Asparagus Noodles With Fried Egg

"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

A Note from Feedfeed

This recipe is featured in our weekly Meal Planner. Sign up here to have 7 great recipes delivered to your inbox!


Jump to Section
  • Recipe Card

Recipe Card


  • 1 bunch asparagus, cut into 1 inch pieces
  • 4 boneless chicken thighs, cut into 1-inch chunks
  • 1 pound thin spaghetti
  • 2 tablespoon soy sauce
  • 1/4 cup teriyaki sauce
  • 1 teaspoon sugar
  • 2 garlic cloves, minced
  • 1/4 yellow onion, sliced
  • 1 tablespoon 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.