Asian Teriyaki Chicken and Carrot Broth Bowl
Boil eggs, then sauté carrots, shallots, and garlic in oil before adding miso, soy, and teriyaki sauces. Finish with noodles for a flavorful meal.
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Cooking tools:
- Saucepan
- Wok
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Spiralizer
- Measuring spoon
- Measuring cup
- Slotted spoon
- Spoon
- Mixing bowl
- Serving bowl
- Tongs
- Colander
- Peeler
- Garlic press
- Whisk
- Paper towel
Ingredients
- 3 Carrots chopped thinly or spiralised
- 2 Chicken Fillets cut into long slivers
- 900 ml Chicken Stock
- 4 Eggs
- 3 tbsp Fresh Coriander
- 2 cloves Garlic chopped
- 1 tbsp Miso Paste optional
- 1 Red Chilli deseeded and chopped
- 1 pinch Salt and Pepper
- 3 Shallots halved
- 3 tbsp Soy Sauce
- 2 tbsp Sunflower Oil
- 3 tbsp SuperValu Signature Tastes Teriyaki Sauce
- 200 g Udon Noodles
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