Teriyaki Chicken Noodles

Ingredients

• 1350 g diced chicken thighs(350g)
• 22 tablespoon cornflour(16g)
• 31 teaspoon garlic granules(3g)
• 41 teaspoon paprika(2g)
• 52 tablespoon teriyaki sauce(30g)
• 62 garlic cloves(6g)
• 73 tablespoon soy sauce(45g)
• 80.25 teaspoon chilli flakes(0.5g)
• 91 teaspoon cornflour (for sauce)(4g)
• 102 tablespoon water(30g)
• 112 dry noodle nests(120g)
• 121 onion(100g)
• 132 spring onions(30g)
• 142 tablespoon dark soy sauce(30g)
• 151 tablespoon sesame oil(13.5g)
• 165 spray low calorie cooking spray(2g)
• 171 teaspoon sesame seeds(3g)

Instructions

1. 1Mix together the teriyaki sauce, crushed garlic cloves, soy sauce, chilli flakes, and cornflour mixed with water in a bowl to make the sauce. Set aside.
2. 2Pat the diced chicken thighs dry with kitchen paper. Toss the chicken in 2 tablespoons cornflour, garlic granules, and paprika. Add a couple of spoons of the sauce and stir to coat.
3. 3Heat a frying pan over high heat and spray with low calorie cooking spray. Add the chicken in a single layer, avoiding overcrowding. Cook for 2-3 minutes on each side until crispy.
4. 4Reduce the heat, add the remaining sauce to the pan, and simmer until thickened and sticky. Set aside.
5. 5Boil water in a pot and cook the noodle nests for about 5 minutes until tender. Drain.
6. 6In a wok, fry the sliced onion and the white parts of the spring onions until soft.
7. 7Add the green parts of the spring onions and the cooked noodles to the wok. Pour in the sesame oil and dark soy sauce, stirring until the noodles are well coated.
8. 8Serve the noodles in bowls, top with the teriyaki chicken, and garnish with sesame seeds and extra sliced spring onion.