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? 

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!

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

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

Recipes you might like

• Asian Style Chicken and Pineapple Lettuce Wraps

• Kimchi with Smoked Bacon and Eggs

• Shrimp Pad Thai

Continue to Content

Yield: SERVES 4

Chicken Teriyaki Noodles

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Simple and tasty meal ide any time of the week!

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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:

• 4 packs Udon Noodles, frozen

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.

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