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Breakfast Brioche Bread Pudding

Breakfast Brioche Bread Pudding

Is there anything more comforting than a warm, sweet bread pudding for breakfast? This Breakfast Brioche Bread Pudding is rich, soft, slightly crisp on top, and perfectly sweet—ideal for cozy mornings, weekend brunch, or holiday gatherings. I like to think of bread pudding as a read more

Oatmeal Banana Nut Bread

Oatmeal Banana Nut Bread

Oatmeal Banana Nut Bread

Cozy, nutty, and just the right amount of sweet—this Oatmeal Banana Nut Bread is everything you love with a wholesome twist.

Have you ever woken up from a dream craving something so specific, it practically pulls you into the kitchen? That was me the other morning—dreaming about a rich, dense, nutty banana bread. And let me tell you, this Oatmeal Banana Nut Bread delivered.

Made with pantry staples, sweet ripe bananas, hearty oats, and crunchy walnuts, this is the kind of recipe you’ll want to save on repeat. It’s not overly sweet, has great texture, and tastes even better the next day—especially warmed up with a cup of coffee or tea.

Oatmeal Banana Nut Bread

Why You’ll Love This Banana Bread

  • Healthier Ingredients: Made with oats, ripe bananas, and a bit of oil instead of butter.
  • Hearty Texture: Oats add fiber and a satisfying chew.
  • Nuts Galore: Walnuts bring richness, crunch, and depth.
  • No Mushy Middle: Bakes evenly every time in a square pan or loaf pan with proper adjustments.

My Secret Tip for Banana Bread Success

Let’s be real: there’s nothing worse than slicing into banana bread and finding an undercooked, gooey center. That’s why I often bake mine in an 9×9-inch square baking pan or a pan for brows which is long rectangular pan, but any brownie pan would work.

It cooks more evenly, rises just enough, and makes neat little squares you can snack on or pack into lunch boxes.

  • Prefer a loaf pan? You can still use one! Just bake it at 350°F for about 50–55 minutes and don’t overfill the pan.

Oatmeal Banana Nut Bread

Substitution Ideas

  • Sweeteners: I use a mix of reg. granulated sugar and dark brown sugar, but maple syrup or agave nectar also work—just adjust for sweetness. I also love adding cinnamon + sugar blend on top for that extra cozy fall vibe. So good!
  • Oats: Stick with old-fashioned rolled oats for the best texture. Quick oats tend to get too soft but you can use them of course.
  • Nuts: Walnuts are classic, but pecans or chopped almonds work beautifully, too.
  • Oil: Any neutral oil works—canola, vegetable, or even avocado oil. Coconut oil could be use as well!

Serving Tips

  • Toast leftover slices and slather with almond butter or cream cheese.
  • Crumble into yogurt or cottage cheese for a high-protein breakfast.
  • Wrap individual slices and freeze for up to 2 months—just microwave for 30 seconds to revive them.

baked goods

More Recipes Like Oatmeal Banana Nut Bread:

Click here to check out more of my easy banana recipes » 

BANANA BREAD WITH FIGS

BANANA PUMPKIN CHOCOLATE CHIP MUFFINS

Tried it? Share!

Let me know when you make this tasty Oatmeal Banana Nut Bread. Please, tag me on social media so I can see your creation. Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Yield: 9 servings

