This vibrant dish takes inspiration from East Asian flavours. Chicken is pan-seared to a tender finish and glazed in a rich teriyaki sauce. Added crunch is provided by the spicy and fresh cucumber and scallion salad.
The quantities provided above are averages only.
1 unit(s)
Cucumber
2 unit(s)
Scallion
150 grams
Egg Noodles
(Contains: Egg, Wheat)
2 unit(s)
Garlic
1 sachet(s)
Teriyaki Sauce
(Contains: Wheat, Soya)
1 unit(s)
Chilli
1 unit(s)
Lime
1 unit(s)
Pak Choi
2 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Soya May be present: Crustaceans)
180 grams
Tofu
(Contains: Soya)
½ tbsp
Oil
1 tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
TIP: If you’re in a hurry you can boil the water in your kettle.
NOTE: Swapping to tofu? Chop into 2cm chunks, season with salt and pepper and fry until browned, 6-8 mins, before adding the veg.