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Busy weeknights demand meals that deliver maximum flavor with minimal fuss, and few dishes accomplish this quite like a well-executed stir fry that brings restaurant-quality results to your home kitchen.These Teriyaki Chicken Noodles combine tender chicken pieces with perfectly cooked noodles in a sweet and savory sauce that creates a satisfying 30 minute meal the whole family will request again and again
Four ingredients, one skillet, and twenty minutes is all you need to transform basic pantry staples into a better than takeout dinner that saves both time and money.
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Why You’ll Love This Teriyaki Chicken Noodles
These family friendly dinner recipe creations deliver incredible flavor with that perfect combination of tender chicken, slurp-worthy noodles drenched in sweet teriyaki sauce, and stir fry vegetables that create a complete meal in one pan. The homemade teriyaki sauce provides authentic flavor while the one pan teriyaki chicken and noodles approach makes cleanup effortless. They’re ideal for quick weeknight dinner occasions and work beautifully as sticky teriyaki chicken presentations when you want something that looks impressive but doesn’t require advanced cooking skills. These definitely rank among the best teriyaki chicken dinner ideas that showcase how simple ingredients can create restaurant-quality results when combined with proper technique.
Ingredients for Teriyaki Chicken Noodles
Getting your ingredients ready for this teriyaki chicken noodles recipes creation feels exciting because you know you’re about to make something that rivals your favorite takeout restaurant.
What You’ll Need
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, sliced thin
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Homemade Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Noodles and Vegetables:
- 8 oz ramen noodles or spaghetti noodles (discard seasoning packets if using ramen)
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
Why These Ingredients Matter
The magic of these chicken teriyaki noodles lies in using chicken thighs if possible – they stay more tender and flavorful than breasts during high-heat cooking. The homemade teriyaki sauce is crucial because it allows you to control sweetness and sodium while creating that glossy, restaurant-style coating. Using fresh ginger and garlic creates depth that bottled sauces can’t match, while the cornstarch slurry ensures the sauce coats everything beautifully, similar to the sauce techniques I use in my wonton soup sesame chili oil.
Instructions for Making Teriyaki Chicken Noodles
Step-by-Step Directions
Step 1: Cook noodles according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
Step 2: For the teriyaki sauce, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger in a bowl. In a small cup, mix cornstarch and water to create a slurry.
Step 3: Slice or chop the chicken into bite-sized pieces and season with salt and pepper.
Step 4: Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-6 minutes until golden and cooked through.
Step 5: Add broccoli and bell pepper to the skillet and stir-fry for 2-3 minutes until crisp-tender.
Step 6: Pour the teriyaki sauce over the chicken and vegetables, then add the cornstarch slurry. Stir constantly for 1-2 minutes until sauce thickens and becomes glossy.
Step 7: Add the cooked noodles to the skillet and toss everything together until well coated with sauce.
Step 8: Garnish with chopped green onions and sesame seeds. Serve immediately while hot.
Hint: Keep everything moving in the pan – stir fry cooking is fast and requires constant motion to prevent sticking and ensure even cooking!
Top Tip
The secret to perfect teriyaki chicken noodles stir fry success is having all ingredients prepped before you start cooking because the actual cooking happens very quickly. Cut chicken into uniform pieces so they cook evenly, and don’t overcrowd the pan or you’ll steam instead of sear.
For the most authentic broccoli chicken noodles texture, keep vegetables crisp-tender – they should retain some bite. The sauce should coat the noodles like a glaze, not pool in the bottom of the pan, just like the sauce consistency techniques I use in my one pan chicken broccoli rice casserole.
My Stir Fry Evolution
This recipe became my go-to weeknight solution when I was trying to break our expensive takeout habit without sacrificing the flavors we all craved. I was spending way too much money on delivery when Grandma pointed out that I was perfectly capable of making the same dishes at home. “Jazzy,” she said while looking at our stack of takeout containers, “if you can read a recipe, you can make better food than most restaurants.”
My first attempt was a soggy mess because I didn’t understand the importance of high heat and quick cooking. But Grandma patiently taught me about the rhythm of stir-fry cooking – how everything needs to be ready before you start, and how the pan needs to stay hot throughout the process. “Stir-fry is like a dance,” she explained, “everything has to move together in time.”
Now these chicken noodle stir fry creations have become our family’s favorite way to satisfy takeout cravings while eating healthier and saving money. They’re also my proof that home cooking can be just as fast as delivery when you have the right techniques, and I always remember Grandma’s dancing analogy when I’m moving everything around the hot pan.
