Teriyaki Chicken Noodles

The perfect weekend Fakeaway, quick, easy & delicious. Has the flavours of a Chinese take out, but made at home in under 20 minutes.

By @kimberlys_journeyy

Original recipe source

Cook time: 20 minutes

Servings: 2

Ingredients

• 2 tablespoons teriyaki sauce
• 2 cloves crushed garlic cloves
• 3 tablespoons soy sauce
• 1 pinch chilli flakes
• 1 teaspoon cornflour
• 0 water
• 350 grams diced chicken thighs
• 2 tablespoons cornflour
• 1 teaspoon garlic granules
• 1 teaspoon paprika
• 2 tablespoons sauce mixture
• 0 low-calorie cooking spray
• 350 grams prepared chicken
• 0 remaining sauce
• 2 nests dry noodles
• 0 water
• 1 whole sliced onion
• 2 whole spring onion whites
• 2 whole spring onion greens
• 2 nests cooked noodles
• 1 tablespoon sesame oil
• 2 tablespoons dark soy sauce
• 0 sesame seeds
• 0 sliced spring onion

Instructions

1. Mix all the sauce ingredients together in a bowl.
2. Use some kitchen roll to get rid of excess moisture from the chicken.
3. Toss the chicken in the cornflour and spices.
4. Add a couple of spoons of the sauce ingredients to the chicken and stir.
5. Heat a frying pan with lots of low-calorie cooking spray until hot.
6. Add the chicken to the hot pan, ensuring it's not overcrowded. Cook for 2-3 minutes on each side until crispy.
7. When the chicken is almost cooked, reduce the heat and add the remaining sauce. Simmer until thickened and sticky.
8. Boil water and add the noodle nests, cooking for around 5 minutes.
9. In a wok, fry the onion and whites of the spring onion until soft.
10. Add the greens of the spring onion, cooked noodles, sesame oil, and soy sauce to the wok. Stir until the noodles are coated.
11. Serve the noodles in bowls with the chicken on top. Sprinkle with sesame seeds and sliced spring onion.