Dinner! One pot!!
✅ Super quick
🥕HEALTHY (hidden veg to the max!)
👆🏻made in ONE skillet
This is the chicken version of the caramelised ground beef (mince) ramen noodles that goes nuts every time I share it here!😂
Make this with any instant noodles – ramen, 2 minute noodles (eg Maggi) , anything! N x❤️
Quick Asian Chicken and Veg Ramen Noodles Serves 3
2 packets instant noodles or ramen , discard seasoning**
1 tbsp oil, 2 garlic cloves minced, 1/2 onion sliced, 200 g/7 oz chicken thighs chopped
1 carrot cut into matchsticks, 1 capsicum / bell pepper sliced, 2 cups finely shredded cabbage
1 1/4 cups (215 ml) water, plus more as needed
Sauce – MIX: 1 tbsp dark soy sauce, 1 tbsp Oyster sauce (or Hoisin), 2 tsp Hoisin sauce (or more Oyster sauce), 1 tbsp Mirin, Chinese cooking wine or dry sherry *
Garnishes (optional): Finely sliced green onion / shallots
1. Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
2. Add chicken and cook, until it mostly changes from pink to light brown. Add Sauce and cook for 1 minute, add carrot and capsicum, cook 1.5 minutes.
3. Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.
4. Leave for 45 seconds then turn. Leave for 30 seconds, then untangle the noodles, then toss through the chicken.
5. Add cabbage, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. Noodles should only be in pan for the cook time per directions on packet (2 to 3 minutes).
6. Serve immediately, garnished with green onions.
* If you can’t consume alcohol, skip this and instead of using water, use ½ cup water + ¾ cup chicken broth LOW SODIUM .
Credit @recipe_tin

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