Quick and Flavorful Chicken Teriyaki Noodles
A speedy, restaurant-style weeknight dinner — Quick and Flavorful Chicken Teriyaki Noodles combines tender seared chicken, chewy wheat noodles, and a glossy homemade teriyaki sauce for a sweet-savory meal ready in about 30 minutes. Perfect for meal prep, family dinners, or when you want big flavor fast.
Ingredients
- 1 lb 450 g boneless, skinless chicken thighs (or 3 chicken breasts), thinly sliced across the grain
- 12 –14 oz 340–400 g dried lo mein / egg noodles or fresh udon
- ½ cup 120 ml soy sauce (low-sodium optional)
- ¼ cup 60 ml mirin (or 3 tbsp rice vinegar + 1 tbsp honey)
- 3 tbsp brown sugar
- 2 tbsp honey or maple syrup optional, for sheen
- 1 tbsp toasted sesame oil
- 1 tbsp rice wine vinegar optional, for brightness
- 1 tsp fish sauce optional, extra umami
- 2 cloves garlic finely minced
- 1 tbsp fresh ginger grated
- 1 tbsp cornstarch + 2 tbsp cold water slurry
- 1 medium carrot julienned or thinly sliced
- 1 red bell pepper thinly sliced
- 2 –3 scallions sliced (separate white and green parts)
- 2 cups baby bok choy napa cabbage, or baby spinach (optional)
- 1 –2 tbsp neutral oil canola, vegetable, or avocado for searing
- 1 –2 tbsp toasted sesame seeds for garnish
- Lime or lemon wedges chili oil or sliced red chili (optional, for serving)
- Salt and freshly ground black pepper to taste
Instructions
- Prep: Slice chicken thinly, grate ginger, mince garlic, julienne carrot, slice bell pepper, and separate scallion whites/greens. Mix sauce: whisk soy sauce, mirin, brown sugar, honey (if using), sesame oil, rice vinegar, fish sauce (if using), garlic, and ginger in a bowl. Set aside.
- Cook noodles: Boil a large pot of salted water. Cook noodles 1 minute shy of package directions for al dente. Reserve ¾ cup of noodle water, drain, and toss noodles with a drizzle of oil to prevent sticking. Set aside.
- Dry & season chicken: Pat chicken dry with paper towels. Season lightly with salt and pepper.
- Sear chicken: Heat a large wok or sauté pan over high heat until hot. Add 1–2 tbsp neutral oil. Add chicken in a single layer (work in batches if necessary). Sear without moving 1–2 minutes to brown, then toss and cook until just done (thighs ~4–6 min, breasts ~3–5 min). Remove chicken to a plate.
- Sauté vegetables: Reduce heat to medium-high. Add a small splash of oil if needed. Sauté scallion whites, carrot, and bell pepper 2–3 minutes until bright and lightly tender. Add greens (bok choy/spinach) and cook until wilted.
- Add chicken & sauce: Return chicken to the pan. Pour in the prepared teriyaki sauce and bring to a simmer. Stir the cornstarch slurry, then whisk into the simmering sauce; it will thicken into a glossy glaze. If too thick, loosen with reserved noodle water, 1–2 tbsp at a time.
- Toss noodles: Add drained noodles and toss thoroughly to coat. Cook 1–2 minutes so flavors marry and noodles heat through.
- Finish: Turn off heat. Drizzle a little toasted sesame oil, scatter green scallion slices and toasted sesame seeds. Add a squeeze of lime if desired.
- Serve: Plate immediately in shallow bowls, garnish with extra scallions, sesame seeds, and chili oil or lime wedges at the table.
Notes
- Tip: Always pat chicken dry to get a proper sear — moisture prevents browning.
- Make-ahead: Mix the teriyaki sauce up to 3 days ahead and refrigerate. Cooked noodles and sauce store separately for 2–3 days for best texture.
- Storage & reheating: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet with a splash of water or reserved noodle water to loosen sauce; microwave covered with a small splash of water works in a pinch.
- Substitutions: For gluten-free, use tamari and gluten-free noodles (rice noodles or 100% buckwheat soba). For a vegetarian version, swap chicken for pressed, pan-fried extra-firm tofu.
- Texture control: Cook noodles slightly under package time (they’ll finish cooking when tossed in the sauce). Use the reserved noodle water to adjust sauce consistency and help it cling to noodles.
- Flavor tweaks: Add 1 tsp gochujang or sriracha for heat; substitute half the mirin with orange juice + zest for citrus teriyaki; finish with toasted nuts (peanuts/cashews) for crunch.