Description
Looking for a delicious dinner idea? Try making Chicken Teriyaki Noodles tonight! Discover an easy recipe with savory flavors now.
Ingredients
Scale
- 8 oz (225g) udon, soba, or egg noodles
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 1 medium bell pepper, sliced
- 1 cup (100g) broccoli florets
- 2 medium carrots, julienned
- 3 green onions, sliced diagonally (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup (80ml) soy sauce (low-sodium preferred)
- 3 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon toasted sesame seeds
- Red pepper flakes (optional)
Instructions
- Step 1: Prepare the Teriyaki Sauce In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, and sesame oil until the sugar dissolves. In a separate small bowl, mix cornstarch with water until smooth, then set both mixtures aside.
- Step 2: Cook the Noodles Bring a large pot of water to a boil and cook your noodles according to package instructions, usually 4-5 minutes for fresh or 7-8 minutes for dried noodles. Cook them until just al dente as they’ll continue cooking slightly when added to the stir-fry. Drain immediately and rinse under cold water to stop the cooking process. Toss with a teaspoon of oil to prevent sticking and set aside.
- Step 3: Cook the Chicken Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until shimmering. Add chicken pieces in a single layer without overcrowding (cook in batches if necessary). Let them sear undisturbed for 2-3 minutes until golden brown on the bottom, then stir and continue cooking until no longer pink in the center, about 3-4 minutes more. Remove chicken to a plate and keep warm.
- Step 4: Stir-Fry the Vegetables Add remaining tablespoon of oil to the same pan. Add white parts of green onions, garlic, and ginger, stirring constantly for 30 seconds until fragrant. Add bell pepper, broccoli, and carrots, and stir-fry for 3-4 minutes until vegetables are bright and crisp-tender. Don’t overcook them – you want to maintain some texture!
- Step 5: Combine Everything Return chicken to the pan with the vegetables. Pour in the teriyaki sauce mixture and bring to a simmer. Add the cornstarch slurry, stirring constantly as the sauce thickens, about 1-2 minutes. Toss in the cooked noodles and use tongs to coat everything evenly with the glossy sauce. Gently fold everything together until the noodles are heated through and glistening with sauce.
- Step 6: Serve Transfer your Chicken Teriyaki Noodles to serving bowls and garnish with remaining green onion tops, toasted sesame seeds, and red pepper flakes if desired. Serve immediately while hot for the best flavor and texture experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg