Teriyaki Chicken noodle with leftover teriyaki chicken and capsicum. The quickest, delicious and easy stir fry noodle made from leftovers teriyaki chicken.
I was making teriyaki chicken for our dinner last night, and we have 2 pieces of chicken thigh left. Well, I usually packed the leftover for Dydy’s lunch, but he doesn’t need packed lunch anymore since this monday as his new workplace provides lunch. I feel sad and happy at the same time.
He came home everyday, telling me how cool is the lunch buffet there, and I’m so happy for him that he love his new workplace. At the same time, I feel so sad that he loves the lunch buffet there and don’t want my packed lunch anymore. Now, all leftovers food in the night, I either have to eat it for my lunch or re-create it for breakfast.
This is the example of my re-creating leftovers teriyaki chicken from last night, to make teriyaki chicken noodle for breakfast in the morning. I saw how the teriyaki glaze sticking in my pan, and i felt that it is such a waste to wash my pan. I know it sounds ridiculous, but I love the teriyaki sauce much more than the chicken. I could eat rice with just the teriyaki sauce itself. That’s why I don’t want to wash my pan full of teriyaki glaze.
Instead, I boiled egg noodle, chopped some onion and capsicum, and make teriyaki chicken noodle for my breakfast. It is super delicious. Dydy never like my fried noodle because he said that it all taste the same to him. But, today, he actually asking what type of noodle it is because it tastes different than normal noodle I made. Well, it’s the teriyaki chicken noodle with the leftover teriyaki chicken last night.
Teriyaki sauce is the most amazing sauce combining soy sauce, mirin and sake. When I first went to Japanese restaurant 6 or 7 years ago, Teriyaki sauce is the closest thing I taste that is similar to Chinese food. Back then, Japanese restaurant is not as popular as now. We couldn’t eat sashimi with wasabi yet, it tastes so strange. Therefore, whenever we went to Japanese restaurant, without looking at menu anymore, we always order Teriyaki chicken or fish.
Now, I won’t even look at Teriyaki dishes, and always order sashimi or sushi. I love sashimi. In fish market here in Sydney, there are fresh salmon or tuna sashimi that are much more cheaper than Japanese restaurant. Too bad that Dydy don’t like sashimi. I get to eat more slices though.
Whenever I went to Japanese restaurant before back in Indonesia, me and my younger bro always so happy whenever my parents order sashimi. Two of my younger sister don’t like sashimi, so me and my bro will end up eating more slices. Now, I don’t even have to fight with my younger bro over the sashimi, he’s too far in Indonesia. I’m happily monopolizing all sashimi whenever we went to Japanese restaurant or fish market here in Sydney.
Back to my teriyaki chicken noodles, I slices half green pepper, 1 small onion and 2 leftover teriyaki chicken.
Then, without cleaning my pan, I heat the pan and add 1 tablespoon of olive oil. Then, I add the onion, and fry for 1 to 2 minutes or until onion starts to turn transparent.
After that, I add back my sliced teriyaki chicken along with slices capsicum and continue to fry for another 1 to 2 minutes.
Next, I put my boiled egg noodles along with 1 tablespoon of soy sauce, mirin, sake and 1/4 tsp of chilli powder. My teriyaki sauce is not enough, that’s why I added more teriyaki sauce. If you have enough teriyaki sauce to coat your noodle, you could skip this step. Toss the noodle around ensuring it is coated evenly.
Sprinkle sesame seed and serve warm.
- 1 egg noodles
- 1 small onion, chopped
- ½ capsicum, chopped
- 2 leftover teriyaki chicken thigh, sliced
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- ¼ tsp chilli powder
- Boil egg noodle according to instructions
- Without cleaning the pan, heat oil in a pan. Then, add onion, and fry for 1 to 2 minutes or until onion starts to turn transparent.
- Add back the sliced teriyaki chicken along with slices capsicum and continue to fry for another 1 to 2 minutes.
- Add boiled noodles along with 1 tablespoon of soy sauce, mirin, sake and ¼ tsp of chilli powder. Toss the noodle around ensuring it is coated evenly.
- Sprinkle sesame seed and serve warm.
This recipe is for 2 servings although I use only 1 egg noodles as we don't usually eat much for breakfast. Feel free to double the amount if you are cooking for more servings.