Teriyaki Udon Noodles with Veggies


  • 1 small broccoli head
  • 3 spring onions
  • 10 oz chicken tenders
  • 3 small carrots
  • 8 oz brown mushrooms
  • 7.5 oz Ty Ling Bean Sprouts
  • 16 oz fresh udon noodles
  • 4 tbsp veggie oil
  • Sesame seeds for topping
  • Teriyaki sauce
  • 1 tsp Ty Ling Sesame Oil
  • 1/2 cup soy sauce
  • 2 tablespoon Ty Ling Hoisin Sauce
  • 3/4 cup water
  • 1 tablespoon honey
By: Anika @thefriesenkitchen


  1. Make the teriyaki sauce first. Combine all ingredients mix well and set aside.
  2. Strain Ty Ling bean sprouts. Clean the mushrooms gently with a paper towel, slice roughly. Peel and julienne the carrots, cut the broccoli into florets. Slice the chicken tenders thin lengthwise. Cut the green onions in thirds.
  3. In a large skillet, heat 2 tablespoon vegetable oil on high heat. Sear the chicken for 3 minutes while stirring, take the chicken out and place it on a plate. In the same skillet add all prepared veggies except the bean sprouts and sear on high heat for 5 minutes, stir constantly. To the seared veggies add bean sprouts, udon noodles and the seared chicken. Pour in teriyaki sauce and let it cook for 5 min on medium heat. The Udon noodles will cook in the sauce and soak up all the liquids.