken and Vegetable Ramen Noodles – this recipe
- Quick Asian Beef Ramen Noodles – with caramelised ground beef
- Ramen Noodle Salad with Creamy Sesame Peanut Dressing – terrific for work lunchboxes
- Chow Mein Ramen Noodles – the faster way to make Chow Mein
Chicken Vegetable Ramen Noodles Recipe
WATCH HOW TO MAKE IT
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Chicken Vegetable Ramen Noodles
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, cut into bite size pieces (Note 2)
- 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)
Sauce:
- 1 tbsp dark soy sauce (Note 3)
- 1 tbsp Oyster sauce (or Hoisin, Note 4)
- 2 tsp Hoisin sauce (or more Oyster sauce)
- 1 tbsp Mirin (Note 5)
Garnishes (optional):
- Finely sliced green onion / shallots
Instructions
- Mix Sauce.
- Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 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 (chicken should now be nicely caramelised, see video).
- 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. (Note 6)
- Serve immediately, garnished with green onions.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Taken not even an hour ago on today’s surplus food delivery run. 🙂 He loves the attention – and always gets treats!
I made this ramen dish last night for dinner. My husband and I both loved it! Since there was enough for 3, I can’t wzit until lunch! Thank you for yet another 5 star recipe
we love this top roman
We loved this! My husband has a “thing” about ramen noodles and it was a huge success. I also used coleslaw mix and just added at the end to keep crunchy for a quicker dinner after sports
Perfect Mandi!! N x
This is one 5 star supper which everyone loved, thank you for sharing the recipe.
Wahoo!! That’s great Darlene!
Great taisting recipe! This is the 5th recipe of yours that I’ve tried, and they where all amazing! Thanks for giving them to us😊
I’m so glad you’re loving them Yana!!
I regularly cook a stir fry but got a bit tired of my usual recipe. We bought a 10-pack of dried noodle cakes on the weekend (1/5 the price of hokkein noodles) and made this with the veggies we had in the fridge. This recipe made ordinary noodles the star of the dish! Thanks, Nagi!
Wahoo! That’s great Lani!!!
I’ve made this twice now because it’s so good! The first time I made it i realized my oyster sauce had gone bad so i subbed it for half fish sauce, half kecap manis and it was so good my hubby asked me to make it the same way next time hahaha
That’s awesome Sarah!
Another awesome recipe loved by all of the family. Really like your recipes!
I wanted something with a lot of vegetable and relatively quick to make.
This hit the spot. Thank you!
Perfect J-Mom – So glad you enjoyed it! – N X
I make this and also a chow main, using different veg & meats..yumm. on recipe, yes dont use the flavor pack, but dont throw away. You can make just a broth to drink or add beaten egg, for a egg drop soup …
Great idea Marlene!
I loved this recipe! it was so easy and so freaking delicious. I used baby bok choy as my cabbage which was super good. the noodles cooked beautifully and the overall flavor was so wonderful. I definitely recommend this.
Wahoo! That’s great Jane!
this was excellent! loved it and hubby keeps bothering me to make it again (I have to wait till I go to store and get some cabbage). I didn’t use dark soy, just regular, and no mirin or oyster sauce, but used chicken broth and hoisin in it. Thanks for sharing this one
I’m so glad it worked out for you Brenda!
Simple and delicious! I’ve made this several times already. Instead of Hello Fresh we pick one of your recipes to make every week as a family. Haven’t had a bad one yet!
Wahoo, so great to hear that Beth ❤️
Fantastic and so easy . it is a keeper… thankyou x
You’re so welcome Steve!
LOVED THIS. A question though. Could I premake the asian sauce say, a day ahead? Make it in a mason jar then just grab it when I’m ready? Or is it best to make it fresh?
Yes definitely Emma!
Before I try this recipe, I was wondering when the recipe says “add water, place noodles in water” – can I break up the noodles when I put them in the water, or do they have to remain whole. Thank you.
Hi Valerie, you can break them up prior if you like – you’ll just get shorter strands 🙂
Only one word for this recipe “YUMMY”
Wahoo, thanks Chat!
Can you use coconut aminos as a sub for the soy sauce?
Hi Amy, I haven’t tested it with coconut aminos sorry!
What a great easy-to-make recipe! I added snow peas, extra chicken and bean sprouts and we loved it! Added sriracha as desired to add some kick too!
Perfect Stacy!!
Yum. Lotsa veg, easy one pan dish and everyone loved it.
Perfect Mandy!!