Speedy Noodle Stir Fry

This Speedy Noodle Stir Fry is my favorite go-to when I need something quick, hearty, and packed with flavor. With juicy chicken, tender cabbage, chewy noodles, and a two-ingredient sauce that works magic, it’s the kind of recipe I can whip up in just 15 minutes—start to finish.

Why You’ll Love This Recipe

I love how this stir fry brings bold Asian-inspired flavors with minimal ingredients and effort. It uses just one pan, comes together faster than takeout, and it’s super customizable depending on what I have on hand. The kecap manis and fish sauce make a rich, savory base that clings beautifully to the noodles, while the cabbage adds crunch and bulk.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

400g (14 oz) chicken thighs, skinless, boneless, thinly sliced (or chicken breast)
500g (1 lb) hokkien noodles or lo mein, prepared per packet, rinsed and drained
1 tbsp peanut oil (or neutral oil)
2 garlic cloves, finely minced
7 green onions, cut into 5 cm (2″) lengths (white and green parts separated)
5 cups green cabbage, sliced ~1 cm thick (Napa/Chinese cabbage also works)

Sauce:
2 tbsp kecap manis (sweet soy sauce)
1/4 cup fish sauce
1 pinch white pepper (or black pepper)

Optional:
1 tbsp or more chili crisp, chili paste, or sriracha (to taste)

directions

I begin by mixing the sauce ingredients—kecap manis, fish sauce, and pepper—in a small bowl.

Then I toss the sliced chicken with a tablespoon of the sauce to give it a quick flavor boost while I prep the rest.

Next, I heat oil in a large non-stick skillet over high heat. I add the chicken and cook for about 2 minutes. I throw in the garlic and the white parts of the green onions, stir-frying for another 30 seconds until the chicken is just cooked through.

I add the sliced cabbage and cook for about 1½ minutes, just until it softens a bit.

Then I toss in the noodles and half of the sauce. I stir-fry everything together for about 1 minute until the sauce is mostly absorbed.

I pour in the remaining sauce and add some chili crisp for heat. I toss for another minute until the noodles are well-coated and the sauce is mostly gone from the pan.

Finally, I add the green tops of the green onions and toss for 20 seconds until just wilted. Then I serve it hot in bowls.

Servings and timing

This recipe serves 4 people.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories: Approximately 420 kcal per serving

Variations

Sometimes I switch out the chicken for shrimp, beef, or tofu depending on what I have. I also like adding shredded carrots, bean sprouts, or snow peas for more texture and color. For a vegetarian version, I use soy sauce instead of fish sauce and sub in a plant-based protein.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I reheat it in a pan over medium heat or in the microwave, adding a splash of water or extra sauce to loosen up the noodles.

FAQs

Can I use other types of noodles?

Yes, I often swap in udon, rice noodles, or ramen depending on what I have. Just make sure they’re cooked and drained before adding.

Is this dish spicy?

Not by default. I add chili crisp or sriracha at the end to control the heat to my liking.

Can I make this ahead of time?

I prefer it fresh, but it reheats well. I usually make it the same day and store leftovers for quick meals.

What is kecap manis?

It’s a sweet Indonesian soy sauce that adds depth and caramelized flavor. If I don’t have it, I mix soy sauce with a bit of brown sugar.

Can I double the recipe?

Yes, but I cook in batches to avoid overcrowding the pan so everything stir-fries instead of steams.

What veggies can I substitute for cabbage?

I sometimes use bok choy, spinach, or even kale. Anything leafy that softens quickly works well.

Can I skip the fish sauce?

I suggest replacing it with soy sauce and a splash of lime juice or rice vinegar for a similar umami hit.

How do I prevent noodles from sticking?

I make sure they’re well-rinsed and loosened before adding them to the pan. Stirring constantly helps too.

Can I use pre-cooked chicken?

Yes, I slice and add it after cooking the vegetables so it warms through without drying out.

Does this freeze well?

Not really. I find the noodles lose their texture after freezing. It’s best enjoyed fresh or from the fridge within a few days.

Conclusion

This Speedy Noodle Stir Fry is one of my favorite weeknight heroes. It’s fast, flavorful, and flexible enough to work with whatever I have in the fridge. With just one pan and 15 minutes, I get a satisfying meal that everyone enjoys without the fuss.