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Fried Egg Noodles in Teriyaki Sauce with Chicken

Prep: 15 Mins

Cook: 10 Mins

These noodles are so quick and easy to make, perfect for a week night dinner or an Asian-inspired dinner party. We're sure the teriyaki chicken flavours will be a winner!


  • Dried Egg noodles
  • 1 bag bean sprouts
  • 1 bag Chinese greens (Choi Sum, Kai Lan or Chinese Leaf)
  • 2 spring onions
  • 200g Chicken thigh, skinned & boned
  • Sesame oil

Marinade

  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil

Teriyaki Sauce

  • 2 tablespoons honey (or maltose)
  • 2 tablespoons dark soy sauce
  • 2 tablespoons mirin
  • 2 tablespoon light soy Sauce


Preparation

1. Soak the egg noodles in hot water for 3-5 minutes.

2. Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)

3. Wash the bean sprouts and place in a prep bowl

4. Wash the Chinese greens and slice into strips. Place in a prep bowl

5. Finely slice the spring onions and place in a small prep bowl

6. Slice the chicken and mix with the marinade ingredients.

7. Mix the sauce ingredients together

Cooking

8. Heat 2 tablespoons of vegetable oil in a wok to high heat

9. Add the Chinese greens and stir-fry for 2-3 minutes

10. Add the bean sprouts and stir-fry for a further minute

11. Heat 1 new tablespoon of vegetable oil in the wok to high heat

12. Add the noodles and stir-fry for 1-2 minutes

13. Remove the noodles from the wok.

14. Add 1 tablespoon of oil to the wok over a high heat.

15. Add the chicken & stir fry until cooked.

16. Add the sauce ingredients & heat through

17. Return the noodles to the wok and mix well

18. Add the spring onion and a dash of sesame oil

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  • Dried Egg noodles
  • 1 bag bean sprouts
  • 1 bag Chinese greens (Choi Sum, Kai Lan or Chinese Leaf)
  • 2 spring onions
  • 200g Chicken thigh, skinned & boned
  • Sesame oil

Marinade

  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil

Teriyaki Sauce

  • 2 tablespoons honey (or maltose)
  • 2 tablespoons dark soy sauce
  • 2 tablespoons mirin
  • 2 tablespoon light soy Sauce


Preparation

1. Soak the egg noodles in hot water for 3-5 minutes.

2. Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)

3. Wash the bean sprouts and place in a prep bowl

4. Wash the Chinese greens and slice into strips. Place in a prep bowl

5. Finely slice the spring onions and place in a small prep bowl

6. Slice the chicken and mix with the marinade ingredients.

7. Mix the sauce ingredients together

Cooking

8. Heat 2 tablespoons of vegetable oil in a wok to high heat

9. Add the Chinese greens and stir-fry for 2-3 minutes

10. Add the bean sprouts and stir-fry for a further minute

11. Heat 1 new tablespoon of vegetable oil in the wok to high heat

12. Add the noodles and stir-fry for 1-2 minutes

13. Remove the noodles from the wok.

14. Add 1 tablespoon of oil to the wok over a high heat.

15. Add the chicken & stir fry until cooked.

16. Add the sauce ingredients & heat through

17. Return the noodles to the wok and mix well

18. Add the spring onion and a dash of sesame oil

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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