Chicken Teriyaki Noodles are a tasty, easy-to-make dish that combines tender chicken pieces with noodles coated in a sweet and slightly tangy teriyaki sauce. The mix of tender chicken, chewy noodles, and that glossy, sticky sauce makes every bite a little celebration of flavors and textures. It’s a great meal when you want something satisfying but not too heavy.
I love making this dish on a busy weeknight because it comes together quickly and feels a bit special without a lot of fuss. What I really enjoy is tossing in some fresh veggies like sliced bell peppers or snap peas for a bit of crunch and color. It’s one of those meals that’s easy to customize based on what I have in the fridge, and the teriyaki sauce really pulls everything together in a tasty, comforting way.
My favorite way to serve Chicken Teriyaki Noodles is with a sprinkle of toasted sesame seeds and a few green onions on top. It adds a nice little crunch and a fresh pop of flavor. This dish is also fantastic when paired with a simple side of steamed broccoli or a light cucumber salad, which helps balance the sweetness of the sauce. It’s one of those recipes that quickly becomes a family favorite for its simplicity and deliciousness.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts gives tender bites, but thighs work well too if you want juicier, more flavorful meat.
Noodles: Egg noodles or chow mein noodles are best for this dish. If unavailable, spaghetti or ramen noodles can be a good stand-in.
Teriyaki Sauce: Soy sauce, mirin, and sake build authentic flavor. If you don’t have mirin or sake, use a mix of sugar and water to replace them.
Vegetables: Snap peas and bok choy add freshness and crunch, but you can swap in bell peppers, broccoli, or spinach depending on your preference.
How Can I Make the Teriyaki Sauce Thick and Glossy?
A glossy sauce really brings this dish together. To get the perfect consistency:
- Mix a teaspoon of cornstarch with cold water to create a slurry before adding it to the pan.
- Pour the sauce over the chicken and veggies, then add the slurry while stirring gently.
- Simmer for 1-2 minutes until the sauce thickens and clings nicely to the noodles and chicken.
Be careful not to boil the sauce too long after adding cornstarch, or it may lose its sheen and become too thick.
Equipment You’ll Need
- Large skillet or wok – I prefer it because it heats evenly and is great for stir-frying all ingredients quickly.
- Large pot – for cooking the noodles, so they don’t stick and cook evenly.
- Whisk or fork – helps you mix all the sauce ingredients smoothly.
- Measuring cups and spoons – to get the right amount of sauce ingredients easily.
- Slotted spoon or tongs – for turning and removing the chicken and vegetables without breaking them apart.
Flavor Variations & Add-Ins
- Swap chicken for beef, shrimp, or tofu for different protein options that suit your taste or dietary needs.
- Add sliced mushrooms or bell peppers to introduce more flavor and crunch to the dish.
- Try using honey or maple syrup instead of brown sugar to add a slightly different sweetness.
- Top with chopped peanuts or cashews for extra crunch and a nutty flavor on top.
How to Make Chicken Teriyaki Noodles?
Ingredients You’ll Need:
Main Ingredients:
- 8 oz egg noodles or chow mein noodles
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp vegetable oil
- 1 cup snap peas or snow peas
- 1/2 cup carrot, julienned or thinly sliced
- 2 cloves garlic, minced
- 1/2 cup baby bok choy or spinach, chopped
- 3 green onions, sliced (separate white and green parts)
- 2 tbsp sesame seeds (for garnish)
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tbsp mirin (sweet rice wine) or substitute with 1 tbsp sugar + 1 tbsp water
- 2 tbsp sake (optional) or water
- 2 tbsp brown sugar or honey
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients and 15 minutes to cook, totaling roughly 25 minutes from start to finish. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Noodles:
Cook the noodles according to the package instructions until they are just tender (al dente). Drain them well and rinse with cold water to stop cooking. Set aside.
2. Make the Teriyaki Sauce:
In a small bowl, whisk together soy sauce, mirin (or sugar-water substitute), sake (or water), brown sugar (or honey), and grated fresh ginger until combined. Set this flavorful sauce aside.
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5 to 7 minutes, stirring occasionally, until it’s browned and cooked through. Remove the chicken from the pan and set it aside.
4. Stir-fry Veggies and Aromatics:
In the same pan, add the remaining 1 tablespoon of oil. Sauté the white parts of the green onions and the minced garlic for about 30 seconds until fragrant. Then add the snap peas, carrots, and bok choy (or spinach). Stir-fry for 2 to 3 minutes until the vegetables are tender but still crisp.
5. Combine Chicken and Sauce:
Return the cooked chicken to the pan. Pour the teriyaki sauce over the chicken and vegetables, stirring well to coat everything evenly. Bring the sauce to a gentle simmer.
6. Thicken the Sauce:
Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 1 to 2 minutes until the sauce thickens and becomes glossy.
7. Add Noodles and Toss:
Add the cooked noodles to the pan. Toss everything together gently to make sure the noodles are well coated in the sauce and heated through.
8. Garnish and Serve:
Remove from heat and sprinkle with the green parts of the sliced green onions and sesame seeds. Serve the dish hot with chopsticks or your favorite utensils. Enjoy your delicious Chicken Teriyaki Noodles!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps the chicken cook evenly and stay tender.
Can I Substitute the Noodles?
Absolutely! If you don’t have egg or chow mein noodles, spaghetti, ramen, or even rice noodles can work well. Just adjust cooking times according to the noodle type to avoid overcooking.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or soy sauce to keep the noodles moist.
Can I Make This Dish Vegetarian?
Yes! Swap the chicken for firm tofu or tempeh. Press and cube the tofu before pan-frying until crispy, then follow the recipe as usual for a tasty vegetarian version.