Substitutions for Teriyaki Chicken Noodles
If you need to adapt this recipes with teriyaki sauce for different preferences or dietary needs, here are substitutions that maintain that incredible sweet-savory balance.
Chicken – beef, pork, shrimp, or tofu all work beautifully with teriyaki flavors. For vegetarian versions, extra-firm tofu or tempeh provide great protein.
Noodles – any Asian noodles work, including udon, lo mein, or rice noodles. Regular spaghetti or linguine are perfectly acceptable substitutes.
Vegetables – use whatever you have on hand – snap peas, carrots, mushrooms, or baby corn all work well in stir-fries.
Teriyaki sauce – store-bought works in a pinch, but homemade gives you control over sweetness and sodium, similar to how I control flavors in my steak cheese dirty fry burritos.
Variations on Teriyaki Chicken Noodles
These versatile teriyaki noodles stir fry creations adapt beautifully to different flavor profiles while maintaining that signature sweet and savory appeal.
Garlic noodles with teriyaki chicken – add extra garlic and a splash of sesame oil for deeper umami flavors that complement the sweet teriyaki.
Chicken stir fry with rice noodles – use rice noodles instead of wheat noodles for a gluten-free option that’s still satisfying.
Teriyaki chicken soba noodles – buckwheat soba noodles add nutty flavor and different texture while maintaining the same sauce and technique.
Spicy version – add chili garlic sauce or red pepper flakes to the teriyaki sauce for heat that balances the sweetness.
Stir fried noodles chicken with extra vegetables – double the vegetables and reduce noodles slightly for a lighter, more nutritious version, similar to how I balance ingredients in my grilled chicken recipe variations.
Equipment for Teriyaki Chicken Noodles
A large wok or heavy-bottomed skillet is essential for proper stir-fry technique. The pan needs to get very hot and maintain that heat even when you add ingredients. If you don’t have a wok, the largest skillet you have will work.
Having all ingredients prepped and within reach is crucial for stir-fry success. Use small bowls to organize cut vegetables, pre-mixed sauces, and seasonings so you can add them quickly when needed.
A good sharp knife makes prep work much faster and safer, and having a large wooden spoon or wok spatula helps you keep everything moving in the hot pan without scratching the surface.
Storage Tips for Teriyaki Chicken Noodles
Best served fresh:
- These chicken teriyaki stir fry with noodles creations are absolutely best enjoyed hot and fresh from the pan
- The noodles can become mushy if held too long, so timing is important
- If you must hold them, keep warm in a low oven for no more than 15 minutes
Leftover storage:
- Refrigerate leftovers for up to 3 days in airtight containers
- Reheat gently in a skillet with a splash of water to loosen the noodles
- Microwave reheating works but may make noodles soft
Meal prep tips: You can prep all ingredients ahead of time, but cook fresh for best texture. This makes it perfect for teriyaki chicken and noodles quick assembly on busy nights.
Grandma’s Secret for Teriyaki Chicken Noodles
Grandma’s secret technique was adding a tablespoon of the starchy pasta cooking water to the sauce just before serving. “It helps everything stick together, Jazzy,” she explained while tossing the noodles. “The starch makes the sauce cling to every strand instead of sliding off.” This creates that restaurant-quality glossy coating that makes every bite perfectly sauced.
Her other trick was letting the chicken rest for 2 minutes after the initial searing before adding vegetables. This prevents overcooking while ensuring the chicken develops that beautiful golden color that makes the dish look professional.
These glossy, perfectly coated noodles showcase Grandma’s starchy water secret with beautifully seared chicken and vibrant vegetables throughout.
FAQ about Teriyaki Chicken Noodles
How many calories are in chicken teriyaki with noodles?
A typical serving contains approximately 450-550 calories, depending on portion size and ingredients used. Using less oil, more vegetables, and controlling sauce portions can reduce calories while maintaining flavor and satisfaction.
How many calories are in teriyaki chicken ramen noodles?
If using instant ramen noodles (without the seasoning packet), expect similar calories to regular noodles – around 450-500 per serving. The homemade teriyaki sauce is generally healthier than packaged seasonings and allows you to control sodium and sugar content.
How many calories are in chicken teriyaki cup noodles?
Commercial cup noodles with teriyaki flavoring typically contain 300-400 calories but are much higher in sodium and preservatives than homemade versions. Making your own allows you to use fresher ingredients and control nutritional content.
How many calories are in Sarku chicken teriyaki noodles?
