Chicken Vegetable Ramen Noodles

Recipe video above. A great quick Asian ramen noodle recipe that's jam packed with a surprising amount of vegetables! Caramelise the chicken well - makes all the difference. Switch veg as desired. Also see the ground beef / mince version - Asian Beef Ramen Noodles.

2 packets ramen or other instant noodles , discard seasoning (Note 1)
1 tbsp oil
2 garlic cloves , minced
1/2 onion , sliced
200g / 7oz chicken thighs, cut into bite size pieces (Note 2)
1 1/4 cups (315 ml) water, plus more as needed
1 carrot , cut into matchsticks
1 small red capsicum / bell pepper , sliced
2 cups cabbage , finely sliced (any type)
1 tbsp dark soy sauce (Note 3)
1 tbsp Oyster sauce (or Hoisin, Note 4)
2 tsp Hoisin sauce (or more Oyster sauce)
1 tbsp Mirin (Note 5)
Finely sliced green onion / shallots

Mix Sauce.
Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
Add chicken and cook just until the outside mostly changes from pink to white.
Add Sauce and cook for 1 minute until chicken is quite caramelised.
Add carrot and capsicum, cook for 1 minute (chicken should now be nicely caramelised, see video).
Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.
When the water starts simmering on the edges, leave noodles for 45 seconds then turn.