Teriyaki with Garlic Beetroot Udon Noodles

Ingredients

• TERIYAKI CHICKEN SAUCE
• 6 Chicken Fillets
• 50mls Lee Kum Kee Premium Dark Soy Sauce
• 2tbsp Oyster Sauce
• 2 tbsp crushed Ginger
• 30g brown sugar
• 1/2 cup Sweet Chilli Sauce
• 300mls hot water
• 2 tbsp Chinese Cooking Wine
• Handful Chopped Coriander
• Bunch of Spring Onions
• Sesame Seeds.
• BEETROOT UDON NOODLES
• 500g Baby Beetroot
• 2 Garlic Cloves
• 400g Udon Noodles
• 1 tsp lemon juice
• 1/2 tsp salt (optional)
• 1 Red Chilli
• 50ml Olive oil

Method

1. Make Teriyaki Marinade. Mix the hot water and sugar in a large roasting dish making sure all the sugar has dissolved.
2. Add in the crushed Ginger, Soy Sauce, Oyster sauce, Chinese Cooking Wine, and Chilli Sauce.
3. Place Chicken Fillets in the Marinade for at least 30 minutes. Leave overnight if not eating on the day to soak in the yummy asian flavours.
4. Bake in oven at 200°C for 25 minutes.
5. BEETROOT UDON NOODLES
6. Cook Udon Noodles. Rinse well. Put aside and start on Beetroot sauce.
7. Place cooked Beetroot into blender with garlic, lemon juice, chilli, oil and salt.
8. Drizzle over lemon juice.
9. Place pasta into bowl, coat in sauce
10. Place a serve of Beetroot noodles into Bowl. Top with a Yummy Teriyaki Chicken Fillet or two and garnish with Spring Onions.

Product used in recipe

• Lee Kum Kee - Premium Dark Soy Sauce