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Pan-Fried Chicken Noodles
30m
Serves 3
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Pan-Fried Chicken Noodles
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30m
Serves 3
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Directions
1
Boil some protein pasta until al dente, then set it aside.
2
Marinate the chicken with oyster sauce, light soy sauce, black pepper, and baking soda, then mix it all together and let it sit for 5 to 10 minutes.
3
Slice the white parts of the green onions in half and cut the green parts into 3-inch pieces.
4
Thinly slice the onion.
5
Prepare the sauce by mixing soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, and cane sugar.
6
Add a tablespoon of avocado oil to a pan on high heat.
7
Sear the chicken for 3 to 4 minutes per side, then set it aside.
8
Spray some avocado oil in the same pan.
9
Sauté the onions, garlic, cabbage, and carrots for 3 to 4 minutes on high heat.
10
Season the vegetables with salt and pepper.
11
Add back the noodles, chicken, and sauce.
12
Cook for a few more minutes until everything is incorporated.
13
Add the green onions at the very end for the last few minutes.
14
Serve up the noodles and top off with more green onions.
Ingredients
8 oz Barilla Protein Spaghetti
2 cups cabbage
4 stalks green onions
1 medium onion
1 cup shredded carrots
4 garlic cloves
1 lb Chicken thighs
2 tbsp Oyster sauce
1 tbsp light Soy sauce
0.25 tsp Pepper
0.25 tsp Baking soda
3 tbsp light soy sauce
1 tbsp Dark soy sauce
2 tbsp Oyster sauce
1 tbsp Shaoxing wine
1 tablespoon Sugar
2 tsp sesame oil
1 tbsp avocado oil
Equipment
pot
tongs
bowl
knife
cutting board
measuring cup
pan
Tips
Baking soda makes the chicken really tender.
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