Oatmeal Banana Nut Bread

Oatmeal Banana Nut Bread

Cozy, nutty, and just the right amount of sweet—this Oatmeal Banana Nut Bread is everything you love with a wholesome twist.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 2 large eggs, mixed
  • ¼ cup (60ml) neutral oil (like canola, vegetable, or light olive oil)
  • ¼ cup (50g) packed dark brown sugar
  • ½ cup (100g) granulated sugar
  • 2 medium ripe bananas (about 200g, mashed)
  • ½ teaspoon vanilla extract
  • 1 cup (120g) chopped walnuts (or any nuts you prefer)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease and flour a non-stick baking pan or line it with parchment paper. A brownie-style square pan (8x8-inch or 9x9-inch) works great for even baking.
  2. Mix the dry ingredients: In a medium bowl, whisk together flour, oats, salt, baking powder, baking soda, and cinnamon.
  3. Prepare the wet mixture: In a large bowl, beat the eggs until smooth. Add mashed bananas, oil, both sugars, and vanilla extract. Mix until well combined.
  4. Combine wet and dry: Gradually stir the dry ingredients into the wet mixture. Once incorporated, gently fold in the chopped walnuts.
  5. Bake: Pour the batter into your prepared pan and spread it evenly. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
    If making as a loaf, bake at 350°F (175°C) for 50–55 minutes.
  6. Cool: Allow the bars to cool in the pan for about 5–10 minutes, then transfer to a wire rack. Let them cool completely before slicing—ideally for at least 1 hour. I like adding a good sprinkle of cinnamon and sugar blend.

Notes

  • These bars taste even better the next day—moist and packed with flavor. Reheat in the microwave for about 30 seconds for a warm, just-baked feel.
  • Easily adaptable: You can bake this batter into muffins or a loaf.
  • Optional Add-ins: Try adding chocolate chips, dried fruit, or a spoonful of peanut butter for a twist.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving:Calories: 140Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 41mgSodium: 200mgCarbohydrates: 26gFiber: 2gSugar: 4gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Scotch Egg Puff Pastry

Scotch Egg Puff Pastry

Craving a comforting twist on a British pub classic? These baked Scotch Eggs Puff Pastry are everything you didn’t know you needed—crispy, savory, satisfying, and oven-baked to golden perfection. Instead of the usual deep-fried version, this recipe wraps soft-boiled eggs in a seasoned turkey sausage read more

Potatoes, Kale and Mushrooms Skillet

Potatoes, Kale and Mushrooms Skillet

Some days, meal inspiration flows like spring rain—effortless and refreshing. Other days? Total blank. But honestly, those “clean out the fridge” days often bring out the most creativity in my kitchen. That’s exactly how this Potatoes, Kale and Mushrooms Skillet came to life. With just read more

Tuna Salad Wraps

Tuna Salad Wraps

Tuna Salad Wraps

This isn’t your average tuna salad wraps —this is your fridge-cleaning, flavor-packed lunch hero.

There’s something deeply satisfying about a good tuna salad wrap—simple, vibrant, and full of texture. It’s one of those meals that comes together in minutes but delivers more than you’d expect.

This recipe has lived on Sandra’s Easy Cooking for years, but it deserved a refresh. So here it is: better photos, bolder flavor, and the story behind one of my favorite quick lunches.

Why I Love These Tuna Salad Wraps:

I make tuna wraps constantly. They’re quick, protein-packed, and endlessly adaptable. This version is one of my staples—layered with tangy pickles, crunchy celery, briny capers, creamy mayo, and a subtle kick from chili flakes.

Fresh herbs like dill and parsley brighten everything up, all wrapped in a soft tortilla for the perfect bite.

It’s bold. It’s zippy. And it’s definitely not your grandma’s tuna salad.

Fridge-Cleaning, Flavor-Boosting Lunch

This is my go-to Thursday lunch—the day before grocery shopping when my fridge has a little of this and a little of that. Chopped tomatoes? Toss them in. Half a cucumber or lone bell pepper? Perfect. These wraps are a delicious way to use up odds and ends while avoiding food waste.

How to make this recipe step by step

Ingredient Swaps & Add-ins

  • Make this tuna wrap recipe your own based on what’s in your kitchen:
  • Switch up the herbs – Parsley, dill, green onions, basil, or even cilantro.
  • Add veggies – Tomatoes, shredded carrots, cucumbers, bell peppers, baby spinach, or arugula.
  • Swap the spreads – Use Greek yogurt instead of mayo, or stir in a dash of Dijon for tang.
  • Spice it up – Try hot sauce, sliced jalapeños, or my favorite: fried chili flakes.

