Chicken Teriyaki Noodles is a delicious and simple dish that’s full of flavor. Tender chicken pieces are cooked with a sweet and tangy teriyaki sauce, then tossed with soft noodles that soak up all that tasty goodness. The combination of savory and slightly sweet makes this meal a real crowd-pleaser.
I love making this recipe on busy weeknights because it comes together quickly and feels like a special treat without much fuss. Adding a handful of chopped green onions or sesame seeds on top gives it a nice little extra touch that I’m always excited about. Sometimes, I even sneak in some veggies like bell peppers or snap peas to make it a bit more colorful and fresh.
One of my favorite ways to enjoy Chicken Teriyaki Noodles is right out of the pan for dinner, but it also makes great leftovers for lunch the next day. It’s comforting and filling, and I find it really hits the spot whenever I want something tasty and easy. If you’re craving a simple meal that packs a punch, this one is definitely worth trying!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great as they cook quickly and stay tender. You can swap with chicken thighs for juicier meat or tofu for a vegetarian twist.
Noodles: Fresh or dried ramen noodles add a nice texture. If you can’t find them, try soba, udon, or even spaghetti as a simple alternative.
Teriyaki Sauce: The classic mix of soy sauce, mirin, and sake creates authentic flavor. If mirin or sake aren’t handy, honey or brown sugar with water can replace them well.
Vegetables: Snap peas, bok choy, and red bell peppers give crunch and color. Feel free to swap or add other veggies like carrots, broccoli, or snow peas depending on what you have.
Eggs: Soft-boiled eggs add creaminess and richness. They’re optional but make the dish feel extra special.
How Do You Get the Perfect Teriyaki Sauce Consistency?
Balancing thickness and flavor in the sauce is key.
- Simmer soy sauce, mirin, sake, sugar, garlic, and ginger gently so flavors blend and sugar dissolves evenly.
- For a thicker sauce, stir in a cornstarch slurry (cornstarch + water) and cook until glossy and coatable.
- Be careful not to boil hard after adding cornstarch as it can clump; just a gentle simmer is enough.
- Taste as you go to adjust sweetness or saltiness—everyone’s preference differs slightly!
This sauce clings to the chicken and noodles, giving every bite a sweet, tangy kick that’s just right.
Equipment You’ll Need
- Large skillet or wok – I like this because it heats evenly and makes stir-frying easier.
- Pot for cooking noodles – a regular pot is perfect for boiling your pasta or Asian noodles.
- Small saucepan – used for simmering the teriyaki sauce and controlling its consistency.
- Cooking spoon or spatula – helps stir everything without scratching your pans.
- Knife and cutting board – essential for slicing chicken, veggies, and garnishes.
- Measuring spoons and cups – for accurately adding ingredients and sauces.
- Soft-boiled egg organizer or slotted spoon – makes handling eggs easier for peeling and halving.
Flavor Variations & Add-Ins
- Swap chicken for shrimp, beef, or tofu – keeps the dish versatile for different tastes and diets.
- Add mushrooms or carrots – gives extra texture and sweetness, great for more veggie lovers.
- Use different garnishes like chopped cilantro, crushed red pepper flakes, or a drizzle of sesame oil – to add different flavor layers.
- Mix in pineapple chunks or cashews – for a hint of tropical flavor and crunch.
How to Make Chicken Teriyaki Noodles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz fresh or dried ramen noodles (or any Asian-style noodles)
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 tbsp vegetable oil or sesame oil
- 1 cup snap peas
- 1 cup baby bok choy or broccoli rabe
- ½ cup red bell pepper, thinly sliced
- 2 soft-boiled eggs, halved
- 3 green onions, sliced
- 1 tbsp sesame seeds, for garnish
For the Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tbsp mirin (Japanese sweet rice wine) or substitute with honey or brown sugar
- 2 tbsp sake or water
- 1 tbsp brown sugar
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
How Much Time Will You Need?
This dish takes about 30 minutes total — roughly 10 minutes to prep your ingredients and 20 minutes to cook the noodles, chicken, vegetables, and sauce. It’s a quick and satisfying meal you can whip up any day of the week!
Step-by-Step Instructions:
1. Cook the Noodles:
Follow the package instructions to cook your noodles until tender. Drain and set them aside while you prepare the rest of the dish.
2. Make the Teriyaki Sauce:
In a small saucepan over medium heat, stir together soy sauce, mirin (or honey/brown sugar), sake (or water), brown sugar, minced garlic, and grated ginger. Bring to a gentle simmer, stirring until the sugar dissolves. If you want your sauce thicker, whisk in the cornstarch-water mixture and cook for another minute until glossy. Remove from heat.
3. Cook the Chicken:
Heat oil in a large pan or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes until they’re browned and cooked through. Remove the chicken and set it aside.
4. Cook the Vegetables:
In the same pan, toss in the snap peas, bok choy (or broccoli rabe), and sliced red bell peppers. Stir-fry for about 3-4 minutes until vegetables are tender yet still crisp.
5. Combine Everything:
Return the cooked chicken to the pan with the vegetables. Add the drained noodles and pour the teriyaki sauce over everything. Toss gently to mix and heat everything through for 1-2 minutes.
6. Assemble and Serve:
Divide the noodles, chicken, and veggies into bowls. Top each with soft-boiled egg halves, sprinkle sliced green onions and sesame seeds on top. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning.
Can I Substitute the Noodles?
Absolutely! You can use udon, soba, rice noodles, or even spaghetti if you don’t have ramen noodles on hand. Just cook them according to their package directions.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or broth if the noodles seem dry.
Can I Prepare This Dish Ahead of Time?
You can cook the chicken and make the sauce ahead of time, then store separately. When ready, quickly stir-fry the veggies, combine everything, and warm through for a fresh meal.