step by step guide to prepare favorite Teriyaki chicken and rice noodle stir-fry

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Teriyaki chicken and rice noodle stir-fry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Teriyaki chicken and rice noodle stir-fry is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Teriyaki chicken and rice noodle stir-fry is something that I’ve loved my entire life.

Table of Contents


  • 2 teaspoons peanut oil
  • 500g single chicken breast fillets, sliced
  • 1 brown onion, halved, thinly sliced
  • 1 garlic clove, crushed
  • 1 carrot, peeled, thinly sliced
  • 1 zucchini, thinly sliced
  • 125ml (1/2 cup) Teriyaki Marinade
  • 1 tablespoon kecap manis
  • 1 x 450g pkt Bamboo Pot Rice Noodles
  • 1/4 wombok (Chinese cabbage), shredded
  • 1 tablespoon chopped fresh coriander


  • Step 1
    Heat a wok or large frying pan over high heat. Add oil and heat until just smoking. Swirl to coat. Add half the chicken and stir-fry for 3 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
  • Step 2
    Add onion and garlic to the wok. Stir-fry for 3 minutes or until onion is soft. Add the carrot and zucchini, and stir-fry for 3 minutes or until just tender.
  • Step 3
    Add the chicken, marinade, kecap manis and noodles. Stir-fry for 2 minutes or until noodles separate and the sauce thickens. Add wombok and stir-fry for 30 seconds or until wombok wilts. Sprinkle with coriander to serve.

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