Chicken Vegetable Ramen Noodles #dinner #noodles

Chicken Vegetable Ramen Noodles #dinner #noodles

Another to add to your munititions stockpile of ramen noodle recipes! Stacked with shrouded vegetables, Chicken Vegetable Ramen Noodles is a too brisk supper thought that is conservative, adaptable and sound.

You'll adore the 4 fixing Asian sauce, the succulent bits of caramelized chicken, and how you can hurl in essentially any vegetables you need into these sautéed noodles!

Given the amount you preferred the ground hamburger/mince one, it was unavoidable that a chicken form would turn out soon… .. What's more, here it is!

While I'm inclined toward making this with ramen noodles, it also works with other moment noodles, for example, as Maggi 2 Moment Noodles. I've made this with practically every kind of ramen noodles and moment noodles sold at regular supermarkets here in Australia. Principally in light of the fact that I'd generally get whatever was at a bargain at the time!

Whenever expended in the proposed way of plonk-and-stew utilizing the gave flavoring blend, at that point no it is anything but a balanced feast in any way shape or form. High in sodium with practically zero healthy benefit.

Also try our recipe 30 Minute Thai Peanut Chicken Ramen

Chicken Vegetable Ramen Noodles #dinner #noodles

An incredible brisk Asian ramen noodle recipe that is jam pressed with an amazing measure of vegetables! Caramelize the chicken well - has a significant effect. Switch veg as wanted.


  • 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 / 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 / shallots


  1. Mix Sauce.
  2. Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
  3. Add chicken and cook just until the outside mostly changes from pink to white.
  4. Add Sauce and cook for 1 minute until chicken is quite caramelised.
  5. Add carrot and capsicum, cook for 1 minute.
  6. Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.
  7. When the water starts simmering on the edges, leave noodles for 45 seconds then turn.
  8. Leave for 30 seconds, then untangle the noodles, then toss through the chicken and veg.
  9. Add cabbage, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked.
  10. Serve immediately, garnished with green onions.

Read more our recipe : Deviled Eggs

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