Teriyaki Noodles with Chicken (15 minutes)

Picking up a piece of chicken and noodles from a plate of stir-fried teriyaki udon.

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Teriyaki Noodles with Chicken (15 minutes)

This Easy Teriyaki Noodles with Chicken recipe is one of my favorite recipes! It's a little sweet, a little tangy, and a little savory, which may sound weird for noodles, but the tang whets your appetite and makes you want to eat more. Plus, it's on the table in under 15 minutes!

Prep Time5

Cook Time10

Course: Main Course

Cuisine: American, Fusion, Japanese

Servings: people

Calories: 738kcal

Author: Zen

Equipment

1 Pot For boiling noodles
1 Colander
1 Pan/ Skillet
1 heat proof spatula

Ingredients

7 oz chicken thigh 200g, skinless and boneless, cut into 1 inch strips
14 oz udon noodles 400g. The texture of the udon noodles is essential for a good teriyaki noodles- it's so chewy and goes super well with the sauce! You MAY be able to substitute with spaghetti pasta or ramen noodles, but I've not tried that yet. Do NOT use rice vermicelli noodles.
1 Tablespoon neutral vegetable oil Do not use olive oil for a more authentic Asian flavor.
3 cloves garlic
1 inch Fresh ginger peel and grate. If lazy, you can just slice.
1 sprig spring onion sliced
¼ teaspoon sesame seeds Optional garnish

For the teriyaki noodle sauce

3 Tablespoons soy sauce
3 Tablespoons mirin
3 Tablespoons white sugar I have not tried the recipe with brown sugar
2 Tablespoons rice vinegar Substitute: white vinegar
1½ teaspoon corn starch this is to thicken the sauce and make it stick to the noodles better
¼ teaspoon salt

Instructions

Add the teriyaki sauce ingredients to the chicken filet strips, making sure each is well-coated and leave to marinate whilst you cook the noodles.
Note: This also gives the chicken time to return to room temperature, so that they're not cold when you cook and stay juicy and tender.
Cook the noodles, then drain, rinse and plate. (See the post for photos and steps, if you're not familiar with cooking udon.)
Heat vegetable oil in a pan, and when almost smoking, add the ginger, quickly stir-fry, then the minced garlic.
Add the chicken strips and all the marinade, stirring till the chicken is cooked.
Add the cooked noodles and mix till everything is well-coated.
Note: For the most tender chicken, add the noodles when the chicken is ALMOST cooked. (As it will continue cooking when you mix the noodles.) However, for food safety reasons, I do not recommend this as it can be hard to tell whether all the chicken is cooked through, once you add in the noodles. So make sure all the chicken is cooked 100% then add the noodles.
Plate, and garnish with sliced green onions and sesame seeds.

Notes

For a heavier dish, you can omit the vinegar and use butter instead, as in this Teriyaki Pasta.

Nutrition