The Fastest Noodle Stir Fry I Know

🥘 Ingredients

• chicken thighs (14oz, or breast, skinless boneless, thinly sliced 0.75cm/1/4" thick)
  400 g
• garlic cloves (finely minced)
  2
• kecap mani (sweet soy, Note 2)
  2 tbsp
• white pepper (sub black pepper)
  1 pinch

Abbreviated recipe

• cabbage (green, Napa/Chinese cabbage also works, sliced ~1cm / 0.4″ thick)
  5 cups
• green onion (cut into 5cm/2″ lengths, soft dark green parts separated from the white / pale green firmer parts)
  7
• noodles (hokkien, 1 lb, Note 1, lo mein, other noodles , from the fridge, prepared per packet, rinsed well, drained)
  500 g
• sauce (fish)
  1/4 cup

Full recipe

• oil (peanut, or any other neutral oil)
  1 tbsp

🍳 Cookware

• pan
• bowl

1. 1

   Gather chicken thighs , garlic cloves , white pepper , kecap mani .

   chicken thighs: 400 g (14oz, or breast, skinless boneless, thinly sliced 0.75cm/1/4" thick), garlic cloves: 2 (finely minced), white pepper: 1 pinch (sub black pepper), kecap mani: 2 tbsp (sweet soy, Note 2)

Abbreviated recipe

1. 1

   Toss chicken with 1 tbsp sauce . In a large 30cm/12" non-stick pan over high heat, cook chicken first, adding garlic and white part of green onion towards the end. cabbage ⏱️ 1.5 minutes , then noodles , sauce (add in 2 batches) and chilli crisp. Wilt green onion, serve!

   sauce: 1/4 cup (fish), green onion: 7 (cut into 5cm/2″ lengths, soft dark green parts separated from the white / pale green firmer parts), cabbage: 5 cups (green, Napa/Chinese cabbage also works, sliced ~1cm / 0.4″ thick), noodles: 500 g (hokkien, 1 lb, Note 1, lo mein, other noodles , from the fridge, prepared per packet, rinsed well, drained)

Full recipe

1. 1

   Sauce – Mix the ingredients in a small bowl .
2. 2

   Toss the chicken with 1 tablespoon of the sauce (no marinating time needed).
3. 3

   Cook chicken – 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.

   oil: 1 tbsp (peanut, or any other neutral oil)
4. 4

   Cabbage – Add the cabbage, toss for ⏱️ 1.5 minutes or until it starts to go floppy.
5. 5

   Sauce and noodles – Add the noodles and half the sauce, toss for a minute until the sauce is absorbed and no longer pooling in the pan (about ⏱️ 45 seconds ). Then add the remaining sauce and toss again until it's all evenly coated and no liquid remains (about ⏱️ 1 minute ), adding chilli crisp towards the end, if using. (Note 4)
6. 6

   Serve – Toss through the green part of the green onion until it's wilted (barely ⏱️ 20 seconds ), then divide between bowls. Noodle slurping time!
7. 📝

   Nutrition: Calories: 452cal (23%) Carbohydrates: 60g (20%) Protein: 28g (56%) Fat: 10g (15%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 2g Monounsaturated Fat: 3g Trans Fat: 0.02g Cholesterol: 95mg (32%) Sodium: 1702mg (74%) Potassium: 499mg (14%) Fiber: 5g (21%) Sugar: 15g (17%) Vitamin A: 321IU (6%) Vitamin C: 37mg (45%) Calcium: 68mg (7%) Iron: 4mg (22%)