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Fastest Chicken Noodle Stir Fry Recipe

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This quick and flavorful chicken noodle stir fry is a perfect weeknight meal made from scratch using thinly sliced chicken thighs, fresh noodles, crunchy cabbage, and a simple yet delicious sweet soy and fish sauce mixture. Ready in under 20 minutes, it's a vibrant dish that balances savory, sweet, and a hint of spice with fresh green onions and optional chili crisp for a grown-up kick.

  • Total Time: 18 minutes
  • Yield: 4 servings

Ingredients

Protein & Noodles

  • 400g/14oz chicken thighs, skinless boneless, thinly sliced 0.75cm/1/4" thick (or breast)
  • 500g / 1 lb hokkien noodles, lo mein, or other medium-thick noodles, prepared per packet, rinsed well, drained

Vegetables

  • 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 garlic cloves, finely minced

Sauces & Oils

  • 1 tbsp peanut oil (or any other neutral oil)
  • 2 tbsp kecap manis (sweet soy sauce)
  • 1/4 cup fish sauce
  • 1 pinch white pepper (can substitute black pepper)

Optional

  • 1 tbsp+ chili crisp, chili paste or sriracha (to taste)

Instructions

  1. Prepare the Sauce: In a small bowl, mix together 2 tablespoons kecap manis, 1/4 cup fish sauce, and a pinch of white pepper to create the simple yet flavorful sauce base.
  2. Coat the Chicken: Toss the thinly sliced chicken thighs in 2 tablespoons of the prepared sauce until evenly coated. No marinating time is needed as the sauce will flavor the chicken while cooking.
  3. Cook the Chicken: Heat 1 tablespoon peanut oil in a large 30cm/12" non-stick pan over high heat until very hot. Add the chicken and spread it out to cook for about 2 minutes, allowing it to sear properly. Then add the minced garlic and the white parts of the green onions, cooking another 30 seconds until the chicken is just cooked through.
  4. Cook the Cabbage: Add sliced cabbage to the pan and toss continuously for 1 1/2 minutes, or until the cabbage begins to soften and become slightly floppy but still retains some bite.
  5. Add Noodles and Sauce: Add the prepared noodles and half of the sauce to the pan. Toss vigorously for about 45 seconds to let the noodles absorb the sauce and to reduce any excess liquid. Then add the remaining sauce and toss another minute until noodles are fully coated and no liquid remains. If using, add chili crisp towards the end and toss to combine.
  6. Finish with Green Onions: Add the green parts of the green onions and toss just until wilted, about 20 seconds, to keep their fresh flavor.
  7. Serve: Divide the stir fry into bowls and enjoy immediately. Perfect for slurping noodles hot and fresh.

Notes

  • Use fresh fridge noodles for best texture — medium-thick yellow or white noodles work well. Avoid thin flour-dusted noodles meant for soup.
  • Dried noodles can be used but use about 350g / 12oz; shelf stable vacuum-packed noodles can be used at 500g but may be less preferred.
  • Kecap manis (sweet soy sauce) is thick and sweet with molasses notes, available in many grocery Asian aisles.
  • Chili condiments vary widely in heat and flavor; add gradually and taste to adjust spiciness.
  • Add sauce in two batches to speed reduction and avoid soggy noodles, especially on standard burners.
  • Leftovers keep up to 3 days in the fridge; freezing is possible but noodles may lose texture.
  • To prep in advance: chop ingredients, mix sauce, coat chicken, and rinse noodles to store separately until cooking.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://recipesvibe.com/fastest-chicken-noodle-stir-fry-recipe/