Asparagus Noodles With Fried Egg
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Put an egg on it! Light and dark soy in crispy noodles with asparagus and skin on chicken thighs. Thighs need skin. Topped with secret flavor mix. -@mrfrankstagram


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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)


  • Step 1

    Add the teriyaki sauce to a ziploc bag and marinate the chicken thighs for at least 30 minutes.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    In a medium frying pan cook the eggs to your liking, then serve on top of noodles. Top with gomashio (if using) and enjoy.