1-Diving into this chicken vegetable ramen noodles recipe is as easy as it gets, starting with mixing the sauce to set the stage for all the flavors. Begin by combining 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce (or hoisin sauce), 2 teaspoons of hoisin sauce (or more oyster sauce), and 1 tablespoon of mirin in a bowl it’s that simple kick of taste you’ll love. This step ensures the sauce caramelizes everything just right, making your meal feel special without much effort.

2-Heat 1 tablespoon of oil in a large skillet over high heat, then add the onion and 2 minced garlic cloves. Cook them for about 1 1/2 minutes until they turn golden, filling your kitchen with an amazing aroma. Next, toss in the 200 grams (7 oz) of chicken thighs cut into bite-sized pieces and cook until they mostly change from pink to white, which locks in that juicy texture.

3-Pour in the sauce and let it cook for 1 minute to caramelize the chicken, adding a glossy coat that’s hard to resist. Add the 1 carrot cut into matchsticks and 1 small sliced red capsicum, cooking for another minute to keep things crisp and colorful. Push the chicken and veggies to the side, pour in 1 1/4 cups (315 ml) of water, and place the 2 packets of instant noodles (seasoning discarded) into the water.

4-Once the water simmers at the edges, cook the noodles for 45 seconds, then turn them and cook for another 30 seconds before untangling and mixing with the chicken and vegetables. Finally, stir in the 2 cups of finely sliced cabbage and toss for 1 minute until the sauce reduces and coats everything perfectly. Top with optional garnishes like finely sliced green onion or shallots for a fresh finish, and you’re ready to serve.