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!
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.
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!
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.
Yes a great idea Cathy!
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!!
I was obsessed with you before and now I’m super obsessed! This was SO delicious! I’ve tried so many of your recipes and they are all so good! You have really changed the way I cook and look at food! Great job!
That’s so nice to hear Emily!
I make this dish at least once a week
Super simple and i just get chicken strips already cooked if in a rush
That’s fantastic, I/m so glad you love it!
Excellent … but it will be hard to just make a simple pack of ramen noodles, now! : ) yum
Love Nagi recipes…they are delicious.
Would love one of her cook books.
great recipe
Our family favourite!! So simple. Ridiculously easy and super tasty! Who thought 2 minute noodles could get even better AND be accepted by my fussy husband 👏🏻
That’s awesome Cat!
Nagi,
This was my first Asian dish ever. I thought it was simple enough and had a few ingredients that were available in a general grocery store. We loved it so much that my husband bought ramen noodles in bulk subtly suggesting that we should put this dish on our regular rotation. Thank you so much for sharing your wonderful recipes.
That’s great to hear Anka!!
Really good! I tripled the sauce and cut back on the water (to 1 cup). Added a head of broccoli flowerets and toasted sesame seeds. Couldn’t find hoisin sauce, so added a touch more oyster sauce. Very flavorful but not overly salty like most Asian cuisine. I’ll definitely make this again!
I’m so glad you loved it Tara!
I just made this, delicious, I did not have the Mirin but it still tasted great
I’m so glad you loved it Stella!
I have just discovered your excellent recipes, but I cannot get the serve slide to work for me. I go from 3, to either 1, 20 or 40. Help.
Hi Linda, I’ve just tried and it seems to be working fine ☺️
Just made it today and it turned out great, even though I didn’t have cabbage in the house, so I substituted it with romaine lettuce, still was very good. Thank you, Nagi!
I’m so glad you enjoyed it Valentina ❤️
Great job! An easy and tasty noodle stir-fry, great base recipe, but one-dimensional in flavor. Tweaked it by using small bell peppers in all-color variety instead, and adding lemon and sambal oelek for a nice kick. Awesome potluck dish!
So easy! Perfect for any day!
I made this the other night. Absolutely beautiful and easy to make for a weeknight dinner, this is going into my favourites file!
Great Kristy!!
Can I use millet and brown rice ramen
Sure could Vicki!
First time ever trying your recipes! This was delicious, although a bit dry as I didn’t add enough water, because I couldn’t find on the recipe how much to use, until after the fact in the notes section. Husband loved it and said “this is a keeper!”
Hi Rosa, it’s 1 1/4 cups or ore as you need ❤️
We’re going to try the FISH PIE this wknd. Not sure about the CLOVE? isn’t that a strong flavor? But we are Dairy free so will use coconut milk…and also GMO free. There is no substitue for HOI SIN sauce though! i tried to make one with 5 spice but not the same…and organic miso. Soy is GMO! and no sugar…only stevia or monk fruit which is chinese! those 2 are the only sweeteners that do not feed candida which most people have an overgrowth of and cancers! I use coconut aminos when they soy sauce needs to be sweeter. So for my stir fry sauce i just use coconut aminos, vinegar, lots of garlic the secret ingredient, sweetener, and cayenne pepper sauteed in BUTTER. learned from a stir fry place. they use butter yeay! instead of GMO VEG OIL WHICH Is CANOLA OIL!!!
Hi Grace, I talk about the use of cloves in note 4, but I’d love to know what you think with coconut milk ☺️. Great to hear all the substitutions for sauces, it must be hard replicating Asian dishes!