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

Yield: SERVES 4

Chicken Teriyaki Noodles

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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:

• 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.

Did you make this recipe?

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

Homemade Date Night Dinners can be an exciting opportunity to impress your partner with a delicious and romantic meal. When planning a date night dinner, it’s essential to choose dishes that are both flavorful and satisfying. Also, it is also fun to make dinner together.

Two popular options in my opinion for date night dinners are pasta and roasted veggies with some kind of protein such as salmon or chicken.

Pasta is a versatile and classic choice for a romantic dinner. Whether you prefer a creamy Alfredo, spaghetti Bolognese, or a simple lasagna, there are countless pasta dishes to choose from.

The act of twirling strands of spaghetti or taking a bite of a perfectly cooked lasagna can create a romantic and intimate atmosphere. Pair your pasta with a glass of red wine and some candlelight, and you have the recipe for a memorable date night.

TAP HERE FOR TASTY DINNERS

Roasted veggies with salmon, chicken, or steak are another fantastic option for a date night dinner. Not only are they healthy and packed with flavor, but they can also be incredibly visually appealing.

The vibrant colors of roasted bell peppers, sweet potatoes, or roasted cauliflower can create a beautiful and enticing platter. The process of roasting vegetables brings out their natural sweetness and enhances their texture.

I also love the idea of a big salad well seasoned and served with chicken schnitzels. It just happens to be one of my favorite quick meals.

When preparing a date night dinner, it’s important to consider your partner’s preferences and dietary restrictions. If they have any specific food allergies or aversions, obviously be sure to choose dishes that accommodate their needs.

Additionally, don’t forget to set the mood with soft music, dim lighting, and a beautifully set table. Just sayin’!

Here are some of my favorite date night dinners. I will share things that you can pair together with roasted veggies, or with chicken kebabs.

Skillet Toasted Garlic Bread

Pull Apart Two Cheese Bread

Tomato Pesto Pasta with Shrimp and Zucchini

This is a perfect summertime dish. My other half loves veggies, but I adore shrimp with pasta so this is the best of both worlds.

We love making this all summer long.

Oval Pizza Boats

A very popular around here. We love making this together before a movie. I love a lot of mushrooms and ham or beef, and he loves veggies and pepperoni, so we make our own to please our taste buds. These oval pizza boats are amazing ad super tasty!

Chicken Fettuccine Alfredo

Our ULTIMATE comfort dish. Not only it is the preferred dish for date night, but when I am hosting I little get-together with friends or family. Also, just to add you can substitute chicken with shrimp. Oh, we love simple meals like this!

Quick and Easy Pasta with Beef Sauce

Truth be told, this was a meal I made for my then-boyfriend and he married me soon later. 3 kids and 23 years later, this pasta is still his all-time favorite meal of all time.

Bruschetta Pasta Salad

Oh, this is just a perfect salad for Homemade Date Night Dinners, especially if you pair it with a steak or a grilled chicken. We love this during hot summer dates.

Massaged Kale and Strawberry Salad

If you want a bit healthier dinner, pair this delicious salad with CHICKEN BURGERS PATTIES

Soba Noodle Salad

I absolutely love this noodle salad. It is super flavorful and tasty! I would defiantly pair this with my Asian Beef Skewers, if you don’t eat beef you can replace it with chicken or pork.

Grilled Lemon Chicken Skewers

These are just mouthwatering! I love making my easy POTATO SALAD and simply serving with this these Chicken Skewers!

Grilled Chicken Bruschetta

This is a meal on its own for sure, but you can most defiantly serve this with salad or pasta. I love making this for our simple Homemade Date Night Dinners.

Easy Salmon Rice Bowls

Easy, simple, and versatile! We love dishes like these. Salmon could be substituted with chicken, and you can add any other topping. That being said, I love this just the way it is.

Obviously, there are plenty of other meals, but these are just on top of my head. Whatever you make, take one set at a time and create a magical meal from your heart.

