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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Final touch: Toss in the dark green parts of the green onions and stir for about 20 seconds until just wilted.
- 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
