Posted on Tue 3rd December 2013
Teriyaki Chicken Egg Noodles
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!
Cuisine
Japanese
Time
25 min
Servings
2 - 3 people
![recipe](https://school-of-wok.s3.eu-west-2.amazonaws.com/recipes/show_images/ba7ec210d8119bcf435a258bf7886674.jpg)
Ingredients
- 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
The 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
Method
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