The fastest noodle stir fry I know - from scratch!

Name: The fastest noodle stir fry I know - from scratch!
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: Asian, Chinese
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

Prep:7minCook:8min

Recipe video above. 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. I can’t stop making this, it’s perfect for busy weeknights!** Saltiness note: 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. **

Updated at: Sat, 14 Feb 2026 01:31:37 GMT