A recipe that was spun-off from the beef version...
Ingredients:
- 300 gm soba (pre-cooked)
- 4 chicken thigh (sliced)
- 100 gm beansprout (tail and head removed)
- Teriyaki sauce
- 2 cloves of garlic (diced)
- 2 tablespoon of corn flour
Preparation:
- Marinate the chicken with 2 tablespoon of teriyaki sauce and corn flour for at least 1 hour
- Heat oil in wok and add in garlic
- Stir-fry the chicken until cooked with juices running out
- Add in the soba and 1/2 cup of teriyaki sauce and mix evenly
- Stir in the beansprout
- Top with some Japanese seaweed before serving (optional)
Number of Servings: 4
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