4
Japanese
Easy
Teriyaki Chicken and Udon Noodles
Ingredients
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2 packet
Obento udon
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2 pieces
chicken fillets (, diced)
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1 tbsp
cornflour
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2 tbsp
peanut oil
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1 cup
onion, chopped
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1 cup
red capsicum (cut into triangles)
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1 tbsp
water
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3 tbsp
Ongs teriyaki sauce
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1 tbsp
mirin
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1 tsp
water (extra)
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1 cup
spring onion stalk
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Preparation
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1.
| Loosen noodles by soaking in a bowl of warm water for 3 minutes. |
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2.
| Drain noodles, set aside. |
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3.
| Coat chicken with cornflour; set aside. |
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4.
| Heat 1 tbsp oil in wok. Add onion, stir-fry until translucent. Add capsicum, together with extra tbsp water, cook for 2 minutes. Remove from wok; set aside. |
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5.
| Heat remaining 1 tbsp oil in wok, stir-fry chicken for 4 minutes. |
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6.
| Add sauce, mirin, 1 tsp water, noodles and vegetables, cook for 2 minutes. |
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7.
| Garnish with spring onion. Serve. |
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