Easy Pan Fried Noodles

Protein spaghetti stir-fried with marinated chicken, cabbage, carrots, and a soy-oyster sauce for a fast three-serving meal.

8 oz Barilla Protein Spaghetti, measured dry
2 cups cabbage, thinly sliced
4-5 stalks green onions, separated white parts from green. Slice white parts in half and green parts cut into 3 in pieces.
1 medium onion, thinly sliced
1 cup shredded carrots
4-5 garlic cloves, finely minced
Chicken marinade
1 lb chicken thighs, 1/4 inch slices
2 tbsp oyster sauce
1 tbsp light soy sauce
1/4 tsp pepper
1/4 tsp baking soda
Sauce
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp Shaoxing wine
1 tbsp sugar
2 tsp sesame oil

1Cook the pasta — Cook the protein pasta until al dente 7-9 mins then set to the side.
2Chicken marinade
3Marinate the chicken — In a medium size bowl, marinate cubed chicken thighs with the ingredients listed under the chicken marinate section above. Set aside for 10 mins.
4Prep the vegetables — Cut 4-5 green onions, separate whites then cut the whites in half then cut the green part into 3 sections. Mince 4-5 garlic cloves finely and thinly slice some white onions and cabbage. I used the pre cut shredded carrots.
5Sauce
6Mix the sauce — Make the sauce for the noodles by mixing the ingredients in the “for the sauce section” above.
7Sear the chicken — On high heat add 1 tbsp of avocado oil, sear the chicken for 4 mins per side then set aside.
8Saute the vegetables — Spray some avocado oil in the same pan then add the white onions, shredded cabbage, carrots, and garlic. Sautee for 3-4 mins on high then add the noodles and the chicken.
9Add the sauce — Add the sauce and cook for another 3-4 minutes on high then add the green onions and turn the heat to low.
10Finish the noodles — Cook for another minute then serve up!