Learn . Laugh . Eat

Fried Egg Noodles in Teriyaki Sauce with Chicken

Posted on Tue 28th January 2020

Prep: 15 Mins

Cook: 10 Mins

Serves 2 - 3

Ingredients Method

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

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

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

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

Wash the bean sprouts and place in a prep bowl

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

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

Slice the chicken and mix with the marinade ingredients.

Mix the sauce ingredients together

Cooking

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

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

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

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

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

Remove the noodles from the wok.

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

Add the chicken & stir fry until cooked.

Add the sauce ingredients & heat through

Return the noodles to the wok and mix well

Add the spring onion and a dash of sesame oil

Serve in a large bowl

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