Chicken Teriyaki Noodles

Imagine twirling your fork through glossy, sauce-coated noodles, capturing tender pieces of caramelized chicken with each bite. Chicken Teriyaki Noodles deliver that perfect balance of sweet, savory, and umami flavors that dance across your taste buds. This Japanese-inspired comfort dish combines juicy chicken thighs, crisp vegetables, and chewy noodles—all enveloped in that signature teriyaki glaze that’s both familiar and irresistible. You’ll learn how to create restaurant-quality Chicken Teriyaki Noodles at home with ingredients you likely already have in your pantry.

Why You’ll Love This Recipe

There’s something magical about the way Chicken Teriyaki Noodles bring together simple ingredients to create a dish that feels both comforting and special. The tender chicken pieces develop a beautiful caramelization as they cook, creating little pockets of intensified flavor throughout the dish. The noodles provide the perfect vehicle for the glossy teriyaki sauce, clinging to each strand and delivering that sweet-savory balance in every bite.

What makes this teriyaki chicken with noodles truly special is the textural contrast—the slight chew of the noodles against the tender chicken, the crispness of just-cooked vegetables, and the smooth richness of the sauce. It’s a one-pan meal that comes together in under 30 minutes, making it perfect for busy weeknights when you want something satisfying but don’t have hours to spend in the kitchen.

Best of all, this recipe is incredibly versatile. Once you master the basic homemade teriyaki sauce, you’ll find yourself using it on everything from salmon to tofu dishes.

Ingredients

For the Chicken Teriyaki Noodles:

• 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
• 1 medium bell pepper, thinly sliced
• 1 medium carrot, julienned
• 2 cups broccoli florets, cut small
• 3 green onions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1-inch piece ginger, grated

For the Teriyaki Sauce:

• 1/3 cup soy sauce (low-sodium preferred)
• 3 tablespoons brown sugar
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Optional garnishes:

• Toasted sesame seeds
• Sliced green onion tops
• Red pepper flakes

The chicken thighs are preferable to breast meat as they remain juicier and more flavorful when stir-fried. If you can’t find mirin, substitute with 2 tablespoons sake or white wine plus 1 teaspoon sugar.

Pro Tips

Perfect Chicken Technique: The secret to restaurant-quality Chicken Teriyaki Noodles is properly cooked chicken. Don’t overcrowd your pan – work in batches if necessary. Cook the chicken pieces over medium-high heat without stirring for the first 2-3 minutes. This creates that beautiful caramelization that adds depth of flavor. Only then should you begin to stir and continue cooking until all sides are golden brown.

Sauce Consistency Matters: The cornstarch slurry is crucial for achieving that glossy, thick teriyaki sauce that coats your noodles perfectly. Always mix your cornstarch with cold water before adding it to the hot sauce. Once added, you’ll notice the sauce thicken within 30-60 seconds. If it becomes too thick, add a tablespoon of water; if too thin, mix a small amount of additional cornstarch with water and add gradually.

Noodle Preparation: Cook your noodles slightly under the package instructions (about 1 minute less). They’ll finish cooking when combined with the sauce and other ingredients, preventing them from becoming mushy. After draining, toss them with a teaspoon of sesame oil to prevent sticking while you prepare the rest of the dish. This simple step makes a world of difference in the final texture of your teriyaki chicken noodles.

Instructions

Step 1: Begin by preparing your teriyaki sauce. In a medium bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, and sesame oil until the sugar dissolves. In a separate small bowl, create your cornstarch slurry by mixing cornstarch with cold water until smooth. Set both aside.

Step 2: Cook your noodles according to package instructions, but reduce the cooking time by about 1 minute (they’ll finish cooking in the sauce later). Drain, rinse under cold water to stop the cooking process, and toss with a teaspoon of sesame oil to prevent sticking. Set aside.

Step 3: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. When the oil is shimmering, add the chicken pieces in a single layer without overcrowding (work in batches if needed). Let them cook undisturbed for 2-3 minutes to develop a golden crust, then stir and continue cooking until all sides are browned and chicken is cooked through, about 5-6 minutes total. Transfer to a plate.

