Chicken Teriyaki Noodles

There’s nothing like home-cooked food that’s easy to make and deliciously comforting too. These Teriyaki noodles fit the bill perfectly.

Before you dive into this recipe, you might want to know that the base of this delicious recipe is a Japanese sauce. The Teriyaki Sauce! It’s basically a traditional Japanese cooking sauce that was originally used as a marinade for grilling or broiling fish and other meat. Recently this sauce has picked up popularity all over the world and is used as a flavor that brings magic to so many dishes. This sauce is pretty much made up of salty soya sauce, sugar and ginger, so when cooking with it be careful not to add too much additional salt. Although feel free to spike the spice level if that’s what you like.

teriyaki noodles

INGREDIENTS:

Boneless chicken, julienned/bite size strips – 200 grams, roughly 1 cup

(for the marinade)

Soya sauce – 1/2 tsp

Red chili flakes – 1/2 tsp

Ginger, freshly grated – 1/4 tsp

Egg Noodles – 100 gms (half pack)

Teriyaki sauce – 2 tblsp

Soya sauce – 1 tsp

Brown sugar – 1 tsp

Chicken stock – ½ cup

Crushed black pepper – ½ tsp

Red chili flakes – ½ tsp

Cornflour – 1 tsp

Oil – 4 tblsp

Garlic, finely chopped – 4 cloves

Sesame seeds – 1 tsp

Carrots – 1 medium, julienned

Mushrooms – ¼ cup

Green chillies – 2, slit into 2

Spring onions, chopped 1 inch long  – 2 stalks

Lemon juice – 1-2 tblsp

DIRECTIONS:

  1. Marinate the chicken with soya sauce, red chilli flakes and grated ginger for 30-60 mins.
  2. Heat a teaspoon of oil in a pan, and cook the chicken until tender. Do not overcook or the chicken will turn out too dry.
  3. Now in a small bowl, mix together Teriyaki sauce, soya sauce, brown sugar, red chili, black pepper and chicken stock (or plain water). Set aside.
  4. Boil the egg noodles in salted water as per the directions on the pack.
  5. Next, heat up a wok. Add 4 tblsp oil and garlic and saute until fragnant.
  6. Add the carrots, mushrooms and sesame seeds and stir fry for a minute.
  7. Add in the green chillies and spring onions. Toss to heat them up.
  8. Now add the prepared sauce mixture and mix to combine with the veggies.
  9. Dissolve cornflour in a little amount of water and slowly add to the sauce mix. Once it starts thickening up, toss in the chicken strips and boiled noodles.
  10. To finish it up add fresh lemon juice for that extra zing. Mix it well and dish up.

Top Tip: Your most important utensil in the kitchen is a spoon. Always taste while you cook at every step so you can adjust the taste perfectly as per your liking.