Chicken Teriyaki Noodles

Why You’ll Love This Recipe

I enjoy this recipe because it comes together quickly while still delivering bold flavor and satisfying texture. The homemade teriyaki sauce tastes fresh and balanced with hints of garlic and ginger, while the vegetables keep the dish colorful and crisp. I also like how easy it is to customize with different noodles or vegetables depending on what I have in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Teriyaki Sauce

• 1/2 cup soy sauce
• 1/4 cup water
• 2 tablespoons mirin
• 1/4 cup brown sugar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

For the Chicken Teriyaki Noodle Dish

• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper
• 1 tablespoon vegetable oil
• 12 ounces fresh or frozen udon noodles
• 1 onion, sliced
• 2 carrots, julienned
• 2 cups broccoli florets
• 1 cup sliced cabbage
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, sliced
• Sesame seeds for garnish

Directions

1. I start by making the teriyaki sauce. In a small saucepan, I whisk together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger.
2. I bring the sauce to a gentle simmer over medium heat.
3. While whisking constantly, I add the cornstarch slurry and continue cooking until the sauce thickens, about 2–3 minutes. Then I remove it from the heat.
4. I season the chicken pieces with salt and pepper before tossing them with 1/4 cup of the teriyaki sauce.
5. I let the chicken marinate in the refrigerator for at least 15 minutes, though I prefer marinating it longer for deeper flavor.
6. In a large wok or skillet, I heat the vegetable oil over medium-high heat and stir-fry the chicken until browned and fully cooked.
7. I transfer the chicken to a plate and use the same pan to cook the onions and carrots for a few minutes.
8. Then, I add the broccoli, cabbage, garlic, and ginger, cooking until the vegetables become crisp-tender.
9. I cook the udon noodles according to the package instructions, drain them, and rinse them under cold water.
10. I return the chicken to the pan along with the noodles and remaining teriyaki sauce.
11. I toss everything together and stir-fry for another 1–2 minutes until fully heated through.
12. Finally, I garnish the noodles with green onions and sesame seeds before serving.

Servings and Timing

• Servings: 4 servings
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Calories: 511 kcal per serving

Variations

I sometimes swap chicken thighs for chicken breasts or shrimp depending on what I have available. Rice noodles or ramen noodles also work well instead of udon. For extra spice, I like adding chili flakes or sriracha to the sauce. When I want more vegetables, I include snap peas, mushrooms, or bell peppers.

storage/reheating

I store leftover chicken teriyaki noodles in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in a skillet over medium heat with a small splash of water to loosen the sauce. I can also microwave them for a quick meal, though I prefer the skillet method for the best texture.

FAQs

Can I use chicken breast instead of chicken thighs?

I often use chicken breast when I want a leaner option, and it still tastes delicious.

What type of noodles work best for this recipe?

I enjoy using udon noodles, but ramen, rice noodles, or soba noodles also work well.

Can I make the teriyaki sauce ahead of time?

I like preparing the sauce in advance and storing it in the refrigerator for up to one week.

How do I keep the vegetables crisp?

I stir-fry the vegetables over high heat and avoid overcooking them.

Can I freeze chicken teriyaki noodles?

I can freeze the cooked chicken and sauce, but I prefer making the noodles fresh for the best texture.

Conclusion

I love how these chicken teriyaki noodles combine sweet, savory, and fresh flavors into one satisfying bowl. The tender chicken, colorful vegetables, and glossy homemade sauce make this recipe perfect for busy weeknights or whenever I crave comforting takeout-style food at home.