Teriyaki Chicken With Ramen Noodles
Created by ImPat on December 8, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #36039
Ingredients
- 2 teaspoons sesame oil
- 1.25 kilogram chicken thigh fillets, thinly sliced 6 fillets specified
- 1 red birdseye chilli, seeded and finely chopped (optional)
- 3/4 cup teriyaki sauce (185 ml)
- 180 grams ramen noodles
- 200 grams snow peas, thinly sliced
- 1 carrot, peeled and cut into long matchsticks
- 1/2 cup coriander leaves
How to Make
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Step 1: Heat half the oil in a wok over high heat and add half the chicken and stir-fry for 3 mins or until golden brown and cooked through and transfer to a bowl and repeat with remaining chicken.
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Step 2: Now add the chilli to the wok, if desired, and stir-fry for 30 secs and then return chicken to the wok with the teriyaki sauce and bring to the boil and cook for 1-2 mins or until heated through and remove from heat.
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Step 3: Meanwhile, cook the ramen noodles following packet directions, adding the snow peas in the last 30 secs of cooking and the n refresh under cold water and drain well and transfer to a large bowl and now add the carrot and remaining oil and toss to combine.
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Step 4: Divide the noodle mixture among serving plates and top with chicken and sprinkle with the coriander and drizzle with pan juices to serve.
Nutritional Facts
- Serving Size: 1 (242.3 g)
- Calories 377.6
- Total Fat - 11.6 g
- Saturated Fat - 3 g
- Cholesterol - 48 mg
- Sodium - 2932.3 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 3.6 g
- Sugars - 11.7 g
- Protein - 14.5 g
- Calcium - 74.3 mg
- Iron - 2 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.1 mg