Marco Polo Noodles
Embark on a culinary adventure with Marco Polo Noodles, a fusion-inspired dish combining tender slices of chicken, vibrant julienned veggies, and chewy spaghetti, all brought together in a rich, savory sauce with a hint of sweetness. Infused with the bold flavors of soy and oyster sauce, zesty ginger, and aromatic sesame oil, this recipe delivers a delightful balance of umami and freshness. Quick and easy to prepare in just 40 minutes, Marco Polo Noodles is perfect for weeknight dinners or when you're craving a comforting, one-pan meal. Topped with green onions and toasted sesame seeds for added crunch and flavor, this dish takes your stir-fry game to the next level. Packed with flavor and texture, it’s a family-friendly favorite that blends East and West on your plate!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 300 grams chicken breast, thinly sliced
- 1 medium carrot, julienned
- 1 medium zucchini, julienned
- 100 grams shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 100 milliliters chicken stock
- 2 tablespoons vegetable oil
- 2 stalks green onions, chopped
- 1 teaspoon toasted sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a small bowl, combine soy sauce, oyster sauce, honey, and chicken stock. Stir well to create the sauce and set aside.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
Add the sliced chicken breast to the wok. Season with salt and black pepper. Stir-fry the chicken for 5-7 minutes, or until cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add minced garlic, ginger, and shiitake mushrooms. Stir-fry for 2 minutes until fragrant.
Add the julienned carrot and zucchini to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the wok and pour in the sauce mixture. Stir and let it simmer for 2 minutes, allowing the flavors to meld together.
Add the cooked spaghetti to the wok. Toss everything together to coat the noodles in the sauce.
Drizzle sesame oil over the noodles and give it one final toss.
Garnish with chopped green onions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 29.9 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2052 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
