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Teriyaki chicken noodles recipe

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Inspired by Japanese cooking, these sweet and tangy teriyaki noodles are a simple and satisfying midweek meal. Bursting with fiery flavours, crunchy veg, nutty sesame seeds and griddled chicken, this easy dairy-free dinner is ready in under 30 minutes. See method

Serves 4
15 mins to prepare and 10 mins to cook
493 calories / serving
Dairy-free

Ingredients

650g pack chicken breast portions, sliced into thin strips
3½ tbsp teriyaki sauce
250g pack dried medium egg noodles
1 tsp sesame oil, plus extra for drizzling (optional)
1 tbsp reduced-salt soy sauce
1 head of broccoli, broken into small florets
85g mangetout, halved diagonally
1 large red chilli, finely sliced
3 spring onions, finely sliced
1 tsp sesame seeds

If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

Energy
2085kj
493kcal 25%
Fat
5g 7%
Saturates
1g 6%
Sugars
9g 9%
Salt
2.1g 35%

of the reference intake
Carbohydrate 57.5g Protein 53.4g Fibre 8.4g

Method

In a bowl, mix the chicken with the teriyaki sauce. Set aside in the fridge to marinate for 15 mins.
Meanwhile, cook the noodles to pack instructions. Drain well, then toss with the sesame oil and soy sauce.
Bring a large pan of water to the boil and add the broccoli. Cook for 5 mins, adding the mangetout for the final 3 mins. Drain and set aside.

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Heat a large griddle pan over a high heat until hot and almost smoking. Working in batches, griddle the chicken, pouring over any marinade left in the bowl, for 1-2 mins each side until fully cooked through.
To serve, divide the noodles between plates and top with the veg and griddled chicken. Garnish with the chilli, spring onions and sesame seeds, and drizzle with a little extra sesame oil, if you like.