• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 160g egg noodles Egg Noodles, boiled
• 80g red pepper Red Pepper
• 80g carrots Carrots, 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 peppers and carrot, 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

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

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 peppers and carrot for 3-5 minutes until just tender with a little bite.

6. 6

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

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