Teriyaki Chicken Noodles
with pak choi and refeshing salad
This vibrant dish takes inspiration from East Asian flavours. Chicken is pan-seared to a tender finish and glazed in a rich teriyaki sauce. Added crunch is provided by the spicy and fresh cucumber and scallion salad.
Ingredients
1 unit(s)
Cucumber
2 unit(s)
Scallion
150 grams
Egg Noodles
(Contains Egg, Wheat)
2 unit(s)
Garlic
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
1 unit(s)
Chilli
1 unit(s)
Lime
1 unit(s)
Pak Choi
2 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
½ tbsp
Oil
1 tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Instructions
- Boil a large pot of salted water for the egg noodles.
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Drain in a sieve then return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, trim the cucumber, quarter lengthways and chop widthways into small pieces.
- Halve the chilli lengthways, deseed then finely chop.
- Trim and thinly slice the scallion.
- Zest and juice the lime.
- Pop the cucumber and scallion into a bowl. Add the lime juice, 1 tsp sugar (per 2P) and 1 tsp oil (per 2P). Season to taste with salt and pepper. Mix together then set aside.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
TIP: If you've chosen to add prawns to your meal, add them to the pan for the final 4-5 mins of cooking time! Prawns are cooked when pink on the outside and opaque in the middle.
- While the chicken cooks, trim the pak choi, then separate the leaves. Halve each leaf lengthways.
- Peel and grate the garlic (or use a garlic press).
- Add the pak choi, garlic and chilli (use less if you don't like spice) to the chicken.
- Cook until softened, shifting as they colour, 2-3 mins.
- Remove the pan from the heat and add the sweet Asian sauce and teriyaki sauce.
- Gently stir to combine and coat the chicken evenly.
- Add the lime zest and noodles to the pan and gently toss to coat in the sauce.
- Add a splash of water if you feel the sauce is too thick.
- Season to taste with salt and pepper.
- Divide the teriyaki chicken noodles between bowls.
- Top with the cucumber salad.
- Finish by pouring over any juices remaining in the bottom of the bowl.
