Main | serves 2 | prep time 5 mins | cook time 10 minutes 


2 chicken breasts 

5 handfuls of seasonal vegetables of your choice (we recommend pak choi, carrots, spring onion, broccoli) 

1 packet (400g) of fresh egg noodles 

2 tablespoons of itsu teriyaki sauce 

1 tablespoon of olive oil 

Salt and pepper 




Slice the chicken breasts and vegetables into thin strips

Heat a wok or large frying pan with the oil

Add the chicken and vegetables and cook for 5 minutes, stirring regularly

Add the fresh egg noodles and the teriyaki sauce

Stir well and cook for a further 3 minutes 

Season to taste

itsu teriyaki sauce available in:

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