This is a Japanese dish that was inspired from a trip to a wonderful Japanese restaurant we visit in Bristol called Yume Kitchen.
Even if i say so myself, it's not far off the restaurants dish!!
This dish is 4½ syns for the whole thing, so depending how many it serves, depends on the syns per portion.
3 skinless and boneless chicken breasts sliced
12 large shrimp
4 tbsp dark soy sauce
1 packet of medium egg noodles
2 carrots cut into matchsticks
1 red pepper thinly sliced
6 asparagus spears sliced
1 punnet of oriental mushrooms
a large handful of edamame bean (soy beans)
3 tbsp tariyaki sauce (1½ syns per tbsp)
200ml chicken stock
4 Nori seaweed strips
Cook the noodles as per pack instructions.
Put the sliced chicken in a bowl and stir in the dark soy sauce.
Heat a wok sprayed with sunflower frylight and stir fry the chicken until its nearly cooked through, reserve the soy sauce, add the vegetables and stir fry for 2 minutes.
Pour in the Tariyaki sauce and stock bring to a boil add the noodles and shrimp,and if needed some of the reserved dark soy, stir fry until the shrimp are cooked and serve with thin strips of Nori seaweed snipped on top.