Name: Teriyaki chicken and noodles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8
Ingredients: 1 tablespoon peanut oil; 500 gram chicken thigh fillets, cut into 1 cm slices; 1 medium onion, thinly sliced; 1 clove garlic, crushed; 1 carrot, peeled, cut into batons; 1 zucchini, cut into batons; 450 gram packet fresh rice noodles; 1/2 cup teriyaki marinade; 1 tablespoon kecap manis; 1/2 small wombok, roughly chopped; coriander leaves, to serve (optional); sweet chilli sauce, to serve

Ingredients

1 tablespoon peanut oil

500 gram chicken thigh fillets, cut into 1 cm slices

1 medium onion, thinly sliced

1 clove garlic, crushed

1 carrot, peeled, cut into batons

1 zucchini, cut into batons

450 gram packet fresh rice noodles

1/2 cup teriyaki marinade

1 tablespoon kecap manis

1/2 small wombok, roughly chopped

coriander leaves, to serve (optional)

sweet chilli sauce, to serve

Method

1.Heat oil in a wok or large frying pan on high. Add half the chicken and stir-fry for 2-3 minutes, until just cooked through. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

2.Add onion and garlic to the same wok. Stir-fry for 1-2 minutes, until onion is tender. Add carrot and zucchini and stir-fry for 2-3 minutes, until just tender.

3.Return chicken to wok with noodles, marinade and kecap manis. Stir-fry for 1-2 minutes, until noodles separate and the sauce boils. Add wombok and stir-fry for 30 seconds, until wilted. Sprinkle with coriander leaves and serve with sweet chilli sauce, if liked.

If preferred, replace fresh noodles with thick, dried rice noodles. Soak in boiling water for 2-3 minutes, until softened. Drain before adding to wok.
Note

Woman's Weekly Food

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Ingredients

Method

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