Chicken Edamame Asian Noodles Recipe

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5 from 1 vote

Chicken Edamame Asian Noodles Recipe

Delicious and easy chicken edamame noodles made with spaghetti or ramen and leftover chicken.

Course Pasta

Cuisine Asian Fusion

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 630kcal

Author Robin Gagnon

Ingredients

1 ½ cups chicken leftover chicken or chopped breaded tenders
thin spaghetti ⅓ of a box or ramen noodles (2 packages)
½ of a sweet onion
½ cup frozen shelled edamame
2 tablespoon vegetable oil (avocado oil is a great choice)
1 ½ tablespoon BBQ sauce a basic one like Kraft original, nothing mesquite
2 tablespoon white vinegar or apple cider vinegar
1 ½ tablespoon soy sauce
½ tablespoon oyster sauce
2 teaspoon sesame oil
¼ teaspoon Sriracha sauce optional, 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.

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