teriyaki noodles oodles

Made too much teriyaki sauce for a meal?

No problem!

Use it for another teriyaki dish, like Teriyaki Chicken Noodles a few days after.

Slurp. Perfect for a bit of chilly weather.

Ingredients:

250 g chicken fillet

your pre-made teriyaki sauce

1 tsp cornstarch

knob of butter

2 tsp of olive oil

instant noodles, cooked and drained

1 bunch of bok choy, steamed/blast-boiled

3 cobs of corn, boiled

Steps:

1. Chicken fillet, butterfly* and marinate for 20 minutes.

2. Wipe off excess marinade with kitchen towel.

3. Add a tsp or so of cornstarch and massage gently on the chicken; shake off excess.

(*this helps keep the chicken tender inside but crisp outside).

4. Pan-fry in medium heat the chicken in a little butter and olive oil.

(*do not crowd the pan).

5. While cooking the whole batch of chicken, prepare the instant noodles (no seasoning), then drain.

6. Serve with some greens, like steamed / boiled baby bok choys and sweet corn to balance out the rich teriyaki flavor.

Enjoy!

Comments

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