Teriyaki Chicken Noodles | Anthony Ciccarello

Ingredients

• 350ml hot water
• 30g soft brown sugar
• 150ml dark soy sauce
• 15g ginger (1 tablespoon), not peeled, finely grated
• 6 cloves of garlic, crushed
• 1–2 tsp chilli flakes (optional, or adjust to your taste)
• 5 boneless chicken thighs
• 225g instant vermicelli noodles (5 nests)
• a small handful of coriander, chopped
• 3 spring onions, thinly sliced
• 1/2 cup shredded carrots
• 1 large red chilli or other pepper, sliced
• sesame seeds, black and white