Stir fry noodles are a beloved takeaway classic that most of us like to enjoy from time to time. However, making them at home can seem far more complicated than it actually is, and this recipe proves that. With a prep time of seven minutes, plus an extra eight minutes’ cooking time, you’ll have a delicious meal for four in no time.

Sharing her “fastest” noodle stir fry recipe, RecipeTin Eats writer Nagi Maehashi said: “This family size noodle stir fry is a complete meal with protein and plenty of veg, made from scratch in just 15 minutes – and it’s seriously tasty.” She recommends using fresh noodles and avoiding the thin, flour-dusted ones used for soup.

How to make stir fry noodles

Ingredients

400g chicken thighs or breast, skinless boneless, thinly sliced

500g hokkien noodles, lo mein, other noodles, prepared per packet, rinsed well, drained

One tbsp peanut oil (or any other neutral oil)

Two garlic cloves, finely minced

Seven green onions , cut into lengths, soft dark green parts separated from the white part

400 g Chinese or green cabbage, sliced

For the sauce:

30 ml kecap mani (sweet soy sauce)

60 ml fish sauce

Pinch white pepper

Method

Combine the ingredients for the sauce in a small bowl. Coat the chicken with one tablespoon of the sauce, ensuring it's evenly covered (there’s no need for marinating).

Heat the oil in a large non-stick frying pan (about 30cm/12 inches) over high heat until it’s extremely hot. Add the chicken and cook for two minutes.

Then, stir in the garlic and the white part of the spring onion, cooking for another 30 seconds, or until the chicken is just cooked through.

Introduce the cabbage, tossing it for around one and a half minutes until it begins to soften. Add the noodles and pour in half of the sauce, tossing everything together for about a minute until the sauce is absorbed and no liquid remains in the pan.

Add the remaining sauce and toss once more for about a minute until everything is evenly coated and dry. For added flavour, you can stir in some chilli crisp towards the end.

Finally, stir in the green part of the spring onion, allowing it to wilt for just under 20 seconds before serving. Dish up and enjoy straight away while still hot.