Delicious and easy chicken edamame noodles made with spaghetti or ramen and leftover chicken.
Course Pasta
Cuisine Asian Fusion
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2
Calories 630kcal
Author Robin Gagnon
Ingredients
1 ½cupschickenleftover chicken or chopped breaded tenders
thin spaghetti⅓ of a box or ramen noodles (2 packages)
½of a sweet onion
½cupfrozen shelled edamame
2tablespoonvegetable oil(avocado oil is a great choice)
1 ½tablespoonBBQ saucea basic one like Kraft original, nothing mesquite
2tablespoonwhite vinegaror apple cider vinegar
1 ½tablespoonsoy sauce
½tablespoonoyster sauce
2teaspoonsesame oil
¼teaspoonSriracha sauceoptional, if you like it spicy
Instructions
Put on a pan of water for noodles (or spaghetti).
If using frozen chicken: Microwave the chicken in a covered bowl, just long enough to thaw.
Slice the onions into ¼ " wedges, then cut in half.
Fry the onions in the canola oil (med/high) until they start to brown.
Toss chicken in with the onions. Stir frequently.
Noodles and frozen edamame should be going in water by this point (together).
Whisk all remaining ingredients together in a small bowl.
Continue cooking the chicken and onions, the goal is crispy browned chicken.
Once noodles are cooked and drain.
Toss the noodles and edamame in with chicken, and stir to coat with oil and slightly stir fry.
Add sauce mixture, while stirring well.
Noodles should be moist but not wet.
Notes
I like to serve these with Ponzu sauce, a little soy sauce and lemon juice is a good substitute. I sometimes add peanuts, either half way through cooking or as a garnish.