Kitchen notes · a little help before you start
The fastest noodle stir fry I know - from scratch!
The fastest noodle stir fry I know - from scratch! brings together chicken thighs, hokkien noodles, and peanut oil. Look at the marinating step before you get the rest of dinner going. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 7 min
- Cook
- 8 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Cooking method
- Stir fry
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Give the marinade its turn
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
2. Give yourself room for batches
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
3. Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Get to know the ingredients
Chicken thighs
Look at how this ingredient comes into the method: Toss chicken with 2 tbsp sauce.
Hokkien noodles
Look at how this ingredient comes into the method: Cabbage 1 1/2 minutes, then noodles, sauce (add in 2 batches) and chilli crisp.
Peanut oil
Look at how this ingredient comes into the method: Toss chicken with 2 tbsp sauce.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for The fastest noodle stir fry I know - from scratch!
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Noodle slurping time! Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Toss chicken with 2 tbsp sauce.
Which little step is worth remembering?
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
What check should I look for as it cooks?
Keep this part of the method in view: Add the garlic and white part of the green onion, cook for another 30 seconds until chicken is just cooked.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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