A Delicious Homemade Takeout Meal!

I love making Chicken Teriyaki Noodles because it’s one of the easiest and tastiest meals I can prepare in under 30 minutes. This sweet, savory, and flavorful dish makes it one of my favorite recipes for busy nights.

It’s been a while since I last made this, but now I cook it for my family at least once a week because they absolutely love it! The combination of tender chicken, chewy noodles, and homemade teriyaki sauce makes every bite so satisfying. Plus, it’s way better than ordering takeout!

When I make this dish, I always add colorful vegetables like bell peppers, carrots, and broccoli. They not only make the dish healthier but also add a crunchy texture that pairs well with the soft noodles. Some days, I spice it up with a dash of sriracha or chili flakes for an extra kick.

If you love quick, easy, and flavorful meals, this recipe is a must-try. The result is just amazing! You’ll love it for sure, and for a perfect weeknight dinner or meal prep option, this dish is always a winner.

I prefer to enjoy it with a side of miso soup or a fresh cucumber salad. A sprinkle of sesame seeds and chopped green onions on top makes it even better. This recipe is super easy to make, and once you try it, you’ll keep coming back for more!

What Makes These Chicken Teriyaki Noodles Special?

This Chicken Teriyaki Noodles dish stands out because of its homemade teriyaki sauce that balances sweet and savory flavors perfectly. The caramelized chicken, fresh vegetables, and chewy noodles make this dish feel like restaurant-quality takeout but made at home in just 30 minutes.

Perfect For:

• Busy Weeknights: This meal is ready in under 30 minutes, making it great for quick dinners.
• Meal Prep: Store leftovers for easy lunches throughout the week.
• Takeout Lovers: Skip the restaurant and make this delicious dish at home.
• Customizable Dishes: You can easily adjust the vegetables and protein to fit your taste.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (thinly sliced)
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

For the Teriyaki Sauce:

• ¼ cup soy sauce
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (mixed with 2 teaspoons water)
• 1 teaspoon grated ginger
• 2 cloves garlic, minced

For the Noodles:

• 8 ounces noodles (lo mein, ramen, or spaghetti)
• 1 tablespoon vegetable oil
• 1 cup bell peppers (red, yellow, or green), sliced
• 1 cup carrots, julienned
• 1 cup broccoli florets
• 2 green onions, sliced (for garnish)
• 1 teaspoon sesame seeds (optional)

Kitchen Equipment You’ll Need

• Large skillet or wok
• Spatula or tongs
• Cutting board
• Knife
• Measuring cups and spoons
• Small mixing bowl

How to make Chicken Teriyaki Noodles

Step 1:

In a bowl, combine chicken, soy sauce, cornstarch, garlic powder, and black pepper. Let it marinate for at least 10 minutes while you prepare the other ingredients.

Step 2:

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch slurry, ginger, and garlic. Set aside.

Step 3:

Boil noodles according to package instructions. Drain and set aside.

Step 4:

Heat vegetable oil in a large pan or wok over medium-high heat. Add marinated chicken and cook for 3-4 minutes, stirring occasionally, until fully cooked. Remove from the pan and set aside.

Step 5:

In the same pan, add a little more oil if needed. Sauté bell peppers, carrots, and broccoli for 2-3 minutes until slightly tender but still crisp.

Step 6:

Return the chicken to the pan. Add the cooked noodles and teriyaki sauce. Toss everything together for 1-2 minutes until well combined and heated through.

Step 7:

Garnish with green onions and sesame seeds. Serve hot and enjoy!

Helpful Tips

• Lo-mein noodles or ramen work best, but you can also use spaghetti if that’s what you have on hand. Just make sure to cook them until al dente.
• Letting the chicken sit in soy sauce and cornstarch for 10-15 minutes makes it juicier and more flavorful.
• Cooking the chicken and vegetables on high heat gives them a delicious charred flavor, similar to restaurant stir-fry dishes.
• Cook them just until al dente, as they will continue cooking when mixed with the sauce. Overcooked noodles can turn mushy.
• If you prefer a sweeter sauce, add more honey or brown sugar. If you like it more savory, increase the soy sauce slightly.
• Freshly minced garlic and ginger add an authentic and bold flavor to the teriyaki sauce.

Optional Ingredients

1. Mushrooms – Adds an earthy depth of flavor.
2. Snow Peas – Brings a slight crunch and mild sweetness.
3. Water Chestnuts – Adds a crisp texture to the dish.
4. Pineapple Chunks – For a sweet and tangy Hawaiian-style twist.
5. Crushed Peanuts – A crunchy topping that adds extra texture.
6. Chili Flakes – If you like spice, add a pinch for extra heat.

What to Pair with Chicken Teriyaki Noodles?

