One-Pot Chicken, Soft Tofu & Bambino Wombok Sukiyaki

• In a small bowl, combine teriyaki sauce, the soy sauce and vinegar. 

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook white ends of the spring onion and sliced mushrooms until slightly softened, 3-4 minutes. Cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes. Add sweet soy seasoning and cook until fragrant, 1 minute.
• Add wombok and tofu and pour over the boiling water (2 cups for 2 people/ 4 cups for 4 people). Add sukiyaki sauce and bring to the boil.
• Reduce heat to medium, cover with a lid and simmer until veggies are tender, 4-5 minutes.
• Remove lid and add udon noodles and pea pods and simmer for another 1-2 minutes, gently stir noodles with a fork to separate.

TIP: The chicken is cooked when it is no longer pink inside.