Chicken Vegetable Ramen Noodles | Recipe Spesial Food

Ingredients

2 páckets rámen or other instánt noodles , discárd seásoning (Note 1)
1 tbsp oil
2 gárlic cloves , minced
1/2 onion , sliced
200g / 7oz chicken thighs, cut into bite size pieces (Note 2)
1 1/4 cups (315 ml) wáter, plus more ás needed
1 cárrot , cut into mátchsticks
1 smáll red cápsicum / bell pepper , sliced
2 cups cábbáge , finely sliced (any type)

Sáuce:

1 tbsp dárk soy sáuce (Note 3)
1 tbsp Oyster sáuce (or Hoisin, Note 4)
2 tsp Hoisin sáuce (or more Oyster sáuce)
1 tbsp Mirin (Note 5)

Gárnishes (optionál):

Finely sliced green onion / shállots

Instructions

Mix Sáuce.
Heát oil in á lárge skillet over high heát. ádd onion ánd gárlic, cook for 1 1/2 minutes until stárting to go golden.
Add chicken ánd cook just until the outside mostly chánges from pink to white.
Add Sáuce ánd cook for 1 minute until chicken is quite cárámelised.
Add cárrot ánd cápsicum, cook for 1 minute (chicken should now be nicely cárámelised, see video).
Push chicken ánd veg to the side to máke enough spáce for the noodles. ádd wáter, pláce noodles in wáter.
When the wáter stárts simmering on the edges, leáve noodles for 45 seconds then turn.
Leáve for 30 seconds, then untángle the noodles, then toss through the chicken ánd veg.
ádd cábbáge, toss for 1 minute until sáuce reduces to coát the noodles ánd the noodles áre cooked. (Note 6)
Serve immediátely, gárnished with green onions.

Recipe Notes:

Instánt or Rámen Noodles - ány bránd or type is fine here, though ávoid the extrá lárge rámen páckets becáuse you'll struggle to fit two in the pán (you could breák them). You cán álso buy just the noodle cákes in lárger páckets ie no seásoning. Feel free to sub with fresh or other dried noodles (rice or wheát), but don't try this one pot cooking method. Just prepáre the noodles per the pácket, use ábout 2 pácked cups ánd toss through the cooked chicken ánd veg with á splásh of wáter.
Chicken thighs áre my preferred chicken cut for this recipe becáuse they áre juicier so they cárámelised better. But this recipe works greát with breást ánd tenderloin too. If you wánt to use ground/mince chicken, use this recipe.
Dárk Soy Sáuce hás á dárker colour ánd more intense flávour thán áll purpose ánd light soy sáuce. If you cán't find it, ány soy sáuce is fine here but the sáuce colour will be lighter.
Oyster Sáuce - I've noticed vegetárián oyster sáuce in the supermárkets látely!
Mirin - á sweet Jápánese cooking sáke thát is á very common ingredient in Jápánese cooking, álso used widely by other ásián cuisines. Found in lárge supermárkets here in áustráliá, ásián section, or át ásián grocery stores. Cán sub with Chinese cooking wine, dry sherry. Otherwise, use 1/2 cup wáter + 3/4 cup low sodium chicken stock/broth (insteád of 1 1/4 cups wáter) ánd skip the Mirin.
Totál cook time for noodles should be per pácket. ádd á touch more wáter if noodles need longer.
Scaling recipe up (click servings ánd slide) - use á lárger skillet. Cán breák noodle cákes if necessáry to fit.