Chicken Teriyaki Noodles Recipe

Get ready to meet your new weeknight hero: Chicken Teriyaki Noodles. This dish beautifully weaves together juicy, golden-brown chicken, bouncy udon noodles, and a rainbow of crisp-tender veggies, all slicked in a glossy, homemade teriyaki sauce that’s sweet, savory, and oh-so-irresistible. Whether you’re looking for a quick dinner fix or want to elevate your takeout night, this recipe is easy to master and rewards you with bold flavor in every single bite.

Chicken Teriyaki Noodles Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is key with Chicken Teriyaki Noodles, but every ingredient truly earns its place. Each one adds unique color, crunch, savoriness, and aromatic depth, so don’t be tempted to skip any if you want the dish to really sing.

  • Soy sauce: The foundation of the teriyaki sauce, balancing deep umami and saltiness.
  • Water: Softens the sauce and perfects the consistency.
  • Mirin (sweet rice wine): Adds a subtle sweet-tangy note that’s classic in Japanese cuisine.
  • Brown sugar: Rounds out the sauce with a caramelized sweetness.
  • Honey: Lends a floral, glossy finish that clings to every noodle.
  • Garlic (for the sauce and stir-fry): Infuses aromatic punch and savory depth throughout the dish.
  • Fresh ginger (for the sauce and stir-fry): Brightens every bite with a peppery zing.
  • Cornstarch slurry: Thickens the sauce to that signature silky texture.
  • Boneless skinless chicken thighs: The star protein, juicy and tender when marinated and stir-fried.
  • Salt and pepper: Enhances each ingredient’s flavor and seasons the chicken perfectly.
  • Vegetable oil: Great for high-heat stir-frying and lets all the flavors meld.
  • Fresh or frozen udon noodles: The perfect, chewy noodle for soaking up the sauce.
  • Onion: Sweetens as it cooks and offers great texture contrast.
  • Carrots (julienned): Bring color and a lovely crunch to every forkful.
  • Broccoli florets: Soaks up the sauce beautifully and adds vibrant green pop.
  • Cabbage (sliced): Cooks quickly and adds a gentle sweetness to the dish.
  • Green onions (sliced): The classic garnish — brightens each serving visually and flavor-wise.
  • Sesame seeds: Perfect final touch, giving just a hint of nutty flavor and crunch.

How to Make Chicken Teriyaki Noodles

Step 1: Mix Up the Teriyaki Sauce

Let’s get the flavor party started by whisking together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger in a small saucepan. As the mixture simmers over medium heat, you’ll notice the fragrance fill the kitchen. Pour in your cornstarch slurry and continue stirring as it magically thickens into a silky, glossy sauce. This is the flavor backbone of your Chicken Teriyaki Noodles, so don’t rush this bit!

Step 2: Marinate the Chicken

While the sauce cools down, turn your attention to the star protein. Toss your bite-sized chicken thigh pieces with salt, pepper, and a generous splash of your homemade teriyaki sauce. Let this marinate in the fridge for at least 15 minutes (an hour is even better if you have time). This ensures the chicken turns out extra juicy, savory, and loaded with all that teriyaki flavor when it hits the pan.

Step 3: Stir-Fry the Chicken

Heat your wok or large skillet over medium-high heat, add the vegetable oil, and then spread the marinated chicken in a single layer. Let it sear without moving for a minute or so, then toss and cook until the pieces are golden-brown and cooked through. Transfer the cooked chicken to a plate and keep it warm while you work your magic with the veggies.

Step 4: Stir-Fry the Vegetables

In the same pan (no need to wash — keep all those tasty pan juices), throw in the onion and carrots first. After a couple of minutes, add the broccoli, cabbage, garlic, and ginger, stirring briskly until everything is just crisp-tender. This keeps the veggies vibrant and the kitchen smelling irresistible.

Step 5: Prepare the Udon Noodles

While your veggies are bustling away, cook your udon noodles as directed. Whether you’re using fresh or frozen, they only need a few minutes. Once al dente, drain and rinse them under cold water to stop them from overcooking and getting too soft.

Step 6: Bring It All Together

Time for the grand finale! Add your chicken back to the wok along with the drained noodles and pour over the remaining teriyaki sauce. Toss everything together over medium-high heat, letting the sauce coat every nook and cranny. After just a couple of minutes, the noodles will gleam and all the ingredients will be steamy, saucy, and ready for plating.

Step 7: Garnish and Serve

Transfer your noodles to bowls, then go wild with sliced green onions and a sprinkle of sesame seeds. It’s these finishing touches that take your Chicken Teriyaki Noodles from great to restaurant-worthy!

How to Serve Chicken Teriyaki Noodles

Chicken Teriyaki Noodles Recipe - Recipe Image

Garnishes

Make your Chicken Teriyaki Noodles stand out by scattering a heap of thinly sliced green onions across the top, along with a shower of toasted sesame seeds for visual flair and that satisfying crunch. For spice lovers, a pinch of crushed red pepper or a drizzle of sriracha adds a gentle kick to balance the sweet-savory sauce.

Side Dishes

To make this meal even more special, serve alongside crisp Asian slaw, miso soup, or simple cucumber pickles. Steamed edamame or a light salad tossed with ginger dressing also complement the warm, hearty noodles without overpowering them.