Why You’ll Love These Tuna Salad Wraps

  • Quick to prep: One bowl. A few minutes. Done.
  • Customizable: Add avocado, hard-boiled eggs, or even leftover roasted veggies.
  • Meal prep-friendly: Keeps in the fridge for up to 3 days—great for lunches or snacks.
  • Healthier than takeout: Lower in sodium, fresher in flavor, and budget-friendly.

What to Serve it with:

  • A side of kettle chips or baked sweet potato wedges
  • Crunchy cucumber or cabbage slaw
  • A tall glass of iced tea or sparkling lemon water

Tuna Salad Wraps

Delicious Tips:

  • Greens: Mix it up with romaine, baby spinach, or peppery arugula for added crunch.
  • Wrap Options: Use spinach, whole wheat, gluten-free, keto-friendly, or high-protein tortillas.
  • Creamy but not soggy: A little mayo goes a long way—especially with the moisture from pickles, ketchup, and mustard.
  • Make it spicy: Add sriracha, harissa, spicy mustard, or my favorite—fried Chinese chili flakes—for an extra punch.

Not Into Wraps? Try These Serving Ideas:

  • Serve over greens as a tuna salad bowl
  • Scoop into pita bread or layer onto toasted sourdough
  • Enjoy with crackers, rice cakes, or in lettuce cups

Tuna Salad Wraps

If you make these tuna salad wraps, I’d love to see them!

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well. Prefer to keep it private? DM me your photo—I love hearing from you!

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Glass Containers:

8 Pack Glass Food Storage Containers with Airtight Lids, Glass Meal Prep Containers

Yield: 4 Servings

Tuna Salad Wraps

Tuna Salad Wraps

Quick, easy, and packed with flavor—these tuna salad wraps are made with creamy mayo, crunchy veggies, fresh herbs, and bold spices. The perfect healthy lunch or meal prep idea using pantry staples

Notes

Not Into Wraps? Try These Serving Ideas:
Serve over greens as a tuna salad bowl
Scoop into pita bread or layer onto toasted sourdough
Enjoy with crackers, rice cakes, or in lettuce cups

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Beef Enchiladas

Beef Enchiladas

Craving Mexican food? Honestly, who isn’t? From refried beans to sizzling fajitas, there’s just something irresistible about a plate full of bold, comforting flavors. And today, I’m sharing my family’s favorite beef enchiladas — easy, hearty, and packed with cheesy goodness. This version might not read more

Yorkshire Pudding

Yorkshire Pudding

  There’s something magical about a tall, golden Yorkshire Pudding fresh from the oven—crisp edges, a soft, airy center, and irresistible puff. Growing up, I was fascinated by the way food tells a story. I remember watching about Yorkshire puddings on TV, captivated by their read more

Pineapple and Mango Smoothie

Pineapple and Mango Smoothie

Pineapple and Mango Smoothie

Pineapple and Mango Smoothie is Immune-Boosting. Naturally Sweet. Refreshingly Tropical.

If you’re looking for a smoothie that tastes like sunshine and gives your immune system a tropical hug—you’ve just found it. This Pineapple and Mango Smoothie is bright, tangy-sweet, and packed with nutrients your body will thank you for—especially during flu season or anytime you need a little extra glow.

And yes… I am on a smoothie kick. But can you blame me?

Why You’ll Love This Pineapple and Mango Smoothie?

This smoothie is:

  • Naturally sweetened (no added sugar!)
  • Dairy-free and vegan
  • Rich in Vitamin C and antioxidants
  • Ready in just 5 minutes
  • Kid-approved and adult-craved

Key Ingredients

  • Pineapple – Juicy, sweet, and loaded with bromelain, an enzyme that may reduce inflammation and aid digestion.
  • Mango – Creamy and packed with antioxidants like quercetin and gallic acid, plus Vitamin E for skin health and hormonal balance.
  • Coconut Milk – Adds a subtle tropical creaminess and is a great dairy-free option.
  • Ice – For that slushy texture we all love.
  • Optional: A dash of lime juice for an extra zing. Or a handful of spinach if you’re feeling green.

