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.