Who doesn’t love a delicious stir fry? It’s quick, tasty, and packed with flavor. The fastest noodle stir fry I know combines tender chicken, fresh vegetables, and flavorful sauces, all tossed together in a matter of minutes. This recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
Why Make This Recipe
Making this noodle stir fry is a great choice for several reasons. First, it’s incredibly fast to prepare, taking only about 20 minutes from start to finish. Second, you can customize it easily with different vegetables or proteins, making it a versatile meal option. Lastly, it is a delightful way to enjoy a homemade dish that rivals your favorite takeout at a fraction of the cost and with healthier ingredients.
How to Make The Fastest Noodle Stir Fry
Ingredients:
- 400g/14oz chicken thighs (skinless boneless, thinly sliced 0.75cm/1/4″ thick, or breast)
- 500g/1 lb hokkien noodles, lo mein, or other noodles (from the fridge, prepared per packet, rinsed well, drained)
- 1 tbsp peanut oil (or any other neutral oil)
- 2 garlic cloves (finely minced)
- 7 green onions (cut into 5cm/2″ lengths, soft dark green parts separated from the white/pale green firmer parts)
- 5 cups green cabbage (sliced ~1cm/0.4″ thick, with Napa/Chinese cabbage also working)
- 2 tbsp kecap mani (sweet soy)
- 1/4 cup fish sauce
- 1 pinch white pepper (sub black pepper)
- 1 tbsp+ chilli crisp, chilli paste, or sriracha (add to taste)
Directions:
Abbreviated Recipe:
- Heat oil in a pan. Cook chicken until brown.
- Add garlic, green onions, and cabbage. Stir-fry for a few minutes.
- Add noodles and sauces. Mix well and serve hot.
Full Recipe:
- In a large pan or wok, heat the peanut oil over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in the minced garlic, white parts of the green onions, and sliced cabbage. Cook until cabbage is tender, about 3-4 minutes.
- Stir in the hokkien noodles, kecap mani, fish sauce, white pepper, and chilli paste. Toss everything together until well combined and heated through, about 2-3 minutes.
- Remove from heat and garnish with the green parts of the green onions before serving.
Cooking:
Ensure everything is prepped and within reach before you start cooking. Stir frying happens quickly, so having your ingredients ready will make a big difference.
How to Serve The Fastest Noodle Stir Fry
Serve your noodle stir fry hot from the pan. It pairs wonderfully with extra chilli sauce on the side for those who love a bit more heat. You can enjoy it on its own or with a side of steamed rice.
How to Store The Fastest Noodle Stir Fry
If you have leftovers, let the stir fry cool completely before storing. Transfer it to an airtight container and refrigerate for up to 2-3 days. Reheat in the microwave or on the stove, adding a splash of water if needed.
Tips to Make The Fastest Noodle Stir Fry
- Use pre-cooked noodles to save time.
- Feel free to switch out the chicken for beef, tofu, or shrimp.
- Customize your veggies based on what you have at home; bell peppers, broccoli, or snap peas are great options.
Variation
You can easily turn this recipe vegetarian by omitting the chicken and adding more vegetables or tofu. For a gluten-free option, make sure to use gluten-free noodles and sauces.
FAQs
1. Can I use frozen vegetables? Yes! Frozen stir-fry vegetables work well and can save you prep time.
2. Is it necessary to use fish sauce? Fish sauce adds a unique flavor, but you can replace it with more soy sauce or a vegetarian alternative if needed.
3. Can I make this dish ahead of time? While it’s best enjoyed fresh, you can prepare the ingredients ahead of time and stir-fry when you’re ready to eat.
Enjoy your homemade noodle stir fry! It’s delicious, satisfying, and a quick way to enjoy a meal made from scratch.
Noodle Stir Fry
Ingredients
Main Ingredients
- 400 g skinless boneless chicken thighs, thinly sliced Can substitute with chicken breast
- 500 g hokkien noodles, lo mein, or other noodles Prepared per packet, rinsed well, drained
- 1 tbsp peanut oil Or any other neutral oil
- 2 cloves garlic, finely minced
- 7 green onions, cut into lengths Separate dark green parts from the white/pale green parts
- 5 cups green cabbage, sliced Napa/Chinese cabbage works as well
- 2 tbsp kecap mani (sweet soy)
- ¼ cup fish sauce
- 1 pinch white pepper Substitute black pepper if needed
- 1 tbsp+ chilli crisp, chilli paste, or sriracha Add to taste
Instructions
Cooking
- In a large pan or wok, heat the peanut oil over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in the minced garlic, white parts of the green onions, and sliced cabbage. Cook until the cabbage is tender, about 3-4 minutes.
- Stir in the hokkien noodles, kecap mani, fish sauce, white pepper, and chilli paste. Toss everything together until well combined and heated through, about 2-3 minutes.
- Remove from heat and garnish with the green parts of the green onions before serving.
