Photo of Teriyaki chicken with warm udon and seaweed salad by WW

Teriyaki chicken with warm udon and seaweed salad

8 - 10
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Grab out the chopsticks and have fun slurping up your thick udon noodles and ribboned carrot and cucumber.


Teriyaki sauce

½ cup(s), (125ml)


1 tbs

Fresh ginger

1 tsp, finely grated

Sesame oil

3 tsp

Skinless chicken breast

450 g, (tenderloins), buy 500g, fat trimmed

Dry udon noodles

180 g


2 medium, cut into ribbons

Lebanese cucumber

2 medium, cut into ribbons

Dried nori seeweed

2 sheet(s), finely shredded

Rice wine vinegar

20 ml, (1 tbs)


  1. Whisk the teriyaki marinade, honey, ginger and oil in a medium bowl until combined. Pour half the mixture into a small jug and reserve. Add the chicken to remaining marinade in the bowl and toss to coat. Refrigerate for 10 minutes.
  2. Heat a barbecue or chargrill on medium-high. Cook the chicken for 3-4 minutes each side or until cooked through.
  3. Meanwhile, cook the noodles in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Combine the noodles, carrot, cucumber and nori in a large bowl. Stir the vinegar into the reserved marinade and add to noodle salad. Toss gently to combine. Slice the chicken thickly. Divide the noodle salad among serving plates and top with the chicken.


SERVING SUGGESTION: Mixed Asian salad leaves.