Teriyaki udon

• itsu teriyaki sauce100ml ml
• pouches of itsu udon noodles2 x 150g g
• chicken thigh fillets↗4
• vegetable oil↗1 tbsp tbsp
• shiitake mushrooms↗150g g

  or button mushrooms, sliced

• red pepper↗1

  sliced

• spring onions↗4

  sliced

• radishes↗5

  sliced

• sesame seeds↗20g g

Step-by-step instructions

1. 1

   Heat the oven to 220C/fan 200C/gas 7. Heat a frying pan over a medium high heat, and sear the thighs for 3 mins on both sides, then put on a tray, drizzle with 2 tablespoons of teriyaki sauce, and cook in the oven for 20 mins.

2. 2

   Place the udon noodles into a bowl, cover with boiling water, leave for 4 mins and then drain.

3. 3

   Meanwhile, heat the oil in a wok and stir fry the mushrooms for 6 mins ensuring all water has evaporated. Next add the red pepper and stir fry for a further 3 mins.

4. 4

   Add the udon noodles to the stir fry and cook for one minute, until any water in the pan has evaporated.

5. 5

   Slice the chicken thighs and add to the pan with another 4 tablespoons of teriyaki sauce through the stir fry until it clings to the noodles.

6. 6

   Place the stir fry into bowls or plates, and top with a sprinkle of spring onion, radishes and sesame seeds, drizzle over extra teriyaki sauce to serve.