If you are craving a fast, flavorful, and insanely satisfying meal, this Chow Mein Ramen Noodles with Chicken and Vegetables Recipe is an absolute winner. It combines tender chicken, crunchy veggies, and springy ramen noodles all tossed in a savory sauce that sings with every bite. This dish is a perfect example of how simple ingredients come together to create a comforting, restaurant-quality meal you can whip up in under 20 minutes. Whether you’re cooking for a busy weeknight dinner or impressing friends with your quick culinary skills, these noodles will become a beloved staple in your kitchen.
Ingredients You’ll Need
Each ingredient in this Chow Mein Ramen Noodles with Chicken and Vegetables Recipe has its own starring role, contributing vibrant flavors, inviting textures, and beautiful colors. From the juicy chicken to the crunchy coleslaw mix and the perfect sauce blend, every element is essential for making this dish shine.
- 1 tbsp oil: Used to get that perfect sear on the chicken and vegetables, adding subtle crispness and flavor.
- 200g/7oz chicken (sliced, thigh or breast): Tender, juicy protein that soaks up the sauce and makes the dish hearty.
- 2 garlic cloves (minced): Provides a punch of aromatic depth that wakes up the whole dish.
- 2 ramen or instant noodle cakes (discard seasoning): The star starch delivering that irresistible chewy texture you love in chow mein.
- 200g/7oz pre-shredded Coleslaw mix (cabbage and carrot): Adds a crunchy, fresh contrast and brightens the plate with its color.
- 3 green onion stems (cut into 5cm/2″ lengths): Offers mild oniony sharpness and a touch of freshness at the end.
- 1 heaped cup beansprouts: Adds crisp texture and a subtle nutty flavor, elevating this recipe’s veggie game.
- 1 cup (250 ml) water: Helps soften the noodles perfectly and combines the flavors in the pan.
- 1.5 tbsp light soy sauce: Delivers that classic umami saltiness essential to any chow mein style dish.
- 1.5 tbsp oyster sauce: Adds a rich, slightly sweet depth that rounds out the sauce beautifully.
- 1 tbsp Chinese cooking wine or mirin: Lifts the flavors while adding a slight sweetness and complexity.
- 2 tsp toasted sesame oil: Brings a nutty aroma and smooth finish that makes each bite irresistible.
- 1 tsp white sugar (skip if using mirin): Balances the savory sauce with a touch of sweetness.
How to Make Chow Mein Ramen Noodles with Chicken and Vegetables Recipe
Step 1: Prepare the Sauce
Start by mixing the soy sauce, oyster sauce, cooking wine or mirin, toasted sesame oil, and sugar in a small bowl until combined. This sauce is the heart of the dish and will coat your noodles and chicken with rich, vibrant flavors.
Step 2: Sauté Aromatics and Chicken
Heat your oil in a large skillet over high heat, then toss in the minced garlic. Sauté it just for about 10 seconds or until fragrant—trust me, you don’t want it to burn. Next, add the sliced chicken and cook it until the color changes from pink to white almost completely. This quick sear locks in juices and readies the chicken to soak up that delicious sauce.
Step 3: Add Sauce and Vegetables
Pour the sauce mixture over the chicken and cook it together for a minute to marry the flavors. Then add the pre-shredded coleslaw mix along with the white parts of your green onions. This step adds an exciting mix of texture and freshness that keeps the dish interesting with each mouthful.
Step 4: Wilt the Cabbage and Make Room
Cook the vegetables for about 1 1/2 minutes until the cabbage just starts to wilt. Then, push everything to one side of your pan to create space for the ramen noodles—this technique helps everything cook evenly and lets the noodles get a little toasted for extra texture.
Step 5: Add Noodles and Water
Pour in the cup of water, then squish the ramen noodle cakes side by side into the empty part of the pan. When the water begins to simmer, let the noodles sit for 45 seconds before flipping them and cooking for another 30 seconds. This method softens and slightly steams the noodles while letting the edges get nicely textured.
Step 6: Combine and Toss
Loosen the noodles gently with your spatula or tongs, then add in the beansprouts and green onion tops. Toss everything energetically for 1 1/2 to 2 minutes to reduce the sauce and coat each strand of noodle in that mouthwatering, glossy sauce. This final toss brings all the flavors together to create a perfectly balanced dish.
Step 7: Serve Immediately
Once your chow mein ramen noodles with chicken and vegetables are cooked through and shimmering with sauce, serve immediately for the best flavor and texture. This dish is all about enjoying that balance of crispy, tender, saucy goodness hot from the pan.
How to Serve Chow Mein Ramen Noodles with Chicken and Vegetables Recipe
Garnishes
To take your Chow Mein Ramen Noodles with Chicken and Vegetables Recipe to the next level, consider adding fresh garnishes. A sprinkle of toasted sesame seeds or chopped cilantro can add a fresh twist. A few splashes of chili oil or sriracha will also introduce a kick that livens up the savory sauce perfectly.
Side Dishes
This dish is so flavorful and filling that it often serves as a one-pan meal, but if you want to create a fuller spread, light cucumber salad or simple steamed dumplings pair wonderfully. Pickled veggies also cut through the richness offering balance and contrast.
