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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 an easy dinner perfect for a busy weeknight meal. Packed with a colorful mix of vegetables and tender chicken, it comes together quickly for a delicious family dinner. Enjoy a quick ramen recipe that’s both flavorful and satisfying in a wholesome vegetable noodle bowl.
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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 / 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 the sauce ingredients in a bowl and set aside.
  2. Heat the oil in a large frying pan on high heat then add the sliced onion and minced garlic, cooking until they start to turn golden, about 1 and a half minutes.
  3. Add the chicken pieces and sauté just until the exterior shifts from pink to white.
  4. Pour in the prepared sauce and continue cooking for another minute until the chicken takes on a deep caramelized color.
  5. Stir in the carrot matchsticks and sliced capsicum, cooking everything together for an additional minute to soften the veggies slightly.
  6. Push the cooked chicken and vegetables to one side of the pan, add the water, and submerge the noodles into the simmering liquid.
  7. Once you notice bubbles forming around the edges, let the noodles cook for 45 seconds, then turn them gently.
  8. Wait another 30 seconds before loosening the noodles with a fork, then mix them thoroughly with the chicken and vegetables.
  9. Add the shredded cabbage and keep tossing the mixture for about one minute until the sauce thickens and coats all ingredients, and the noodles are tender.
  10. Serve the ramen hot, topped with finely sliced green onions or shallots for a fresh garnish.

Notes

  • Avoid using extra-large ramen packets unless you break the noodles to fit your pan. You can substitute fresh or dried noodles but cook them separately and toss with the chicken and vegetables. Chicken thighs are ideal for juiciness and caramelization, but breast or tenderloin works well too. For a lower sodium version, opt for low sodium soy sauce to reduce salt content by about 175mg per serving. Mirin can be exchanged with cooking wine or dry sherry, or replaced with a mixture of water and chicken broth if preferred.