Pineapple and Mango Smoothie

Health Benefits— 

🍍Pineapple

  • Rich in Vitamin C, which supports your immune system and helps protect against colds, flu, and oxidative stress.
  • May help reduce inflammation thanks to bromelain.
  • Contains fiber and manganese, important for digestion and bone health.

🥭Mango

  • Known as the “love fruit” (yes, really!), mango is high in Vitamin A and E, which promote healthy skin and hormone regulation.
  • Rich in iron—great for those with anemia.
  • Contains glutamine acid, which may help with focus and memory. Who knew smoothies could help your brain?

Tips for the Best Pineapple and Mango Smoothie

  • Frozen fruit = extra creamy texture without the need for added ice.
  • Want it sweeter? A touch of honey or maple syrup will do the trick (but taste it first—you might not need it!).
  • For extra protein, toss in a scoop of vanilla protein powder or Greek-style plant-based yogurt.
  • Store any leftovers in a mason jar in the fridge for up to 24 hours, but it’s best served fresh.

Is this smoothie a magic cure-all? No. But will it make you feel like you’re sipping happiness on a beach with a gentle breeze and zero emails? Definitely yes.

Also, if you’re a parent like me, you already know smoothies are a sneaky way to get fruits (and even greens) into kids without a full-blown negotiation. My crew devoured this one—even the “I-don’t-like-yellow-things” kid.

Pineapple and Mango Smoothie

More Smoothie Recipes You’ll Love

Tried it? Share it!

If you make this Pineapple Mango Smoothie, I’d love to see your creations! Tag me on Instagram or Facebook at @sandraseasycooking and use the hashtag #sandraseasycooking so I can share your beautiful blends.

WANT MORE SMOOTHIE INSPIRATION?

CLICK HERE FOR MORE HEALTHY SMOOTHIE RECIPES

BLENDER THAT I LIKE:

NINJA FIT COMPACT PERSONAL BLENDER

NINJA BLENDERS FOR THE KITCHEN

RETRO SMOOTHIE MAKER PERSONAL BLENDER WITH MASON JAR

Yield: 2 Serving

Pineapple-Mango Smoothie

Pineapple and Mango Smoothie

Pineapple and Mango Smoothie is Immune-Boosting. Naturally Sweet. Refreshingly Tropical. If you’re looking for a smoothie that tastes like sunshine and gives your immune system a tropical hug—you’ve just found it.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 1/2 cup Pineapple, cubed
  • 1/2 large Mango ripe
  • 6 FL Oz Coconut Milk
  • 1 cup Ice Cubes

Instructions

  1. Place all the ingredients in the food processor or a blender.
  2. Blend until it’s smooth, about 1 minute to 1 1/2. Add sweetener if desired.

Notes

You can use frozen fruot instead. If you use it, you can add only 1/4 cup of ice cubes or omit completely.

Can you use whole milk? Of course! Use any milk that you prefer. I just happen to love coconut milk and it goes well with this combo.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving:Calories: 279Total Fat: 19gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 18mgCarbohydrates: 31gFiber: 3gSugar: 24gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Lentil and Chicken Stew

Lentil and Chicken Stew

My family loves this hearty Lentil and Chicken Stew, packed with vegetables. It is truly wonderful, super easy, and versatile too as you can use any vegetables you wish!  This delicious stew is not only packed with flavors but also filled with nutritious ingredients that read more

Spicy Southwest Chicken & Air-Fried Veggie Bowl

Spicy Southwest Chicken & Air-Fried Veggie Bowl

This post is sponsored by The National Frozen & Refrigerated Foods Association (NFRA). All opinions, the recipe, and images are my own. For more inspiration during #FrozenFoodMonth, be sure to check out delicious ideas from NFRA at EasyHomeMeals.com #MFFM2025 There’s something so satisfying about a read more

Freezer-Friendly Bagel Breakfast Sandwiches

Freezer-Friendly Bagel Breakfast Sandwiches

Freezer-Friendly Bagel Breakfast Sandwiches

Mornings can be hectic, and sometimes the last thing you want to do is cook. That’s why these make-ahead Freezer-Friendly Bagel Breakfast Sandwiches are a total game-changer!

