Noodles with chicken in teriyaki sauce
4 servings
30 minutes
Chicken noodles in teriyaki sauce is a vibrant and rich dish of Pan-Asian cuisine that combines the tenderness of chicken fillet, the crunch of fresh vegetables, and the caramel depth of teriyaki. Teriyaki, originating from Japan, adds a sweet-salty richness to the dish, creating a perfect balance of flavors. Udon noodles are soft and elastic, harmoniously tying the components together and allowing each ingredient to shine. Bell pepper and carrot add freshness and a hint of sweetness, while cilantro completes the flavor palette. It cooks quickly in one wok, making it a convenient choice for dinner after a busy day. This dish is suitable for both weekdays and festive tables when you want to delight guests with something special without spending too much time on preparation.
1
Cut the carrot into small strips.
- Carrot: 1 piece
2
Slice the onion into half rings.
- Onion: 1 head
3
Cut the bell pepper into strips.
- Sweet pepper (capsicum): 1 piece
4
Cut the chicken fillet with a sharp knife.
- Chicken breast fillet: 300 g
5
Pour olive oil into a well-heated wok pan.
- Olive oil: to taste
6
First, fry the onion and carrot until soft and remove.
- Carrot: 1 piece
- Onion: 1 head
7
Fry the pepper in the same oil.
- Sweet pepper (capsicum): 1 piece
8
Put all the vegetables in a separate bowl.
9
Boil the noodles until cooked, salt the water to taste.
- Udon noodles: 300 g
- Salt: to taste
10
At this time, fry the chicken fillet in the same pan until cooked. Add salt.
- Chicken breast fillet: 300 g
- Salt: to taste
11
Add vegetables to the fillet and fry for another 1-2 minutes.
- Sweet pepper (capsicum): 1 piece
- Carrot: 1 piece
- Onion: 1 head
12
Drain the noodles in a colander.
13
Add udon to chicken with vegetables, quickly stir, and pour teriyaki sauce to taste.
- Udon noodles: 300 g
- Teriyaki sauce: to taste
14
Garnish the finished dish with cilantro sprigs.
- Cilantro: 3 sprigs