Step 4: In the same pan, add the remaining tablespoon of oil. Add the white parts of the green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant. Add bell pepper, carrot, and broccoli, and stir-fry for 3-4 minutes until vegetables are crisp-tender.

Step 5: Return the chicken to the pan. Pour in the teriyaki sauce and bring to a simmer. Give your cornstarch slurry another quick stir (as it settles quickly) and pour it into the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy.

Step 6: Add the cooked noodles to the pan and toss everything together using tongs or two spatulas, ensuring the noodles are evenly coated with sauce and mixed with the chicken and vegetables. Cook for another minute until everything is heated through and the noodles have absorbed some of the sauce.

Step 7: Remove from heat and garnish with the green parts of the green onions, toasted sesame seeds, and red pepper flakes if desired. Serve your Chicken Teriyaki Noodles immediately for the best flavor and texture.

Variations

Vegetarian Teriyaki Noodles: Replace chicken with 14 ounces of extra-firm tofu, pressed and cut into cubes. Alternatively, use 8 ounces of sliced mushrooms (shiitake or cremini work beautifully) for a meaty texture without the meat. The umami flavor of mushrooms pairs perfectly with the teriyaki sauce in this noodle dish.

Spicy Chicken Teriyaki Noodles: For heat lovers, transform this into a spicy teriyaki chicken noodle dish by adding 1-2 tablespoons of sriracha or sambal oelek to the teriyaki sauce. You can also add thinly sliced fresh jalapeños or a teaspoon of red pepper flakes when stir-frying the vegetables.

Seafood Twist: Substitute the chicken with 1 pound of large shrimp (peeled and deveined) or cubed salmon fillets for a delicious seafood version. Reduce the cooking time for both—shrimp needs only about 2 minutes per side until pink and opaque, while salmon requires about 3-4 minutes per side until it flakes easily.

Storage and Serving

Chicken Teriyaki Noodles store beautifully in airtight containers in the refrigerator for up to 3 days. The flavors actually develop overnight, making this an excellent meal prep option. To reheat, add a splash of water before microwaving to revive the sauce, or quickly stir-fry in a hot pan until heated through.

For serving, present your Chicken Teriyaki Noodles in wide, shallow bowls to showcase all the colorful ingredients. For an authentic Asian dining experience, serve with chopsticks and a spoon for catching every bit of that delicious sauce. These noodles are perfect on their own as a complete meal, but for a more elaborate spread, consider these complementary sides:

• A simple cucumber salad dressed with rice vinegar and a touch of sugar
• Steamed edamame sprinkled with sea salt
• Miso soup for a traditional Japanese meal structure
• Vegetable gyoza or spring rolls for a fun appetizer

FAQs

Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but be careful not to overcook it as it dries out more easily than thighs. Cut the breast meat into slightly larger pieces and reduce the cooking time by about 1-2 minutes.

What are the best noodles to use for Chicken Teriyaki Noodles?
Traditional options include udon, soba, or egg noodles, but rice noodles or even spaghetti work in a pinch. Each provides a different texture—udon is chewy, soba has a nutty flavor, and egg noodles absorb the sauce beautifully.

Can I make the teriyaki sauce ahead of time?
Absolutely! The sauce (without the cornstarch slurry) can be prepared up to a week in advance and stored in an airtight container in the refrigerator. Only add the cornstarch slurry when you’re ready to cook.

Is there a gluten-free option?
Yes, use tamari instead of soy sauce and rice noodles or 100% buckwheat soba noodles instead of wheat-based ones. Verify that your mirin is gluten-free as some brands contain wheat.

Can I add more vegetables?
Definitely! This recipe is very versatile. Snow peas, bok choy, zucchini, or mushrooms all work wonderfully. Just add firmer vegetables earlier in the cooking process and more delicate ones toward the end.

Conclusion

This Chicken Teriyaki Noodles recipe is comfort food at its finest — a harmonious blend of sweet, savory, and umami flavors wrapped around tender chicken and chewy noodles. It’s the kind of dish that bridges the gap between takeout cravings and homemade satisfaction, bringing authentic Japanese-inspired flavors to your dinner table in less time than delivery would take. Whether you’re cooking for a busy weeknight dinner or impressing weekend guests, these teriyaki chicken noodles deliver restaurant-quality results with home kitchen simplicity.

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