By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 3
513 cal · 12 min
Chicken Noodle Stir Fry
Recipe GLPR869be77fa86dc2
A quick and vibrant Asian-style stir fry featuring tender chicken breast, fresh Hokkien noodles, and a colorful mix of cabbage and broccoli florets, all tossed together in a light soy-based glaze. Ready in just 12 minutes, this dish is nutritious, satisfying, and naturally free from common allergens.
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Ingredients
200 grams Chicken breast, cut into thin strips
300 grams Hokkien noodles, fresh
2 cups Cabbage, thinly sliced
1½ cups Broccoli florets, small pieces
1 cup Garlic cloves, minced
½ Brown onion, thinly sliced
½ tablespoon Light soy sauce
1 tablespoon Dark soy sauce
1 teaspoon Brown sugar
Directions
Heat a large wok or skillet over high heat. Once hot, add the chicken breast strips and cook, stirring frequently, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 4-5 minutes. Transfer the cooked chicken to a clean plate.
In the same wok, add the sliced onion and minced garlic. Stir-fry for about 1 minute until fragrant and the onion begins to soften.
Add the fresh Hokkien noodles to the wok and break them apart gently with your utensils as they heat through, about 2 minutes.
Stir in the sliced cabbage and broccoli florets. Continue stir-frying for about 2 minutes until the vegetables begin to soften while retaining a slight crunch.
Return the cooked chicken to the wok. Combine the light soy sauce, dark soy sauce, and brown sugar, then pour this mixture over the noodles and vegetables. Toss everything together for 1-2 minutes until well combined and heated through.
Transfer to serving bowls and enjoy immediately while hot.
Comments
Hokkien noodles are the catch here—they're rarely stocked at Harris Teeter, Food Lion, or ALDI in Charlotte, so you'll need a trip to Publix, Kroger, or an Asian market to find them, which adds real friction to a weeknight. Everything else (chicken, cabbage, broccoli, garlic, onion, both soy sauces, brown sugar) lands easily at any major chain, and the ingredient roster keeps the cost per serving low—probably $3–4 per person depending on chicken prices. The 12-minute claim assumes mise en place done and a screaming-hot wok; realistically, add 5 minutes for prep. The dish itself is forgiving: high heat, constant motion, done when the chicken is cooked through. It does not reheat gracefully; the noodles firm up and the texture falls apart by the next day. This is a same-night, weeknight winner for households comfortable with stir-fry technique, but budget that extra stop for noodles unless you're already an Asian-market regular.
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