Teriyaki chicken noodles recipe
Created by The Tesco Recipes team
Inspired by Japanese cooking, these sweet and tangy teriyaki noodles are a simple and satisfying midweek meal. Bursting with fiery flavours, crunchy veg, nutty sesame seeds and griddled chicken, this easy dairy-free dinner is ready in under 30 minutes.
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 493 calories / serving
- Dairy-free
Ingredients
- 650g pack chicken breast portions, sliced into thin strips
- 3½ tbsp teriyaki sauce
- 250g pack dried medium egg noodles
- 1 tsp sesame oil, plus extra for drizzling (optional)
- 1 tbsp reduced-salt soy sauce
- 1 head of broccoli, broken into small florets
- 85g mangetout, halved diagonally
- 1 large red chilli, finely sliced
- 3 spring onions, finely sliced
- 1 tsp sesame seeds
Each serving contains
- Energy
- 2085kJ 493.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 2.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 57.5gProtein 53.4gFibre 8.4g
Method
- In a bowl, mix the chicken with the teriyaki sauce. Set aside in the fridge to marinate for 15 mins.
- Meanwhile, cook the noodles to pack instructions. Drain well, then toss with the sesame oil and soy sauce.
- Bring a large pan of water to the boil and add the broccoli. Cook for 5 mins, adding the mangetout for the final 3 mins. Drain and set aside.
- Heat a large griddle pan over a high heat until hot and almost smoking. Working in batches, griddle the chicken, pouring over any marinade left in the bowl, for 1-2 mins each side until fully cooked through.
- To serve, divide the noodles between plates and top with the veg and griddled chicken. Garnish with the chilli, spring onions and sesame seeds, and drizzle with a little extra sesame oil, if you like.
- Tip: The chicken can be marinated in a non-metal container in the fridge up to 24 hrs in advance.
- See more Japanese recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
