Spicy teriyaki chicken with baked noodles
- thea and friends
- Feb 6, 2024
- 2 min read
For me, success in the kitchen is when a meal produces as few dishes as possible to wash and creates a flavour that can satisfy even the pickiest ones!
An easy one-pot dish that you just combine the chicken thighs with the spicy marinade add the noodles in the same pot 10 minutes before the end to absorb the moisture and that's it!!!!
It's spicy, zingy and yummy!
INGREDIENTS:
300ml hot water
30gr soft brown sugar
150ml dark soy sauce
2 tbs ginger, not peeled, finely grated
3 cloves of garlic, crushed
1–2 tsp chilli flakes (optional, or adjust to your taste)
5 boneless chicken thighs
225gr instant vermicelli noodles (5 nests)
1/2 cup coriander, chopped 3 spring onions, thinly sliced
1 large red chilli, sliced
sesame seeds, black and white
A quick fix meal made in less than 35 min. And the teriyaki sauce is completely homemade and way better than store-bought!
INSTRUCTIONS:
Begin by making the marinade
Mix the hot water and the sugar in a medium roasting dish, stirring to allow the sugar to melt and the water to cooling
Add the soy, ginger, garlic and chilli and mix well
Add the chicken and leave to marinate for 30 minutes or overnight if you have the time
Preheat the oven to 200°C
Bake the chicken for 25 minutes, until cooked through
Take the chicken pieces out of the roasting dish, leaving the marinade behind
Add the 5 nests of noodles, flipping them over to coat them in the liquid
If your marinade has become quite dry, you can add up to another 300ml of hot water
Put the chicken back on top of each noodle nest and then put it back into the oven for 10 minutes to allow the noodles to absorb all that moisture
Take out and garnish with the coriander, spring onions, red chilli and sesame seeds, and your chicken noodles are ready to eat
Notes:
1. You can make it as spicy as you want t by taking out or reducing the chilli to your preference.
2. Even a few hours in the marinade will make a difference in the flavour.
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