Teriyaki Chicken Udon

Ingredients

• 455 g chicken thighs, sliced thin
• 225 g udon noodles
• 140 g mushrooms and 170 g snap peas
• 60 ml teriyaki sauce
• 2 sliced green onions
• 15 ml oil

Method

1. Step 1

   Cook the 225 g udon noodles according to the package directions and drain them.

2. Step 2

   Heat the oil in a large skillet over medium-high heat and cook 455 g chicken thighs, sliced thin until browned and cooked through.

3. Step 3

   Add 140 g mushrooms and 170 g snap peas and cook it for 2 minutes until just tender.

4. Step 4

   Stir in 60 ml teriyaki sauce and let it bubble for 1 minute.

5. Step 5

   Add the cooked 225 g udon noodles and toss until the noodles are glossy and coated.

6. Step 6

   Finish the noodles with 2 sliced green onions.

7. Step 7

   Divide the noodles between bowls and serve them hot.