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- 1 bunch asparagus, cut into 1 inch pieces
- 4 boneless chicken thighs, cut into 1-inch chunks
- 1 lb thin spaghetti
- 2 tbsp soy sauce
- 1/ 4 cup teriyaki sauce
- 1 tsp sugar
- 2 garlic cloves, minced
- 1/ 4 yellow onion, sliced
- 1 tbsp canola oil
- 4 eggs
- gomashio, or other spice blend for topping (optional)
Add the teriyaki sauce to a ziploc bag and marinate the chicken thighs for at least 30 minutes.
Meanwhile, bring a large pot of water to a boil and season with salt. Add spaghetti and cook until al dente, about 8 minutes. Drain and toss with a bit of oil to prevent it from sticking. Set aside.
In a large wok, heat the canola oil over medium heat. Add the chicken and stir fry until cooked through. Set aside on a plate, then add the asparagus, onion and garlic to the wok. Cook for about 2-3 minutes.
Add the noodles to the wok and stir fry for 1-2 minutes. Add the soy sauce, sugar and chicken and cook about 1-2 minutes more.
In a medium frying pan cook the eggs to your liking, then serve on top of noodles. Top with gomashio (if using) and enjoy.