Chicken Cabbage Noodle Stir Fry
A fast noodle stir fry with sliced chicken thighs, cabbage, and hokkien noodles tossed in a sweet soy and fish sauce glaze.
Equipment
- Large wok or deep skillet
- Tongs
- Sharp knife
- Cutting board
Ingredients
Main Ingredients
- 14 oz boneless skinless chicken thighs thinly sliced about 1/4 inch thick
- 1 lb hokkien noodles or lo mein, prepared as the package directs, rinsed, and drained
- 1 tbsp peanut oil or other neutral oil
- 2 cloves garlic finely minced
- 7 green onions white parts separated from dark green parts, cut into 2 inch lengths
- 5 cup green cabbage sliced about 1/2 inch thick
- 2 tbsp sweet soy sauce kecap manis
- 2 tbsp fish sauce
- 1 pinch white pepper or black pepper
- 1 tbsp chili crisp or chili paste or Sriracha, plus more to taste
Instructions
Cooking
- Set up. Slice the chicken about 1/4 inch thick, cut the cabbage into ribbons, and cut the green onions into 2 inch pieces, keeping whites and greens apart. Loosen the noodles under warm water and drain.
- Sear the chicken. Heat the oil in a wok over medium high heat until it shimmers. Cook the chicken in one layer for 5 to 6 minutes, turning once, until golden and 165 degrees F inside.
- Add the vegetables. Stir in the garlic, green onion whites, and cabbage and cook 3 to 4 minutes until the cabbage is tender but still bright.
- Toss with noodles. Add the noodles, sweet soy sauce, fish sauce, white pepper, and chili crisp. Toss for 2 to 3 minutes until glossy and hot all the way through.
- Finish. Taste, adjust with more fish sauce or chili, then take the pan off the heat and top with the green onion tops. Serve right away.
Notes
Substitutions: Chicken breast, thin pork, or shrimp can replace the thighs. Udon or lo mein can replace hokkien noodles.
Tips: Keep the pan hot and rinse the noodles well so they do not clump.
Storage: Refrigerate in an airtight container for up to 3 days and reheat to 165 degrees F. Do not freeze.