1. Preheat oven to 375*F
Place chicken thigh pcs in a bowl & marinate with ingredients listed above for Chicken Teriyaki Marinade. Set aside for 30 minutes
Next place marinated chicken pcs on an oven ready baking pan lined with parchment paper. Place & bake in preheated oven for 35 minutes
2. Boil eggs for 7 minutes in rolling boiling water, place in ice water for 5 minutes. Peel, slice length wise into 2 slices. Set aside
3. Heat a pot/saucepan on medium high, then add sesame oil
Once oil is hot add ginger & garlic paste, stir fry for 30 seconds
Add chicken broth, mix well, then bring to a boil
Now add sliced mushrooms, corn kernels & carrot slices
Mix well then Simmer on medium low for 10 minutes
4 Finally, lets assemble/plate our Teriyaki Noodle bowl:
In a large bowl separate & spread our precooked noodles( You can use ramen or any other noodles that you like as a substitute) Ladle in about 2 ladles of chicken broth with veggies on top of noodles
Place our oven-baked chicken teriyaki pcs to one side on top
Brush chicken with leftover teriyaki sauce, sprinkle with sesame seeds
Garnish with spring onion/scallion roundels
Add thinly sliced green chili roundels - optional
Wala! Your delicious Chicken Teriyaki Noodle Bowl is ready! Enjoy!