Stir Fried Teriyaki Chicken Noodles Recipe
A quick homemade teriyaki sauce and thick, almost chewy udon noodles are the stars of this quick, easy and frugal chicken stir fry recipe that will come together in well under 30 minutes!
Servings 2 Servings
Calories 804kcal
Ingredients
For the Teriyaki Sauce:
- 3 tablespoon Light Soy Sauce
- 2 tablespoon Mirin
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Dark Brown Sugar
- ⅛ teaspoon MSG Optional
For the Chicken Noodle Stir Fry:
- 400 g Straight to Wok Udon Noodles 14oz
- 300 g Skinless Boneless Chicken Thighs 10oz
- 1 Small Red Onion 100g
- 1 Small Green Pepper
- 2 Garlic Cloves
- 15 g Ginger 1 Thumb-Sized Piece
- 2 Spring Onions For Garnish
- 1 teaspoon Cornflour
- 1 teaspoon Water
- 2 tablespoon Cooking Oil
- 1 teaspoon Toasted Sesame Oil
- Toasted Sesame Seeds For Garnish
Instructions
- Place all of the ingredients for the teriyaki sauce into a bowl and mix until the MSG and brown sugar have dissolved.
- Place the udon noodles in a bowl and pour over enough boiling water to cover them, allow them to sit for 2-3 minutes and then tease them apart. Drain and refresh the noodles under cold water.
- Cut the chicken thighs into thin slices (4-5mm just under ¼" thick).
- Top and tail the red onion, cut it in half, peel it and then cut it into strips (top to bottom) roughly the same size as the chicken.
- Remove the stem and seeds from the green pepper, then cut it into strips, again the same size as the chicken.
- Peel the garlic cloves then slice them as thinly as you can.
- Peel the ginger and cut it into batons as thinly as you can.
- Finely slice the spring onions at a 45° angle to the stem.
- Mix the cornflour with the water and set aside.
- Heat a wok over a high heat, and when it begins to shimmer, add the oil and immediately toss in the garlic and ginger. Stir fry for 15 seconds.
- Add the onion and green pepper and stir fry for 1 minute.
- Add the chicken and stir fry for 2 minutes.
- Pour over the sauce and add the noodles and stir fry for 90 seconds.
- Push the ingredients to the side of the pan and form a pool of the sauce, add the cornflour slurry, mix with the sauce and then mix everything together vcooking for a final 30 seconds.
- Drizzle with the sesame oil and serve sprinkled with the spring onions and and sesame seeds.
Nutrition
Serving: 1 | Calories: 804kcal | Carbohydrates: 78g | Protein: 51g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 24g | Cholesterol: 183mg | Sodium: 2363mg | Fiber: 5g | Sugar: 12g
