(For the Teriyaki)
2-3 diced chicken breasts (Or sub for tofu)
1 large carrot
1 white onion
1 Red Pepper
1 finger chilli (seeds removed)
1 spring onions or 1/3 of a leek
3 tbsp soy Sauce
2 tbsp Sesame Oil
3 tbsp White Wine Vinegar
1 tsp tomato puree
1 tbsp golden syrup
1 tsp garlic granules
(For the noodles)
Ready to wok noodles (or dried noodles soaked in hot water)
1 tsp soy sauce
1tsp sesame oil
Chop all your veggies.
Heat up some vegetable oil on the wok and add the diced chicken.
Add the golden syrup, garlic granules, tomato puree and half of the soy sauce.
When the chicken is about halfway cooked add in your veg, the sesame oil and the rest of the soy sauce.
Let this simmer until everything is nearly cooked then add in the vinegar. This should quickly turn into a sticky sauce.
While it simmers on low, heat the sesame oil for the noodles on a separate pan.
Add the egg and soya sauce and a little black pepper and scrabble the egg slightly before adding in the noodles.
Add your noodles and fry until soft and the egg has mixed through and fully cooked.
Serve with a fresh side salad and Asian dressing for an "at home takeaway" experience.