EatSmarter exclusive recipe

Japanese Noodle Soupwith Teriyaki Chicken Breast

Japanese Noodle Soup - Japanese Noodle Soup - Perfect as a snack between meals or as an appetizer
412 kcal
Japanese Noodle Soup - Perfect as a snack between meals or as an appetizer


Preparation:30 min
Ready in:90 min
1 serving contains (Percentage of daily recommendation)
Calories412 kcal(21%)
Protein46 g(92%)
Fat5 g(6%)
Carbohydrates41 g(16%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe Development: EAT SMARTER


For servings

1Chicken breast (about 300 grams)
1 tablespoonTeriyaki sauce
½ tablespoonsRice wine
3 ½ ouncesfresh udon noodles (or 100 grams dried)
1 teaspoonSesame oil
1 ½Scallions
2 ouncesMung bean Sprouts
½ teaspoonsCanola oil
⅝ pintsChicken broth
2 sprigsCilantro
a little Soy sauce to taste

Kitchen Utensils

1 Pot, 1 Small pot, 1 Skillet, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Slotted spatula, 1 Plastic wrap


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1 Rinse the chicken breast fillets and pat dry. Place in a bowl. Combine teriyaki sauce and rice wine and spoon over chicken. Cover with plastic wrap and marinate for at least 1 hour in the refrigerator.
2 Cook noodles according to package directions, drain, and rinse under cold water. Mix noodles with sesame oil and set aside.
3 Rinse scallions and cut into thin slices. Rinse bean sprouts in a sieve with cold water and drain well.
4 Heat the vegetable oil in a heavy pot. Cook chicken breasts on each side for 4-5 minutes.
5 In a pot, bring the broth to a boil.
6 Add bean sprouts and scallions to the broth.
7 Cut chicken breasts into slices. Rinse cilantro, shake dry and pluck the leaves.
8 Divide the noodles into 2 soup bowls, then add chicken slices. Carefully pour the boiling broth into the soup bowls. Sprinkle with cilantro. Add soy sauce to taste. Serve.


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