Teriyaki Chicken Noodles ( 麺照り焼きチキン ) Recipe

Metric:

300gr Dried Fine Egg Noodles

250gr Boneless Skinless Grilled Chicken Thighs
( cut into strips )

100ml Homemade Teriyaki Sauce or store-bought

( Recipe Here )

100gr Bean Sprouts

1 Large Carrot
( thinly diagonally sliced or into strips )

1 Large Onion
( thinly diagonally sliced or into strips )

2 Bamboo Shoots
( cut into strips )

30ml Sesame Oil
( or simple Olive Oil )

Imperial:

10.5oz Dried Fine Egg Noodles

8.8oz Boneless Skinless Grilled Chicken Thighs
( cut into strips )

3.5oz Homemade Teriyaki Sauce or store-bought

( Recipe Here )

3.5oz Bean Sprouts

1 Large Carrot
( thinly diagonally sliced or into strips )

1 Large Onion
( thinly diagonally sliced or into strips )

2 Bamboo Shoots
( cut into strips )

1oz Sesame Oil
( or simple Olive Oil )

Cups:

2 standard bags Dried Fine Egg Noodles

5 Boneless Skinless Grilled Chicken Thighs
( cut into strips )

0.5 cup Homemade Teriyaki Sauce or store-bought

( Recipe Here )

1 cup Bean Sprouts

1 Large Carrot
( thinly diagonally sliced or into strips )

1 Large Onion
( thinly diagonally sliced or into strips )

2 Bamboo Shoots
( cut into strips )

2 teaspoons Sesame Oil
( or simple Olive Oil )