Adam Liaw’s salt and pepper chicken noodles

Name: Adam Liaw’s salt and pepper chicken noodles
Cook time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 300g chicken thigh fillets, cut into 3cm pieces; pinch of bicarbonate of soda; 1 tsp sesame oil; salt and freshly ground black pepper, to season; 5 tbsp vegetable oil; 5 garlic cloves, thinly sliced; 6 spring onions, finely sliced; ¼ small cabbage, sliced into 5cm pieces; 500g packet of Hokkien-style noodles; 2 tsp chicken stock powder; 1 tsp toasted sesame seeds; lemon wedges, to serve

Adam Liaw

June 17, 2025

Salt and pepper chicken noodles.William Meppem

easyTime:30 mins - 1 hourServes:4

If you don’t feel comfortable stir-frying noodles in a wok, a deep casserole dish works just as well.

Ingredients

300g chicken thigh fillets, cut into 3cm pieces
pinch of bicarbonate of soda
1 tsp sesame oil
salt and freshly ground black pepper, to season
5 tbsp vegetable oil
5 garlic cloves, thinly sliced
6 spring onions, finely sliced
¼ small cabbage, sliced into 5cm pieces
500g packet of Hokkien-style noodles
2 tsp chicken stock powder
1 tsp toasted sesame seeds
lemon wedges, to serve

Method

Step 1
Combine the chicken with the bicarbonate of soda and sesame oil and season well with salt. Set aside while you prepare the rest of the ingredients.
Step 2
Heat your wok over high heat. Add the oil and fry the chicken for a few minutes until browned, then add the garlic and the white part of the spring onions. Fry for another minute until fragrant. Add the cabbage and toss for 2-3 minutes until the cabbage is wilted.
Step 3
Poke a few holes in the packet of noodles and microwave for about 3 minutes until loosened and warm. Add the noodles to the wok, then add the chicken stock powder, salt and pepper, and about ½ cup of water. Toss to combine. Cook for a minute or two until the water is absorbed and the noodles are cooked. Toss the green spring onion parts through the noodles, then remove to a serving plate. Scatter over the sesame seeds and serve with lemon wedges.