Description
A quick and flavorful chicken noodle stir fry made from scratch using tender chicken thighs, fresh cabbage, flavorful sauces, and green onions. This easy one-pan recipe combines sweet soy, fish sauce, and chili paste for a deliciously balanced dish ready in under 15 minutes.
Ingredients
Scale
Protein and Vegetables
- 400g/14oz skinless, boneless chicken thighs, thinly sliced (0.75cm/1/4″ thick)
- 5 cups green cabbage, sliced (~1cm/0.4″ thick) (Napa/Chinese cabbage also works)
- 7 green onions, cut into 5cm/2″ lengths (separate soft dark green parts from the white/pale green firmer parts)
Noodles
- 500g/1 lb Hokkien noodles, lo mein, or other noodles (prepared according to packet instructions, rinsed well, drained)
Sauce and 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 (can substitute black pepper)
- 1 tbsp+ chili crisp, chili paste, or sriracha (adjust to taste)
Instructions
- Make the Sauce: In a small bowl, combine kecap mani (sweet soy), fish sauce, and white pepper to create the stir fry sauce. Set aside.
- Toss Chicken with Sauce: Add 2 tablespoons of the prepared sauce to the sliced chicken and toss to coat evenly. No need to marinate; proceed immediately to cooking.
- Cook Chicken: Heat 1 tablespoon peanut oil in a large 30cm/12″ non-stick pan over high heat until very hot. Add the chicken pieces and cook for 2 minutes, stirring occasionally until mostly cooked through. Add minced garlic and the white parts of the green onions, cooking for another 30 seconds until fragrant and chicken is just cooked.
- Cook Cabbage: Add sliced cabbage to the pan and toss for about 1 1/2 minutes until it starts to soften and become floppy but still retains some texture.
- Add Noodles and Sauce: Add the prepared noodles and half of the sauce to the pan. Toss for about 1 minute until the sauce is absorbed and no longer pooling. Then add the remaining sauce, continuing to toss for another minute to evenly coat the noodles and vegetables without liquid remaining. Stir in the chili crisp, chili paste, or sriracha toward the end, adjusting spice level to preference.
- Finish with Green Onion Tops & Serve: Finally, toss in the soft dark green parts of the green onions just until wilted (about 20 seconds). Divide the stir fry into bowls and serve hot. Get ready for some noodle slurping fun!
Notes
- Note 1: Use noodles that have been cooked, rinsed, and drained according to package instructions to prevent clumping and to ensure the noodles reheat evenly in the pan.
- Note 2: Kecap mani is a sweet soy sauce commonly used in Southeast Asian cooking. You can substitute with regular sweet soy sauce or a mixture of soy sauce and brown sugar if unavailable.
- Note 3: Adjust the amount of chili crisp or chili paste according to your preferred level of spiciness.
- Note 4: Tossing the sauce in two batches allows for better absorption and avoids soggy noodles.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: chicken noodle stir fry, quick stir fry, Hokkien noodles, easy Asian recipe, chicken thigh recipe, cabbage stir fry, quick dinner
