Prep:  10 minutes
Cook:  1 hour 10 minutes
Serves:  4
Average: 4.3 (4 votes)
Recipe by: Lilydale
Serve Teriyaki Roast Chicken with Soba Noodles and Asian Greens. This Lilydale recipe is full of fresh and delicious ingredients. These roast pieces make dinner time easy for having roast dinner during the week.

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Teriyaki Roast Chicken with Soba Noodles and Asian Greens
Roast Chicken
Soba Noodles and Asian Greens
Roast Chicken
  1. Preheat oven to 180°C Fan Forced (200°C Conventional)
  2. Remove Roast Chicken tray from carbdboard sleeve and remove plastic film from top of tray
  3. Open sachet and pour contents over the roast, coating well. Cover with foil and cook for 35 minutes per 500g
  4. Remove foil after 20 minutes and continue roasting for the remaining cooking time
  5. Ensure that the internal temperate of the chicken reaches 75°C or juices run clear
Soba Noodles and Asian Greens
  1. Meanwhile, heat 3 cm vegetable oil in a large heavy-based saucepan to 180°C. Fry the wonton strips in batches, spreading them out to prevent sticking, until crisp and golden. Remove with a slotted spoon and place on a plate lined with paper towel
  2. Cook soba noodles in a large saucepan of boiling water according to packet instructions. Drain and drizzle with half the sesame oil
  3. In a large wok or frying pan, heat the remaining sesame oil over medium-high heat. Cook garlic for 30 seconds and then add pak choy and gai lan stems, edamame, and baby corn
  4. Stir fry for 1 to 2 minutes. Add pak choy and gai lan leaves, sauces and noodles and cook for a further 1 minute. Toss through radishes. Serve chicken with noodles topped with sesame seeds, wonton crisps, coriander sprigs and pickled ginger, if desired
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