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CHICKEN VEGETABLE RAMEN NOODLES centered hero view, clean and uncluttered
Yesica Andrews

Chicken Vegetable Ramen Noodles Easy Weeknight Dinner

This Chicken Vegetable Ramen Noodles recipe is a quick and simple noodle bowl perfect for an easy dinner or weeknight meal. Packed with colorful vegetables and tender caramelised chicken, it makes a tasty and satisfying family dinner or quick ramen recipe anyone will love.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 3 people
Calories: 383
Ingredients Method Notes

Ingredients
  

  • 2 packets ramen or other instant noodles discard seasoning
  • 1 tbsp oil
  • 2 garlic cloves minced
  • 1/2 onion sliced
  • 200g or 7oz chicken thighs cut into bite size pieces
  • 1 1/4 cups 315 ml water plus more as needed
  • 1 carrot cut into matchsticks
  • 1 small red capsicum or bell pepper sliced
  • 2 cups cabbage finely sliced any type
  • 1 tbsp dark soy sauce
  • 1 tbsp Oyster sauce or Hoisin
  • 2 tsp Hoisin sauce or more Oyster sauce
  • 1 tbsp Mirin
  • Finely sliced green onion or shallots

Method
 

  1. Combine all sauce ingredients and set aside.
  2. Heat the oil in a large frying pan over high heat and add the sliced onion and minced garlic. Cook until they begin to turn golden, about 1 1/2 minutes.
  3. Add the chicken pieces and cook until the exterior is mostly white and no longer pink.
  4. Pour in the prepared sauce and continue cooking for another minute until the chicken develops a caramelised colour.
  5. Add the carrot sticks and sliced capsicum, stir and cook together for 1 minute to soften the vegetables.
  6. Push the chicken and vegetables to one side of the pan, then pour in the water and add the noodles.
  7. Once the water starts simmering around the edges, let the noodles cook for 45 seconds before flipping them over.
  8. Cook for an additional 30 seconds, then separate the noodles and mix everything together well.
  9. Add the sliced cabbage and stir everything for 1 more minute until the sauce thickens and coats the noodles evenly, and the noodles are fully cooked.
  10. Serve immediately, topped with the green onion or shallots if desired.

Notes

  • If you can't find dark soy sauce, regular soy sauce will work but the color will be lighter. Feel free to switch up the vegetables to what you have on hand. For noodle alternatives, you can prepare fresh or dried noodles separately and toss with the cooked chicken and vegetables with a splash of water. To reduce sodium, try using low sodium soy sauce. When scaling up, use a larger pan and break the noodle cakes if needed to fit.