Name: Teriyaki Chicken Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 75ml maple syrup; 4 tbsp tamari; 1.5 tsp garlic granules; 1 tbsp white wine vinegar (cider vinegar or rice vinegar also fine); 1 tbsp sesame oil; 300g chicken breast; 200g greens, finely sliced (I used a mix of Chinese greens and savoy cabbage - kale/pak choi/bok choi also fine); 200g carrots and courgettes, finely sliced into rounds or strips; 4 spring onions, topped and tailed and chopped into rounds; 180g rice sticks (uncooked rice noodles)

Teriyaki Chicken Noodles (GF, DF)

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gluten free teriyaki chicken noodles recipe

One of the most delicious dinners we’ve had this week, my new teriyaki chicken noodles really hit the spot! This dish is gluten free and naturally dairy free too.

We’ve actually had it twice in the last few days, if I am being honest. It was simply too good and we all had cravings for it! The first time we paired it with some Marks & Spencer gluten free spring rolls, but the second time it was fab as a standalone dish.

The succulent chicken pieces are almost caramelised in the teriyaki sauce, for ultimate flavour. Then plenty of veggies and extra teriyaki sauce go into the pan to sizzle and reduce, before a final dose of shredded greens and rice noodles are tossed through to finish.

I garnished our bowls with some slice red chillis and a scattering of black sesame seeds – totally optional. Or feel free to add other tasty toppings like crushed nuts, sliced spring onion, fresh coriander, crushed chillis and more.

Sides of gluten free spring rolls, rice crackers or summer rolls are all great here. Or you could even make this dish as part of a takeaway feast alongside my egg fried rice and simple stir fry.

It’s a super speedy noodle dish to whip up and is surprisingly filling, as well as a brilliant way to pack in a few of your five-a-day.

Substitutions

You can vary the vegetables in this dish, depending on what you have in the fridge. I used courgette, broccoli, savoy cabbage and chinese greens as we are getting a glut of them in our veg box at the moment. Baby corn, broccoli, peppers, kale, pak choi or beansprouts would also be great additions. Feel free to be flexible!

You could of course use a shop bought gluten free teriyaki marinade instead if you like, but honestly this homemade one is so much better. Feel free to use honey or agave instead of maple syrup, for a slightly different but equally lovely flavour.

If you are not gluten free, use regular soy sauce instead of tamari. But for those who are coeliac like me, the Kikkoman teriyaki sauce is the one I tend to use. I now buy it in bulk on Amazon as it is great value and we get through rather a lot of it these days!

As for noodles, I’ve used a gluten free rice stick variety of rice noodle, specifically Red Drago Rice Sticks 5mm. You can buy these on Amazon and they are brilliant, staying together well during cooking and not costing an arm and a leg.

I’ve included lots of pictures below the method and ingredients, to help make this recipe extra easy to follow. However, if you have any questions feel free to drop me a message on social media or email me at mygfguide@gmail.com.

Laura x

Serves 2

Teriyaki Chicken Noodles

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

75ml maple syrup
4 tbsp tamari
1.5 tsp garlic granules
1 tbsp white wine vinegar (cider vinegar or rice vinegar also fine)
1 tbsp sesame oil
300g chicken breast
200g greens, finely sliced (I used a mix of Chinese greens and savoy cabbage - kale/pak choi/bok choi also fine)
200g carrots and courgettes, finely sliced into rounds or strips
4 spring onions, topped and tailed and chopped into rounds
180g rice sticks (uncooked rice noodles)

Instructions

First make the teriyaki sauce by combining the maple syrup, tamari, garlic granules, white wine vinegar and sesame oil. Stir well and set aside.

Chop the chicken breast into chunks or strips and then place into a small bowl. Pour HALF of the marinade over the chicken and stir to coat it. Set aside.

While the chicken is marinating, prepare the noodles. Place the rice sticks into a pan of boiling water and cook for 5 minutes until they are al dente (i.e. only just cooked, with a bit of bite). Drain the water off, pop the noodles back in the pan and cover them with cold water. This will rinse off any excess starch and prevent them from sticking together before they are stir fried.

Take a wok or large fry pan and place it over a high heat. Let it heat up for a couple of minutes and once it is nice and hot carefully tip the chicken and sauce from the chicken bowl into the pan. Cook for 3-4 minutes over a high heat until the liquid has reduced and the chicken has browned and caramelised on the outside, while being cooked in the middle. Tip onto a small plate and set aside.

Now add the remaining sauce and the spring onions to the wok, over a medium-high heat. Allow the sauce to bubble for 30 seconds then add the carrots and courgettes, tossing them in the teriyaki sauce for 2 minutes.

Next add the shredded greens to the pan and then place the drained, cold noodles on top of the greens. Do not stir - allow the greens to steam gently for two minutes before you toss everything together. We want them to stay bright green and fresh, rather than end up soggy.

Finally add the chicken back into the wok and stir fry everything for a minute or two, until most of the excess sauce has been absorbed by the noodles. Then serve in big bowls with your choice of garnish on the top.