- 200 gram noodles of your choice
- large handful of green beans
- 250 gram mushrooms (we’ve used chestnut and white button mushrooms)
- 3 carrots
- 3 garlic cloves
- 1 red onion
- 3 chicken breasts
- 1/2 lemon (juice)
- 1 tablespoon brown caster sugar
- about 2 cm (0.8 inch) ginger root
- 2 tablespoons rice vinegar (mirin)
- 2 tablespoons honey
- 4 tablespoons soy sauce
- sunflower or other neutral oil
Kitchen equipment needed
- cutting board & chef’s knife
- vegetable peeler
- mushroom brush or paper kitchen towel
- 2 medium-sized bowls
- paring knife
- medium-sized pan
Preparation — 20 minutes
PEEL the carrots and chop them into slices. REMOVE the ends of the green beans and if you like, you can chop them a bit smaller. PEEL the red onion and chop them into thin half rings. PEEL and finely chop the garlic cloves. PEEL and finely chop the ginger root. COMBINE the finely chopped garlic in a bowl along with the grated ginger, juice of half a lemon, rice vinegar, honey, brown caster sugar and soy sauce.
RINSE the mushrooms using a brush or paper kitchen towel. REMOVE the ends and divide into quarters. FILL a medium-sized pan with water and salt and bring to a boil. REMOVE any excess fat or muscles from the chicken breasts and divide them into bite-size pieces.
Finishing the teriyaki chicken and noodles — 10 minutes
HEAT a wok on high heat, as soon as it starts to smoke you can add sunflower or any other neutral oil. STIR-FRY the chicken first and after a few minutes add in the green beans. Then also ADD the carrots, mushrooms and red onion.
As soon as the water starts to boil, ADD the noodles and turn off the heat. Let the noodles soak for a few minutes and then loosen them up using a fork. The exact cooking method depends on the type of noodles you’re using.
ADD the teriyaki sauce to the chicken and veggies. DRAIN the noodles and also add them to the wok. SEASON if needed and serve with these fermented cabbage and carrot and krupuk if you like. Enjoy!