Chicken Teriyaki Noodles

This quick Chicken Teriyaki Noodles recipe turns simple ingredients into a glossy, comforting bowl in under an hour. Thinly sliced chicken soaks up a sweet-savory teriyaki marinade, then sears to golden edges and tosses with chewy noodles for a weeknight favorite that’s both restaurant-worthy and easy to make at home. If you like bold teriyaki flavors, you might also enjoy this oven-friendly option for a different protein: baked teriyaki salmon for a lighter seafood twist.

Why you’ll love this dish

This recipe hits a lot of home-cooking sweet spots: fast prep, pantry-friendly ingredients, and flexible servings. It’s equally great for dinner-for-two or stretched into a family meal. The technique — a short marinade and a hot pan sear — gives the chicken maximum flavor and browning without a long cook time.

“A perfect weeknight recipe: bold teriyaki flavor, quick to pull together, and picky eaters always ask for seconds.”

Why make it now: use it when you want something comforting without fuss, when you have a few leftover vegetables to toss in, or when you want to meal-prep protein and noodles separately for easy weekday assembly.

Step-by-step overview

You’ll marinate thin chicken slices, cook noodles, sear the chicken in a hot skillet, and then simmer the reserved marinade into a shiny glaze. Toss the noodles in that glaze so they pick up every bit of flavor. If you want a thicker sauce, finish with a quick cornstarch slurry. Total active cooking time is about 15–20 minutes after the marinade.

What you’ll need

• 2 chicken breasts (about 400–500 g), thinly sliced against the grain
• 200 g noodles — udon, ramen, soba, or even spaghetti
• 1/4 cup soy sauce (use low-sodium if preferred)
• 1/4 cup mirin (or 2 tbsp rice vinegar + 2 tbsp sugar)
• 2 tablespoons granulated sugar or honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced (or 1/4 tsp ground ginger)
• 1 tablespoon cornstarch (optional; for thickening)
• 2 green onions, thinly sliced, for garnish
• Toasted sesame seeds, for garnish
• Neutral oil (vegetable, canola, or grapeseed) for cooking

Substitutions and notes: use tamari for gluten-free soy sauce, or swap honey for sugar if you prefer a liquid sweetener. Mirin adds authentic sweetness and a little acidity — the rice vinegar + sugar swap is an easy stand-in.

Step-by-step instructions

1. In a medium bowl, whisk together soy sauce, mirin (or the vinegar/sugar swap), sugar or honey, sesame oil, garlic, and ginger until mostly dissolved.
2. Add the thinly sliced chicken and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, up to 8 hours.
3. Bring a pot of salted water to a boil. Cook the noodles according to package directions until just tender (aim for al dente). Drain and toss with a splash of neutral oil to prevent sticking. Set aside.
4. Heat a large skillet over medium-high and add 1–2 teaspoons neutral oil. Heat until shimmering.
5. Spread the chicken in a single layer and sear about 3–4 minutes per side until cooked through and nicely golden. Work in batches if needed to avoid overcrowding. The safe internal temperature for chicken is 165°F (74°C).
6. Pour the reserved marinade into the hot skillet and bring it to a simmer. To thicken into a glaze, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry and stir it into the sauce until glossy and thickened. Cook for another 1–2 minutes to ensure any raw marinade is fully cooked.
7. Add the cooked noodles to the pan and toss gently so the sauce coats the noodles and chicken evenly. Heat through for 1–2 minutes.
8. Divide into bowls and garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Safety note: because the marinade contacts raw chicken, always simmer it until it boils and thickens for at least a minute to kill bacteria. Alternatively, reserve some marinade before adding raw chicken and use that reserved portion as a finishing sauce.

Best ways to enjoy it

Serve this as a main dish with simple sides: a crisp cucumber salad, steamed broccoli, or quick pickled carrots. For a heartier bowl, stir-fry a handful of snap peas, bell pepper strips, or shredded cabbage with the chicken. For make-ahead meal ideas, pair it with cold slaws or roasted greens; and if you want another slow-cooker teriyaki option to prep in advance, the slow-cooker teriyaki chicken is a great companion recipe.

Presentation tips: pile noodles loosely in a bowl, arrange chicken on top, and finish with a scatter of sliced green onions and sesame seeds for visual contrast.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container for 3–4 days.
• Freeze: Cooked chicken and sauce freeze reasonably well for up to 2–3 months, but noodles can become soft. For best texture, freeze chicken and sauce only and add freshly cooked noodles after reheating.
• Reheat: Warm gently in a skillet over medium-low, adding a splash of water or soy sauce to loosen the sauce. Microwave on medium power in short intervals, stirring between, to avoid drying out the chicken. Ensure reheated chicken reaches 165°F (74°C).

