Sticky Teriyaki Chicken Noodles

• Chicken breast(600 g)
• Egg noodles(300 g)
• Broccoli(300 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Mirin(3 tbsp)
• Honey(2 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(1 tbsp)
• Sesame seeds(2 tsp)optional
• Black pepper(½ tsp)

Method

1. 1

   Slice the {Chicken breast} into bite-size pieces. Cut the {Broccoli} into small florets, thinly slice the {Spring Onion}, mince the {Garlic}, and grate the {Ginger}. In a small bowl, stir together the {Soy sauce}, {Mirin}, {Honey}, {Sesame oil}, and {Cornstarch}.

   ~10 min

2. 2

   Cook the {Egg noodles} in a pan of boiling water for 4 minutes, adding the {Broccoli} for the last 2 minutes. Drain and set aside.

   ~4 min

3. 3

   Heat the {Vegetable oil} in a large wok or frying pan over medium-high heat. Add the chicken with the {Black pepper} and cook, stirring often, for 5–6 minutes until lightly golden and cooked through. Add the {Garlic}, {Ginger}, and most of the {Spring Onion}, then cook for 1 minute more.

   ~7 min

4. 4

   Add the drained noodles and broccoli to the pan, then pour in the teriyaki sauce. Toss for 2–3 minutes until the sauce turns glossy and coats the noodles and chicken evenly.

   ~3 min

5. 5

   Divide between bowls and scatter over the remaining {Spring Onion} and the {Sesame seeds} if using.

   ~4 min