Ingredients
Scale
- 200g (7 oz) dried or fresh egg noodles or rice noodles
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 cup mixed colorful vegetables (bell peppers, carrots, snap peas)
- 3 tablespoons soy sauce (preferably low-sodium)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Sesame seeds for garnish
- Green onions, sliced, for garnish
- Optional: red chili flakes for a spicy kick
Instructions
- Cook the noodles in boiling water according to package instructions until al dente, then drain.
- Whisk together soy sauce, honey, rice vinegar, and sesame oil in a small bowl for the teriyaki sauce.
- Heat oil in a skillet and cook the chicken until golden and cooked through, about 5-7 minutes.
- Add garlic and ginger to the skillet, sauté until fragrant. Toss in the vegetables, stir-frying for 3-4 minutes.
- Add the cooked noodles and chicken back into the skillet, pour the teriyaki sauce over, and stir to combine. Cook for an additional 2-3 minutes.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a microwave or stir-fry with added liquid for optimal moisture.
- Customize with your favorite vegetables or proteins such as beef, shrimp, or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Gluten-Free (if using gluten-free noodles)
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg