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Teriyaki chicken noodles

By chef Gulasch

Thick rice noodles with chicken in a sweet-and-savory teriyaki sauce. A popular Asian-inspired dish made at home.

15 min
Medium

5 min prep · 10 min cook

Teriyaki chicken noodles
699 kcal · per serving
Protein 41g Carbs 95g Fat 15g
Ingredients

What you will need

8 items · serves 1
  • Chicken Breast 0.5 pcs
  • Wide Rice Noodles 125 g
  • Soy Sauce 1 tbsp
  • Carrot 0.5 pcs
  • Spring Onion 0.25 pcs
  • Sugar 0.5 tbsp
  • Vegetable oil 0.25 tbsp
  • Sesame Seeds 10 g

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Method

Steps to cook

10 steps · 10 min cook

  1. Prepare the ingredients. Prepare all the ingredients and lay them out on the work surface - we will cook with them step by step 🍜🔥

  2. Slice the chicken. Cut the chicken into thin slices.

  3. Prepare the carrot. Peel the carrot and use a peeler to cut it into thin slices.

  4. Slice the scallion. Cut the scallion into thin rounds.

  5. Cook the noodles. Cook the rice noodles according to the package instructions in boiling salted water for about 5 minutes (if you soak them in advance for 1-2 hours, cooking for just 2-3 minutes will be enough).

  6. Prepare the caramel. In a pan, let the sugar dissolve over medium heat into a light golden caramel for about 2-3 minutes.

  7. Fry the chicken. Add the chicken and a little oil and fry over higher heat for 3-4 minutes so it sears and gets coated in the caramel.

  8. Add the sauce. Pour in the soy sauce and cook over medium heat for another about 2 minutes.

  9. Combine everything. Add the carrot, noodles, and half of the scallion and over medium heat mix everything thoroughly and briefly heat through for about 2 minutes.

  10. Serve. Serve sprinkled with the remaining scallion and sesame seeds 🍽️✨

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