Creative Ways to Present

Serve Chicken Teriyaki Noodles in a big family-style bowl at the center of your table, or portion into individual bento boxes for an impressive lunch. For a fun weeknight dinner, twirl noodles into little nests using tongs, and top each with extra chicken and vibrant veggies, then finish with your favorite garnishes.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftover Chicken Teriyaki Noodles, let them cool completely before transferring to an airtight container. Stored in the fridge, they’ll keep their flavor and texture quite nicely for up to three days, making for an easy lunch or quick dinner reheat.

Freezing

While the noodles themselves can get a bit softer after freezing, you can absolutely batch-cook and freeze in portioned containers for up to one month. For best results, freeze the chicken, sauce, and veggies together, then add freshly cooked noodles when you’re ready to serve.

Reheating

To reheat, simply toss your Chicken Teriyaki Noodles in a hot skillet or wok with a splash of water to loosen the sauce. Alternatively, microwave on medium power in a covered bowl, stirring every minute until heated through, so you can enjoy that just-cooked flavor even on day two.

FAQs

Can I substitute chicken breasts for thighs?

Absolutely! Chicken breasts work well if you prefer leaner meat, just be careful not to overcook them so they stay tender. Thighs offer a bit more richness and stay juicier during stir-frying.

What noodles work best for Chicken Teriyaki Noodles?

Udon noodles are classic for their chewy texture, but you can use lo mein, soba, or even spaghetti in a pinch. The key is a noodle that can hold onto the generous coating of teriyaki sauce.

Is mirin necessary, or can I swap it out?

Mirin adds wonderful depth, but if you don’t have any on hand, a mix of dry sherry and a touch of sugar can step in. For a non-alcoholic option, swap with extra water and a little more honey or sugar.

How long can I marinate the chicken?

While 15 minutes is the minimum, marinating your chicken for up to 1-2 hours really intensifies the flavor. If you’re in a rush, don’t worry; even a short stint in the sauce makes a big difference.

Can I make Chicken Teriyaki Noodles vegetarian?

Definitely! Swap out the chicken for crispy tofu or stir-fried tempeh, and keep the rest of the recipe the same. The homemade teriyaki sauce brings all the umami flavor you’ll need, no matter the protein.

Final Thoughts

Chicken Teriyaki Noodles are everything I love in a comforting meal: glossy noodles, savory-sweet chicken, and plenty of vibrant veggies, ready in under half an hour. I hope you give this recipe a go and discover your own favorite ways to serve and share it!

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Chicken Teriyaki Noodles Recipe

Chicken Teriyaki Noodles Recipe

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4.9 from 88 reviews

This Chicken Teriyaki Noodles recipe is a delicious, family-friendly main course bursting with savory, sweet, and umami flavors. Tender chicken thighs, crisp-tender vegetables, and hearty udon noodles are tossed in a glossy homemade teriyaki sauce with just the right balance of sweetness and tang. It’s quick and easy to make, perfect for busy weeknights, and delivers restaurant-style Asian flavor—right from your own kitchen!

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Teriyaki Sauce

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons mirin (sweet rice wine)
  • 1/4 cup brown sugar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

For the Chicken Teriyaki Noodle Dish

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 12 ounces fresh or frozen udon noodles
  • 1 onion, sliced
  • 2 carrots, julienned
  • 2 cups broccoli florets
  • 1 cup sliced cabbage
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, sliced
  • Sesame seeds, for garnish

Instructions

  1. Prepare the Teriyaki Sauce: In a small saucepan, whisk together the soy sauce, water, mirin, brown sugar, honey, minced garlic, and fresh ginger. Bring the mixture to a simmer over medium heat.
  2. Thicken the Sauce: While whisking constantly, add the cornstarch slurry to the saucepan. Continue to simmer and stir frequently until the sauce thickens, about 2-3 minutes. Remove from the heat and set aside.
  3. Marinate the Chicken: Season the chicken pieces with salt and pepper. Pour 1/4 cup of the prepared teriyaki sauce over the chicken and toss to coat evenly. Cover and let marinate for at least 15 minutes in the fridge (longer if possible for better flavor).
  4. Cook the Chicken: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5 minutes. Transfer the cooked chicken to a plate.
  5. Stir-fry the Vegetables: In the same pan, add onion and carrots. Stir-fry for 2-3 minutes, until beginning to soften. Next, add the broccoli florets, sliced cabbage, minced garlic, and grated ginger. Continue to stir-fry for another 2-3 minutes until vegetables are crisp-tender.
  6. Cook the Noodles: Prepare the udon noodles according to the package directions until just al dente. Drain and rinse briefly under cold water to prevent sticking.
  7. Combine and Finish: Return the cooked chicken to the pan with the vegetables. Add the cooked noodles and the remaining teriyaki sauce. Toss everything together and stir-fry for 1-2 minutes, ensuring the noodles and chicken are evenly coated and heated through.
  8. Garnish and Serve: Plate the chicken teriyaki noodles. Top with sliced green onions and a generous sprinkle of sesame seeds. Serve hot and enjoy!

Notes

  • The chicken will taste even better if you marinate it for at least an hour rather than only 15 minutes.
  • You can substitute chicken breast for thighs if you prefer a leaner option, but thighs stay juicier.
  • Swap udon noodles for soba, ramen, or even spaghetti in a pinch.
  • Add bell peppers or snap peas for extra color and crunch.
  • Leftovers reheat well for up to 2 days; store in an airtight container in the refrigerator.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving (1/4 of recipe)
  • Calories: 511 kcal
  • Sugar: 18g
  • Sodium: 1400mg
  • Fat: 12g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 68g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 80mg

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