Description
This easy ramen dinner with chicken and veggies is a quick one-pan meal perfect for busy weeknights. Loaded with tender chicken, crisp vegetables, and a savory homemade sauce, it’s better than takeout and ready in under 30 minutes.
Ingredients
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2 packets ramen or instant noodles (discard seasoning)
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1 tbsp oil
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2 garlic cloves, minced
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½ onion, thinly sliced
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200 g / 7 oz chicken thighs, cut into bite-size pieces
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1¼ cups (315 ml) water, plus more as needed
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1 carrot, cut into matchsticks
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1 small red bell pepper, thinly sliced
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2 cups cabbage, finely sliced
Sauce:
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1 tbsp dark soy sauce
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1 tbsp oyster sauce (or hoisin)
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2 tsp hoisin sauce (or extra oyster sauce)
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1 tbsp mirin
Optional Garnishes:
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Finely sliced green onions or shallots
Instructions
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Cook the noodles according to packet directions until just tender. Drain and set aside.
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Heat oil in a large skillet over medium-high heat. Add garlic and onion, cooking for about 2 minutes until fragrant.
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Add chicken pieces and cook for 3–4 minutes, stirring, until lightly golden and mostly cooked through.
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Pour in water and bring to a gentle simmer. Add carrot, bell pepper, and cabbage. Cook for 2–3 minutes until slightly softened but still crisp.
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Stir in sauce ingredients and mix well. The sauce should look glossy and lightly thickened.
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Add noodles to the pan and toss everything together for 1–2 minutes until well coated and heated through
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Taste and adjust with extra water or sauce if needed. Serve hot with green onions on top.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
Nutrition
- Calories: 383kcal
- Sugar: 7g
- Fat: 7g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 15g