Chicken Chow Mein with Ramen Noodles
This quick chicken chow mein turns instant ramen into a fast, flavorful weeknight dinner. Tender chicken, crisp-tender cabbage, and bean sprouts are tossed in a savory soy-oyster sauce that clings to every strand of noodle.
Servings2 Portions
Prep Time7 Mins
Cook Time8 Mins
Difficulty
Easy
Ingredients
2
- chicken200 g
- ramen noodle cakes2
- coleslaw mix200 g
- bean sprouts1 cup
- green onions3
- garlic2 cloves
- water1 cup
- light soy sauce1.5 tbsp
- oyster sauce1.5 tbsp
- Chinese cooking wine or mirin1 tbsp
- sesame oil2 tsp
- oil1 tbsp
- white sugar1 tsp
Step-by-Step Instructions
01
In a small bowl, stir together the light soy sauce, oyster sauce, Chinese cooking wine or mirin, sesame oil, and sugar until the sugar dissolves.
02
Heat the oil in a large skillet or wok over high heat. Add the garlic and cook for about 10 seconds, just until fragrant.
03
Add the chicken and stir-fry for 2 to 3 minutes, until the outside is no longer pink.
04
Pour in the sauce and cook for 1 minute, stirring to coat the chicken.
05
Add the coleslaw mix and the white parts of the green onions. Stir-fry for 1 to 2 minutes, until the cabbage starts to wilt but still has some texture.
06
Push the chicken and vegetables to one side of the pan. Add the water to the empty side, then place the ramen noodle cakes in the pan.