They’re packed with protein, customizable to your taste, and way better than store-bought versions. Plus, they’re freezer-friendly, so you can make a big batch over the weekend and have breakfast ready in minutes all week long.

Whether you’re feeding a busy family or want to simplify your mornings, these sandwiches are the perfect solution.

They’re made with fluffy eggs, juicy sausage, and melty cheese on a toasted bagel—pure comfort food to fuel your day!

Freezer-Friendly Bagel Breakfast Sandwiches

To be perfectly honest with you, these breakfast sandwiches are the ultimate morning hack!

You can make a batch, pop them in the freezer, and start your day stress-free. Who’s trying them? Let me know in the comments!

Customization Ideas— 

Why You’ll Love These:

  • ✔️ Make-Ahead Convenience – Prep a batch and have breakfast ready for the week!
  • ✔️ Freezer-Friendly – Store and reheat effortlessly.
  • ✔️ Low-Carb Option – Swap the bagel for keto-friendly bread or wrap it in lettuce.
  • ✔️ Customizable – Use bacon, turkey sausage, or add veggies for variety.

Tips:

1️⃣ Eggs – Bake a batch of eggs in the oven for easy cutting. Season to taste.

2️⃣ Sausage Patties – Use pork sausage and shape it into patties, then cook until golden brown. You can use turkey or beef breakfast sausages, too.

3️⃣ Bagels – Toast them for a crisp texture that holds up well. 

4️⃣ Assemble – You can stack eggs, cheese, and sausage onto the bagels.

5️⃣ Freeze – Wrap individually in parchment paper and store in a freezer-safe bag. You can also keep them in the fridge for even easier re-heating.

Tips for the Best Freezer-Friendly Breakfast Sandwiches

  • ✔ Use sturdy bread – Bagels, English muffins, or keto-friendly buns hold up best. Softer breads can get soggy.
  • ✔ Cool everything before assembling – This prevents excess moisture, which helps the sandwiches stay fresh in the freezer.
  • ✔ Wrap individually – Wrap each sandwich in parchment paper (or foil) before placing them in a freezer-safe bag or wrapping them with plastic film/wrap. This keeps them from drying out or getting freezer burn. Write the date, and what’s in it.
  • ✔ Reheat properly – From frozen, microwave for 1-2 minutes, flipping halfway through. For a crispier texture, reheat in an oven or air fryer at 350°F for 8-10 minutes.

As you can see they are easy to make, customizable, and perfect for meal prepping. My kids love these first thing in the morning. I know my kids are adults, but I love spoiling them with good food.

If you have two people or six like me, you can totally prep this ahead for easier morning.

For all of you who are on a low-carb and gluten-free diet like me, try these options. We love these so much. It is so good, and you can most definitely make it ahead.

With that being said, it takes you 10 minutes from start to finish to whip this brekkie for yourself.

If my kids can do it, then you can do it too!!

Freezer-Friendly Bagel Breakfast alternative

Similar Recipes:

Phyllo Dough Beef Rolls

English Muffin Baked Sandwiches

If you decide to make these freezer-friendly bagel sandwiches, please let me know in the comments. You can also share it with me on social media such as Instagram or Facebook, Pinterest; @sandraseasycooking with the same hashtag #sandraseasycooking.

I would love to see it!

Happy Cooking!

