Teriyaki chicken with warm udon and seaweed salad
11
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Grab out the chopsticks and have fun slurping up your thick udon noodles and ribboned carrot and cucumber.
Ingredients
Teriyaki sauce
½ cup(s), (125ml)
Honey
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
Carrot(s)
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)
Instructions
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.
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