Chicken Teriyaki Noodles

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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 433kcal


  • 200 g diced chicken breast
  • 100 g medium egg noodles (uncooked weight - approx. 2 nests)
  • 100 g baby corn
  • 150 g sliced red/yellow pepper (approx. 1 medium sized pepper)
  • 1 kcal spray
  • Salt & pepper

Teriyaki Sauce

  • 40 mls light soy sauce
  • 1/2 teaspoon grated ginger
  • 1 clove grated garlic
  • 25 g honey
  • 10 g cornflour
  • 2 tablespoons water
  • 1 tablespoon white wine vinegar or normal vinegar


  • In a bowl, mix the water and cornflour into a smooth paste.
  • Add the soy sauce, white wine vinegar, grated garlic, grated ginger, honey and stir well.
  • Meanwhile, cook the noodles in a pan of boiling water according to packet instructions.
  • Next, heat a wok or pan on a medium heat and spray well with one kcal spray.
  • Add the chicken to the wok, season well with salt and pepper, and cook for about 3-5 minutes until almost cooked throughout and starting to brown on the outside.
  • Add the sliced peppers and baby corn and stir fry for a further 2-3 minutes.
  • Pour in the teriyaki sauce and stir well to coat the veg and chicken.
  • Simmer for about 3-4 minutes to allow the sauce to thicken and drain the noodles.
  • Add the noodles to the pan and stir everything well before serving.
  • Double the recipe if you want to meal prep and make 4 portions.


Serving: 1serving | Calories: 433kcal | Carbohydrates: 68g | Protein: 34g | Fat: 2g