Creative Ways to Present
Serve your chow mein in large, colorful bowls topped with a wedge of lime for a zesty touch. You can also portion it into lettuce cups for a fresh, hand-held experience that’s fun for casual meals or parties. For an extra crunchy twist, sprinkle some crushed peanuts on top before serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare!), allow them to cool completely before storing in an airtight container. Your chow mein will keep well in the fridge for up to 2 days, making for a quick lunch or dinner option on busy days.
Freezing
While freezing chow mein noodles can sometimes affect the noodle texture, it is possible. Freeze portions in airtight containers or heavy-duty freezer bags for up to 1 month. Thaw overnight in the fridge before reheating to preserve the flavors best.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to refresh the noodles and loosen the sauce. Avoid microwaving for too long as it can dry out the chicken and make noodles rubbery.
FAQs
Can I use other types of noodles for this recipe?
Absolutely! Although this recipe is designed for ramen noodles, you can swap in egg noodles or even thin spaghetti in a pinch. Keep cooking times similar to maintain the best texture.
What’s the best chicken cut to use?
Both chicken thigh and breast work well. Thighs are juicier and more forgiving for quick cooking, while breast meat offers a leaner option. Slice thinly for even cooking.
Can this recipe be made vegetarian?
Yes! Simply replace the chicken with firm tofu or your favorite mushrooms, and swap oyster sauce for a vegetarian alternative or extra soy sauce for flavor.
Is it possible to make this gluten-free?
Definitely. Use gluten-free soy sauce and make sure your ramen noodles are gluten-free (many brands offer rice or other grain-based noodles). This keeps the dish accessible without sacrificing taste.
How spicy is the dish?
This Chow Mein Ramen Noodles with Chicken and Vegetables Recipe is naturally mild, but you can easily add heat with chili oil, sliced fresh chilies, or a dash of your favorite hot sauce to suit your taste.
Final Thoughts
Nothing beats the joy of enjoying a homemade bowl of Chow Mein Ramen Noodles with Chicken and Vegetables Recipe that is both quick and bursting with incredible flavors. It’s a fantastic way to impress yourself and your loved ones with minimal effort and maximum deliciousness. I encourage you to dive in and make this recipe your own—it’s sure to become a go-to favorite in your meal rotation.
Print
Chow Mein Ramen Noodles with Chicken and Vegetables Recipe
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This delicious Chow Mein Ramen Noodles recipe combines tender chicken, crunchy coleslaw mix, and fresh beansprouts tossed in a savory soy and oyster sauce blend. It’s a quick and easy stir-fry perfect for a satisfying weeknight meal, featuring the exciting texture of ramen noodles cooked right in the pan.
Ingredients
Main Ingredients
- 1 tbsp oil
- 200g/7oz chicken, sliced (thigh or breast)
- 2 garlic cloves, minced
- 2 ramen or instant noodle cakes, discard seasoning
- 200g/7oz pre-shredded Coleslaw mix (cabbage and carrot)
- 3 green onion stems, cut into 5cm/2″ lengths
- 1 heaped cup beansprouts
- 1 cup (250 ml) water
Sauce Ingredients
- 1.5 tbsp light soy sauce
- 1.5 tbsp oyster sauce
- 1 tbsp Chinese cooking wine or Mirin
- 2 tsp toasted sesame oil
- 1 tsp white sugar (skip if using Mirin)
Instructions
- Prepare Sauce: Mix light soy sauce, oyster sauce, Chinese cooking wine or Mirin, toasted sesame oil, and white sugar in a bowl until well combined.
- Sauté Garlic: Heat oil in a large skillet over high heat. Add minced garlic and cook for about 10 seconds until fragrant but not burnt.
- Cook Chicken: Add sliced chicken pieces to the skillet and cook until they mostly turn from pink to white, indicating they are nearly cooked through. Then pour in the prepared sauce mixture.
- Add Vegetables: Cook the chicken with sauce for 1 minute, then add the coleslaw mix and the white parts of the green onions to the pan.
- Wilt Veggies: Stir-fry for about 1 1/2 minutes until the cabbage wilts slightly, then push the mixture to one side of the pan to make space for the ramen noodles.
- Add Water and Noodles: Pour in 1 cup of water, then place the ramen noodle cakes side by side in the water in the skillet.
- Simmer Noodles: When the water starts to simmer, let the noodles cook undisturbed for 45 seconds. Flip the noodles carefully and cook for another 30 seconds.
- Toss and Finish: Loosen the noodles with a spatula, add the beansprouts and green onion tops, then toss everything energetically for 1 1/2 to 2 minutes until the sauce reduces and evenly coats the noodles.
- Serve: Serve the chow mein ramen noodles immediately while hot for the best texture and flavor.
Notes
- Use fresh ramen or instant noodle cakes and discard any seasoning packets as they are replaced by the flavorful sauce.
- The coleslaw mix adds a convenient combination of cabbage and carrot for quick wilting and crunchy texture.
- Light soy sauce balances saltiness without overpowering.
- Oyster sauce brings a rich savory umami flavor.
- Chinese cooking wine or Mirin adds depth; omit sugar if using Mirin since it is sweeter.
- Toasted sesame oil contributes a nutty aroma but avoid using too much as it’s potent.
- Tossing the noodles vigorously helps the sauce to reduce and cling nicely to the noodles, enhancing flavor.
