Stir-fried noodles with sliced chicken, bell peppers, carrots, and scallions in a white bowl

Chicken Vegetable Ramen Noodles

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Cozy Chicken Vegetable Ramen Noodles: A Family-Friendly Meal

These Chicken Vegetable Ramen Noodles are a heartbeat of comfort food packed with colorful veggies, protein-rich chicken, and mouthwatering flavors, all wrapped up in less than 30 minutes! If you’re looking for a quick, healthy dinner that your family will love, you are in the right place.

Picture this: it’s a chilly evening, and you find yourself craving something warm and nourishing. You want a meal that’s not just filling, but also stacked with vibrant vegetables and simple flavors. This cozy ramen dish has a way of wrapping you in warmth, literally and figuratively. It’s a recipe that Betty would certainly keep close, filled with love and made for sharing at the family dinner table.

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Cozy Chicken Vegetable Ramen Noodles

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A heartwarming dish of chicken and colorful vegetables wrapped in delicious ramen noodles, ready in under 30 minutes.

  • Author: anytimesrecipegmail-com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Non-Vegetarian

Ingredients

Scale
  • 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-sized 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 onions/shallots for garnish

Instructions

  1. In a small bowl, combine dark soy sauce, oyster sauce, hoisin sauce, and mirin. Stir well and set aside.
  2. In a large skillet over high heat, add the oil. Once hot, add sliced onion and minced garlic, cooking for about 1 1/2 minutes until golden.
  3. Add the chicken pieces to the skillet and cook until mostly white on the outside, about 3-4 minutes.
  4. Pour the mixed sauce into the skillet, stirring continuously for about 1 minute until the chicken is caramelized.
  5. Add the carrot and capsicum, cooking for another minute. Push the chicken and veggies to one side.
  6. Add water to the skillet until it simmers. Place ramen noodles directly into the water and soak for 45 seconds, then flip gently.
  7. After another 30 seconds, carefully untangle the noodles, mixing with chicken and veggies.
  8. Add finely sliced cabbage, tossing everything together for another minute until the sauce reduces and coats the noodles.
  9. Serve immediately, garnished with freshly sliced green onions.

Notes

Feel free to swap chicken for shrimp or tofu. Add crushed red pepper for spice or use different noodles as preferred.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

A warm hug from my kitchen to yours. Hope this dish brings you Joy 🙂

Why You Should Try This Chicken Vegetable Ramen Noodles Recipe

Getting a wholesome, delicious meal on the table doesn’t have to be time-consuming. This recipe not only allows you to whip up a bowl of savory goodness in under 30 minutes but also packs a nutritional punch with hearty vegetables and lean chicken. It’s perfect for those busy weeknights or when you want to spice up your meal routine without breaking a sweat!

How to Make Cozy Chicken Vegetable Ramen Noodles

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-sized 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 onions/shallots for garnish

Directions

  1. Mix the Sauce: In a small bowl, combine the dark soy sauce, oyster sauce, hoisin sauce, and mirin. Stir well and set aside.
  2. Heat the Skillet: In a large skillet over high heat, add the oil. Once hot, toss in the sliced onion and minced garlic, cooking for about 1 1/2 minutes until they begin to turn golden.
  3. Cook the Chicken: Add the chicken pieces to the skillet and cook until they’re mostly white on the outside, about 3-4 minutes.
  4. Add Sauce to the Chicken: Pour the mixed sauce into the skillet, stirring continuously for about 1 minute until the chicken is nicely caramelized.
  5. Cook the Vegetables: Toss in the carrot and capsicum, cooking for another minute. After that, push the chicken and vegetables to one side of the skillet to make room for your noodles.
  6. Prepare the Noodles: Add the water to the skillet, making it hot enough to start simmering. Place the ramen noodles directly into the water. Allow them to soak for 45 seconds, then flip them gently.
  7. Mix Everything Together: After another 30 seconds, carefully untangle the noodles, mixing them with the chicken and veggies.
  8. Add Cabbage: Finally, add the finely sliced cabbage, tossing everything together for another minute, until the sauce reduces and coats the noodles beautifully.
  9. Serve: Serve immediately, garnished with freshly sliced green onions.

Serving Ideas for a Cozy Night

These Chicken Vegetable Ramen Noodles can be served in big bowls, topped with extra veggies if you’d like, or even a sprinkle of sesame seeds for an added crunch. Pair them with a warm slice of bread or a side salad to create a beautiful, wholesome meal.

Storing Your Ramen Leftovers

If you have some ramen noodles left, don’t fret! Allow them to cool before transferring them to an airtight container. They’ll keep in the fridge for about 2-3 days. Just reheat on the stove or microwave when you’re ready for another cozy meal.

Tips for Making This Recipe Shine

  1. Make It Your Own: Feel free to swap out the chicken for shrimp or tofu depending on your preference or what you have at home.
  2. Adjust Your Sauces: If you like it spicy, add a pinch of crushed red pepper or a dash of sriracha for a kick.
  3. Extra Veggies: Incorporate seasonal vegetables like baby bok choy, snow peas, or mushrooms for a unique twist!

Variations to Try

Switching out the protein is a great way to keep things interesting. Try using leftover roast chicken, sautéed beef strips, or even vegetarian options like chickpeas or lentils. This recipe is versatile and open to exploration!

FAQs

Can I use a different type of noodle?
Absolutely! While ramen is traditional, feel free to use rice noodles, udon, or even whole grain noddles to suit your taste.

How can I make this dish vegetarian?
Simply replace the chicken with tofu or additional vegetables and use vegetable broth instead of water.

Can I freeze the leftovers?
It’s best to consume ramen fresh, but if you must freeze it, leave out the cabbage and noodles before freezing. Cook noodles fresh when you reheat the rest!

Let this Chicken Vegetable Ramen Noodles recipe become your go-to comfort meal, echoing laughter, warmth, and love in every bite. Enjoy your time in the kitchen, and remember, every family meal holds a story worth sharing!