Ingredients

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

500g (1 lb) hokkien noodles, lo mein, or other noodles, cooked as per packet, rinsed and drained

1 tbsp peanut oil or any neutral oil

2 garlic cloves, finely minced

7 green onions, cut into 5cm (2″) lengths; separate dark green soft 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 mani (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

Step 1: In a small bowl, mix the kecap mani, fish sauce, and white pepper to make the sauce.

Step 2: Toss the sliced chicken with 2 tablespoons of the sauce. No need to marinate.

Step 3: Heat the oil in a large 30cm (12″) non-stick pan over high heat until very hot.

Step 4: Add the chicken and cook for 2 minutes, then add the garlic and the white parts of the green onions. Cook for another 30 seconds until the chicken is just cooked through.

Step 5: Add the cabbage and toss for 1 1/2 minutes until it begins to soften.

Step 6: Add the noodles and half the sauce. Toss for about a minute until the sauce has mostly absorbed and there is no pooling liquid.

Step 7: Add the remaining sauce and toss again until noodles are evenly coated and no liquid remains, about 1 minute. Stir in the chilli crisp or your chosen spicy condiment towards the end.

Step 8: Toss in the dark green parts of the green onions and cook just until wilted, about 20 seconds.

Step 9: Serve immediately and enjoy your quick and tasty noodle stir fry.

Tips & Variations

Substitute chicken thighs with chicken breast or firm tofu for a different protein option.

Use Napa cabbage for a sweeter, milder flavor.

Add extra veggies like bell peppers or carrots to increase color and nutrition.

Adjust the level of spice by adding more or less chilli crisp or sriracha.

To save time, use pre-cooked refrigerated noodles or pre-cut vegetables if available.

FAQs

Can I use other types of noodles for this stir fry?

Yes, lo mein, egg noodles, or even rice noodles work well. Just follow cooking instructions and rinse cooled noodles before stir frying.

Is it necessary to separate the green onions?

Separating the white and green parts ensures they cook properly—white parts soften and release more flavor when cooked early, while the green parts are added last to keep their brightness and crunch.