Pro chef tips

• Slice the chicken against the grain for tender bites.
• Don’t crowd the pan — overcrowding cools the skillet and prevents good browning. Work in batches if needed.
• Cook noodles slightly under al dente since they’ll finish cooking in the pan with the sauce.
• If the sauce tastes too sharp after adding the vinegar substitute, balance it with a pinch more sugar or a small dab of honey.
• For a shiny finish on the glaze, finish with a tiny dot of sesame oil off the heat.

Creative twists

• Make it vegetarian: swap chicken for extra-firm tofu, pressed and pan-fried until crisp.
• Spicy version: add 1–2 teaspoons sriracha or a drizzle of chili oil when tossing the noodles.
• Low-carb: use shirataki or spiralized zucchini noodles and reduce the sugar.
• Add-ins: toss in steamed broccoli, julienned carrots, shiitake mushrooms, or blanched spinach for extra color and nutrients.
• Regional spin: add a spoonful of hoisin and a splash of Chinese black vinegar for a richer, deeper sauce.

Your questions answered

Q: How long does this take from start to finish?
A: Active cooking is about 20 minutes. Marinating for at least 30 minutes improves flavor, so plan 50–60 minutes total if you include short marination time.

Q: Can I use pre-cooked rotisserie chicken?
A: Yes. Reduce the pan time to warm the chicken and focus on reducing the sauce. Add pre-cooked chicken at the end and heat through for 1–2 minutes to avoid overcooking.

Q: Is it safe to use the marinade as a sauce?
A: Only if you simmer the used marinade thoroughly after it has contacted raw chicken. Boil/simmer the sauce for at least a minute to eliminate bacteria; or reserve some unused marinade before adding the raw chicken and use that for finishing to avoid safety concerns.

Q: What noodle is best?
A: Udon gives a chewy, substantial bite; ramen or soba are lighter. Spaghetti works fine in a pinch. Choose based on the texture you prefer.

Q: Can I make this ahead for meal prep?
A: Yes. Store chicken and noodles separately in airtight containers. Reheat the chicken with the sauce and toss with freshly reheated or quickly reheated noodles to keep texture optimal.

If you want any modifications—vegetarian, gluten-free, or meal-prep friendly—I can give an adapted ingredient list and timing.

Chicken Teriyaki Noodles

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: cuisinenina756gmail-com
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Paleo

Print Recipe

Pin Recipe

Description

A quick and comforting Chicken Teriyaki Noodles recipe made with thinly sliced chicken and chewy noodles, all in under an hour.

---

Ingredients

• 2 chicken breasts (about 400–500 g), thinly sliced against the grain
• 200 g noodles (udon, ramen, soba, or spaghetti)
• 1/4 cup soy sauce (use low-sodium if preferred)
• 1/4 cup mirin (or 2 tbsp rice vinegar + 2 tbsp sugar)
• 2 tablespoons granulated sugar or honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced (or 1/4 tsp ground ginger)
• 1 tablespoon cornstarch (optional; for thickening)
• 2 green onions, thinly sliced, for garnish
• Toasted sesame seeds, for garnish
• Neutral oil (vegetable, canola, or grapeseed) for cooking

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium bowl, whisk together soy sauce, mirin (or the vinegar/sugar swap), sugar or honey, sesame oil, garlic, and ginger until mostly dissolved.
2. Add the thinly sliced chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 8 hours.
3. Bring a pot of salted water to a boil. Cook the noodles according to package directions until just tender (aim for al dente). Drain and toss with a splash of neutral oil to prevent sticking. Set aside.
4. Heat a large skillet over medium-high and add 1–2 teaspoons neutral oil. Heat until shimmering.
5. Spread the chicken in a single layer and sear about 3–4 minutes per side until cooked through and nicely golden. Work in batches if needed to avoid overcrowding.
6. Pour the reserved marinade into the hot skillet and bring it to a simmer. To thicken into a glaze, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry and stir it into the sauce until glossy and thickened.
7. Add the cooked noodles to the pan and toss gently so the sauce coats the noodles and chicken evenly. Heat through for 1–2 minutes.
8. Divide into bowls and garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

Ensure the marinade simmers thoroughly after it contacts raw chicken to kill bacteria. For a vegetarian option, replace chicken with extra-firm tofu.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian