Chicken Teriyaki with Noodles

Total Prep Time: 10mins  Cook Time: 10mins

INGREDIENTS

2 tsp sesame oil
6 Chicken Thigh Fillets, thinly sliced
1 red birdseye chilli (optional), seeded, finely chopped
3/4 cup (185ml) teriyaki sauce
180g ramen noodles
200g snow peas, thinly sliced
1 carrot, peeled, cut into long matchsticks
1/2 cup coriander leaves

 

---

DIRECTIONS

STEP 1: Heat half the oil in a wok over high heat. Add half the chicken and stir-fry for 3 minutes or until golden brown and cooked through. Transfer to a bowl. Repeat with remaining chicken.

STEP 2: Add the chilli to the wok, if desired, and stir-fry for 30 secs.

STEP3: Return chicken to the wok with the teriyaki sauce and bring to the boil. Cook for 1-2 minutes or until heated through. Remove from heat.

STEP 4: Meanwhile, cook the ramen noodles following packet directions, adding the snow peas in the last 30 secs of cooking. Refresh under cold water. Drain well. Transfer to a large bowl. Add the carrot and remaining oil. Toss to combine.

STEP 5: Divide the noodle mixture among serving plates. Top with chicken. Sprinkle with the coriander and drizzle with pan juices to serve.