Teriyaki Chicken and Noodles |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998. Ingredients:
8 ounces soba noodles, halved |
1 tablespoon sesame oil |
2 tablespoons vegetable oil |
2 boneless skinless chicken breasts, sliced crosswise into 1/3-inch slices |
6 green onions, sliced diagonally into 1-inch pieces |
1 carrot, peeled, thinly sliced diagonally |
1/4 teaspoon crushed red pepper flakes |
6 tablespoons teriyaki sauce |
Directions:
1. Cook noodles in large pot of boiling salted water until just tender.
2. Drain well; return to pot.
3. Add sesame oil and toss to coat.
4. Heat vegetable oil in heavy large skillet over high heat.
5. Sprinkle chicken with salt and pepper.
6. Add chicken to skillet and saute until no longer pink, about 2 minutes.
7. Add sliced green onions, carrot and crushed red pepper.
8. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
9. Add noodles and teriyaki sauce and toss to blend well.
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