Chicken Teriyaki Noodles bring together tender pieces of chicken, slippery noodles, and a sweet and tangy teriyaki sauce that clings to every bite. The mix of flavors is simple but satisfying, making it a great choice for a quick and tasty meal. A sprinkle of sesame seeds and green onions on top adds a nice touch of crunch and freshness.
I love making this dish when I want something that feels a little special but doesn’t take forever to cook. The teriyaki sauce can be homemade or store-bought, which makes it super easy to prepare on a busy weeknight. I always add extra garlic and ginger to the sauce for a bit more zing—it lifts all the flavors beautifully.
My favorite way to enjoy Chicken Teriyaki Noodles is straight from the pan, while it’s still warm and cozy. It pairs really well with a side of steamed vegetables or even a simple cucumber salad for some extra crispness. It’s one of those meals that almost everyone asks for again, and I’m usually happy to make it over and over.
Key Ingredients & Substitutions
Noodles: Egg noodles or ramen noodles work well because they soak up the sauce nicely. You can swap for udon or soba noodles if you want a different texture.
Chicken: I prefer boneless, skinless chicken breasts for quick cooking. Thighs add more flavor and stay tender if you want a richer taste.
Teriyaki Sauce: Homemade sauce using soy sauce, mirin, honey, and ginger tastes fresh. If you don’t have mirin, try a mix of sake and sugar as a simple substitute.
Vegetables: Snap peas and carrots add crunch and color. Feel free to add bell peppers or broccoli for variety.
How Can I Make the Teriyaki Sauce Glossy and Thick?
Thickening the sauce helps it stick to the chicken and noodles. Here’s how I do it:
- Mix cornstarch with cold water to make a slurry before adding; this prevents lumps.
- Once the sauce simmers, slowly pour in the slurry while stirring constantly.
- Keep stirring until the sauce becomes shiny and coats the ingredients evenly.
- If it gets too thick, thin it out with a bit more water or soy sauce.
This quick step makes your noodles and chicken taste restaurant-quality with that perfect glaze.
Equipment You’ll Need
- Large skillet or wok – I prefer this because it heats evenly and lets you stir everything easily.
- Boiling pot – for cooking the noodles quickly and without a mess.
- Whisk or fork – helps you mix the sauce ingredients smoothly.
- Measuring cups and spoons – keep the ingredients accurate for the best flavor.
- Slotted spoon or tongs – to handle and turn the chicken pieces easily.
Flavor Variations & Add-Ins
- Use thinly sliced beef or tofu instead of chicken for variety; each adds a different texture and flavor.
- Stir in pineapple chunks or sautéed mushrooms for extra sweetness or earthiness.
- Swap honey for maple syrup or agave nectar for a different sweet note.
- Add a splash of sriracha or chili flakes for a spicy kick.
How to Make Chicken Teriyaki Noodles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz egg noodles or ramen noodles
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 1 cup snap peas, trimmed
- 1 medium carrot, julienned or thinly sliced
- 3 green onions, sliced (separate white and green parts)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
For the Sauce:
- 1/4 cup soy sauce
- 3 tablespoons mirin (Japanese sweet rice wine) or substitute with 1 tablespoon sake + 2 tablespoons sugar
- 3 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar (optional, for balance)
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Sesame seeds, for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes in total. It includes about 10 minutes to prep the ingredients and 15 minutes to cook everything together. Perfect for a quick and tasty dinner!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the noodles following the instructions on the package until they’re just tender. Drain them well and set aside so they’re ready to mix in with the sauce later.
2. Mix the Teriyaki Sauce:
In a small bowl, whisk together the soy sauce, mirin (or sake and sugar), honey (or brown sugar), rice vinegar if you’re using it, and water. Set this sauce mixture aside for now.
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, turning occasionally, until the chicken is golden and cooked through—about 5 to 7 minutes. Remove the chicken from the pan and set it aside.
4. Sauté the Aromatics and Veggies:
In the same skillet, pour in the remaining tablespoon of oil. Add minced garlic, ginger, and the white parts of the green onions. Stir and cook until fragrant, around 1 minute. Then add the snap peas and carrots, stir-frying for 2 to 3 minutes until they’re crisp but cooked.
5. Combine Chicken and Sauce:
Return the cooked chicken to the skillet with the veggies. Pour in the teriyaki sauce mixture and bring it to a gentle simmer.
6. Thicken the Sauce:
Stir the cornstarch slurry to mix it again, then slowly add it to the skillet while stirring constantly. Keep stirring until the sauce thickens and coats the chicken and vegetables nicely.
7. Add Noodles and Finish:
Gently toss in the cooked noodles. Stir everything together so that the noodles are well coated in the glossy teriyaki sauce.
8. Serve:
Remove the pan from the heat. Garnish your dish with the green tops of the sliced green onions and a sprinkle of sesame seeds. Serve warm and enjoy your delicious homemade Chicken Teriyaki Noodles!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cutting and cooking. This helps it cook evenly and prevents excess moisture.
What Can I Substitute for Mirin?
If you don’t have mirin, use 1 tablespoon sake mixed with 2 tablespoons sugar as a simple and effective substitute. You can also try a sweet cooking wine or a splash of white grape juice with sugar.
How Should I Store Leftovers?
Store leftover Chicken Teriyaki Noodles in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or soy sauce if the noodles feel dry.
Can I Add More Vegetables?
Absolutely! Feel free to toss in bell peppers, broccoli florets, snap peas, or mushrooms based on what you like or have on hand. Just adjust the cooking time to keep veggies crisp-tender.
