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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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

Cooking Tips

• Adding baking soda to the chicken tenderizes it, making it soft and tender.
• Use a high-quality carbon steel pan to get a nice sear on the chicken.

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Asian-Inspired Pan-Fried Chicken Noodles