TERIYAKI CHICKEN AND NOODLES

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Teriyaki Chicken and Noodles image

We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998.

Provided by lazyme

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces soba noodles, halved
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 boneless skinless chicken breasts, sliced crosswise into 1/3-inch slices
6 green onions, sliced diagonally into 1-inch pieces
1 carrot, peeled, thinly sliced diagonally
1/4 teaspoon crushed red pepper flakes
6 tablespoons teriyaki sauce

Steps:

  • Cook noodles in large pot of boiling salted water until just tender.
  • Drain well; return to pot.
  • Add sesame oil and toss to coat.
  • Heat vegetable oil in heavy large skillet over high heat.
  • Sprinkle chicken with salt and pepper.
  • Add chicken to skillet and saute until no longer pink, about 2 minutes.
  • Add sliced green onions, carrot and crushed red pepper.
  • Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
  • Add noodles and teriyaki sauce and toss to blend well.

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