Pan-Fried Noodles

Asian-Inspired Pan-Fried Chicken Noodles

A delightful Asian-inspired dish, these pan-fried noodles with chicken and vegetables offer a satisfying meal packed with protein. Ready in just 30 minutes, this recipe blends vibrant vegetables with savory chicken and flavorful noodles, perfect for a quick and delicious dinner.
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Ingredients

🍝 8 oz Barilla Protein+ Spaghetti
🥬 2 cups thinly sliced cabbage
🧅 1 medium onion, thinly sliced
🥕 1 cup shredded carrots
🧄 4-5 cloves garlic, finely minced
🐓 1 lb chicken thighs, 1/4 inch slices
🧄 4-5 stalks green onions white parts halved, green parts in 3-inch pieces
🥑 1 tbsp Chosen Foods Avocado Oil for searing chicken
🥑 Avocado Oil Spray for sautéing vegetables; Brand: Chosen Foods
🧂 Salt for seasoning vegetables
🌶️ Pepper for seasoning vegetables

For the Chicken Marinade:
🦪 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
🧂 1 tbsp light soy sauce
🌶️ 1/4 tsp pepper
🥄 1/4 tsp Arm & Hammer Pure Baking Soda

For the Sauce:
🧂 3 tbsp Kikkoman All-Purpose Soy Sauce
🌑 1 tbsp Pearl River Bridge Superior Dark Soy Sauce
🦪 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
🍶 1 tbsp Gold Plum Shaoxing Cooking Wine
🍬 1 tbsp cane sugar
🌰 2 tsp sesame oil

Instructions

Cook the Pasta:
- In a large pot, bring water to a boil and cook 8 oz of Barilla Protein+ Spaghetti until al dente, approximately 7-9 minutes. Drain and set aside.
Marinate the Chicken:
- In a medium-sized glass bowl, combine chicken thighs with 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1/4 tsp pepper, and 1/4 tsp baking soda. Mix well and let marinate for 10 minutes.
Prepare the Vegetables:
- Separate the white and green parts of the green onions.
- Slice the white parts in half lengthwise and cut the green parts into 3-inch pieces.
- Mince the garlic cloves.
- Prepare the onion, cabbage, and carrots as indicated.
Make the Sauce:
- In a Pyrex liquid measuring cup, combine 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, and 2 tsp sesame oil. Mix well and set aside.
Cook the Chicken:
- Heat 1 tbsp avocado oil in a De Buyer Mineral B Carbon Steel Frying Pan over high heat.
- Add marinated chicken and sear for about 4 minutes per side until cooked and browned.
- Remove from the pan and set aside.
Sauté the Vegetables:
- In the same pan, spray avocado oil.
- Add onions, cabbage, carrots, and garlic.
- Sauté over high heat for 3-4 minutes until softened.
- Season with salt and pepper.
Combine Ingredients:
- Add cooked spaghetti and chicken back into the pan with vegetables.
- Pour in the sauce and toss to coat.
- Cook on high heat for an additional 3-4 minutes until warmed through.
Finish and Serve:
- Add green onion tops to the pan and cook for 1 more minute.
- Serve the dish immediately hot, garnished with extra chopped green onions if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3

Calories: 715
Protein: 48g
Fat: 24g
Carbohydrates: 79g
Fiber: 9g

Equipment: Large Pot: Our Place Always Pan, Medium-Sized Glass Bowl, De Buyer Mineral B Carbon Steel Frying Pan, Wooden Cutting Board, Chef's Knife, Pyrex Liquid Measuring Cup, Tongs with Silicone Tips