First Step: Prepare Noodles and Ingredients Soak 500g of fresh Hokkien noodles (or 350g dried noodles cooked and drained) in warm water for about 10 minutes until softened, then drain well. This softening step allows for the fastest noodle stir fry to cook evenly and quickly.

Second Step: Sauté Aromatics Heat 1 tablespoon of neutral oil in a large 12-inch non-stick skillet or wok over high heat until very hot. Add 2 finely minced garlic cloves and 7 green onion white parts. Stir-fry for about 30 seconds until fragrant, careful not to burn.

Third Step: Cook the Chicken Add 400g thinly sliced skinless boneless chicken thighs or breast to the pan. Cook for 2 minutes, stirring occasionally, until the chicken starts to brown and is nearly cooked through.

Fourth Step: Add Vegetables Toss in 5 cups of sliced green cabbage (about 1 cm thick). Stir-fry for 1½ minutes to soften slightly while retaining a crisp texture essential for this fastest noodle stir fry.

Fifth Step: Combine Noodles and Sauce Add the soaked noodles to the pan along with half (¼ cup) of the fish sauce and 2 tablespoons kecap manis sauce. Toss everything together for about 45 seconds to allow the noodles to absorb the sauce flavors.

Sixth Step: Finish the Stir Fry Pour the remaining sauce into the pan and toss continuously for another minute, cooking off any excess liquid to avoid sogginess. If using, add 1 tablespoon of chili paste or sriracha now for heat. Add the dark green parts of the green onions and toss for about 20 seconds until just wilted.

Final Step: Serve Serve immediately, garnished with extra chopped green onions or chili if desired. This fastest noodle stir fry works well as a nutritious weeknight dinner or an easy meal prep option.