Ingredients
Scale
- 2 packets ramen or instant noodles, discard seasoning
- 1 tbsp oil
- 2 garlic cloves, minced
- ½ onion, sliced
- 200 g (7 oz) chicken thighs, cut into bite-sized pieces
- 1 ¼ cups (315 ml) water, plus more as needed
- 1 carrot, cut into matchsticks
- 1 small red bell pepper, sliced
- 2 cups cabbage, finely sliced
- 1 tbsp dark soy sauce
- 1–2 tbsp oyster sauce or hoisin sauce
- 1 tbsp mirin
- Finely sliced green onion or shallots for garnish
Instructions
- Combine all sauce ingredients in a bowl and set aside.
- Heat oil in a large skillet over high heat. Sauté garlic and onion for 1.5 minutes until golden.
- Add chicken and cook until mostly white on the outside.
- Pour in the sauce mixture and cook 1 minute to caramelize chicken.
- Add carrot and bell pepper, cook another minute.
- Move chicken and vegetables to one side, add water, and place noodles in water.
- When water simmers, cook noodles 45 seconds, flip, then another 30 seconds. Untangle noodles and stir with chicken and vegetables.
- Add cabbage and cook 1 minute while sauce thickens, coating the noodles.
- Serve immediately, garnished with sliced green onions.
Notes
- Any brand of instant noodles works; avoid extra-large packets.
- Chicken thighs are preferred for juiciness, but breast or tenderloin works too.
- Dark soy sauce adds richer flavor; light soy sauce can be used as a substitute.
- Vegetarian oyster sauce can replace traditional oyster sauce.
- Mirin can be substituted with Chinese cooking wine, dry sherry, or a water/stock mix.
- Adjust water if noodles need longer cooking time. Scaling up may require a larger skillet.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian