Chicken Teriyaki Noodles

Ingredients

Pan

• 2 chicken breasts
• 150–200g egg noodles
• 1 red pepper, thinly sliced
• 1 carrot, julienned or grated
• 2 spring onions, finely sliced
• 1 garlic clove, minced
• 1 tbsp oil (sunflower or vegetable)

Teriyaki Sauce

• 4 tbsp soy sauce
• 2 tbsp honey (or brown sugar)
• 1 tbsp rice vinegar (or white wine vinegar)
• 1 tsp sesame oil (optional but very HelloFresh)
• 1 tbsp water
• 1 tsp cornflour (cornstarch)

Method

1. Cook the noodles Bring a pot of salted water to the boil. Cook the noodles according to packet instructions, then drain and set aside.
2. Prepare the chicken Slice the chicken breasts into thin strips. Season lightly with salt and pepper.
3. Cook the chicken Heat the oil in a large frying pan or wok over medium-high heat. Add the chicken and fry for 4–5 minutes until golden and cooked through. Remove from the pan and set aside.
4. Cook the veg In the same pan, add the red pepper and carrot. Stir-fry for 2–3 minutes until slightly softened. Add the garlic and cook for 30 seconds.
5. Make the sauce In a small bowl, mix soy sauce, honey, vinegar, sesame oil, water, and cornflour until smooth.
6. Bring it together Return the chicken to the pan. Pour over the teriyaki sauce and stir — it should thicken after 1–2 minutes. Add the cooked noodles and toss everything together until well coated.
7. Finish & serve Stir through half the spring onions. Serve topped with the remaining spring onions and sesame seeds if using.

(Optional garnish: sesame seeds)

Notes

HelloFresh Tips / Variations

• Extra glossy sauce: add a splash more water while tossing the noodles
• Veg swaps: mangetout, broccoli, or pak choi work really well
• Spicy version: add chilli flakes or a drizzle of sriracha
• Kid-friendly: reduce soy slightly and add more honey