4 boneless, skinless chicken thighs , cut into chunks
4 tbsp teriyaki marinade
100g dried fine egg noodles
chunk root ginger ,
1 garlic clove , crushed
1 pack leafy stir-fry vegetables
2 tbsp soy sauce
Serves 2
4 tbsp teriyaki marinade
100g dried fine egg noodles
chunk root ginger ,
1 garlic clove , crushed
1 pack leafy stir-fry vegetables
2 tbsp soy sauce
Serves 2
- Marinate the chicken in the teriyaki for 10 minutes. Cook the noodles, drain and rinse in cold water. Drain again. Skewer the chicken and put under a hot grill. Brush with leftover marinade and keep turning until glazed, about 10 minutes. Heat a Frylight in a wok.
- Cook the ginger and garlic, tip in the veg and cook for 2-3 minutes. Add the soy, and noodles and toss. Serve with the skewers.