Asian stir-fry with minced chicken, teriyaki and noodles
Recipe for an easy stir-fry with noodles and minced chicken – tossed in a wonderful marinade of teriyaki, garlic and ginger.
Servings 4 servings
Calories 497kcal
Ingredients
- 250 g egg noodles
- 500 g minced chicken
- 4 spring onions, finely sliced – keep the green tops
- 7 stalks Thai basil, or regular basil – leaves only
- Oil
- Salt and pepper
Marinade
- 75 ml teriyaki sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 1/2 tsp fish sauce
- 1 lime, juice of
- 3 cloves garlic, grated
- 1 tbsp ginger, grated
- 1 tbsp soft light brown sugar
- 2 tsp cornflour
- 1/2 tsp chilli flakes
- A little water, if needed
To serve
- Sesame seeds, preferably toasted
- Peanuts or cashew nuts, optional
Instructions
- Cook the noodles according to the packet instructions, then rinse them in cold water.*Just before they go into the pan, it helps to rinse them again – it makes them much easier to toss with the other ingredients.
- Mix the marinade ingredients together and set aside.
- Heat a frying pan or wok and fry the chicken in a splash of oil until browned. Season with freshly ground pepper.
- Add the sliced spring onions and fry for a moment, then pour over the marinade.Let it simmer gently for a couple of minutes.
- Finally, add the spring onion tops, the basil leaves and the noodles, and toss everything together well in the pan.Season to taste with freshly ground pepper, and add a little more soy sauce, teriyaki or lime juice if needed.
- Serve straight away, topped with sesame seeds, peanuts or cashew nuts, for example.
Nutrition
Calories: 497kcal | Carbohydrates: 54g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 996mg | Potassium: 936mg | Fiber: 3g | Sugar: 8g | Vitamin A: 373IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg