CHICKEN TERIYAKI NOODLE BOWLS

Women's Weekly (Malaysia) - - Living -

Prep 15 mins | Cook 25 mins | Serves 4

1 cup frozen edamame in pods 270g soba noo­dles 200g green beans, nely sliced 2 tsps sesame oil 500g chicken thigh llets ¾ cup teriyaki mari­nade 2 tb­sps peanut oil ½ cup panko crumbs 2 tb­sps black and white sesame seeds Ja­panese may­on­naise, to serve

GIN­GER PICK­LED VEG­GIES

1 car­rot, peeled into rib­bons 4 red radishes, thinly sliced 2 tb­sps pick­led pink gin­ger, plus 2 tb­sps

pick­ling liq­uid

1. Bring a saucepan of wa­ter to boil. Blanch edamame 1 min. Re­move from wa­ter with slot­ted spoon. Us­ing same wa­ter, cook noo­dles fol­low­ing packet in­struc­tions, adding green beans in nal minute. Drain. Peel edamame. 2. Wipe pan dry, add sesame oil. Re­turn noodle mix­ture to pan, toss­ing well. Cover to keep warm. 3. Mean­while in a bowl, coat chicken in half mari­nade. In a fry­ing pan, heat half peanut oil on high. Cook chicken 6 to 7 mins, turn­ing, un­til cooked through. Add re­main­ing mari­nade to pan and sim­mer.

4. GIN­GER PICK­LED VEG­GIES In a small bowl, com­bine all in­gre­di­ents. Mix well and set aside 5 mins. 5. In a fry­ing pan, heat re­main­ing peanut oil on high. Toast crumbs and seeds 1 to 2 mins, stir­ring, un­til golden. 6. Di­vide noo­dles be­tween four bowls. Top with sliced chicken, pick­led veg­eta­bles, green beans and peeled edamame. Sprin­kle with toasted crumb mix­ture and a dol­lop of may­on­naise.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.