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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil
- 400 grams white cabbage (wedge, any hard core removed, finely sliced)
- 2 spring onions (sliced)
- 1/2 red pepper (deseeded and finely sliced)
- udon noodles (4 x 150g, 5oz portions straight-to-wok)
- 4 Tbsp. teriyaki sauce
- 2 Tbsp. vegetable oil
- 14.1 oz. white cabbage (wedge, any hard core removed, finely sliced)
- 2 spring onions (sliced)
- 1/2 red pepper (deseeded and finely sliced)
- udon noodles (4 x 150g, 5oz portions straight-to-wok)
- 4 Tbsp. teriyaki sauce
- 2 Tbsp. vegetable oil
- 14.1 oz. white cabbage (wedge, any hard core removed, finely sliced)
- 2 spring onions (sliced)
- 1/2 red pepper (deseeded and finely sliced)
- udon noodles (4 x 150g, 5oz portions straight-to-wok)
- 4 Tbsp. teriyaki sauce
- 2 skinless, boneless chicken breasts (large)
- 1 egg
- 8 Tbsp. panko breadcrumbs
- 2 Tbsp. cornflour (enough to coat the chicken)
- 2 Tbsp. vegetable oil (or sunflower, for shallow frying)
- 2 skinless, boneless chicken breasts (large)
- 1 egg
- 8 Tbsp. panko breadcrumbs
- 2 Tbsp. cornflour (enough to coat the chicken)
- 2 Tbsp. vegetable oil (or sunflower, for shallow frying)
- 2 skinless, boneless chicken breasts (large)
- 1 egg
- 8 Tbsp. panko breadcrumbs
- 2 Tbsp. cornflour (enough to coat the chicken)
- 2 Tbsp. vegetable oil (or sunflower, for shallow frying)
- 50 grams white miso
- 50 grams caster sugar
- 1 Tbsp. mirin (honteri)
- 30 grams sesame seeds
- 15 grams goma (neri, black sesame paste)
- 1 garlic clove (crushed)
- 2 1/2 Tbsp. soy sauce
- 1.8 oz. white miso
- 1.8 oz. caster sugar
- 1 Tbsp. mirin (honteri)
- 1.1 oz. sesame seeds
- 0.5 oz. goma (neri, black sesame paste)
- 1 garlic clove (crushed)
- 2 1/2 Tbsp. soy sauce
- 1.8 oz. white miso
- 1.8 oz. caster sugar
- 1 Tbsp. mirin (honteri)
- 1.1 oz. sesame seeds
- 0.5 oz. goma (neri, black sesame paste)
- 1 garlic clove (crushed)
- 2 1/2 Tbsp. soy sauce
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