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A Perfect Pantry

Teriyaki Chicken Noodle Salad

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      5 min
      10 min
      15 min


    • 250 grams dried rice noodles
    • 500 grams chicken breast poached, shredded
    • 1/4 cup coriander leaves
    • 1 carrot peeled, diced
    • 1 cob corn kernels only
    Teriyaki Sauce
    • 1/4 cup soy sauce
    • 1 cup water
    • 1/2 teaspoon ginger minced
    • 1 clove garlic minced
    • 1/4 cup brown sugar firmly packed
    • 2 tablespoons honey
    • 2 tablespoons corn flour
    • 1/4 cup cold water


    1. In a large bowl, place the rice noodles and cover with boiling water and allow to stand for 10 minutes. Drain and set aside.
    2. Using a frypan, add the soy, 1 cup water, ginger, garlic, sugar and honey and stir well to combine. Simmer over a low heat for 3 minutes, stirring occasionally. In a jug, combine the corn flour and 1/4 water and stir until no lumps are visible. Stir through the sauce and whisk until thickened, approximately 2 minutes.
    3. Remove half of the sauce and pour it into a sterilised air tight container. Place into the fridge for up to 3 months. Place the carrot and corn into the saucepan with the remaining sauce and allow to simmer for 2 minutes.
    4. Pour over the noodles and stir through the shredded, poached chicken. Garnish with chopped coriander leaves.

    This recipe was developed using a Kambrook Appliance.


    • Essentials 12Essentials 12" Square Frypan
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