Fastest Chicken Noodle Stir Fry from Scratch Recipe

Introduction

This fast and flavorful chicken noodle stir fry comes together in no time and is perfect for busy weeknights. Made from scratch with simple ingredients, it’s a comforting dish packed with savory sauce and fresh vegetables.

Ingredients

• 400g (14oz) skinless boneless chicken thighs, thinly sliced about 0.75cm (1/4″) thick
• 500g (1 lb) Hokkien noodles or lo mein noodles, prepared per packet, rinsed well and drained
• 1 tbsp peanut oil or any neutral oil
• 2 garlic cloves, finely minced
• 7 green onions, cut into 5cm (2″) lengths; separate soft dark green parts from white/pale green firmer parts
• 5 cups green cabbage, sliced about 1cm (0.4″) thick (Napa or Chinese cabbage works too)
• 2 tbsp kecap manis (sweet soy sauce)
• 1/4 cup fish sauce
• 1 pinch white pepper
• 1 tbsp or more chilli crisp, chilli paste, or sriracha (adjust to taste)

Instructions

1. Step 1: In a small bowl, mix together the kecap manis, fish sauce, and white pepper to make the sauce.
2. Step 2: Toss the chicken with 2 tablespoons of the sauce; no marinating time is needed.
3. Step 3: Heat the peanut oil in a large 30cm (12″) non-stick pan over high heat until very hot. Add the chicken and cook for 2 minutes.
4. Step 4: Add the minced garlic and the white parts of the green onions, cooking for another 30 seconds until the chicken is just cooked.
5. Step 5: Add the cabbage and toss for 1 1/2 minutes until it begins to soften and go floppy.
6. Step 6: Add the noodles and half of the sauce. Toss for about 45 seconds until the sauce is absorbed and no longer pooling in the pan.
7. Step 7: Add the remaining sauce and toss again for about 1 minute until noodles are evenly coated and no liquid remains. Stir in the chilli crisp or paste towards the end, if using.
8. Step 8: Finally, toss through the green parts of the green onions just until wilted, about 20 seconds. Serve immediately and enjoy!

Tips & Variations

• Use pre-cooked or leftover noodles from the fridge to speed up cooking and achieve the best texture.
• Swap chicken thighs with breast or tofu for a different protein option.
• Adjust the chili level to your heat tolerance; start with less and add more to taste.
• Try adding other vegetables like bell peppers or carrots for extra color and crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or microwave until warmed through. For best texture, avoid overcooking during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute Hokkien noodles with lo mein, udon, or even spaghetti in a pinch. Just prepare them according to package instructions before stir-frying.

Is it necessary to rinse the noodles?

Rinsing the cooked noodles helps stop the cooking process and prevents them from sticking together. It also helps achieve the right texture in the stir fry.

Fastest Chicken Noodle Stir Fry from Scratch Recipe

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★★★★★

4.8 from 87 reviews

• Author: lilan
• Total Time: 17 minutes
• Yield: 4 servings 1x

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Description

A quick and flavorful homemade chicken noodle stir fry featuring tender chicken thighs, crisp cabbage, fresh green onions, and a delicious sweet soy and fish sauce blend, all cooked in one pan for a fast and satisfying meal.

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Ingredients

Scale 1x2x3x

Protein

• 400g / 14oz chicken thighs, skinless boneless, thinly sliced 0.75cm / 1/4″ thick (or breast)

Noodles

• 500g / 1 lb hokkien noodles, lo mein, or other noodles, prepared as per packet instructions, rinsed well and drained (from the fridge)

Vegetables

• 7 green onions, cut into 5cm / 2″ lengths, with soft dark green parts separated from white / pale green parts
• 5 cups green cabbage, sliced ~1cm / 0.4″ thick (Napa/Chinese cabbage works too)

Sauce & Seasonings

• 1 tbsp peanut oil (or any other neutral oil)
• 2 garlic cloves, finely minced
• 2 tbsp kecap mani (sweet soy sauce)
• 1/4 cup fish sauce
• 1 pinch white pepper (substitute black pepper if preferred)
• 1 tbsp or more of chilli crisp, chilli paste, or sriracha, to taste

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Instructions

1. Prepare the sauce: In a small bowl, mix the kecap mani (sweet soy sauce), fish sauce, and white pepper thoroughly to create the stir fry sauce.
2. Toss the chicken: Add 2 tablespoons of the prepared sauce to the sliced chicken thighs and toss until evenly coated. No marinating time is required.
3. Cook the chicken: Heat 1 tablespoon of peanut oil in a large 30cm (12″) non-stick pan over high heat until very hot. Add the chicken and cook for 2 minutes, stirring to brown evenly. Add the minced garlic and the white parts of the green onions, cooking for another 30 seconds until the chicken is just cooked through.
4. Add cabbage: Incorporate the sliced cabbage into the pan and toss continuously for about 1 and 1/2 minutes, until the cabbage starts to soften and become slightly wilted.
5. Add noodles and sauce: Add the prepared noodles to the pan along with half of the remaining sauce. Toss the mixture together for about 45 seconds, allowing the sauce to absorb and the pan to become dry of excess liquid.
6. Finish with remaining sauce and chili paste: Add the remaining sauce and continue tossing the noodles and vegetables for another 1 minute until everything is evenly coated and no pooled liquid remains. Stir in the chili crisp (or preferred chili paste) towards the end, adjusting the amount to your taste.
7. Final touch: Toss in the dark green parts of the green onions and stir for about 20 seconds until just wilted.
8. Serve: Divide the stir fry between bowls and enjoy immediately, savoring the vibrant flavors and perfect noodles.

Notes

• Note 1: Use chilled, pre-cooked noodles as per package instructions and rinse well to prevent clumping.
• Note 2: Kecap mani is a sweet soy sauce popular in Southeast Asian cooking, but you can substitute with a mixture of soy sauce and a little brown sugar if unavailable.
• Note 3: Adjust the amount of chili crisp, chili paste, or sriracha according to your preferred spice level.
• Note 4: Adding sauce in two batches ensures better coating and prevents soggy noodles.

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion

Keywords: chicken noodle stir fry, quick stir fry, homemade lo mein, Asian stir fry, chicken thighs recipe, quick dinner, easy noodles