Love,

Sandra <

If you decide to make any of my suggestions, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

• You can find beautiful Flower Salad Servers on the Food52 website.

• Also, I am in love with this Dansk Wood Classics 3-Piece Salad Bowl Set

Happy Cooking!!!

— Using Kingsford Hardwood Pellets

This post is sponsored by Kingsford. The opinion and text are mine.

Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create fabulous memories with your loved ones. I am all about creating memories, particularly around food.

Well, in this post, I am sharing a tasty sandwich with you, a side dish that could be served as a summer salad as well, and a comforting dessert that just about anyone would admire.

I think that the best part of summertime is cooking food outdoor on your grill. Who agrees with me? There is no mistake that the food tastes so much more enjoyable when it comes directly from your grill to the plate.

I partnered with Kingsford Hardwood Pellets to share with you all these appetizing grilled recipes.

Kingsford Hardwood Pellets are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out undoubtedly the best possible flavor.

You must try their pellets because it will fire up the flavor in any pellet grill — Classic, Cherrywood, Hickory, Signature, and Maple flavor. Furthermore, Kingsford Hardwood Pellets are proudly made in the USA.

For my weekend family meal, I used Kingsford Cherrywood — all-natural 100% cherry hardwood. Additionally, as I said, there are no fillers, so cherry’s fruity aroma adds a delicate smoke flavor to any protein or vegetable, and pairs perfectly with pork.

These all-natural Kingsford pellets are made with pure flavor hardwood to deliver a sweetly refined smoke you will absolutely love. Regardless, you can most certainly use Classic, Hickory, or Signature Pellets, but I wanted to stick to Cherrywood for this meal!

How to use Kingsford Hardwood Pellets:

Pour wood pellets into a storage container, also known as a hopper. The pellets are then fed into a cooking chamber by the electricity-powered auger. Then the wood pellets ignite, heating the cooking chamber where the air is brought in by fans, and your food gets infused with a real wood smoky flavor.

If you try any recipe from my Full Meal from the Grill, please tag me on Instagram @sandraseasycooking, using hashtag #sandraseasycooking. Thank you so much in advance for all your support!

For detailed instruction check my Instagram highlights

Recipes you might like:

LEMON HERB GRILLED SALMON

TASTY LABOR DAY RECIPES

SIMPLE HALIBUT BURGER RECIPE

CHICKEN FAJITA SKEWERS

Full Meal from the Grill Recipes:

Yield: Serves 10

Grilled Pork Loin Sandwiches

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Ingredients

• 2 slices of thick sandwich bread per serving, this makes about 10 sandwiches
• 6 Pound Pork Loin, boneless, silver skin removed
• Marinade:
• 1/2-inch piece of ginger, peeled
• 2 green onions, cut into 1-inch pieces
• 4 garlic cloves, crushed
• 2 cups Teriyaki sauce
• 3 tablespoons honey
• 1/4 cup mirin
• 1/4 cup oil

Instructions

1. In the large bowl, combine all the ingredients for the marinade, then place
   pork loin in the marinade, cover and keep in the refrigerator for 6-8 hours;
   make sure to turn it around at least once.

Grill Prep:

1. Open your Kingsford pellets bag. I used classic which is great for almost
   anything you want in your grill. Flavorful and strong. Wood pellets are poured
   into a storage container also known as a hopper. The pellets are then fed into
   a cooking chamber by an auger that is powered by electricity.
2. When ready to cook, smoke setting with the lid open.
3. Wait for the fire to start about 5 min, depending on the grill type and
   model.
4. When ready to cook, set the grill temperature to 450F and preheat lid
   closed for 15 minutes.

Grilling:

1. Place the pork loin on the hot grill and turn every 2-3 minutes, closing the
   lid between each turn, until pork loin is seared all around. Reduce heat to
   300F. Cook until the meat reaches an internal temperature of 150F
   
   Remove from the grill and let rest for 15 minutes. Slice in 1/2" thick
   pieces.

