Teriyaki Chicken Egg Noodles

• 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

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

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