Why This Teriyaki Chicken Noodles Recipe is a Game Changer
Let me tell you about the day I discovered how magical homemade teriyaki sauce could be. I was tired of soggy takeout noodles and wanted something fresh, vibrant, and packed with flavor. That’s when I whipped up this Teriyaki Chicken Noodles recipe. It’s become my go-to dish for busy weeknights, family dinners, and even impromptu gatherings. The combination of tender chicken, slurp-worthy udon noodles, and crisp vegetables all coated in a glossy homemade teriyaki sauce? Pure comfort food gold.
A Little History Behind Teriyaki Chicken Noodles
Teriyaki itself is a Japanese cooking technique where meat or seafood is marinated and glazed with a sweet soy-based sauce. While traditional teriyaki dishes focus on grilled proteins, this noodle version adds an Asian-inspired twist that’s perfect for modern palates. I love how versatile it is—you can swap ingredients depending on what’s in your fridge. My kids call it “Mom’s Magic Noodles” because they never get tired of it!
Why You’ll Fall in Love with This Recipe
This Teriyaki Chicken Noodles recipe checks all the boxes: quick prep, easy steps, and bold flavors. Whether you’re a seasoned cook or just starting out, you’ll find this dish foolproof. Plus, making your own teriyaki sauce elevates the dish far beyond anything you’d order at a restaurant. Trust me, once you try it, you won’t look back.
Perfect Occasions to Serve Teriyaki Chicken Noodles
This dish shines on busy weeknights when you need something hearty but don’t have hours to spend in the kitchen. It’s also great for casual dinner parties or potlucks—just double the recipe, and watch it disappear. I’ve served it during game nights, holidays, and even as a comforting meal after a long day. Everyone loves it!
Ingredients You’ll Need
- For the Teriyaki Sauce:
- ½ cup soy sauce
- ½ cup water
- 2 tbsp mirin (sweet rice wine)
- ¼ cup brown sugar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- For the Teriyaki Chicken Noodles:
- 500g boneless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tbsp vegetable oil
- 340g fresh or frozen udon noodles
- 1 onion, sliced
- 2 carrots, julienned
- 2 cups broccoli florets
- 1 cup shredded cabbage
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
- Sesame seeds, for garnish
Substitution Options
No mirin? No problem! Mix 1 tbsp rice vinegar with ½ tbsp sugar instead. For a gluten-free option, swap soy sauce with tamari and use rice noodles instead of udon. If you’re not a fan of chicken, try shrimp or tofu. And if veggies are scarce, zucchini or bell peppers work beautifully too.
Preparation Steps
Step 1: Make the Teriyaki Sauce
In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Bring it to a boil over medium heat while stirring occasionally. Once boiling, add the cornstarch slurry and keep stirring until the sauce thickens slightly. Remove from heat and set aside. Pro tip: Taste the sauce before setting it aside—you can adjust sweetness or saltiness to suit your preference.
Step 2: Marinate the Chicken
Season the chicken pieces with salt and pepper, then toss them in half of the teriyaki sauce. Let them sit in the fridge for at least 15 minutes—or longer if you want deeper flavors. This step ensures every bite of chicken bursts with savory goodness.
Step 3: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked through—about 5 minutes. Transfer the chicken to a plate and reserve. Chef’s tip: Don’t overcrowd the pan; cook in batches if needed to avoid steaming the chicken.
Step 4: Sauté the Vegetables
In the same skillet, add onions and carrots first since they take longer to soften. After 2-3 minutes, toss in broccoli, cabbage, garlic, and ginger. Keep stirring until the veggies are tender yet still crunchy—a texture that pairs perfectly with the chewy noodles.
Step 5: Cook the Noodles
Cook the udon noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Pro tip: Rinsing removes excess starch, giving you silky-smooth noodles.
Step 6: Assemble Everything
Return the cooked chicken to the skillet along with the drained noodles and remaining teriyaki sauce. Stir-fry everything together for 1-2 minutes until heated through and evenly coated. Garnish with green onions and sesame seeds before serving.
Timing Breakdown
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Chef’s Secret
To make the sauce extra glossy, simmer it for an additional minute after thickening. The reduction intensifies the flavors and gives it a professional finish.
Extra Info
Did you know mirin has been used in Japanese cuisine for centuries? Its subtle sweetness balances salty soy sauce beautifully, creating harmony in dishes like Teriyaki Chicken Noodles.
