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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Teriyaki Chicken Noodles

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Teriyaki really brings the flavour to dishes and this one with chicken and noodles is no different. Cooking the chicken on skewers help give it a lovely smoky flavour, too.

WATCH THIS RECIPE

TERIYAKI CHICKEN NOODLES

PREP TIME

15 minutes
COOK TIME

20 minutes
SERVES

4
Ingredients

370g (13 oz) dried ramen noodles

2 tsp sesame oil

600g (21 oz) chicken thigh fillets, cut into bite-sized pieces

bamboo skewers

1 large leek, trimmed, halved lengthways and cut into 4cm (about 1.5”) lengths

vegetable oil for brushing, plus 2 extra tbsp 

1 bottle Marion’s Kitchen Teriyaki Sauce (or try my homemade version here)

3 garlic cloves, finely chopped

200g (7 oz) broccolini, cut into bite-sized pieces

Steps
Step 1

Cook the noodles in boiling water until al dente. Drain and rinse them under cold water until no longer warm to stop them cooking further, then toss with sesame oil. Set aside for later.

Step 2

Thread chicken onto skewers. Then take 2-3 sheets of leek and roll into a cylinder. Thread the rolled leeks onto skewers.

Step 3

Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked. Brush chicken with a generous amount of teriyaki sauce. Turn and brush the other side. Keep turning and basting chicken until sauce thickens and chicken is cooked through. Do the same with the leek skewers. Transfer skewers to plate or tray. Keep warm.

Step 4

Heat 2 tablespoons of oil in a wok or large frying pan. Add the garlic and broccolini and stir-fry for 2-3 minutes. Add the cooked noodles and 1/3 cup of the teriyaki sauce. Cook, stir-frying, for another 2 minutes or until the noodles have soaked up most of the sauce. Divide among serving plates and top with the chicken and leek skewers.

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