Description
Delicious Chicken Teriyaki Noodles recipe – Discover how to make the perfect Asian-inspired meal at home today!
Ingredients
Scale
- 8 oz (225g) udon, soba, or egg noodles
- 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium bell pepper, sliced (any color)
- 1 cup broccoli florets
- 2 medium carrots, julienned
- 3 green onions, sliced (white and green parts separated)
Instructions
- Step 1: Prepare the Teriyaki Sauce In a medium bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, and sesame oil until the sugar dissolves completely. In a separate small bowl, mix cornstarch with cold water to create a slurry. Set both mixtures aside. This homemade sauce forms the flavor foundation of your **Chicken Teriyaki Noodles** and can be prepared up to 3 days ahead and stored in the refrigerator.
- Step 2: Cook the Noodles Bring a large pot of water to a boil and cook your chosen noodles according to package directions, but subtract 1 minute from the recommended time for al dente texture. Drain immediately and rinse briefly under cold water to stop the cooking process. Toss with a few drops of sesame oil to prevent sticking while you prepare the remaining ingredients.
- Step 3: Cook the Chicken Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add chicken pieces in a single layer without overcrowding (cook in batches if necessary). Allow chicken to cook undisturbed for 2-3 minutes until golden brown on one side. Flip pieces and continue cooking for another 2-3 minutes until nearly cooked through. Transfer chicken to a clean plate and cover loosely with foil.
- Step 4: Stir-Fry Vegetables In the same pan, add remaining tablespoon of oil. Add white parts of green onions, minced garlic, and grated ginger, stirring constantly for 30 seconds until fragrant but not browned. Add bell peppers, broccoli, and carrots, stir-frying for 3-4 minutes until vegetables are crisp-tender.
- Step 5: Combine and Finish Return chicken to the pan with the vegetables. Pour in the prepared teriyaki sauce and bring to a simmer. While stirring constantly, gradually add the cornstarch slurry until the sauce thickens to your desired consistency (you may not need all of it). Add the cooked noodles and toss everything together until well coated and heated through, about 2 minutes. The noodles should absorb some of the sauce and develop a beautiful gloss.
- Step 6: Garnish and Serve Transfer the finished **Chicken Teriyaki Noodles** to serving bowls. Sprinkle with toasted sesame seeds, green parts of the onions, and optional red pepper flakes. Serve immediately while hot and steaming for the best flavor experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg