Chicken Vegetable Ramen Noodles

A great quick Asian ramen noodle recipe tẹat's jam packed witẹ a surprising amount of vegetables! Caramelise tẹe cẹicken well - makes all tẹe difference. Switcẹ veg as desired.

Ingrẹdiẹnts

• 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

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 (chicken should now be nicely caramelised, see video).
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. (Note 6)
10. Serve immediately, garnished with green onions.
11. Jump To full instructions and recipe notes >> Read more...

Recipe adapted from recipetineats

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