The fastest noodle stir fry I know
This family-size noodle stir fry is a complete meal with protein and plenty of veg, made from scratch in just 15 minutes, and it’s seriously tasty. The sauce uses just two ingredients, fish sauce and kecap manis, which might sound like an unusual combination but these have more flavour than regular sauces like soy sauce! Together, they deliver big savoury, sweet, glossy flavour with zero fishiness. It's perfect for busy weeknights! Be sure not to miss the step to use some of the sauce to season the chicken, otherwise too much ends up on the noodles and it can taste a bit too salty.
Prep
7 minutes
Cook
8 minutes
Servings
4
Ingredients
- 400g/14oz chicken thighs, skinless boneless, thinly sliced 0.75cm/1/4" thick (or breast)
- 500g / 1 lb hokkien noodles, lo mein, other noodles, from the fridge, prepared per packet, rinsed well, drained (Note 1)
- 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 (Napa/Chinese cabbage also works)
- 2 tbsp kecap mani (sweet soy) (Note 2)
- 1/4 cup fish sauce
- 1 pinch white pepper(sub black pepper)
- 1 tbsp+chilli crisp, chilli paste or sriracha(add > taste > add > taste!) (Note 3)
Instructions
Mix the ingredients in a small bowl.
Toss the chicken with 2 tablespoons of the sauce (no marinating time needed).
Heat the oil in a large 30cm/12" non-stick pan over high heat until very hot. Add the chicken and cook for 2 minutes. Add the garlic and white part of the green onion, cook for another 30 seconds until chicken is just cooked.
Add the cabbage, toss for 1 1/2 minutes or until it starts to go floppy.
Add the noodles and half the sauce, toss for a minute until the sauce is absorbed and no longer pooling in the pan (~ 45 seconds). Then add the remaining sauce and toss again until it's all evenly coated and no liquid remains (~ 1 minute), adding chilli crisp towards the end, if using. (Note 4)
Toss through the green part of the green onion until it's wilted (barely 20 seconds), then divide between bowls. Noodle slurping time!
Originally from recipetineats.com
Want to save this recipe?
Get Snap Recipes to save, organize, and cook with this recipe on your phone.
Download Snap Recipes Free