Restaurant versions like Sarku typically range from 600-800 calories due to larger portions and more oil/sauce. Homemade versions allow you to control portions and ingredients for better nutritional balance while maintaining authentic flavors.
Conclusion
Learning to make these Teriyaki Chicken Noodles has been a game-changer for those evenings when hunger strikes but energy levels are running low. The beauty lies in how such a simple technique – high heat, quick cooking, and a good sauce – can transform basic ingredients into something that satisfies both your taste buds and your wallet. They’ve become my reliable answer to the eternal “what’s for dinner” question when time is short but expectations are high.
If you’re interested in exploring more Asian-inspired noodle dishes, this Slow Cooker Honey Garlic Chicken Noodles recipe offers another delicious approach to combining chicken with noodles. How do you tackle those busy weeknight dinners when everyone needs to eat but nobody has much time to cook?
Jasmine
Grandma’s Easy Teriyaki Chicken Noodles
Equipment
- 1 Large skillet or wok A heavy-bottomed pan is key for that perfect, even sear.
- 1 Medium Pot For cooking the noodles.
- 1 Whisk For making Grandma's magic sauce smooth.
- 1 Small Bow lTo mix the cornstarch slurry.
Ingredients
- 1 lb boneless, skinless chicken thighs Grandma insisted on thighs; they stay so tender!
- 2 tablespoons vegetable oil
- salt and pepper To taste.
- 8 oz ramen or spaghetti noodles
For the Sauce:
- 1/2 cup soy sauce Use low-sodium if you prefer.
- 1/4 cup brown sugar Packed.
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic Minced.
- 1 teaspoon fresh ginger Grated. Fresh ginger makes all the difference!
- 1 tablespoon cornstarch
- 2 tablespoons water For the slurry.
For the Veggies & Garnish:
- 2 cups broccoli florets
- 1 bell pepper Sliced. Any color works beautifully.
- 2 green onions Chopped.
- 1 tablespoon sesame seeds Optional, for garnish.
Instructions
- First, let's get the noodles ready. Bring a pot of salted water to a boil and cook the [ramen or spaghetti noodles] until they're al dente. Grandma always said to cook them a minute less than the package says, because they'll finish cooking in the sauce. Before you drain them, save about 1/2 cup of that starchy pasta water, that's Grandma's secret weapon for a silky sauce! Set the drained noodles aside.
- Now for the heart of the dish. In a bowl, whisk together the [soy sauce], [brown sugar], [honey], [rice vinegar], minced [garlic], and grated [fresh ginger]. In a separate small cup, mix the [cornstarch] and [water] until it's a smooth slurry. I can still hear Grandma saying, "No lumps, Jazzy!" This little step is what makes the sauce glossy and thick.
- Slice your [boneless, skinless chicken thighs] into thin, bite-sized pieces and season them with a pinch of [salt and pepper]. Heat the [vegetable oil] in your skillet over medium-high heat until it shimmers. Add the chicken in a single layer. Now, remember Grandma's #1 rule for stir-frying: "Don't crowd the pan!" Let it cook for 5-6 minutes, turning once, until it's beautifully golden and cooked through.
- Add the [broccoli florets] and sliced [bell pepper] to the skillet with the chicken. Stir-fry them for just 2-3 minutes. Grandma called this their "quick dance in the pan." You want them to be bright and crisp-tender, not soft.
- Pour the teriyaki sauce mixture over the chicken and veggies, then give that cornstarch slurry one last quick stir and pour it in. Keep stirring everything for 1-2 minutes as the sauce bubbles and thickens into a beautiful glaze. Finally, add the cooked noodles to the pan and toss everything together until every single noodle is coated in that amazing sauce. If it's a little too thick, add a splash of that reserved pasta water to loosen it up.
- Serve it up hot, right from the skillet. Sprinkle a generous amount of chopped [green onions] and [sesame seeds] over the top. It tastes just like a hug from Grandma's kitchen.
Notes
- The Pasta Water Secret: Don’t skip saving the starchy pasta water! It truly is the secret to getting that restaurant-quality sauce that clings perfectly to every noodle.
- Protein Swaps: If you don’t have chicken, this recipe is wonderful with thinly sliced beef, shrimp, or even extra-firm tofu. Just adjust the cooking time accordingly.
- Veggie Drawer Clean-Out: Feel free to use whatever vegetables you have on hand! Snap peas, sliced carrots, mushrooms, or baby corn are all fantastic additions.
- Storage: Leftovers are delicious! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to bring the sauce back to life.
