Quick Chicken Noodle Stir-Fry with Kecap Manis Sauce
Chicken, cabbage and noodles come together in a fast stir-fry with a glossy fish sauce and kecap manis sauce.
By Cookin' KitchenUpdated
- Total: 15 minutes
- Servings: 4 servings
Recipe
Quick Chicken Noodle Stir-Fry with Kecap Manis Sauce
Chicken, cabbage and noodles come together in a fast stir-fry with a glossy fish sauce and kecap manis sauce.
Cookin' · https://cookin.club/recipes/quick-chicken-noodle-stir-fry-with-kecap-manis-sauce
- Prep
- 7 minutes
- Cook
- 8 minutes
- Total
- 15 minutes
- Servings
- 4
Ingredients
For 4 servings
Stir-fry
Sauce
Optional chilli
Instructions
Prepare
Step 1: Mix the kecap manis, fish sauce and white pepper, if using, in a small bowl until the kecap manis dissolves.
Step 2: Toss the chicken with 2 tablespoons of the sauce. There is no need to marinate it.
Cook
Step 3: Heat the oil in a large 30 cm / 12-inch non-stick pan over high heat until very hot. Add the chicken and cook for 2 minutes. Add the garlic and the white and pale green parts of the green onion; cook for another 30 seconds, until the chicken is just cooked.
Step 4: Add the cabbage and toss for 1 1/2 minutes, or until it starts to soften.
Step 5: Add the noodles and half the remaining sauce. Toss for about a minute, until the sauce is absorbed and no longer pools in the pan (about 45 seconds). Add the rest of the sauce and toss until the noodles are evenly coated and no liquid remains (about 1 minute). Add chilli crisp, chilli paste or sriracha toward the end, if using.
Tip: Adding the sauce in two batches helps it reduce more quickly.
Step 6: Toss in the dark green onion tops until wilted, about 20 seconds, then divide the noodles between bowls.
Notes
Fresh refrigerated noodles are preferred; medium-thick yellow or white noodles work well. For dried noodles, use about 350 g / 12 oz. Shelf-stable vacuum-packed noodles can be used, though their texture may be softer.
Chicken breast can replace chicken thighs. Use Napa or Chinese cabbage in place of green cabbage, and black pepper instead of white pepper if desired. Neutral oil can replace peanut oil.
Leftovers keep in the refrigerator for 3 days. The noodles can be frozen, though their texture may not be as good. To get ahead, prepare the sauce, cut and coat the chicken, chop the garlic and vegetables, and prepare, rinse and drain the noodles; the noodles keep better overnight in the refrigerator.
Nutrition per serving
- Calories
- 452 kcal
- Fat
- 10 g
- Saturated fat
- 3 g
- Carbohydrates
- 60 g
- Sugar
- 15 g
- Fiber
- 5 g
- Protein
- 28 g
- Sodium
- 1,702 mg
- Cholesterol
- 95 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken, cabbage and noodles make a hearty stir-fry with a glossy, sweet-and-savory sauce. Have everything ready before you start cooking; the stir-fry moves quickly.
Fish sauce and kecap manis form the base of the sauce, with white pepper if you like. A little chilli crisp, chilli paste or sriracha is optional.
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