"This warming bowl is full of flavour for a cool autumn evening or a rainy day. The soft-boiled eggs are optional but so tasty and nutritious."
4 people17 minutes10 minutes
Ingredients
3 - Carrots
chopped thinly or spiralised
2 - Chicken Fillets
cut into long slivers
900mlChicken Stock
4 - Eggs
3tbspFresh Coriander
2cloveGarlic
chopped
1tbspMiso Paste
optional
1 - Red Chilli
deseeded and chopped
1pinchSalt and Pepper
3 - Shallots
halved
3tbspSoy Sauce
2tbspSunflower Oil
3tbspSuperValu Signature Tastes Teriyaki Sauce
200gUdon Noodles
Method
Place a saucepan of water to boil over high heat. Once boiling, carefully add the eggs. Simmer for 5 minutes, remove and peel.
In a wok or a saucepan, heat the oil and add the carrots, shallots, garlic, and chilli. Sautee for 2 minutes until softened but not coloured. Add the stock, miso paste, soy sauce and 2 tbsp teriyaki sauce and bring to a boil. Simmer for 2 more minutes, then add the noodles. Add a lid and simmer for 3-4 minutes.
In the meantime, over high heat, drizzle some oil in a sauté pan and add the chicken pieces. Cook for 3-4 minutes until coloured and add the rest of the teriyaki sauce to coat and flavour the chicken pieces. Remove from the heat and add the chicken to the simmering vegetables in the saucepan. Stir to combine the flavours.
Turn off the heat and sprinkle on the coriander. Check the seasoning and serve immediately into bowls topped with the halved soft-boiled eggs.