A vibrant, high-protein bowl featuring tender chicken strips and umami-glazed vegetables over satisfying egg noodles.
A vibrant, high-protein bowl featuring tender chicken strips and umami-glazed vegetables over satisfying egg noodles.
385
33.0 g
53.4 g
3.6 g
14.3 g
3.4 g
1,165.0 mg
100g Chicken Breast Fillets (Raw & Skinless) | 110 kcal
5g Crushed Garlic | 5 kcal
15g Soya Stir Fry Sauce | 23 kcal
1g (to taste) Sea Salt | 0 kcal
1g (to taste) Black Pepper | 0 kcal
100g Rainbow Coleslaw Mix | 30 kcal
50g (approx. 1 individual block) Egg Noodles (Dry) | 184 kcal
15g Japenese Teriyaki Sauce | 29 kcal
15g White Wine Vinegar | 4 kcal
1g (to taste (optional)) Crushed Chilli Spice | 0 kcal
1g (to taste) Paprika Spice | 0 kcal
Prep: Slice the chicken breast into thin strips and season evenly with salt, pepper, and paprika.
Sear: Coat a large non-stick pan with cooking spray over medium-high heat. Cook the chicken for approximately 10 minutes until golden brown and cooked through. Remove and set aside.
Sauté: In the same pan, add the crushed garlic and coleslaw mix. Sauté for 3 minutes until the vegetables are tender-crisp.
Boil: Meanwhile, cook the egg noodles in a saucepan of salted boiling water until al dente. Drain and set aside.
Glaze: Return the chicken to the pan. Pour in the teriyaki sauce, soya sauce, and vinegar. Stir well to coat and simmer for 1–2 minutes until the sauce thickens into a glossy glaze.
Assemble: Serve the glazed chicken and vegetables over the noodles. Garnish with a pinch of chili spice if desired.
Meal Prep Friendly: No more decision fatigue – prep the chicken and vegetable mix in advance and store in an airtight container for up to 3 days.
Travel Notes: Your grocery list, automated – this recipe is a fantastic travel-friendly option for work. It can be enjoyed hot or cold as a savoury noodle salad for those on the go.
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