Chicken Vegetable Ramen Noodles Recipe

Tired of the same old instant ramen? Elevate your noodle game with this vibrant chicken vegetable ramen recipe, packed with fresh flavors and customizable to your liking.

Ditch the boring bites and get ready for a delicious, slurp-worthy experience that's surprisingly easy to create!

Ingredients

Let's gather what we need for this yummy ramen! I'm using two packets ramen—ditch the seasoning! You'll need a tablespoon of oil, two minced garlic cloves, plus half a sliced onion.

Get 200g (or 7oz) of chicken thighs, cut 'em bite-sized, and one and a quarter cups of water. Don't forget one matchstick-cut carrot and one sliced small red bell pepper – capsicum!

Two cups of thinly sliced cabbage—any kind works, even if it's mad scientist purple cabbage! Just like in some vegetarian versions, this ramen can be customized with various types of mushrooms. Sauce-wise, it's one tablespoon of dark soy sauce, oyster sauce (or hoisin), two teaspoons hoisin (or more oyster sauce), AND one tablespoon of mirin!

For garnish, I like green onions – but that's your call, garnishing is fun!

Instructions

Now that we've gathered all our ingredients, I'll walk you through how this is done! First, get a small bowl, and mix together your dark soy sauce, oyster sauce and hoisin sauce – that's your flavor bomb!

Next, heat up the oil in a large skillet over high heat. Now, add your onion and garlic — cook 'em until they're starting to turn golden brown, about a minute and a half.

Throw in your chicken, and cook it until the outside is mostly white. Add your sauce, and cook, keep going until the chicken looks all nice and caramelized.

Then, add your carrot and the bell pepper. Gotta cook for another minute. Much like chow mein, this recipe involves a stir-frying technique to quickly cook the ingredients. Push everything– chicken and veggies- to the side, create space for your noodles. Pour in your water, and then add your noods! When it starts simmering, leave the noodles for 45 seconds. Flip 'em! Let them hang out for 30 seconds, then untangle them, add chicken and veg -toss! Add cabbage, toss, and cook until the sauce coats the noodles and they are cooked.

Recipe Notes

Clarity is key when it comes to mastering this recipe, so let's explore some essential notes to make certain your Chicken Vegetable Ramen Noodles turn out perfect every time!

First, when it comes to ramen—instant or otherwise—any brand'll do, though skip the extra-large packs unless you wanna break 'em to fit! Feel free to swap with fresh noodles! But for the one pot cooking method, nah.

Thighs? My winner for juicy chicken, caramelizing like a dream! Breast or tenderloin? Still tasty. Ground chicken? Hit up this recipe! I've seen vegetarian oyster sauce around!

Dark soy sauce has a darker color and more flavor – use if you can find it! Mirin is a sweet Japanese cooking rice wine, and it can be subbed with Chinese cooking wine if you can't find any!

Noodle cook time should match the packet. Add more water if needed. Scale it up – just grab a bigger skillet!

Nutrition Information

Consider these notes as your cheat sheet for ramen success! They're based on a serving size that should feed about three people, even though you're only using two packets of noodles.

I think it's cool to know what's going into my body – so, here's the nutritional breakdown:

Calories: 383
Carbs: 43g
Protein: 15g
Fat: 7g

Make sure you read this! If you are watching your salt intake, you know, health is wealth, right? You can actually chop off about 175mg of sodium just by using low-sodium soy sauce, so, yeah—I totally recommend doing that!

Each serving has a surprising wallop of good stuff like Vitamin A and C! So, this isn't just tasty, it's also secretly good for you. Score! I hope this can help you make all of your decisions about how you're going to tweak this recipe!

Variations

I know that recipes are not one-size-fits-all. So, let's chat about some variations of chicken vegetable ramen noodles.

First off, feel free to swap out your favorite veggies! Don't have carrots? No problem – sliced bell peppers or broccoli florets work great. I've even tried adding mushrooms sometimes; you should experiment with whatever you've got!

Next, let's talk protein. If you're not feelin' chicken, shrimp or tofu are great substitutes. Just adjust the cooking time as needed – the tofu may require you to cut back the cooking time!

Want it spicier? Add a dash of sriracha or a pinch of red pepper flakes to the sauce, or you can even grate fresh ginger into the dish – yum!

Finally, if you're not keen on ramen, spaghetti will work— just adjust the cooking time to avoid mushy noodles!