Some dishes just burst with energy — and this one’s got it all. My Indonesian Style Stir-fry Noodles are a bold, punchy mix of heat, sweetness, and savoury depth. It’s quick, fiery, and packed with that irresistible street-food flavour that keeps you coming back for more.
This recipe first appeared in my cookbook Chinese Made Easy, but it’s made a comeback in my brand-new Nood-A-Licious YouTube series, where I revisit some of my most-loved noodle dishes alongside brand-new creations. It’s all about celebrating how fun, fast, and flavourful noodle cooking can be — and this dish is the perfect example.
At its heart, it’s simple: thinly sliced chicken thigh, garlic, and cabbage tossed together with soft egg noodles. But the real magic happens when Sambal Oelek and Kicap Manis hit the wok — the heat, the sweetness, and that sticky glaze coat every strand of noodle. Add a little tomato ketchup for balance, and you’ve got a dish that’s comforting, satisfying, and done in under 10 minutes.
It’s the kind of recipe that proves you don’t need a long list of ingredients or hours in the kitchen to create something incredible. Just a hot wok, a few pantry staples, and a love for noodles.
So whether you’re cooking along with me on YouTube or flicking through Chinese Made Easy, give this one a go — and bring a little Indonesian flair to your weeknight dinner.
Indonesian Style Stir-Fry Noodles
Ingredients
- 1 Tbsp Oil Rice Bran, Ground Nut
- 200 g Chicken Thighs are the best, cut into bite size pieces
- 3 Garlic Cloves minced
- 1 Cup Cabbage finely shredded (I used Sweet Heart Cabbage)
- 3 Spring Onions cut into 5cm thin strips
- 2 Nests Egg Noodles
- 2 tbsp Kicap Manis
- 1 tbsp Sambal Oelek Indonesian Garlic and Chilli paste)
- 1 tbsp Tomato Ketchup
Instructions
- If your noodles are dried, begin by hydrating them in boiling water (follow instructions on the packet), ensure noodles are well drained and dried before sti frying them. You can use ready to wok noodles which are already soft. Place your wok over a medium to high heat, add your oil and garlic and once fragrant add your sliced chicken, once chicken begins to brown you can then add your cabbage. Stir fry for 1 to 2 minutes and then add your softened noodles and spring onions, continue to fry for a minute and then add your kicap manis, sambal and tomato ketchup. Turn heat down to medium and continue to cook until the ingredients are well combined and heated all the way through.
Recipe is from my Chinese Made Easy Cook Book
