• 150g Chicken Breast Chicken Breast, skinless, grilled
• 160g egg noodles Egg Noodles, boiled
• 80g mushrooms Mushrooms
• 80g red cabbage Red Cabbage, raw
• 30g teriyaki sauce Teriyaki Sauce
• 2 cloves garlic, grated Garlic
• 5g ginger Ginger, fresh
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the mushrooms and red cabbage, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Whisk the teriyaki sauce with the grated garlic and ginger. Add to the pan for the final 2 minutes and let it bubble into a sticky glaze.

5. 5

   Meanwhile, steam or stir-fry the mushrooms and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: egg noodles first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the sesame seeds.

Tap ingredients and steps to tick them off as you cook.