Necessary Equipment
- Large skillet or wok
- Small saucepan
- Whisk
- Cutting board and knife
- Pot for boiling noodles
Storage Tips
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the sauce. Avoid freezing, as the texture of the noodles may change.
For meal prep, portion the dish into individual containers. It reheats quickly for lunches throughout the week.
Pro tip: Keep the sauce separate if storing for more than a day—it stays fresher and retains its vibrant flavor better.
Tips and Advice
Always slice your vegetables uniformly so they cook evenly. Use freshly grated ginger for maximum flavor impact. And don’t skip rinsing the noodles—it makes all the difference!
Presentation Ideas
- Sprinkle toasted sesame seeds generously for visual appeal.
- Arrange colorful veggies neatly on top before serving.
- Serve in shallow bowls with chopsticks for an authentic touch.
Healthier Alternatives
Want to lighten things up? Try these variations:
- Zucchini Noodle Swap: Replace udon with spiralized zucchini for a low-carb option.
- Baked Chicken: Bake the chicken instead of frying for less oil.
- Vegan Version: Use tofu instead of chicken and tamari for soy sauce.
- Less Sugar: Cut the sugar by half and add a dash of stevia.
- Gluten-Free: Opt for rice noodles and tamari.
- Spicy Kick: Add sriracha or red chili flakes for heat lovers.
Common Mistakes to Avoid
Mistake 1: Overcooking the Noodles
Noodles lose their texture if cooked too long. Follow package instructions carefully, and rinse immediately after draining to stop the cooking process.
Mistake 2: Skipping the Marinade
Marinating the chicken infuses it with flavor. Skipping this step results in bland bites. Even 15 minutes makes a huge difference.
Mistake 3: Using Store-Bought Sauce
Homemade teriyaki sauce tastes worlds better than store-bought. Plus, you control the ingredients and sweetness level.
FAQs
Can I use other types of noodles?
Absolutely! Rice noodles, soba, or even spaghetti work well. Just adjust cooking times based on the type.
How do I make this dish spicier?
Add sriracha, red pepper flakes, or a drizzle of chili oil for heat. Adjust to your tolerance.
What if I don’t have mirin?
Mix 1 tbsp rice vinegar with ½ tbsp sugar as a substitute. It mimics mirin’s sweetness and tang.
Can I prep this ahead of time?
Yes! Prepare the sauce and chop the veggies up to a day in advance. Store separately until ready to cook.
Is this dish kid-friendly?
Kids adore the sweet-savory combo. You can reduce the soy sauce slightly for milder flavors.
How do I reheat leftovers?
Reheat on the stovetop over low heat, adding a splash of water to loosen the sauce. Microwave works too, but stir frequently.
Can I freeze this dish?
Freezing isn’t ideal due to the texture changes in noodles. However, you can freeze the sauce separately for up to 3 months.
What sides pair well with this dish?
Steamed dumplings, spring rolls, or a simple cucumber salad complement it beautifully.
How do I thicken the sauce if it’s too thin?
Make another slurry of cornstarch and water, then whisk it into the sauce while heating until desired thickness.
Can I use chicken breast instead of thighs?
Yes, though thighs are juicier and more flavorful. If using breasts, avoid overcooking to keep them tender.
Final Thoughts
This Teriyaki Chicken Noodles recipe is one of those rare gems that’s both quick and deeply satisfying. With its rich flavors, customizable options, and ease of preparation, it’s no wonder it’s become a staple in my kitchen. Give it a try—you might just find yourself making it again and again!
Teriyaki Chicken Noodles
Ingredients
Equipment
Method
- In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Bring it to a boil over medium heat, stirring occasionally. Once boiling, add the cornstarch slurry and keep stirring until the sauce thickens slightly. Remove from heat and set aside.
- Season the chicken pieces with salt and pepper, then toss them in half of the teriyaki sauce. Let them sit in the fridge for at least 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked through—about 5 minutes. Transfer the chicken to a plate and reserve.
- In the same skillet, add onions and carrots first. After 2-3 minutes, toss in broccoli, cabbage, garlic, and ginger. Stir until the veggies are tender yet crunchy.
- Cook the udon noodles according to package instructions until al dente. Drain and rinse under cold water.
- Return the cooked chicken to the skillet along with the drained noodles and remaining teriyaki sauce. Stir-fry everything together for 1-2 minutes until heated through and evenly coated. Garnish with green onions and sesame seeds before serving.