The fastest noodle stir fry I know - from scratch!

Ingredients

• 400 g /14oz chicken thighs)
• 500 g / 1 lb hokkien noodles, lo mein, other noodles)
• 1 tbsp peanut oil
• 2 g arlic cloves
• 7 g reen onions
• 5 cups green cabbage)
• 2 tbsp kecap mani)
• 1/4 cup fish sauce
• 1 pinch white pepper
• 1 tbsp + chilli crisp, chilli paste or sriracha

Instructions

1. ABBREVIATED RECIPE:
2. Toss chicken with 2 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 1/2 minutes, then noodles, sauce (add in 2 batches) and chilli crisp. Wilt green onion, serve!
3. FULL RECIPE:
4. Sauce - Mix the ingredients in a small bowl.
5. Toss the chicken with 2 tablespoons of the sauce (no marinating time needed).
6. Cooking:
7. 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.
8. Cabbage - Add the cabbage, toss for 1 1/2 minutes or until it starts to go floppy.
9. 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 (~ 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)
10. Serve - Toss through the green part of the green onion until it's wilted (barely 20 seconds), then divide between bowls. Noodle slurping time!

Nutrition Information