Teriyaki Chicken With Soba Noodles
Teriyaki chicken is always a favourite and this one is ready in a snip, so round up the family then watch it disappear.
| Average Quantity per Serving | Quantity per 100g |
| Energy (Kj) | 2466 | 909.9 |
| Weight (g) | 271 | 100 |
| Protein TOTAL (g) | 36.8 | 13.5 |
| Fat TOTAL (g) | 20.1 | 7.4 |
| - Saturated fats (g) | 4.3 | 1.5 |
| Carbohydrates TOTAL (g) | 61.2 | 22.5 |
| - Sugars (g) | 17.2 | 6.3 |
| Sodium (mg) | 724 | 267.1 |
| Dietary Fibre (g) | 7.3 | 2.6 |
7 INGREDIENTS...
25 MINUTES
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Ingredients
270g
pkt
soba noodles
500g
chicken breast fillet
, sliced
2
tbsp
peanut oil
4cm
piece
ginger
, peeled, cut into thin matchsticks
4
green onions (shallots)
, thinly sliced
1 pkt
MAGGI Ten Minute Marinade Teriyaki
1 1/2 cups
(120g)
bean sprouts
Nutrional Information
How to make
1. Cook noodles following packet directions; drain, rinse under cold water.
2. In a medium bowl, combine chicken and MAGGI Ten Minute Marinade Teriyaki, mix well; marinate 10 minutes. Heat a wok over high heat. Add 1 tbsp oil and chicken, cook for 2 minutes or until sealed, remove from pan, set aside.
3. Reheat wok on medium heat; add remaining oil, ginger and onion. Stir-fry for 1 to 2 minutes or until onion is soft. Return chicken and juices to wok. Add noodles; stir-fry 2 minutes or until noodles are heated through. Remove from heat; stir in bean sprouts. Serve.