Egg Noodles with Chicken and Vegetables in Teriyaki Sauce

Cooking method

1. Step 1:

   

   Pour water into a small pot and set it over the heat. Bring it to a boil, add salt, lower the heat, then add the noodles and cook them uncovered in the gently boiling water for 5 minutes.

2. Step 2:

   

   When the egg noodles are done, drain them in a colander.

3. Step 3:

   

   Rinse the chicken breast, pat it dry with paper towels, and cut it into long strips.

4. Step 4:

   

   Thinly shred the napa cabbage leaves with a knife.

5. Step 5:

   

   Remove the stem and seeds from the bell pepper and cut it into small strips.

6. Step 6:

   

   Peel the carrot and grate it on a julienne (Korean-style) grater, or use a slicer with a fine-julienne attachment. You can also cut it by hand with a knife — just aim for thin matchsticks.

7. Step 7:

   

   Peel the onion and cut it into small, thin pieces.

8. Step 8:

   

   Peel one clove of garlic and mince it finely.

9. Step 9:

   

   With everything prepped for stir-frying, pour vegetable oil into a heavy-bottomed skillet (or wok) and set it over the heat. Once the oil is hot, add the chicken strips and cook, stirring constantly, for 2 minutes. Pour in a little soy sauce and keep cooking, stirring, for another 3 minutes. Then add the rest of the ingredients: onion, garlic, pepper, carrot, and cabbage.

10. Step 10:

    

    Stir everything together well and keep cooking for another 4 minutes. Add the cooked egg noodles to the chicken and vegetables and pour in the teriyaki sauce. Toss it all together well, then take the pan off the heat.

11. Step 11:

    

    Pile the finished teriyaki egg noodles with chicken and vegetables onto a plate, sprinkle with a little sesame, and serve.