🥢 Ingredients
Stir Fry Sauce:
Optional for heat:
🔥 How to Make It
💡 Tips & Notes
🥡 Storage
Stir Fry Sauce:
- 2 tbsp sweet soy sauce (kecap manis)
- 1/4 cup fish sauce
- Pinch of white pepper (or black, if that’s what you’ve got)
- 400g / 14 oz boneless skinless chicken thighs, thinly sliced
- 500g / 1 lb fresh noodles (hokkien, lo mein, or similar – see notes)
- 1 tbsp neutral oil (e.g., peanut or vegetable oil)
- 2 cloves garlic, finely chopped
- 6–7 green onions, cut into 5 cm / 2" pieces, white and green parts separated
- 5 cups shredded green cabbage (regular or Napa works)
Optional for heat:
- 1 tbsp chili crisp, chili paste, or sriracha — adjust to taste
🔥 How to Make It
- Make the Sauce: In a small bowl, mix sweet soy sauce, fish sauce, and pepper until smooth.
- Marinate Chicken: Toss the sliced chicken with 1 tbsp of the sauce (no need to let it sit — this is just for surface flavor).
- Prep Noodles: Prepare your noodles according to the package (usually a quick soak in hot water). Rinse under cold water to stop the cooking and shake off excess moisture really well.
- Stir Fry Chicken: Heat oil in a large non-stick pan (about 12"/30cm wide) over high heat. Add chicken and cook for 2 minutes. Add garlic and the white parts of the green onion, stir for 30 more seconds until fragrant and chicken is just cooked.
- Add Veggies: Throw in the cabbage and stir fry for about 1.5 minutes, just until it starts to soften.
- Noodles & Sauce: Add noodles and half the sauce. Stir and toss for about 1 minute until absorbed. Add the rest of the sauce and keep tossing until it all coats the noodles evenly (another 45 sec–1 min). Add chili crisp or chili sauce at this point if using.
- Final Touch: Add the green parts of the green onion, toss for 20 seconds just to wilt. Serve hot!
💡 Tips & Notes
- Why add the sauce in 2 batches? It helps it reduce quickly and prevents the noodles from breaking or getting too soft from over-stirring.
- Noodles: Fresh noodles from the fridge section give the best texture. If using dried noodles, use about 350g (they expand when cooked). Vacuum-sealed shelf-stable noodles work, but texture may be mushier.
- Vegetable swaps: Feel free to swap cabbage for pre-cut coleslaw mix, bok choy, or any fast-cooking greens you like.
- Protein options: This works just as well with tofu or shrimp if you want to change it up.
🥡 Storage
- Keeps well in the fridge for up to 3 days.
- Freezing is possible, but the noodle texture may soften a little after thawing.
