Serves: 4
Prep time:
| Chicken fillet, cubed | 200g |
| Firm green vegetables, chopped | 1 cup |
| Carrot, julienned | 1 |
| Fresh egg noodles | 300g |
| Sprinkle of sesame seeds, sliced chilli and shallots to garnish (optional) |
Method
- Heat one tablespoon of oil in a wok at medium to high heat. Add chicken and sear until cooked through. Set aside.
- With a little more oil, sauté vegetables, tossing until tender but slightly crisp.
- ring together noodles and chicken. Stir through Teriyaki Miso sauce until heated and well coated.
- Garnish with sesame seeds, sliced chilli and shallots. Serve immediately.
Tip: Try with beef or plant based with tofu and vegetables.
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