Chicken Teriyaki Noodles are a delicious mix of tender chicken, chewy noodles, and a sweet and tangy teriyaki sauce that sticks to every bite. This dish brings together the warmth of a home-cooked meal and the bright flavors of soy, ginger, and garlic in a way that feels just right for any day of the week.
I love making this recipe because it comes together quickly and I can easily toss in whatever veggies I have around, like bell peppers or snap peas. The teriyaki sauce is the real star here — it’s both sweet and savory, which makes the noodles super flavorful without being too heavy. Anytime I make it, my kitchen smells amazing and everyone at the table is happy.
For serving, I like to sprinkle some sesame seeds or chopped green onions on top to add a little extra crunch and freshness. It’s perfect as a casual dinner or even for lunch the next day since it reheats really well. I always find myself going back for seconds, and sometimes I even eat it straight from the pan when no one’s looking!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy and tender. But chicken breasts work well too for a leaner option.
Noodles: Egg noodles or ramen noodles both soak up the sauce nicely. If you can’t find those, spaghetti or chow mein noodles can also work.
Teriyaki Sauce: The mix of soy sauce, mirin, and brown sugar makes the perfect balance of salty and sweet. For a gluten-free option, use tamari instead of soy sauce.
Vegetables: Snap peas add crunch and color, but you can swap in green beans, broccoli, or bell peppers. Fresh garlic and ginger bring brightness to the dish.
How Do You Get a Thick, Glossy Teriyaki Sauce?
Thickening the sauce helps it cling to the chicken and noodles nicely. Here’s how I do it:
- First, mix cornstarch with cold water to make a slurry — this prevents lumps.
- Once the sauce simmers with the chicken and veggies, slowly stir in the slurry.
- Keep stirring and cook for 1-2 minutes until the sauce thickens to a glossy finish.
- Be careful not to add too much cornstarch at once—too thick can feel sticky.
This simple step brings everything together with a smooth, flavorful coating that makes the dish so satisfying.
Equipment You’ll Need
- Large skillet or wok – I like using this because it heats evenly and lets you toss everything easily.
- Small mixing bowl – for whisking together the teriyaki sauce ingredients so they’re well combined.
- Measuring cups and spoons – to ensure accuracy with the sauce and ingredients.
- Cooking pot – to boil the noodles until tender; a must-have for any pasta or noodle dish.
- Slotted spoon or tongs – for removing the cooked chicken and stirring everything together.
Flavor Variations & Add-Ins
- Swap chicken for sliced beef, shrimp, or tofu to change the protein — each adds a different flavor and texture.
- Use different vegetables like broccoli florets, carrots, or bok choy to keep it colorful and nutritious.
- Swap brown sugar for honey or maple syrup for a slightly different sweetness or a more natural flavor.
- Add a splash of sriracha or chili flakes if you like some heat in your dish.
Chicken Teriyaki Noodles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz egg noodles or ramen noodles
- 2 boneless, skinless chicken thighs or breasts, sliced
- 1 cup snap peas
- ½ red bell pepper, thinly sliced
- ½ cup shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 green onions, thinly sliced
- 1 tsp sesame seeds, for garnish
- 1 boiled egg, halved (optional, for serving)
For the Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp sake (optional)
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 2 tsp water (slurry for thickening)
For Cooking:
- 1 tbsp vegetable oil or sesame oil
How Much Time Will You Need?
This dish takes about 25-30 minutes from start to finish, including cooking the noodles, prepping ingredients, and stir-frying. It’s a quick, satisfying meal that comes together nicely on a weeknight or whenever you want something tasty and easy.
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the noodles following the package instructions until they’re just tender (al dente). Drain the noodles well and set them aside so they don’t get sticky.
2. Make the Teriyaki Sauce:
In a small bowl, whisk together soy sauce, mirin, sake (if you’re using it), brown sugar or honey, and rice vinegar until the sugar dissolves. Keep this sauce ready for later.
3. Cook the Chicken and Veggies:
Heat your oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, cooking them for about 30 seconds until you can smell their wonderful aroma. Toss in the sliced chicken and cook for 5-7 minutes until it’s golden brown and cooked through. Then add the mushrooms, red bell pepper, and snap peas. Stir-fry the veggies with the chicken for 3-4 minutes, keeping them crisp and fresh.
4. Add Sauce and Thicken:
Pour the teriyaki sauce over the chicken and veggies. Let it come to a gentle simmer. Slowly stir in the cornstarch slurry to thicken the sauce, cooking it for 1-2 minutes until everything is nicely coated and glossy.
5. Combine Noodles and Serve:
Add the cooked noodles to the skillet and toss everything together well so the sauce covers every bite. Remove from heat. Garnish with sliced green onions and sprinkle sesame seeds on top. If you like, add a halved boiled egg to each bowl for an extra touch.
Enjoy your delicious and comforting Chicken Teriyaki Noodles!
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 avoid excess moisture that can prevent proper browning.
Can I Substitute the Noodles?
Absolutely! If you don’t have egg or ramen noodles, you can use spaghetti, soba, or rice noodles. Just adjust the cooking time according to the package instructions.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the noodles seem dry.
Can I Make This Recipe Vegetarian?
Yes! Simply replace the chicken with firm tofu or tempeh, and use vegetable broth or water in place of any meat-based ingredients. The same sauce and stir-frying method work great.