Chicken Vegetable Ramen Noodles

1. Instant or Ramen Noodles -Any brand or type is fine here, though avoid the extra large ramen packets because you'll struggle to fit two in the pan (you could break them). You can also buy just the noodle cakes in larger packets ie no seasoning.

Feel free to sub with fresh or other dried noodles (rice or wheat), but don't try this one pot cooking method. Just prepare the noodles per the packet, use about 2 packed cups and toss through the cooked chicken and veg with a splash of water.

2. Chicken thighs are my preferred chicken cut for this recipe because they are juicier so they caramelised better. But this recipe works great with breast and tenderloin too.If you want to use ground/mince chicken, usethis recipe.

3. Dark Soy Sauce has adarker colour and more intense flavour than all purpose and light soy sauce. If you can't find it, any soy sauce is fine here but the sauce colour will be lighter.

4. Oyster Sauce - I've noticed vegetarian oyster sauce in the supermarkets lately!

5. Mirin - a sweet Japanese cooking sake that is a very common ingredient in Japanese cooking, also used widely by other Asian cuisines. Found in large supermarkets here in Australia, Asian section, or at Asian grocery stores.

Can sub with Chinese cooking wine, dry sherry. Otherwise, use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin.

6. Total cook time for noodles should be per packet. Add a touch more water if noodles need longer.

7. SCALING recipe up(click servings and slide) - use a larger skillet. Can break noodle cakes if necessary to fit.

8. Nutrition per serving. Because of the volume of vegetables in this recipe, it should serve 3 even though only 2 noodle cakes are used. Sodium can be reduced by 175mg per serve by using low sodium soy sauce.