Teriyaki Chicken and Mushroom Noodle Stir-fry
Nothing can beat a fragrant stir-fry for super-fast weeknight flavour. Fire up the wok for this delicious teriyaki chicken version packed with veggies and springy udon noodles.
Recipe
1
Prepare Vegetables
Peel and thinly slice garlic. Peel and cut ginger into matchsticks. Remove and discard mushroom stems, then thinly slice. Trim and slice bok choy.
2
Make Sauce
Place teriyaki sauce, honey, ½ the soy sauce and ½ the sesame seeds in a small bowl and mix to combine.
3
Soak Noodles
Place noodles in a heatproof bowl, cover with boiling water and set aside to soak for 3 minutes to soften. Drain and set aside.
4
Brown Chicken
Thinly slice chicken. Place chicken, cornflour and remaining soy sauce in a bowl and toss to coat. Heat oil in a wok or frypan over high heat, add chicken, in batches if necessary, and cook for 2–3 minutes or until golden brown and just cooked. Season.
5
Add Vegetables
Add garlic and ginger and cook for 30 seconds or until fragrant. Add mushroom and bok choy and cook for 2–3 minutes or until tender.
6
Plate Up
Add noodles and sauce mixture and cook for 1–2 minutes or until sauce has thickened and noodles are well-coated. Divide between bowls and sprinkle with remaining sesame seeds to serve.