Fast Noodle Stir Fry / from scratch
Sauce is just 2 ingredients. So handy for busy weeknights.
Ing-14 oz thin slice chix thighs, lb hokkien noodles, or lo mein, prepared per packet, rinse well, drain, tbsp peanut oil 2 minced gar/cl, 7 green onions in 2″ lngths 5 c sliced green cabbage (or Napa/Chinese cabbage). Sauce: 2 tbsp kecap mani (sweet soy) 1/4 cup fish sauce pinch wh/pepper optional tbsp+ chilli crisp, chilli paste or sriracha
Sauce – Mixed in bowl. Toss chicken, tablespoon sauce (no marinating time needed). Cooking: Cook – Heat the oil in a large 12" non-stick pan on high til very hot. Add/cook chicken 2 min. Add garlic and white part of the green onion, cook 30 sec til chicken is just cooked. Add cabbage, toss for 1 1/2 min til floppy. Add noodles and 1/2 sauce, toss a minute til sauce is absorbed and no longer pooling in the pan (~ 45 sec). Add rest sauce; toss to evenly coated and no liquid remains (~ 1 minute), add chilli crisp at end. Serve – Toss in green onion part til wilted (barely 20 sec), then into bowls. Serve.
Notes: 1. Noodles – Fresh fridge noodles are best – closest to good noodle shops Prepare per packet, rinse and shake off water. Dont use dried vac packed noodles. 2. Kecap manis (aka sweet soy) in the Asian aisle of grocery stores. 3. Chilli sauces and chilli crisps differ in spiciness, flavour, garlickiness etc, so just add, toss, taste, can add more. 4. Adding sauce in 2 batches reduces faster, or add all at once w/ a super strong burner. Leftovers keep 3 days in fridge. Freeze no.