[Healthy Takeaway] NZ Teriyaki Ginger Chicken & Egg Noodle Stir Fry
with Veggies & Coriander
- Eggs
- Wheat
- Gluten
- Sesame
- Soy
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten; )
1 sachet
Coriander
1 packet
Green beans
300 g
Diced Chicken
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Ginger Paste
1
Carrot
1
Courgette
1
Lemon
Nutrition Values
Cooking Steps
• Boil the kettle. Meanwhile, trim and halve green beans. Thinly slice carrot and courgette into rounds. Finely chop garlic. Slice lemon into wedges. • Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add courgette and cook, tossing, until tender, 3-4 minute. Transfer veggies to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium, add ginger paste and garlic and cook, tossing until fragrant, 1 minute. • Add teriyaki sauce, the low sodium soy sauce, a squeeze of lemon juice and a splash of water and cook, stirring until slightly thickened, 1 minute. • Return veggies to the frying pan, then add noodles and toss to combine. Season to taste.
• Divide teriyaki ginger chicken egg noodle stir-fry between bowls. • Tear over coriander and serve with any remaining lemon wedges. Enjoy!
