Chicken Vegetable Ramen Noodles
This chicken vegetable ramen noodle stir fry is a fast, healthy, and budget-friendly meal packed with colorful veggies and juicy chicken. Made in one pan and ready in under 20 minutes, it’s perfect for busy weeknights, lunch prep, or kid-friendly dinners.
Equipment
- Skillet
- Tongs
- Measuring Cups
Ingredients
Stir Fry Base
- 2 packs ramen noodles discard seasoning
- 1 tablespoon oil vegetable or sesame
- 2 cloves garlic minced
- 0.5 medium onion sliced
- 200 grams chicken thighs or breast, cut into bite-sized pieces
- 1.25 cups water plus more as needed
- 1 carrot cut into matchsticks
- 1 small red bell pepper sliced
- 2 cups cabbage finely shredded
Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or hoisin sauce
- 2 teaspoons hoisin sauce or more oyster sauce
- 1 tablespoon mirin or substitute with dry sherry
Optional Garnish
- green onions thinly sliced
Instructions
- Heat oil in a large skillet over high heat. Add onion and garlic and cook for 90 seconds until golden.
- Add chicken pieces and cook until no longer pink on the outside.
- Pour in the sauce mixture and cook for 1 minute until slightly caramelized.
- Add carrot and bell pepper. Stir fry for 1 minute.
- Push everything to one side. Add water and ramen noodles. Let simmer for 45 seconds, then flip noodles.
- Untangle noodles gently with tongs after another 30 seconds.
- Add cabbage and toss everything for 1 minute until noodles are cooked and coated with sauce.
- Serve immediately with optional green onions on top.
Notes
For extra flavor, use low-sodium soy sauce and add chili flakes or sesame oil. This recipe works with canned chicken, tofu, or other noodle types if needed. Use pre-shredded vegetables to save time.
Nutrition Information (per serving):
- Calories: 383 kcal
- Carbohydrates: 43 g
- Protein: 15 g
- Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 63 mg
- Sodium: 836 mg
- Potassium: 430 mg
- Fiber: 2 g
- Sugar: 7 g
- Vitamin A: 4685 IU
- Vitamin C: 71 mg
- Calcium: 39 mg
- Iron: 1.1 mg