Sandra

Yield: 4 to 6 Servings

Freezer-Friendly Breakfast Sandwiches

Freezer-Friendly Breakfast Sandwiches

Tasty and easy freezer-friendly badge sandwiches.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 8 mini bagels (or English muffins, keto buns, etc.)
  • 8 sausage patties; I used Hot Breakfast Sausage Roll, 1 lbs.
  • 6 large eggs + 1/4 cup of water
  • 8 slices of deli American cheese (cheddar, gouda, or Swiss)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp butter or olive oil for cooking, and toasting bagels

Instructions

Cook the eggs:

  1. Whisk eggs with water, salt, and pepper.
  2. Add whisked eggs into a greased baking dish, (You can add to the baking pan lined with a parchment paper like I did.), then place that pan in a sheet pan.
  3. Pour about 1/2 cup of water into that hot pan. This will create a slight steam around the baking pan with eggs making them cook smooth. This is almost like a double broiler.
  4. Bake at 350°F (175°C) for 15 to 17 minutes, or until set. Alternatively, scramble in a pan over low heat. Or you can add them to muffin tins.

Cook the sausage patties:

  1. Heat a skillet over medium heat.
  2. Slice sausages in equal parts, then cook the sausage until browned and fully cooked. Set aside.

Assemble the sandwiches:

  1. Slice bagels in half and toast lightly.
  2. Place an egg round, a sausage patty, and a slice of cheese on each bagel half.
  3. Top with the other half of the bagel.

Wrap & store:

  1. Let the sandwiches cool completely.
  2. Wrap each in parchment paper (or foil), write what's in it, then place them in a freezer-safe bag, or wrap it again but with plastic film/wrap.

To reheat:

  • For a crispier texture, bake in an oven or air fryer at 350°F (175°C) for 8-10 minutes.
  • Microwave: Wrap in a damp paper towel and heat for 1-2 minutes.
    Oven: Bake at 350°F for 10-12 minutes until warm.

Notes

For regular-sized bagels, you will have to add more sausage. I would say a pound and a half to two pounds, depending on how big you want your patties.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 852Total Fat: 45gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 382mgSodium: 2028mgCarbohydrates: 69gFiber: 2gSugar: 13gProtein: 41g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Phyllo Dough Beef Rolls

Phyllo Dough Beef Rolls

Stuffed with seasoned ground beef and onions, these flaky phyllo rolls are a protein-rich treat you can enjoy as a meal, snack, or party appetizer. My whole family loves them just as much as I do—and honestly, anyone who loves pastry, beef, and finger foods read more

Sheet Pan Chicken with Roasted Zucchini & Feta

Sheet Pan Chicken with Roasted Zucchini & Feta

In our house, simple, flavorful meals are a must. We love chicken, zucchini, and feta, so this Sheet Pan Chicken with Roasted Zucchini & Feta has become a go-to recipe. It’s low-carb, easy to make, and packed with flavor—perfect for those nights when I want read more

Chicken Teriyaki Noodles

Chicken Teriyaki Noodles

Chicken Teriyaki Noodles Recipe

When it comes to dinner, quick and easy meals are my go-to, and Chicken Teriyaki Noodles top the list.

It’s simple, versatile, and packed with flavor—a recipe that’s perfect for those busy weeknights when time is of the essence.

Why You’ll Love This Recipe?

This dish shines for its simplicity and adaptability. With just a handful of ingredients, you can create a wholesome, satisfying meal. 

Whether you’re a fan of chicken breast, prefer chicken thighs, or opt for vegetarian alternatives like tofu and mushrooms, this recipe is easily customizable. 

Add a medley of fresh vegetables for an extra layer of nutrition and flavor!

Minimal Ingredients, Maximum Flavor—

At its core, Chicken Teriyaki Noodles can be as simple as three main ingredients: chicken, noodles, and teriyaki sauce. But why not elevate it by making your homemade teriyaki sauce? 

Chicken Teriyaki Noodles Recipe

Most of the ingredients are pantry staples, and the flavor payoff is worth the extra effort.

This recipe is a lifesaver on hectic days. Plus, if you’re lucky enough to have leftovers, it makes an excellent lunch for the next day—just as delicious and even more convenient!

Chicken Teriyaki Noodles Recipe

Ingredients and Variations

Noodles —

Choose your favorite type of noodles, such as:

  • Udon: Chewy and perfect for soaking up sauce. I LOVED Sanukya Udon Noodles, but I found something similar on Amazon with decent prices and reviews. Check first in your Asian Market or International store in the freezer section.
  • Yakisoba: A classic Japanese option.
  • Linguine: A great substitute if you don’t have Asian noodles on hand.

