Spiced Teriyaki Chicken and Oyster Mushrooms on Udon Noodles

I really do enjoy a good teriyaki. Especially if the meat was cooked in high heat (with the wok hei taste). I had some left over teriyaki sauce, and decided to do a super quick stir fry with whatever veges that we had. Blanched some udon noodles, place the chicken on top of it and totally slurp it up.

I have been noticing more varieties of mushrooms recently. Finally I say!!! They are still slightly pricey but affordable. One packet of oyster mushrooms set us back AU$3.99-certainly a treat thing!!

Did you notice the little carriage box behind? That was a wedding favour! How pretty-filled with kisses as well. 😉 


Spiced Teriyaki Chicken and Oyster Mushrooms on Udon Noodles (serves 4)
500 grams chicken thighs diced
2 carrot sliced
1 red onion sliced
100 grams oyster mushrooms washed 
another a cup of button mushrooms sliced
around 8-10 stalks of spring onions roughly sliced
1/2 cup of teriyaki sauce
2 tsp of chili flakes
2 eggs -whisk

Cook onions till soft. Brown chicken and veges. Add sauce and chili flakes. Quickly fry for 2-3 minutes. Add eggs and cook till they are set. Serve on noodles or rice.

Serving this to my friends at Presto Pasta. This week Ruth the founder of Presto Pasta is hosting!

6 thoughts on “Spiced Teriyaki Chicken and Oyster Mushrooms on Udon Noodles”

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