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
-
Egg Foo Young (Chinese Omelette with Pork)
-
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
-
12 Minute Thai Chicken Peanut Noodles – made with mince, it’s super fast!
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!
Linda Inglis says
This dish is insane. It is so good. My whole family loved it!!!!
Nagi says
Awesome Linda!!
online cake delivery in Delhi says
Oh Wow that looks amazing and so simple. Can’t wait to try it !!
Nagi says
Love to know what you think once you try it!
Denise says
I’m using chicken breast and was wondering how much is equal to 200 grams
Nagi says
Hi Denise, 200g of chicken breast – N x
J-Mom says
This was quick and good. I will definitely need to keep it in my arsenal of quick meals. Thank you for the recipe!
Nagi says
You’re so welcome J-Mom, this is perfect for a quick midweek meal!
Ambar Tovar says
This recipe look so delicious!
Nagi says
It really is Ambar! I hope you give it a go!
Andrea says
This mixture of chicken and vegetable with ramen noodles simply looks delicious…
Miranda says
This was really delicious Nagi. Thank you! xx
Rebecca Renk says
This is looking delicious. I would love to bake this for the coming occasion Thanks for sharing the recipe
Nagi says
You’re so welcome Rebecca!
Lynn says
Can I make this with gf noodles? I’m guessing I will have to use cornflour , as your recipe suggests you use the gluten in the noodles to thicken, Thanks
Cynthia says
My family loved it!!! Very easy to make…
Will definately make again!!
Nagi says
YES!!! It’s so good for a midweek meal!
Alice says
Made this for dinner. So yumm… Added fresh cut chilli in mine to give it a bit of a kick. Love by the whole family and so quick and easy to make. This will become a regular meal in our house from now on.
Nagi says
That’s so good to hear Alice, it’s the perfect midweek meal!
Jeanette fairweather says
I love this recipe it’s so nice and easy five stars 😉😉😉😉
tina says
Oh, wow! Thank you for this amazing recipe! I can’t believe how easy it is to make!
Barbie says
I made it today, using a pound of tofu I cooked separately (in sesame oil, with a little soy sauce and cracked Sichuan peppercorns and coriander seeds) in place of chicken. And I used a lot more garlic. It was delicious and easy! Thanks for coming up with it —
Nagi says
Sounds amazing Barbie!
Julia Lane says
made this last night and the family loved it
Nagi says
Great stuff Julia!
colin cullip says
looks fantastic going to give a try.
Nagi says
I’d love to know what you think!
Rachel says
A lovely meal I was able to mainly prep while the baby was napping then cook in 8 min at dinner time. The kids and husband all loved it. Didn’t get the colour you got although made recipe exactly. Slightly bland for me…I’ll add some chilli to mine next time. It’s going to be a favourite as it’s so easy and can be mainly done beforehand.
Leslie says
Really yummy! So, now that’s 2 for 2 with your recipes. 🙂 I made it just as written.
The taste is good without needed to double the sauce, although that would be good, too.
Obviously, I’ll be trying more.
Really appreciate how clear and delicious your recipes are.
Thank you!
Mayte says
Hi Nagi, again I try one of your recipes. It’s the 4th recipe. I love this ramen, it’s been a success, however next time I’ll double the amount of sauce. Mine didn’t shine as much as yours, but nevertheless they were great. I’ll mention you in my instagram. Thank you for sharing.
Lorraine says
I’ve made both the chicken and ground beef version of this dish. The prep takes longer for me, especially the chicken dish, but both are delicious and close to that Asian flavor that has always eluded me. Does the beef version really have 1873mg of sodium, and the chicken 675mg, even though the sauce is the same? Suggestions please for keeping sodium levels down for your delicious Asian recipes!
Cathy johnson says
I’ve made this dish before with good results. Quick and easy. Didn’t have hoisin sauce so addded more roster sauce. Didn’t get good caramelisation presumably because of less sugar in oyster sauce. Would add a touch of brown sugar if no hoisin added.
Nagi says
Yes a great idea Cathy!
Bianca says
I’ve just made a whole list of things to cook from your recipes this fortnight! Tonight I’ve currently got the slow cooked lamb going!
I’m just wondering, with recipes like this one, am I able to make the sauce in advance so I can just throw it all together once I’m home from work? Or is it best to make just prior?
Thank you!!