Protein Options —

Not a fan of chicken? Try these alternatives:

  • Firm Tofu: A vegetarian favorite.
  • Mushrooms: Oyster mushrooms, white mushrooms, or shiitake are all excellent choices.
  • Tempeh: Another great plant-based protein option.

Vegetables —

Add a colorful variety of veggies to boost the dish’s flavor and nutrients. Some great options include:

  • Green beans
  • Carrots
  • Peas
  • Broccoli
  • Edamame

Chicken Teriyaki Noodles Recipe

Tips for Success:

•Homemade Teriyaki Sauce: Making your sauce is quick, and you probably already have the ingredients in your pantry. It’s fresher, more flavorful, and free of preservatives.

•Meal Prep-Friendly: Cook extra and store leftovers in an airtight container for up to two days. Reheat in a skillet for the best texture.

Let’s Stay Connected

I hope you’ll try Chicken Teriyaki Noodles—it’s sure to become a family favorite. If you do, I’d love to hear from you! Let me know how it turned out in the comments or tag me on social media under @Sandra’s Easy Cooking

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Chicken Teriyaki Noodles Recipe

Yield: SERVES 4

Chicken Teriyaki Noodles

Chicken Teriyaki Noodles Recipe

Simple and tasty meal ide any time of the week!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

CHICKEN

  • 2 halves of boneless, skinless chicken breast, or 4 thighs
  • 1 tablespoon olive oil, a drizzle more if needed
  • 1 teaspoon cayenne powder, or similar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

VEGETABLES:

  • 1 1/2 cup frozen vegetable blend; peas, carrots, green beans and corn

NOODLES:

TERIYAKI SAUCE

  • 1/2 cup soy sauce
  • 1/4 cup mirin, rice vinegar
  • 1/4 cup water
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons sugar

SAUCE THICKENER:

  • 1 tablespoon cornstarch
  • 1/4 cup cold water

GARNISH:

  • Toasted Sesame Seeds
  • Geen onions

Instructions

TERIYAKI SAUCE:

  1. In a skillet combine all the ingredients for teriyaki sauce and mix well.
  2. Combine in a small bowl cornstarch and 1 tsp water and whisk well in a small bowl.
  3. In a large pan, add the teriyaki sauce and bring it to a simmer for 15 seconds
  4. For thick teriyaki sauce, add the starch slurry to the sauce and whisk over heat until thickened. Remove the pan from heat and set aside.
  • NOTE: YOU CAN USE STORE-BOUGHT TERIYAKI SAUCE. I like to USE a VERSION THAT IS THICKER rather than one that looks like soy sauce, but that one is fine too.

VEGETABLES:

  • You can steam vegetables in the steamer, microwave, or just in a bit of water on the stovetop. Just let them thaw, no need to overcook.
  • When they are not frozen anymore, just toss them with chicken when the chicken is cooked.
  • I like using frozen vegetables since they are frozen at the peak of their freshness, plus super convenient.

CHICKEN:

  1. Cut chicken breast or a mixture of white and dark meat into bite-size pieces then add to a heated skillet with a drizzle of oil.
  2. Cook for a minute then add all the seasoning, stir, and continue cooking for 5 to 6 minutes, turning constantly so it cookies on all sides.
  3. When there is no more pink and the fork goes through easily it is ready for another step.
  • NOTE: I like using chicken breast, but if you prefer chicken thighs or a combo of both then you are more than welcome to do so.

NOODLES:

  • Prep frozen udon noodles according to the package, then add to chicken.
  • I buy mine in the International Store in the freezer section. Those are the best, just pick which one you prefer.
  • You can also find them on AMAZON if you do not have an international or Asian market where you live.

