Ingredients:

• Stir fry vegetables
• Rice noodles
• Beansprouts
• Chicken, torn
• Light and dark soy sauce
• Regular cooking oil and sesame oil
• Teriyaki sauce

Method:

1. Place the oils, soy sauces and teriyaki sauce into a pan on a high heat and mix well
2. Add in the vegetables and the beansprout and allow to cook for 3-4 minutes
3. Add in the rice noodles and mix well
4. Add in the torn chicken and again mix well and allow to cook for another 4-5 minutes to ensure the chicken is well heated throughout
5. Serve and enjoy

Eating And Storage Tips

When I was making this up I actually removed half the mixture from the pan before adding in the chicken so I could allow it to cool and put in the fridge. I did this so I can add the chicken to it when I go to have it as leftovers for lunch and because of it already being cooked I didn’t want to reheat it to then reheat it again.

If you want to have a bit of a kick in this you can add red chilli flakes or fresh chillis and some ginger. Whilst I don’t mention it I did add some flakes and some black pepper but with all the other stuff going on for sauces I didn’t want to add too much to it.

If you don’t have something like teriyaki sauce you can take this down a completely different route and add something like Chinese five spice in there instead but this will make it a lot drier as I find adding too much soy sauce just causes everything to become overwhelmingly that flavour.