If you love a complete Asian-inspired meal, serve this dish with steamed dumplings or a simple miso soup. The warm soup complements the rich, saucy noodles perfectly.

For a light and fresh side, pair it with a cucumber salad or sautéed bok choy. The crisp and refreshing flavors balance the sweetness of the teriyaki sauce.

If you want to make this meal more filling, serve it with a side of fried rice or spring rolls for a fun, takeout-style dinner.

For a healthier option, try serving it with steamed broccoli or a side of stir-fried tofu to boost the meal’s nutritional value.

Variations and Substitutions

Spicy Teriyaki Noodles: Add sriracha, chili flakes, or hot sauce for an extra kick. You can also stir in a little gochujang (Korean chili paste) for a deeper heat.

Beef Teriyaki Noodles: Swap out the chicken for thinly sliced beef, such as flank steak or sirloin. Cook the beef quickly over high heat to keep it tender.

Shrimp Teriyaki Noodles: Replace the chicken with shrimp, cooking them for just 2-3 minutes per side until pink and opaque.

Vegetarian Teriyaki Noodles: Use tofu, tempeh, or mushrooms instead of chicken for a plant-based version. Pan-fry tofu cubes until golden for extra texture.

Gluten-Free Version: Use gluten-free soy sauce and rice noodles to make this dish gluten-free. You can also try soba noodles made from buckwheat.

Low-Carb Teriyaki Noodles: Swap noodles for zucchini noodles (zoodles), spaghetti squash, or shirataki noodles to make it low-carb while keeping it flavorful.

Peanut Teriyaki Noodles: Stir in a spoonful of peanut butter or top with crushed peanuts for a nutty, creamy twist that enhances the teriyaki sauce.

Teriyaki Stir-Fry Without Noodles: Skip the noodles and serve the chicken and veggies over steamed rice, quinoa, or cauliflower rice instead for a healthier alternative. You can also try using lettuce wraps for a low-carb twist.

How to Store

To store, place leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to refresh the flavors.

For freezing, let the dish cool completely before storing it in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

Can I use a different type of noodle for this recipe?

Yes! You can use lo mein, ramen, udon, soba, or even spaghetti noodles. Just cook them until al dente before adding them to the dish.

What’s the best way to make the chicken more flavorful?

Marinate the chicken in soy sauce, garlic, ginger, and cornstarch for at least 10-15 minutes before cooking. This makes it juicier and more flavorful.

Can I make this dish gluten-free?

Yes! Use gluten-free soy sauce (tamari or coconut aminos) and swap regular noodles for rice noodles or gluten-free pasta.

How do I make this dish spicier?

Add red pepper flakes, sriracha, or chili paste to the sauce. You can also drizzle some spicy sesame oil for an extra kick.

What vegetables can I add to this recipe?

You can add bell peppers, broccoli, carrots, snow peas, mushrooms, zucchini, or cabbage for extra nutrition and crunch.

Chicken Teriyaki Noodles

Recipe by Wasian CookeryCourse: MainCuisine: Japanese-InspiredDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

This Chicken Teriyaki Noodles dish is sweet, savory, and packed with flavor. It’s a quick and easy meal that’s perfect for weeknights, meal prep, or a homemade takeout fix!

Ingredients

• For the Chicken:

• 2 boneless, skinless chicken breasts (thinly sliced)

• 1 tablespoon soy sauce

• 1 teaspoon cornstarch

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

• For the Teriyaki Sauce:

• ¼ cup soy sauce

• 2 tablespoons honey (or brown sugar)

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch (mixed with 2 teaspoons water)

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• For the Noodles:

• 8 ounces noodles (lo mein, ramen, or spaghetti)

• 1 tablespoon vegetable oil

• 1 cup bell peppers (red, yellow, or green), sliced

• 1 cup carrots, julienned

• 1 cup broccoli florets

• 2 green onions, sliced (for garnish)

• 1 teaspoon sesame seeds (optional)

Directions

• In a bowl, combine chicken, soy sauce, cornstarch, garlic powder, and black pepper. Let it marinate for at least 10 minutes while you prepare the other ingredients.
• In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch slurry, ginger, and garlic. Set aside.
• Boil noodles according to package instructions. Drain and set aside.
• Heat vegetable oil in a large pan or wok over medium-high heat. Add marinated chicken and cook for 3-4 minutes, stirring occasionally, until fully cooked. Remove from the pan and set aside.
• In the same pan, add a little more oil if needed. Sauté bell peppers, carrots, and broccoli for 2-3 minutes until slightly tender but still crisp.
• Return the chicken to the pan. Add the cooked noodles and teriyaki sauce. Toss everything together for 1-2 minutes until well combined and heated through.
• Garnish with green onions and sesame seeds. Serve hot and enjoy!