Needed something quick after work and didn't want to deal with a million dishes, so I threw together this chicken vegetable ramen situation. Honestly wasn't expecting much since I was basically just upgrading instant noodles, but this turned out way better than it had any right to. The chicken gets this really nice caramelization that makes it taste nothing like a weeknight meal you slapped together in under 20 minutes. Wrote down what I did here if anyone wants to try it: [https://www.amgroyal.com/chicken-vegetable-ramen-noodles-easy-dinner](https://www.amgroyal.com/chicken-vegetable-ramen-noodles-easy-dinner)  
  
Here's what I used:  
  
2 packets ramen or other instant noodles, discard seasoning  
1 tbsp oil  
2 garlic cloves, minced  
1/2 onion, sliced  
200g / 7oz chicken thighs, cut into bite size pieces  
1 1/4 cups (315 ml) water, plus more as needed  
1 carrot, cut into matchsticks  
1 small red capsicum / bell pepper, sliced  
2 cups cabbage, finely sliced (any type)  
  
Sauce:  
1 tbsp dark soy sauce  
1 tbsp Oyster sauce (or Hoisin)  
2 tsp Hoisin sauce (or more Oyster sauce)  
1 tbsp Mirin  
  
Garnishes (optional):  
Finely sliced green onion / shallots  
  
Here's how it went:  
  
1. Mix all the sauce ingredients together in a small bowl and set aside.  
  
2. Heat the oil in a large skillet on high heat. Toss in the onion and garlic, cook for about a minute and a half until they start getting golden.  
  
3. Add the chicken pieces and cook just until the outside turns mostly white. Don't worry about cooking it through yet.  
  
4. Pour in the sauce and let it cook for a minute. This is where the chicken gets that caramelized thing going on, which honestly makes the whole dish.  
  
5. Throw in the carrot and bell pepper, cook for another minute while tossing everything around.  
  
6. Push all the chicken and veg to one side of the pan. Add the water to the empty space and drop your noodle cakes in there.  
  
7. Once the water starts bubbling around the edges, wait 45 seconds then flip the noodles over.  
  
8. After 30 seconds, break them apart with your tongs or chopsticks, then mix everything together with the chicken and vegetables.  
  
9. Add the cabbage and keep tossing for about a minute until the sauce thickens up and coats the noodles properly.  
  
10. Serve it right away with some sliced green onions on top if you're feeling fancy.  
  
Few things I noticed - the chicken thighs are definitely worth it over breast meat. They stay way juicier and get better color when they caramelize. I almost used chicken breast because that's what I had thawed, but I'm glad I waited and used thighs instead.  
  
Also, don't skip caramelizing the chicken with the sauce before adding the vegetables. I was tempted to just dump everything in at once to save time, but that step really does make a difference in the flavor. The chicken gets these slightly crispy edges that are super good.  
  
Pro tip: I had way more vegetables in this than I expected, which is honestly great for a quick dinner. My kids didn't even complain about eating their vegetables because the noodles distracted them. Fair warning though, you need to eat this right away because the noodles will soak up all the sauce if it sits.  
  
What do you guys usually add to ramen recipes like this? I'm thinking about trying it with some baby corn or snap peas next time.

Chicken Vegetable Ramen Noodles Easy Weeknight Dinner