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
Scale
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.