Chicken Teriyaki Noodles

Delicious take on Teriyaki Noodles

Cuisine: Japanese

Main Ingredient: Chicken

Category: Main

Difficulty: 6/10

Recipe by Dave Edwards
2019-08-11 10:34 BST
Average of 0 (from 0 votes)

Chicken Teriyaki Noodles

Serves: 2
Oven temp:
Prep Time: 20 mins
Cooking Time: 20 mins


1 tablespoonsPeanut oil
2 wholeChicken breast; sliced into bite size pieces
5 wholeSpring onions; sliced into small rings
2 cmGinger; peeled and finely chopped
2 clovesGarlic; finely chopped
175 mlTeriyaki sauce; Sainsburys sachet
100 gramsMangetout; chopped into 1cm pieces
100 gramsBaby sweetcorn; chopped into 1cm pieces
1 teaspoonSesame oil
1 teaspoonSesame seeds
200 gramsEgg noodles
200 gramsCannellini beans


1The ingredients have been listed in the order in which you add them to your dish.
2Bring the wok up to temperature with the peanut oil and add the chicken. Ensure that the chicken is coated in the oil otherwise it will stick to the sides of the wok. Cook the chicken through, but not to the point where it is brown. You may find that a lot of water comes out of the chicken, which you'll to pour off otherwise you'll end up poaching the chicken. You may need to add another 1/2 tablespoon of oil after the water is removed.
3Add the spring onions and garlic and cook until the onions are have softened.
4Add the sachet of Teriyaki sauce and marinate the chicken for 5 minutes. You may also add an additional teaspoon of Teriyaki sauce if desired.
5Add the mangetout and baby sweetcorn and cook through until they have softened.
6Add the sesame seed oil and seeds. Stir through.
7Add the egg noodles and gently stir through breaking them up and mixing them with the other ingredients. Heat the egg noodles through.
8Add the cannellini beans and gently stir through. Be careful as they are already soft and will break up. Ensure that the beans are properly warmed through.
9Serve on warmed plates. This will serve two huge plates of Teriyaki Chicken. Enjoy!
Stir Fry
  • Chicken Teriyaki Noodles

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