Teriyaki chicken noodles
Make noodles the star attraction with this stylish idea for a great-value midweek meal
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
- Marinate the chicken in the teriyaki for 10 minutes. Cook the noodles, drain and rinse in cold water. Drain again. Skewer the chicken and put under a hot grill. Brush with leftover marinade and keep turning until glazed, about 10 minutes. Heat a little oil in a wok.
- Cook the ginger and garlic, tip in the veg and cook for 2-3 minutes. Add the soy, sesame oil and noodles and toss. Serve with the skewers, sprinkled with sesame seeds if using.
Per serving
537 kcalories, protein 47.2g, carbohydrate 46.8g, fat 19.2 g, saturated fat 3.8g, fibre 4.3g, salt 8.79 g
Recipe from olive magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/330609/
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Ingredients
- 4 boneless, skinless chicken thighs , cut into chunks
- 4 tbsp teriyaki marinade
- 100g dried fine egg noodles
- groundnut oil
- chunk root ginger , grated
- 1 garlic clove , crushed
- 1 pack leafy stir-fry vegetables
- 2 tbsp soy sauce
- 2 tsp sesame oil
- sesame seeds (optional)
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Ingredients
- 4 boneless, skinless chicken thighs , cut into chunks
- 4 tbsp teriyaki marinade
- 100g dried fine egg noodles
- groundnut oil
- chunk root ginger , grated
- 1 garlic clove , crushed
- 1 pack leafy stir-fry vegetables
- 2 tbsp soy sauce
- 2 tsp sesame oil
- sesame seeds (optional)
Per serving
537 kcalories, protein 47.2g, carbohydrate 46.8g, fat 19.2 g, saturated fat 3.8g, fibre 4.3g, salt 8.79 g
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