Imported from the web

Teriyaki Chicken Noodles

Name: Teriyaki Chicken Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 350 g Chicken thighs, diced; 2 tbsp Cornflour (For coating the chicken); 1 tsp Garlic granules; 1 tsp Paprika; 2 tbsp Teriyaki sauce; 2 Garlic (Cloves, crushed); 3 tbsp Soy sauce; Chilli flakes (A pinch); 1 tsp Cornflour (Mixed with water for thickening); Water (For mixing with the cornflour; amount not specified); 2 nests Dry noodles; 1 Onion (Sliced); 2 Spring onions (Separate the white and green parts; reserve some sliced for serving); 2 tbsp Dark soy sauce; 1 tbsp Sesame oil; Low-calorie cooking spray (For frying; amount not specified); Sesame seeds (For sprinkling to serve; amount not specified)

Recipe by Kimberlys Journey Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

A quick homemade fakeaway of crispy, spiced chicken thighs coated in sticky teriyaki sauce, served over noodles tossed with onion, spring onion, sesame oil, and soy sauce.

2 servings20 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

350 g Chicken thighs, diced
2 tbsp Cornflour (For coating the chicken)
1 tsp Garlic granules
1 tsp Paprika
2 tbsp Teriyaki sauce
2 Garlic (Cloves, crushed)
3 tbsp Soy sauce
Chilli flakes (A pinch)
1 tsp Cornflour (Mixed with water for thickening)
Water (For mixing with the cornflour; amount not specified)
2 nests Dry noodles
1 Onion (Sliced)
2 Spring onions (Separate the white and green parts; reserve some sliced for serving)
2 tbsp Dark soy sauce
1 tbsp Sesame oil
Low-calorie cooking spray (For frying; amount not specified)
Sesame seeds (For sprinkling to serve; amount not specified)

Steps

1
Pat the diced chicken thighs dry with kitchen roll to remove excess moisture.
2
In a bowl, combine all the sauce ingredients: teriyaki sauce, crushed garlic, soy sauce, chilli flakes, and cornflour mixed with water.
3
Toss the chicken with the chicken-coating cornflour, garlic granules, and paprika until evenly coated.
4
Add a couple of spoonfuls of the prepared sauce to the chicken and stir to coat.
5
Heat a frying pan over high heat and coat it generously with low-calorie cooking spray.
6
Add the chicken to the hot pan in an uncrowded layer. Let it cook without moving it too much, about 2–3 minutes per side, until crisp and nearly cooked through.
7
Reduce the heat, add the remaining sauce to the pan, and let it simmer with the chicken until the sauce has thickened and become sticky.
8
Bring a pot of water to a boil. Add the dry noodle nests and cook for about 5 minutes, then drain.
9
In a wok, fry the sliced onion and the white parts of the spring onions until soft.
10
Add the green parts of the spring onions and the cooked noodles to the wok.
11
Add the sesame oil and dark soy sauce, then stir until the noodles are coated.
12
Serve the noodles in bowls with the chicken on top. Finish with a sprinkle of sesame seeds and sliced spring onion.

Notes

The source says the dish is made in under 20 minutes. It does not specify the amount of water for the cornflour slurry or the quantity of sesame seeds for garnish. It also does not specify noodle type or weight per nest.