NOODLES WITH TERIYAKI CHICKEN RECIPES

Heat half the oil in a wok, or large frying pan, over a medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces, discarding the skin, and keep warm.

Meanwhile, bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain, reserving 100ml cooking water.

Heat the remaining oil in the frying pan or wok and add the mixed pepper stir-fry, cooking for 2-3 minutes. Add the peas, most of the spring onions and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.

Toss the noodles and salmon with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and lime wedges.

Prep time: 25 minutes, plus marinating. Cook time: 35 minutes.

Begin by making the marinade. Mix the hot water and the sugar in a medium roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes.

Add the soy, ginger, garlic and chilli and mix well.

Next, add the chicken and leave to marinate for 30 minutes. You don’t have to marinate at all if you are in a rush, but if you are cooking for the next day, then marinate in the sauce overnight and this will really soak into the chicken. Even a few hours will make a difference, if you have the time.

Preheat the oven to 200°C/fan 180°C/gas 6.

Bake the chicken for 25 minutes, until cooked through.

Take the chicken pieces out of the roasting dish, leaving the marinade behind. Add the 5 nests of noodles, flipping them over to coat them in the liquid. If your marinade has become quite dry, you can add up to another 300ml of hot water.

Put a piece of chicken back on top of each noodle nest and then put back into the oven for 10 minutes to allow the noodles to absorb all that moisture.

Take out and garnish with the coriander, spring onions, red chilli and sesame seeds, and your chicken noodles are ready to eat.

Place the chicken in a slow cooker. Mix together the soy sauce, rice vinegar, ginger, garlic and honey and place in the slow cooker. Pour in roughly 100ml water so that the chicken is three-quarters submerged in the liquid. Place on a high heat and cook for 2-3 hours, until the chicken is very tender and falling apart. 

Towards the end of the chicken cooking time, cook the rice according to the instructions on the packet.

Remove the chicken from the slow cooker and place the sauce from it in a saucepan. Mix the cornflour with 2 tbsp water and mix until smooth. Add this to the sauce and bring to the boil. Simmer for 3 minutes until thickened. Shred the chicken. 

Heat a wok and mist with spray oil. Add the garlic, ginger and chilli and cook for 1 minute. Add the pak choi and cook for 1 minute, then add a splash of water and cook for a further 1 minute, until just softened. Add the shredded chicken back to the pan with the sauce to heat through. Serve the chicken and vegetables on the rice sprinkled with sliced spring onion and sesame seeds.