Easy 30 Minute Pan Fried Noodles
Easy 30 Minute Pan Fried Noodles
Ingredients
For the Noodles and Vegetables
- 8 ounces Barilla Protein Spaghetti, measured dry
- 2 cups cabbage, thinly sliced
- 4 stalks green onions, separated white parts from green, white parts sliced in half, green parts cut into 3 inch pieces
- 1 onion, medium, thinly sliced
- 1 cup shredded carrots
- 4 garlic cloves, finely minced
- 1 tablespoon avocado oil
- as needed avocado oil spray
For the Chicken Marinade
- 1 pound chicken thighs, cut into 1/4 inch slices
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1/4 teaspoon pepper
- 1/4 teaspoon baking soda
For the Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 2 teaspoons sesame oil
Instructions
- 1
Cook the Barilla Protein Spaghetti according to package directions until al dente (approximately 7-9 minutes). Drain and set aside.
⏱️ 9 min
- 2
In a medium bowl, combine the sliced chicken thighs with 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 1/4 teaspoon of pepper, and 1/4 teaspoon of baking soda. Mix well to coat the chicken. Set aside to marinate for 10 minutes.
⏱️ 2 min
- 3
Prepare the vegetables: thinly slice the cabbage and medium onion. Separate the white parts of the green onions from the green parts; slice the white parts in half lengthwise and cut the green parts into 3-inch pieces. Finely mince the garlic cloves. Have the shredded carrots ready.
⏱️ 8 min
- 4
In a small bowl, whisk together 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of sugar, and 2 teaspoons of sesame oil. Set the sauce aside.
⏱️ 2 min
- 5
Heat 1 tablespoon of avocado oil in a large pan or wok over high heat. Add the marinated chicken and sear for 4 minutes per side, until cooked through and lightly browned. Remove the chicken from the pan and set aside.
⏱️ 8 min
- 6
Spray a little more avocado oil into the same pan. Add the thinly sliced white onions, shredded cabbage, shredded carrots, and minced garlic. Sauté for 3-4 minutes on high heat until the vegetables are slightly softened.
⏱️ 4 min
- 7
Add the cooked spaghetti noodles and the seared chicken back into the pan with the vegetables. Pour the prepared sauce over everything and cook for another 3-4 minutes on high heat, tossing constantly to ensure the noodles and chicken are well coated.
⏱️ 4 min
- 8
Add the green parts of the green onions to the pan and turn the heat to low. Cook for another 1 minute, then serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy 30 Minute Pan Fried Noodles
For the Noodles and Vegetables
- 8 ounces Barilla Protein Spaghetti, measured dry
- 2 cups cabbage, thinly sliced
- 4 stalks green onions, separated white parts from green, white parts sliced in half, green parts cut into 3 inch pieces
- 1 onion, medium, thinly sliced
- 1 cup shredded carrots
- 4 garlic cloves, finely minced
- 1 tablespoon avocado oil
- as needed avocado oil spray
For the Chicken Marinade
- 1 pound chicken thighs, cut into 1/4 inch slices
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1/4 teaspoon pepper
- 1/4 teaspoon baking soda
For the Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 2 teaspoons sesame oil
Instructions
- 1
Cook the Barilla Protein Spaghetti according to package directions until al dente (approximately 7-9 minutes). Drain and set aside.
⏱️ 9 min - 2
In a medium bowl, combine the sliced chicken thighs with 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 1/4 teaspoon of pepper, and 1/4 teaspoon of baking soda. Mix well to coat the chicken. Set aside to marinate for 10 minutes.
⏱️ 2 min - 3
Prepare the vegetables: thinly slice the cabbage and medium onion. Separate the white parts of the green onions from the green parts; slice the white parts in half lengthwise and cut the green parts into 3-inch pieces. Finely mince the garlic cloves. Have the shredded carrots ready.
⏱️ 8 min - 4
In a small bowl, whisk together 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of sugar, and 2 teaspoons of sesame oil. Set the sauce aside.
⏱️ 2 min - 5
Heat 1 tablespoon of avocado oil in a large pan or wok over high heat. Add the marinated chicken and sear for 4 minutes per side, until cooked through and lightly browned. Remove the chicken from the pan and set aside.
⏱️ 8 min - 6
Spray a little more avocado oil into the same pan. Add the thinly sliced white onions, shredded cabbage, shredded carrots, and minced garlic. Sauté for 3-4 minutes on high heat until the vegetables are slightly softened.
⏱️ 4 min - 7
Add the cooked spaghetti noodles and the seared chicken back into the pan with the vegetables. Pour the prepared sauce over everything and cook for another 3-4 minutes on high heat, tossing constantly to ensure the noodles and chicken are well coated.
⏱️ 4 min - 8
Add the green parts of the green onions to the pan and turn the heat to low. Cook for another 1 minute, then serve immediately.
⏱️ 1 min