My Teriyaki Garlic Butter Noodles ✨🤎 Truly the easiest recipe + ready in 10 mins 🤤 These noodles are so perfect to pair with any protein; chicken, tofu, salmon, steak or prawns and my fav veg with this is bok choy 💚 @Kikkoman Europe @Oseyo Ingredients (2 servings): • 2 portions knife-cut noodles (around 130g dry) • 1 tbsp oil • 4–6 garlic cloves, finely chopped • 2 spring onions, chopped • 1-2 tbsp teriyaki sauce (depending on saltiness of brand) • 1 tbsp oyster sauce • 1 tbsp dark soy sauce • 1 tsp sugar • 1 big knob of salted butter Method: 1. Cook the noodles according to packet instructions, once cooked drain and rinse under water 2. Heat 1 tbsp oil in a pan over medium heat 3. Add the garlic and spring onions and cook until fragrant 4. Stir in the teriyaki sauce, oyster sauce, dark soy sauce and sugar 5. Add the butter and let it melt into the sauce 6. Toss through the cooked noodles until everything is coated 7. Serve immediately and enjoy #asianfood #noodles #dinner #EasyRecipes #uktiktok - @_cookwithmi

Chicken cordon bleu, but make it a weeknight dinner 🤍 Crispy, golden chicken cutlets layered with ham and melty Swiss cheese… all the cozy, classic flavors of chicken cordon bleu without the extra fuss. The kind of dinner that feels a little fancy but is simple enough to make on a busy weeknight. Save this one for the next time you need a dinner idea that everyone will love! Chicken Cutlet Chicken Cordon Bleu with Creamy Dijon Parmesan Sauce A crispy, golden chicken cutlet stuffed with thinly sliced ham and melty Gruyère cheese, topped with a creamy Dijon Parmesan sauce. All the cozy flavors of classic chicken cordon bleu, made for an easy weeknight dinner! Ingredients For the chicken * 2 large chicken breasts * Thinly sliced ham * Gruyère cheese, sliced or shredded * 2 eggs, beaten * 1–1½ cups panko breadcrumbs * ½ cup freshly grated Parmesan cheese, plus more as needed * 1 tsp garlic powder * 1 tsp Italian seasoning * Salt and black pepper, to taste * Olive oil, for pan-frying For the creamy Dijon Parmesan sauce * 2 tbsp butter * 2–3 cloves garlic, minced * 2 tbsp all-purpose flour * 1 cup milk * ¼ cup heavy cream * 1–2 tsp Dijon mustard, to taste * ½ cup freshly grated Parmesan cheese * Salt and black pepper, to taste Instructions 1. Prepare the chicken. Slice each chicken breast horizontally to create a pocket, or carefully butterfly and flatten the breasts into cutlets. Season with salt and pepper, then stuff with thinly sliced ham and Gruyère cheese. Fold over or secure with toothpicks to keep the filling inside. 2. Prepare the breading. In one shallow bowl, whisk the eggs. In another, combine the panko, freshly grated Parmesan, garlic powder, Italian seasoning, salt and pepper. 3. Bread the chicken. Dip each stuffed chicken breast into the beaten eggs, then press into the panko mixture until evenly coated on all sides. 4. Cook until golden. Heat olive oil in a large skillet over medium heat. Cook the chicken until the coating is golden and crispy and the chicken is cooked through, turning carefully as needed. The internal temperature should reach 165°F. If the chicken is thick, finish it in a 375°F oven until cooked through. 5. Make the sauce. In a saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for about 1 minute. 6. Make it creamy. Slowly whisk in the milk until smooth. Add the heavy cream and Dijon mustard, stirring until the sauce thickens. Reduce the heat to low and stir in the Parmesan until melted. Season with salt and pepper to taste. If the sauce gets too thick, add a splash of milk to reach your desired consistency. 7. Serve. Plate the crispy chicken and spoon the creamy Dijon Parmesan sauce over the top. Finish with extra freshly grated Parmesan and serve immediately! Serving idea: Pair with roasted potatoes, green beans, or a simple salad for a cozy weeknight dinner. @Boar’s Head @Good & Gather @fairlife #ChickenCordonBleu #ChickenDinner #EasyWeeknightDinner #ChickenRecipes #FamilyDinnerIdeas

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Michelle

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Region: GB

Sunday 25 October 2026 16:48:00 GMT

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Ospai :

What oyster and dark soy sauce do you use?

Blueeyedgal2❌ :

Where can get knife cut noodles? This looks so yummy 😋

𝓤𝓶𝓶𝓮❤️ :

PSA: You & your recipes have me in a chokehold.

Wahima 🍉 🍉 :

Tastes better to eat noodles out of the pan

Debayan :

Macros???

أسماء :

Where did you buy the noodlea

Amy H. :

Looks amazing

Katie :

@vickyjaneeee need

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