ASSEMBLE:

  1. Add noodles to the chicken and vegetables, then pour sauce over it.
  2. Stir well to coat and cook for an additional 2 minutes so the flavors marry.
  3. Remove from the heat, sprinkle some chopped scallions if you wish, and toasted sesame seeds.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 549Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 192mgSodium: 2320mgCarbohydrates: 39gFiber: 7gSugar: 19gProtein: 48g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Chicken and potatoes are my ultimate comfort foods. Honestly, I could eat them every single day without ever getting bored. Maybe it’s because I grew up in a place where potatoes (and cabbage) seemed to sneak into almost every meal. Over the years, I’ve learned read more

Chunky Guacamole

Chunky Guacamole

Let’s be honest—guacamole is already a classic, crowd-pleasing dip. But this chunky guacamole? It’s next-level. I love dips. They’re addictive, delicious, and simple to make. Plus, they’re perfect for any gathering. Whether it’s game day, a casual get-together, or just a snack craving, this guacamole read more

Southwestern Inspired Guacamole

Southwestern Inspired Guacamole

Southwestern Inspired Guacamole

One of my favorite recipes last summer was this Southwestern Inspired Guacamole, and it quickly became a hit. When I shared a reel on Instagram and Facebook, the feedback was amazing—people especially loved it on Facebook!

This recipe has a fun backstory. My daughter, Anna, and I stumbled upon a Southwestern guacamole at Aldi while shopping for snacks for our movie night. One bite, and we were hooked!

But as someone who loves creating in the kitchen, I couldn’t resist trying to make it myself.

After reading the ingredients list, I got inspired. I firmly believe every recipe has room for improvement.

While some recipes take a bit of trial and error to perfect, this one came together beautifully from the start.

Southwestern Inspired Guacamole

Now, six months later, it’s still a family favorite. We make it at least once every couple of weeks. To be honest, I am grateful that we can find most produce like tomatoes and avocados all year long.

This guacamole is incredibly versatile. We enjoy it as a topping on fresh salads, stuffed into chicken wraps with plenty of grilled chicken and crisp lettuce, or simply as a dip with tortilla chips.

Southwestern Inspired Guacamole

I said this is for 4 people, but between you and me, I can finish this whole bowl. I love this dip so much and I hope you do too.

If you decide to give Southwestern Inspired Guacamole a try, I’d love to hear what you think! Let me know how you like it or how you make it your own.

Recipes you might like:

Taco Style Cream Cheese Dip

Easy Crispy Feta Roll

Biscuit and Mozzarella Skillet Bites

No Bake Buffalo Chicken Dip

I started a new lifestyle website called Mug Of Reality, where you can find book reviews, recipes, and so many other things, so I would love it if you check it out!

Yield: SERVES 4

Southwestern Inspired Guacamole

Southwestern Inspired Guacamole

The Best Southwestern Inspired Guacamole Dip

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 (RIPE) avocado, more if you want it creamier
  • Drizzle of Olive Oil
  • 1 tablespoon lime or lemon juice
  • 1/2 cup corn, defrosted (or canned, organic)
  • 1/2 cup black beans
  • 1 to 2 tomato, diced (I love tomato on the vine)
  • 2 garlic clove, minced
  • 1/4 cup red onion, optional
  • Pinch of salt or to taste
  • Pinch of black pepper
  • Pinch of Cayenne pepper, optional

Instructions

  1. Scoop the avocado flesh into a bowl and mash it with a fork to your desired consistency.
  2. Drizzle with olive oil and lime or lemon juice to enhance flavor and prevent browning.
  3. Add the corn, black beans, diced tomatoes, minced garlic, and red onion (if using).
  4. Season with salt, black pepper, and cayenne pepper (if you like some spice).
  5. Mix everything gently until well combined.
  6. Taste and adjust seasonings as needed.

Serve cold and within a day or two. Keep refrigerated!

Notes

I said this is for 4 people, but between you and me, I can finish this whole bowl.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 97Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 38mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Easy Classic Baklava

Easy Classic Baklava

If you’ve never made baklava before, now is the perfect time to give it a try—this easy, classic baklava recipe will have you feeling like a pro in no time. Growing up, I had the joy of tasting baklava from countless people and places. In read more