Chicken Teriyaki wok with Sesame Wasabi topping

Fry the minced chicken over medium-high heat until golden brown in half the oil. Set aside.

Boil the noodles, rinse in cold water. Set aside.

Mix sriracha, teriyaki sauce, wok mix, water and white wine vinegar into a stir-fry sauce.

Heat oil in a large frying pan or on a griddle, add the carrot, cabbage and onion and fry until softened a little. Then add the noodles and the chicken and stir.

Pour in the stir-fry sauce and let everything get hot while stirring.

Top the finished dish with shredded spring onions, fresh coriander, more teriyaki sauce and Sesame & Wasabi topping