Teriyaki Noodles

These teriyaki noodles are a healthy, high-protein and delicious meal prep option that are ready in just 20 minutes. Staying on track with your diet doesn’t need to be difficult or boring, and I’ve added the option of king prawns for a slightly lower calorie option, too. Reserve some of that delicious teriyaki sauce to drizzle over the noodles just before eating. Best served hot.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. First, make the sauce. In a bowl, whisk together the dark soy sauce, mirin and honey. Heat the oil in a frying pan over a low heat, then add the garlic and ginger. Fry for 2–3 minutes until softened, stirring regularly, then add the soy sauce mixture. Bring to a gentle simmer, then cook for 2 minutes. Add the cornflour slurry, stir well and allow the sauce to come back to a simmer. Once the sauce starts bubbling and thickens, remove from the heat and add half of the sauce to sauce pots, reserving the rest to add to the noodles later.

Step 2

2. Season the chicken or prawns all over with salt and pepper. Heat the oil in a non-stick frying pan over a medium heat and fry the chicken for 5–10 minutes until cooked through, then remove from pan. If using prawns, cook for 3–4 minutes until pink, then remove from the pan.

Step 3

3. Add the onion, red pepper and broccoli to the pan and stir-fry for 3 minutes until charred but still crunchy.

Step 4

4. Add the chicken or prawns back to the pan along with the noodles, spring onions, pak choi and remaining teriyaki sauce. Toss to combine, then transfer to airtight containers and sprinkle with the sesame seeds. This will keep in the fridge for up to 4 days.