Chicken Teriyaki Noodles
Quick and savory chicken teriyaki noodles ready in under 30 minutes.
Equipment
- Large Pot
- Wok or large skillet
- Tongs or large spatula
- Knife
- Cutting Board
Ingredients
- 10 oz Chinese egg noodles prepared according to package directions in lightly salted water
- 2 teaspoons olive oil
- 8 oz grilled chicken cut into strips
- 1 large carrot thinly diagonally sliced
- 1/4 cup bamboo shoots
- 2 cups bean sprouts
- 3 green onions sliced diagonally; keep white parts separate from green parts
- 1/2 cup teriyaki sauce use homemade or store-bought
- 1 teaspoon toasted sesame oil
Instructions
- Cook the Chinese egg noodles according to package directions in lightly salted water; drain and set aside.
- Heat the olive oil in a wok or large skillet over high heat until shimmering.
- Add the sliced carrot, bamboo shoots, bean sprouts, and the white parts of the green onions; stir-fry until they begin to soften but remain fairly firm, about 1–2 minutes.
- Stir in the teriyaki sauce, toasted sesame oil, and grilled chicken strips; cook, stirring, for about 1 minute to heat the chicken through and coat the vegetables.
- Add the cooked noodles and the green parts of the green onions; toss everything together until evenly combined and heated through, about 1 minute.
- Serve immediately.
Notes
- Use freshly cooked noodles for best texture.
- Slice vegetables uniformly for even cooking.
- Adjust teriyaki sauce amount to taste.
- To reheat, toss gently over medium heat until warm.