Chicken Teriyaki Noodles Recipe hits that sweet-salty spot with glossy sauce, tender chicken, and springy noodles. It suits busy cooks who want big flavor in about 30 minutes. I cooked versions of this through college, and my wok still reminds me when I rush the toss.
Why Choose This Chicken Teriyaki Noodles Recipe
This Chicken Teriyaki Noodles Recipe delivers balanced sauce, caramelized edges, and slurpable noodles without takeout prices. You control the sodium, the sweetness, and the veg, so every bowl lands exactly how you like it.
Tastes like my favorite takeout but cleaner and faster, and the sauce hugs every noodle ★★★★★
Ingredients You Need
- Chicken
- 1 pound boneless skinless thighs or breasts, thinly sliced across the grain
- 1 tablespoon low sodium soy sauce, 1 teaspoon cornstarch, and 1 teaspoon neutral oil for a quick velvet
- Noodles
- 12 ounces stir fry noodles such as fresh or frozen udon, lo mein, or thick ramen
- Pantry shortcut: use shelf-stable lo mein or spaghetti in a pinch
- Vegetables and aromatics
- 1 red bell pepper, thinly sliced
- 2 cups small broccoli florets
- 1 medium carrot, matchsticks
- 3 scallions, sliced (whites for cooking, greens for garnish)
- 2 garlic cloves, minced
- 2 teaspoons fresh grated ginger
- Teriyaki sauce
- 1/3 cup low sodium soy sauce or tamari
- 3 tablespoons mirin
- 1 tablespoon rice vinegar or sake
- 3 tablespoons brown sugar or honey
- 1/2 cup water
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- Cooking
- 2 tablespoons neutral oil such as avocado or canola
- Sesame seeds and red pepper flakes to finish
- Notes and swaps
- Use San-J tamari for gluten-free noodles and sauce.
- Fresh or frozen udon from brands like Sun Noodle stir fry beautifully. Dry noodles work, just avoid overcooking.
- Short on time: a quality bottled teriyaki like Kikkoman or Soy Vay works. Thin with water and brighten with a splash of rice vinegar.
- Equipment
- Large wok or 12 inch skillet, pot for noodles, colander, tongs, cutting board, chef’s knife, small bowl, measuring cups and spoons, microplane or grater
How to Make Chicken Teriyaki Noodles Recipe
Prep and marinate the chicken 10 minutes
Slice the chicken and toss it with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon oil. Let it sit while you chop vegetables. This quick step gives juicy bites that brown well.
Mix the teriyaki sauce 2 minutes
Whisk soy sauce or tamari, mirin, rice vinegar or sake, brown sugar, water, cornstarch, sesame oil, garlic, and ginger in a bowl. Keep it nearby. The cornstarch will thicken the sauce as it hits the heat.
Cook the noodles 5 minutes
Boil the noodles until just shy of done. Drain and toss with a touch of oil to prevent clumping. Set them near the stove so you can add them fast.
Stir fry the chicken 5 to 6 minutes
Heat the wok over high heat until it shimmers. Add 1 tablespoon oil, then spread the chicken in one layer. Let it brown, flip, and cook through. Move the chicken to a plate.
Stir fry the vegetables 3 to 4 minutes
Add the remaining 1 tablespoon oil to the empty wok. Add scallion whites, garlic, and ginger and stir until fragrant. Toss in bell pepper, broccoli, and carrot, and cook until crisp tender.
Bring it together 2 to 3 minutes
Return the chicken to the wok. Add noodles, pour in the teriyaki sauce, and toss until the sauce bubbles, thickens, and coats everything. Sprinkle scallion greens and sesame seeds, then taste and adjust with a splash of vinegar or water if you want a lighter finish.
Tips & Common Mistakes
- Dry the chicken with paper towels so it browns instead of steams.
- Slice meat and veggies evenly so everything cooks at the same pace.
- Keep heat high and preheat the wok until the oil shimmers for good sear.
- Do not overcrowd the pan; cook in two batches if your pan runs small.
- Pull noodles when they still feel a bit firm since they finish in the sauce.
- If the sauce tastes too salty, add 2 to 3 tablespoons water and a pinch of sugar.
- If the sauce looks too thick, loosen with water; if too thin, simmer 30 seconds more.
- Toss drained noodles with a bit of oil to prevent clumps; if they stick, loosen with a tablespoon of water in the hot pan.
- Use tamari and rice noodles to keep it gluten free.
- Thighs give juicier results, while breasts cook faster and stay lean.
Variations I've Tried
- Spicy teriyaki: add 1 to 2 teaspoons gochujang or sriracha to the sauce.
- Pineapple twist: toss in 1 cup pineapple chunks and reduce sugar by 1 tablespoon.
- Sesame peanut: whisk 1 tablespoon peanut butter into the sauce and finish with extra sesame seeds.
- Veggie tofu: swap chicken for cubed firm tofu, pat it dry, and sear until golden on all sides.
- Shrimp noodles: use 1 pound large shrimp, cook 2 minutes per side, and add back in at the end.
- Low carb bowl: use half the noodles and add shredded cabbage or zucchini ribbons.
How to Serve
Pile the teriyaki chicken noodles into warm bowls and finish with sesame seeds, scallion greens, and a light drizzle of sesame oil. Add a side of edamame, a crisp cucumber salad, or a small bowl of miso soup. Cold lager, iced green tea, or a light sake pairs well with the sweet savory sauce. If you like heat, pass chili crisp at the table.
Make-Ahead and Storage
Portion cooled noodles into airtight containers and refrigerate up to 4 days. Freeze portions up to 2 months, though wheat noodles soften more after thawing. Reheat in a hot skillet with a splash of water until the sauce loosens and steams, or microwave covered in short bursts and toss between intervals. If you froze it, thaw overnight in the fridge for best texture.
Chicken Teriyaki Noodles Recipe
Ingredients
Instructions
- Cook the noodles according to package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together soy sauce, mirin or rice vinegar, brown sugar, honey, cornstarch, and water until smooth. Set the teriyaki sauce aside.
- Season the sliced chicken lightly with salt and pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring frequently, until browned and cooked through, about 5–7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add a little more oil if needed, then add the garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add the mixed vegetables to the pan and stir-fry for 3–4 minutes until crisp-tender.
- Return the cooked chicken to the pan. Stir the prepared teriyaki sauce and pour it over the chicken and vegetables. Cook, stirring, until the sauce thickens and coats everything, 2–3 minutes.
- Add the cooked noodles and sesame oil to the pan. Toss well until the noodles are evenly coated with the sauce and heated through.
- Remove from heat and garnish with sesame seeds and green onions, if using. Serve hot.
Notes
Approximate per serving (4 servings): 520 calories; fat 17 g; saturated fat 3 g; carbohydrates 63 g; fiber 4 g; sugars 18 g; protein 30 g; sodium 1180 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.