Sticky, glossy chicken, noodles and loads of teriyaki sauce. A proper midweek dinner that’s way better than a takeaway, but just as comforting.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice the chicken thighs into bite-sized pieces and chuck them into a bowl with the white pepper, light soy sauce and two thirds of the dark soy sauce and all the teriyaki sauce. Mix well and leave to marinate while you crack on.
Step 2.
Prep the veg. Peel and smash the garlic cloves and thinly slice the ginger. Set aside.
Thinly slice the Chinese cabbage and chop the spring onions in 3 cm pieces, separating the whites from the greens. Also, slice a few of the spring onion greens for garnish and set aside.
Step 3.
Set a wok over a medium heat and pour in lug of vegetable oil. Once hot, add the garlic and ginger. Fry for a couple of minutes until golden and fragrant, then remove and set aside, leaving the infused oil in the wok.
Step 4.
Add the marinated chicken to the wok and fry for 4-6 mins per side, depending on the thickness. If the pan looks dry, drizzle in a little more of the infused oil. Pour in a fifth of the water along with the remaining dark soy sauce. Cover with a lid for 7-10 mins, until the chicken is cooked. Take out the chicken and set aside.
Step 5.
Add the egg noodles to the wok along with the spring onion whites and Chinese cabbage. Stir-fry over a high heat for about 30 seconds. Chuck in any leftover marinade along with the remaining water.
Step 6.
Spoon a few tablespoons of the sauce from the wok into a small bowl. Stir in the cornflour until smooth, then pour it all back into the wok. Keep stirring until the sauce thickens – if it’s still too thin, add more cornflour, a teaspoon at a time.
Step 7.
Add the 3 cm spring onion greens and cook for another 30 seconds, then take the wok off the heat. Serve the noodles piled high with slices of the chicken and a scatter over the remaining sliced spring onion greens to garnish. Enjoy!
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Chicken Thigh
Light Soy Sauce
Dark Soy Sauce
Teriyaki Sauce
Ground White Pepper
Garlic
Fresh Ginger
Water
Spring Onion
Chinese Cabbage
Fresh Egg Noodle
Cornflour
Vegetable Oil
Salt
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Chicken Thigh
Light Soy Sauce
Dark Soy Sauce
Teriyaki Sauce
Ground White Pepper
Garlic
Fresh Ginger
Water
Spring Onion
Chinese Cabbage
Fresh Egg Noodle
Cornflour
Vegetable Oil
Salt
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice the chicken thighs into bite-sized pieces and chuck them into a bowl with the white pepper, light soy sauce and two thirds of the dark soy sauce and all the teriyaki sauce. Mix well and leave to marinate while you crack on.
Step 2.
Prep the veg. Peel and smash the garlic cloves and thinly slice the ginger. Set aside.
Thinly slice the Chinese cabbage and chop the spring onions in 3 cm pieces, separating the whites from the greens. Also, slice a few of the spring onion greens for garnish and set aside.
Step 3.
Set a wok over a medium heat and pour in lug of vegetable oil. Once hot, add the garlic and ginger. Fry for a couple of minutes until golden and fragrant, then remove and set aside, leaving the infused oil in the wok.
Step 4.
Add the marinated chicken to the wok and fry for 4-6 mins per side, depending on the thickness. If the pan looks dry, drizzle in a little more of the infused oil. Pour in a fifth of the water along with the remaining dark soy sauce. Cover with a lid for 7-10 mins, until the chicken is cooked. Take out the chicken and set aside.
Step 5.
Add the egg noodles to the wok along with the spring onion whites and Chinese cabbage. Stir-fry over a high heat for about 30 seconds. Chuck in any leftover marinade along with the remaining water.
Step 6.
Spoon a few tablespoons of the sauce from the wok into a small bowl. Stir in the cornflour until smooth, then pour it all back into the wok. Keep stirring until the sauce thickens – if it’s still too thin, add more cornflour, a teaspoon at a time.
Step 7.
Add the 3 cm spring onion greens and cook for another 30 seconds, then take the wok off the heat. Serve the noodles piled high with slices of the chicken and a scatter over the remaining sliced spring onion greens to garnish. Enjoy!
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