The fastest noodle stir fry
Serves 4·Added 5 May 2026 by Tom Melhuish
MainDairy-Free
Ingredients
| 400 | g | chicken thighs, skinless boneless, thinly sliced 0.75cm/1/4" thick(or breast) |
| 500 | g | hokkien noodles, lo mein, other noodles(prepared per packet, rinsed well, drained) |
| 1 | tbsp | peanut oil(or any other neutral oil) |
| 2 | cloves | garlic, finely minced |
| 7 | green onions, cut into 5cm/2" lengths(soft dark green parts separated from the white / pale green firmer parts) | |
| 5 | cups | green cabbage, sliced ~1cm / 0.4" thick(Napa/Chinese cabbage also works) |
| 2 | tbsp | kecap manis (sweet soy) |
| 1/4 | cup | fish sauce |
| 1 | pinch | white pepper(sub black pepper) |
| 1 | tbsp+ | chilli crisp, chilli paste or sriracha(add to taste) |
Method
1.Mix the sauce ingredients (kecap manis, fish sauce, white pepper) in a small bowl.
2.Toss the chicken with 2 tablespoons of the sauce.
3.Heat the oil in a large 30cm/12" non-stick pan over high heat until very hot.
4.Add the chicken and cook for 2 minutes. Add the garlic and white part of the green onion, cook for another 30 seconds until chicken is just cooked.
5.Add the cabbage, toss for 1 1/2 minutes or until it starts to go floppy.
6.Add the noodles and half the sauce, toss for about 45 seconds until absorbed.
7.Add the remaining sauce and toss again until evenly coated and no liquid remains (about 1 minute), adding chilli crisp towards the end.
8.Toss through the green part of the green onion until wilted (about 20 seconds), then serve.
Recipe Notes
AI · may be inaccurate
Substitutions
- peanut oil → any other neutral oil (pantry staple)
- chicken thighs → chicken breast (personal preference)
- white pepper → black pepper (pantry staple)
Tips
Fresh fridge noodles are best. If using dried, use about 350g. Adding the sauce in 2 batches helps it reduce faster on standard home stoves.
Comments
Sign in to leave a comment.