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The Meal

Teriyaki marinade

Ingredients

• 250ml Soy Sauce
• 125ml Dark brown sugar
• 75ml Rice wine
• 3 Tablespoons ground Ginger
• 3 Tablespoons ground Garlic
• 2 tablespoons Chinese 5-spice
• Approx 3 Tablespoons chopped spring onions

Method

Throw the lot into a saucepan and cook on a low heat until sugar has completely dissolved.

Teriyaki Chicken Noodles

Ingredients

• 50ml Soy sauce
• 1 clove garlic, chopped
• Root ginger, loosely chopped into thin strips
• 1 green pepper, chopped
• 1 orange pepper, chopped
• 100g baby corn, chopped
• 25g mushrooms, chopped
• 250g Fine egg noodles
• Approx 5 spring onions
• 8 chicken thighs, skinned and the meat diced off the bone
• Teriyaki marinade (above)
• Groundnut oil
• Sesame seeds

Method

Marinade the chicken for at least half an hour. Place the Garlic, Ginger and oil in a wok and fry for 2-3 minutes, add the rest of the veg and fry for a further 5 or so minutes until softened. Meanwhile boil the noodles in a separate pan, drain and rinse with cold water to de-starch, then put into the wok with the veg. Add some more oil to keep it all from sticking and the soy sauce. Skewer the chicken and grill for 10-15 minutes until cooked, use leftover teriyaki marinade as a glaze while cooking. Serve noodles and veg in a bowl with chicken on top and sprinkle sesame seeds to garnish.

Starters and dessert were all store-bought.