A recipe that recalls the famous Japanese noodles: i vermicelli with teriyaki chicken I’m a single dish sweet and sour flavor thanks to the marinade with honey and soy sauce. Making them at home will be fun.
Ingrediants
- 200 g of flour 0
- 200 g of wholemeal flour
- 200-230 ml of water
- 1 tablespoon of seed oil
- 80 ml of soy sauce
- 250 ml of water
- 1 clove of garlic
for pasta:
for the teryaki chicken:
- 30 g of brown sugar
- 2 tablespoons of fluid honey
- 1 teaspoon of grated ginger
- 1 tablespoon of cornstarch
- 500 g of thickly sliced chicken breast
- 1 tablespoon of extra virgin olive oil
- 1 spring onion
- white sesame seeds
- black sesame seeds
Are you looking for a creative recipe for a fun and alternative dinner? THE vermicelli with teriyaki chicken are right idea: a single dish which winks at Japanese noodles and requires no hard-to-find ingredients or exceptional cooking skills.
We have made gods wholemeal vermicelli home made using a mix of soft wheat flour, type 0 and wholemeal, to obtain a rough and tasty dough that fits well with the sauce.
And if this Japanese-inspired pasta dish can be accompanied by always different combinations, we present them with the teriyaki chicken. The meat is left to marinate in a sweet and sour sauce composed of soy, honey, brown sugar and ginger, so as to enrich its flavor: a tasty recipe that takes you “far”.
If the taste of the teriyaki sauce intrigues you, try the teriyaki chicken nuggets with basmati rice and spring onion and the teriyaki salmon. If you are looking for an ethnic-fusion-inspired soup but with the fish try the Noodles and Vegetable Soup with Linseed Crusted Salmon.
OTHER TASTY RECIPES: Ramen, Rice noodles with vegetables, Chinese noodles with pork and sprouts, Spicy rice noodles with salmon
How to prepare: Vermicelli with teriyaki chicken
- Execution
- average
- Preparation time
- 40 min
- Cooking time
-
35 min
- Marinating time
-
30 min
- Portions
-
4
How to prepare: Vermicelli with teriyaki chicken
Start preparing the vermicelli with teriyaki chicken from fresh pasta. Mix the two flours in a bowl or directly on the work surface, add the salt, oil and water pouring it a little at a time, mixing with a fork to mix. When the liquid has been absorbed sufficiently, start working with your hands and then knead until you get a smooth and elastic dough. Form a loaf and obtain 4-5 portions that you will roll out into a thin sheet with a rolling pin or with the dough sheeter machine. From each sheet you will then obtain the vermicelli by passing them through a special roller. Spread the vermicelli, as they are ready, on the floured work surface, in order to dry them.
In the meantime, indulge in the teriyaki chicken. In a small saucepan combine: the soy sauce, crushed garlic, water, brown sugar, honey, ginger and bring to the boil, stirring. Take a couple of tablespoons of the mixture, dissolve the cornstarch and add it back to the saucepan. Stir and cook until the sauce has thickened slightly, just enough to veil a spoon. Let it cool down. When the sauce is cold, put half of it in a bowl with the chicken cut into strips about 1 cm thick. Marinate for 30 minutes, covering with cling film.
After this time, heat oil in a pan and pour the contents of the bowl (meat plus marinade). Cook over high heat until the chicken is golden. Meanwhile, boil the vermicelli in plenty of boiling salted water, drain when al dente and toss with the sauce previously kept aside. Compose the dish in the individual bowls by placing both the vermicelli and the chicken and sprinkle everything with the sliced onion and the black and white sesame seeds. Serve the vermicelli with teriyaki chicken hot immediately.
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