This Kids Chicken Teriyaki Style Noodles is a great way of sneaking vegetables into your child’s dinner!
My version is dairy free, egg free and nut free but read on to find out how it can be easily adapted to suit different allergens.
*Disclosure: This post may contain affiliate links – This means I receive a commission for purchases made though those links, at no cost to you. Please click here for further info*
I call this “kids” chicken teriyaki style noodles, but really this meal is great for the whole family and we all enjoy it on a regular basis.
My son rarely eats anything that resembles a vegetable. The first time I cooked this, I couldn’t believe my eyes when the cleared his bowl and asked for more!
You can mix up the vegetables and add whatever you like, mushrooms and baby corn also work really well.
How to make Kids Chicken Teriyaki Style Noodles
First start by marinating your chicken in the “Teriyaki Style” marinade. Ideally you need to marinate it overnight as the longer you leave it, the deeper the flavour will be.
Once the chicken has finished marinating, add it to a wok or frying pan on a medium heat. Pour in the remaining marinade and give it a really good stir.
Cook the chicken for around 10 minutes until fully cooked through, stirring regularly.
Whilst the chicken is cooking, chop all of your vegetables. I recommend grating your carrot, and chopping your pepper and broccoli into small pieces. They barely know the vegetables are there once they are mixed with the noodles and delicious sticky sauce.
( You can obviously not chop them so small if your children are not fussy about eating their vegetables!)
Then make up your chicken stock. Most stock cubes contain dairy or celery, however I have found this Knorr chicken stock pot which contains neither. In fact it contains none of the top 14 allergens!
Next cook the noodles in a pan of boiling water, adding the broccoli for the last few minutes of cooking. Once ready, drain and set aside.
Add the red pepper and carrot to the chicken, stirring regularly.
After a couple of minutes, add the chicken stock, honey and mirin or rice wine. (Don’t worry, the alcohol burns away whilst cooking!)
Stir again, letting it simmer away for a minute or two.
Then add your noodles and broccoli to the pan, mixing everything together really well and you are done!
What alternatives can I use when making the Kids Chicken Teriyaki Style Noodles?
The version I have created does contain a few allergens, however it is pretty easy to swap a few of the ingredients around to suit your allergy requirements.
If sesame isn’t a problem for you, it is really nice to sprinkle some toasted sesame seeds over the top of the noodles for added crunch and flavour.
Allergic to Gluten?
- Swap the wholewheat noodles for Vermicelli, rice noodles or gluten free noodles
- Use rice wine instead of mirin
- Swap the soy sauce for tamari or gluten free soy sauce
Allergic to Dairy or Celery?
Use a dairy free stock like this one which is also celery and gluten free too!
Allergic to Soy?
You can use this coconut aminos all purpose sauce instead of soy sauce. It is gluten free too!
PLEASE DOUBLE CHECK ALL PACKAGING FOR ALLERGENS
How do I store leftover noodles?
Any leftover noodles can be stored in an airtight container in the fridge for up to 2 days.
It can then be reheated in the microwave until piping hot.
I hope you enjoy the recipe. Let me know what you think by leaving a comment below!
More Allergy Friendly Recipes
This recipe is free from
- Crustaceans
- Eggs
- Fish
- Lupin
- Milk (if using a dairy free stock cube)
- Celery ( if using a celery free stock cube)
- Molluscs
- Mustard
- Tree nuts
- Peanuts
- Sesame seeds
- Sulphur dioxide and sulphites
It contains
- Gluten
- Soya
PLEASE ALWAYS CHECK INDIVIDUAL PACKETS FOR ALLERGENS
*Disclosure: This post may contain affiliate links – This means I receive a commission for purchases made though those links, at no cost to you. Please click here for further info*
Kids Chicken Teriyaki Style Noodles
Ingredients
For The Marinade
- 1 medium Chicken Thigh skinless and boneless
- 2 tbsp Soy Sauce (Can use gluten free Tamari if needed)
- 1 tbsp Honey
- 1 tsp Ginger grated
- 1 clove Garlic crushed
For The Noodles
- 100 grams Wholewheat Noodles Can be substituted for rice noodles
- 1/2 tbsp Sunflower Oil
- 1 Red Pepper chopped into small squares
- 50 grams Broccoli Florets chopped into small florets
- 1 medium Carrot peeled and grated
- 100 ml Chicken Stock (made from dairy and celery free stock cube) check brands as most contain milk or celery
- 1/2 tsp Mirin / Rice Wine check ingredients
- 1/2 tsp Honey
Instructions
Marinade
- Slice the chicken thigh into thin slices.
- Mix the soy sauce, honey , ginger and garlic together. Put all of the marinade ingredients into a bowl, add the chicken and coat. Leave for 1 hour or as long as possible in the fridge.
Noodles
- Once marinated, heat the sunflower oil in a frying pan or wok on a medium heat. Add the chicken and left over marinade. Stir fry for 10 mins or until the chicken is cooked through.
- Chop the broccoli into small florets, the red pepper into small squares, peel & grate the carrot & make up the chicken stock.
- Meanwhile, cook the noodles in a saucepan of boiling water for 5 minutes or as per the packet instructions , adding the broccoli for the last 3 minutes. Drain and set aside when cooked.
- Add the red pepper and carrot to the chicken, stirring regularly for 1 to 2 minutes.
- Then add the chicken stock, honey and mirin/rice wine. Give it a good stir, then let it simmer for a minute or so.
- Add the drained noodles and broccoli to the frying pan, mix everything together really well, then serve into bowls.
Notes
Nutrition
Drew
Great recipe!! Thank you