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Teriyaki Chicken Noodles
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Teriyaki Chicken Noodles

20 minServes 2Nutri-Score C€€
from @alexskitchenbangers49 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken breast (thinly sliced)Meat200 g
  • garlic (minced (1 tsp for the chicken, 1 tsp for the sauce))Produce2 pieces
  • ginger puree (1 tsp for the chicken, 1 tsp for the sauce)Produce2 pieces
  • light soy saucePantry15 ml
  • sesame oilPantry5 ml
  • red pepper (diced)Produce1 piece
  • spring onion (chopped, whites and greens separated)Produce3 pieces
  • ready-to-wok egg noodles (portioned for 2)Grains300 g
  • sesame seeds (to garnish)Nuts & seeds5 g
  • runny honeyPantry30 g
  • dark soy saucePantry30 ml
  • mirinPantry15 ml
  • rice wine vinegarPantry15 ml

per serving

Nutrition

502kcal

Carbs
70 g
Proteins
38 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  1. Marinate the chicken

    • Mix the chicken with the garlic, ginger puree and light soy sauce until well combined.
    Step 1

  2. Mix the teriyaki sauce

    • Stir together the honey, dark soy sauce, mirin, rice wine vinegar, ginger puree and garlic in a bowl and set aside.
    Step 2

  3. Sear the chicken

    • Heat the frying pan over high heat, add the sesame oil and let it sizzle.
    • Add the chicken and leave undisturbed for a few minutes, then flip so it gets a little crisp.
    • Remove from the pan once fully cooked.
    Step 3

  4. Fry the vegetables

    • In the same pan, fry the red pepper and the white parts of the spring onion for a couple of minutes.
    Step 4

  5. Add noodles, chicken and sauce

    • Add the noodles to the pan and toss for a couple of minutes.
    • Return the chicken to the pan and pour in the sauce.
    • Toss for a couple of minutes until the sauce coats all of the noodles.
    Step 5

  6. Serve

    • Serve topped with the remaining spring onion greens and sesame seeds.
    Step 6
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