Noodle Stir Fry
A quick and delicious stir fry featuring tender chicken, fresh vegetables, and flavorful sauces, perfect for busy weeknights.
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)
- ΒΌ 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.
Notes
Serve hot, pairs well with extra chilli sauce on the side. Refrigerate leftovers in an airtight container for 2-3 days. Reheat in the microwave or on the stove, adding a splash of water if needed.