Assemble:

1. Place bread slices on the grill and allow it to get grill marks, 1-2 min on
   each side.
2. Add condiment of your choice, such as mayo-sriracha, and place a few pork
   slices on top of a bed of greens, shredded lettuce, mixed song greens, or
   arugula.
   
   

Did you make this recipe?

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

Yield: Serves 6

Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

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The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Prep Time 5 minutes

Cook Time 20 minutes

Pre-boil corn Time 5 minutes

Total Time 30 minutes

Ingredients

• 5 ears of corn, par-boiled and grilled
• 1 serrano pepper, grilled and thinly sliced
• 2 Tbsp. unsalted butter, melted
• ½ cup cilantro leaves, chopped
• 2 avocados, cut into ¾" pieces
• 1 cup Cherry Tomatoes, sliced

Vinaigrette:

• 3 Tbsp. fresh lime juice
• Zest of one lime
• 1/4 cup oil
• 2 Tbsp. honey
• Kosher salt and ground black pepper to taste

Instructions

1. Boil corn for full 5 minutes.
2. Prepare a grill for medium-high heat.
3. Brush each corn with butter; season with salt and pepper.
4. Grill, occasionally turning until kernels are very tender and charred in
   spots, about 15 minutes. Let cool slightly, then cut kernels from cobs. Also,
   grill serrano pepper until slightly charred. it is not necessarily must grill
   peppers, but the flavor is better.
5. Whisk lime juice, zest, honey, and salt to taste in to combine. Add corn,
   sliced cherry tomatoes, serrano pepper, and chopped cilantro to the vinaigrette and toss
   to combine, season with salt and pepper.
6. Cover with wrap and chill for about 2 hours so the flavors could
   marry. Just before serving add avocados and toss to coat.

Notes

You can add cucumber if you would like.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 484Total Fat: 36gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 15mgSodium: 92mgCarbohydrates: 44gFiber: 11gSugar: 16gProtein: 6g

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

Yield: Serves 8

Grilled Skillet Blueberry Galette

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Delicious and easy recipe for an amazing Grilled Skillet Blueberry Galette

Prep Time 10 minutes

Cook Time 50 minutes

Resting Pastry Time 1 hour

Total Time 2 hours

Ingredients

GALETTE DOUGH

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 4-1/2 oz., 9 tablespoons cold unsalted butter, cubed into 1/2-inch pieces
• 4 to 5 tablespoons ice-cold water

BLUEBERRY FILLING:

• 12 ounces blueberries (about 2 cups)
• 1/4 cup sugar
• Pinch of salt
• 1/2 tablespoon lemon juice
• Zest of one lemon
• 1 tablespoon cornstarch
• 1 beaten egg
• 1 tablespoon regular or coarse sugar

Instructions

GALETTE DOUGH

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter,
   and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With the machine running, add ice water in a slow, steady stream through the
   feed tube. Pulse until the dough begins to clump together in the bowl. Test by
   squeezing a small amount of dough together: if it holds, you are good to go; if
   it’s crumbly, add more ice-cold water, 1 tablespoon at a time.
3. Turn out the dough onto a lightly floured surface and knead once or twice to
   bring the dough into one mass.
4. Pat the dough with your fingers and palms to form a disc about 3/4″ thick.
   Wrap in plastic and transfer to the refrigerator. Allow it to rest and chill
   for an hour.
   

Make a galette:

1. Preheat grill to 300° Fahrenheit.
2. Toss blueberries with lemon juice, lemon zest and sugar in a large bowl,
   then add cornstarch
3. Roll out dough on a lightly floured surface to a 10-12-inch round. You can also
   divide and make a few smaller galettes.
4. Place rolled out dough in the oven/grill safe skillet, let the edges drape
   over.
5. Mound blueberries in center of the dough, leaving a 2" border. Fold
   edges over, overlapping slightly. Brush dough with beaten egg and sprinkle with
   sugar.
6. Bake galette until crust is dark golden brown and filling is bubbling, 45-50
   minutes. Let cool before serving with vanilla ice cream.

Did you make this recipe?

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