Fast 15-Minute Chicken and Noodle Stir Fry Recipe
A quick and flavorful chicken noodle stir-fry from scratch that comes together in just 15 minutes. This dish features tender chicken thighs, savory sweet soy sauce, fresh cabbage, and green onions tossed with hokkien noodles for a satisfying meal perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Protein and Noodles
- 400g/14oz chicken thighs, skinless boneless, thinly sliced 0.75cm/1/4" thick (or chicken breast)
- 500g/1 lb hokkien noodles, lo mein or other noodles, cooked, rinsed well, and drained
Vegetables and Aromatics
- 5 cups green cabbage, sliced ~1cm / 0.4" thick (Napa or Chinese cabbage works too)
- 7 green onions, cut into 5cm/2" lengths, with soft dark green parts separated from the white/pale green firmer parts
- 2 garlic cloves, finely minced
Sauce and Seasonings
- 1 tbsp peanut oil or any neutral oil
- 2 tbsp kecap mani (sweet soy sauce)
- 1/4 cup fish sauce
- 1 pinch white pepper (substitute with black pepper if needed)
- 1 tbsp+ chili crisp, chili paste, or sriracha (adjust according to taste)
Instructions
- Prepare the sauce: In a small bowl, combine the kecap mani (sweet soy sauce), fish sauce, and white pepper. Stir well to make the stir-fry sauce.
- Toss the chicken: Place the sliced chicken thighs in a bowl and toss with 1 tablespoon of the prepared sauce to evenly coat. No marinating time is needed.
- Cook the chicken: Heat 1 tablespoon of peanut or neutral oil in a large 30cm/12" non-stick pan over high heat until very hot. Add the chicken and cook for 2 minutes, stirring occasionally. Add the minced garlic and the white parts of the green onions; cook for an additional 30 seconds until the chicken is just cooked through.
- Cook the cabbage: Add the sliced cabbage to the pan and toss for 1 1/2 minutes until the cabbage starts to wilt and soften but still retains some crunch.
- Add noodles and sauce: Add the cooked and drained noodles to the pan along with half of the remaining sauce. Toss continuously for about 45 seconds until the sauce is absorbed and no longer pools in the pan.
- Finish with remaining sauce and chili: Pour in the remaining sauce and toss again for about 1 minute until the noodles are evenly coated and no liquid remains. Add chili crisp, chili paste, or sriracha toward the end, adjusting the heat level to your preference.
- Serve: Finally, toss in the green parts of the green onions and cook for just 20 seconds until they wilt slightly. Divide the stir-fry between bowls and serve immediately. Enjoy slurping the noodles!
Notes
- Use cooked hokkien or lo mein noodles that have been rinsed and drained well to prevent clumping and sogginess.
- Kecap mani is a sweet soy sauce that adds a rich, caramelized flavor. Regular soy sauce can be substituted but the flavor profile will change.
- Adjust the amount of chili crisp, chili paste, or sriracha to suit your spice preference.
- Cook the cabbage briefly to keep some crunch and texture in the dish.
- This recipe comes together quickly, so have all ingredients prepped and ready before cooking.
