Chicken Vegetable Ramen Noodles
Recipe video above. A great quick Asian ramen noodle recipe that's jam packed with a surprising amount of vegetables! Caramelise the chicken well - makes all the difference. Switch veg as desired. Also see the ground beef / mince version - Asian Beef Ramen Noodles.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 3 people
- 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)
- 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)
- Finely sliced green onion / shallots
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.
1. Instant or Ramen Noodles - Any brand or type is fine here, though avoid the extra large ramen packets because you'll struggle to fit two in the pan (you could break them). You can also buy just the noodle cakes in larger packets ie no seasoning.
Feel free to sub with fresh or other dried noodles (rice or wheat), but don't try this one pot cooking method. Just prepare the noodles per the packet, use about 2 packed cups and toss through the cooked chicken and veg with a splash of water.
2. Chicken thighs are my preferred chicken cut for this recipe because they are juicier so they caramelised better. But this recipe works great with breast and tenderloin too. If you want to use ground/mince chicken, use this recipe.
3. Dark Soy Sauce has a darker colour and more intense flavour than all purpose and light soy sauce. If you can't find it, any soy sauce is fine here but the sauce colour will be lighter.
4. Oyster Sauce - I've noticed vegetarian oyster sauce in the supermarkets lately!
5. Mirin - a sweet Japanese cooking sake that is a very common ingredient in Japanese cooking, also used widely by other Asian cuisines. Found in large supermarkets here in Australia, Asian section, or at Asian grocery stores.
Can sub with Chinese cooking wine, dry sherry. Otherwise, use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin.
6. Total cook time for noodles should be per packet. Add a touch more water if noodles need longer.
7. SCALING recipe up (click servings and slide) - use a larger skillet. Can break noodle cakes if necessary to fit.
8. Nutrition per serving. Because of the volume of vegetables in this recipe, it should serve 3 even though only 2 noodle cakes are used. Sodium can be reduced by 175mg per serve by using low sodium soy sauce.
Calories: 383kcal | Carbohydrates: 43g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 836mg | Potassium: 430mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4685IU | Vitamin C: 71mg | Calcium: 39mg | Iron: 1.1mg