Description
A quick and delicious chicken noodle stir fry made from scratch, featuring tender chicken thighs, fresh vegetables, and a flavorful combination of sweet soy, fish sauce, and spicy chili paste. Perfect for a fast, satisfying meal for four.
Ingredients
Scale
Protein
- 400g (14oz) chicken thighs, skinless boneless, thinly sliced 0.75cm (1/4 inch) thick
Noodles
- 500g (1 lb) hokkien noodles, lo mein, or other noodles, prepared per packet instructions, rinsed well and drained
Vegetables
- 7 green onions, cut into 5cm (2 inch) lengths, dark green soft parts separated from white/pale green firmer parts
- 5 cups green cabbage, sliced about 1cm (0.4 inch) thick (Napa/Chinese cabbage can also be used)
Oils and Sauces
- 1 tbsp peanut oil or any other neutral oil
- 2 tbsp kecap mani (sweet soy sauce)
- 1/4 cup fish sauce
Seasonings
- 2 garlic cloves, finely minced
- 1 pinch white pepper (substitute black pepper if needed)
- 1 tbsp or more chilli crisp, chilli paste, or sriracha (adjust to taste)
Instructions
- Prepare the Ingredients: Slice the chicken thighs thinly to ensure quick cooking. Rinse and drain the noodles well to separate them and prevent clumping. Cut green onions into 5cm lengths, separating the soft dark green parts from the firmer white parts. Slice the cabbage into roughly 1cm thick pieces.
- Heat the Oil and Cook Garlic & Chicken: Heat 1 tablespoon of peanut oil in a large pan or wok over medium-high heat. Add the finely minced garlic and stir-fry briefly until fragrant but not browned. Add the thinly sliced chicken thighs and stir-fry until cooked through and no longer pink, about 4-5 minutes.
- Add Vegetables and Aromatics: Add the firmer white and pale green parts of the green onions to the pan, stir briefly, then add the sliced cabbage. Stir-fry together until the cabbage softens slightly but retains some crunch, about 2-3 minutes.
- Incorporate Noodles and Sauces: Add the prepared noodles to the pan. Pour in 2 tablespoons kecap mani (sweet soy sauce) and 1/4 cup fish sauce, followed by a pinch of white pepper. Toss everything together carefully to evenly combine and heat the noodles through.
- Finish with Green Onion Tops and Chili: Stir in the soft dark green parts of the green onions and add 1 tablespoon or more of your chosen chili crisp, chili paste, or sriracha. Adjust the spiciness to your liking by tasting and adding more as needed.
- Final Toss and Serve: Give the entire dish a final thorough toss to blend all flavors and ensure the noodles are hot and well coated. Serve immediately while hot for the best taste and texture.
Notes
- Note 1: Using noodles prepared ahead and rinsed helps prevent sticking and ensures a better texture during stir-frying.
- Note 2: Kecap mani is a sweet Indonesian soy sauce that enhances depth of flavor. You can substitute with sweet soy sauce or a mixture of soy sauce and a little sugar if unavailable.
- Note 3: Adjust the amount of chili crisp, chili paste, or sriracha to suit your preferred level of heat, adding gradually and tasting as you go.
