Name: Chicken Teriyaki Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces; 8 oz (225 g) fresh or dried ramen or udon noodles; ⅓ cup (80 ml) soy sauce; ¼ cup (60 ml) mirin; 2 tablespoons honey or brown sugar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 1 tablespoon vegetable oil; 2 cups mixed vegetables (e.g., sliced bell pepper, shredded carrot, snap peas); 2 scallions, thinly sliced, plus extra for garnish; 1 teaspoon toasted sesame seeds (optional)

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Hey y'all! If you love glossy, sweet-salty sauces and bouncy noodles wrapped around juicy, seared chicken, these Chicken Teriyaki Noodles are your weeknight hero. They're quick, crowd-pleasing, and perfect for busy nights, cozy date dinners, or tasty meal prep. Let's get cooking!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yield: 4 servings

Why You'll Love These Chicken Teriyaki Noodles

Fast and flavorful: a complete dinner in just 25 minutes.

Balanced textures: juicy chicken, tender-crisp veggies, and springy noodles.
Pantry-friendly: simple ingredients you likely already have.
Meal-prep friendly: reheats beautifully for lunches all week.

Customizable heat and sweetness to match your taste.

Ingredients for Chicken Teriyaki Noodles

12 oz (340 g) dried lo mein, udon, or spaghetti noodles
1 lb (450 g) boneless, skinless chicken thighs, thinly sliced (or breasts)

1 tablespoon neutral oil (canola or avocado) + 1 teaspoon for veggies
1 red bell pepper, thinly sliced (about 1 cup)
1 cup (100 g) snap peas, trimmed

1 medium carrot, julienned (about ½ cup)
4 scallions, thinly sliced (white and green parts divided)
1 tablespoon toasted sesame seeds, for garnish

Optional: ¼ teaspoon red pepper flakes or 1 teaspoon sriracha for heat

Teriyaki Sauce

⅓ cup (80 ml) low-sodium soy sauce (see soy sauce nutrition)

3 tablespoon (45 ml) mirin
2 tablespoon (30 ml) sake (optional, or sub water)
2 tablespoon (25 g) light brown sugar

1 tablespoon (15 ml) honey
2 teaspoon (10 ml) rice vinegar
1 teaspoon (5 ml) toasted sesame oil

2 cloves garlic, minced
2 teaspoon (10 g) freshly grated ginger
½ cup (120 ml) water or low-sodium chicken broth

1 tablespoon (8 g) cornstarch mixed with 2 tablespoon (30 ml) water (slurry)

Step-by-Step Directions

Prep the chicken and sauce

Pat the chicken very dry and slice thinly across the grain (about ¼ inch/6 mm). In a bowl, whisk soy sauce, mirin, sake, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and water/broth.

Boil the noodles

Bring a large pot of salted water to a boil. Cook lo mein/udon per package (typically 4–6 minutes) or spaghetti 8–9 minutes until just shy of al dente. Drain and reserve ¼ cup (60 ml) cooking water. Toss noodles with 1 teaspoon oil to prevent sticking.

Sear the Teriyaki Chicken

Heat a large wok or 12-inch skillet over medium-high until hot (oil should shimmer). Add 1 tablespoon oil, then chicken in an even layer. Sear 2–3 minutes per side until browned and nearly cooked through. Stir in scallion whites and cook 30 seconds more. For safety, ensure chicken reaches 165°F (74°C) by the end; you’ll finish it in the sauce.

Stir-fry the veggies

Add bell pepper, snap peas, and carrot. Stir-fry 2–3 minutes until tender-crisp.

Toss noodles in teriyaki sauce

Pour in the teriyaki mixture and bring to a simmer for 1 minute. Stir in the cornstarch slurry and cook 30–60 seconds until glossy and thick enough to coat a spoon.

Add the cooked noodles and half the scallion greens; toss 1–2 minutes to coat. If sauce is too thick, splash in reserved noodle water. Finish with sesame oil, sesame seeds, and red pepper flakes/sriracha if using. Taste and adjust sweetness or salt.

Notes & Helpful Tips

High heat equals better sear: preheat your pan until the oil shimmers for caramelized edges and fast cooking. For technique deep-dive, see Serious Eats on wok hei and stir-frying: The Science of Stir-Frying.
Cut for speed: thin, even slices of chicken (about ¼ inch/6 mm) cook quickly and stay tender.

Balance the sauce: for sweeter teriyaki, add 1–2 teaspoon more honey; for saltier, add 1–2 teaspoon soy sauce; for brighter, a splash more rice vinegar.

Variations: Teriyaki Noodle Stir-Fry Twists

Spicy Chicken Teriyaki Noodles: add 1–2 teaspoon sriracha or sambal and a swirl of chili crisp at the end.
Veggie Teriyaki Noodles: swap chicken for 14 oz (400 g) extra-firm tofu (pressed and cubed) or 12 oz (340 g) mushrooms; sear until golden.

Gluten-Free Teriyaki Noodles: use rice noodles and tamari or certified GF soy sauce; confirm other ingredients are GF.

Required Equipment for Chicken Teriyaki Noodles

Large wok or 12-inch skillet
Large pot for boiling noodles

Tongs or a spatula
Mixing bowl and whisk
Microplane or grater for ginger and garlic

Instant-read thermometer (for 165°F/74°C doneness)

Storage & Make-Ahead for Chicken Teriyaki Noodles

Fridge: Cool completely, then store in an airtight container for 3–4 days.
Reheat: Microwave 60–90 seconds, stirring halfway, or warm in a skillet over medium heat with a splash of water to loosen the sauce.

Freeze: Not ideal for noodle texture, but possible up to 2 months. Reheat from thawed and refresh with a squeeze of lime or extra scallions.

Serving Ideas & Pairings

Top with extra scallions, sesame seeds, and a dash of chili oil.
Pair with crisp cucumber salad or steamed broccoli.

Serve alongside edamame or miso soup for a fuller spread.

Pro Tips for Chicken Teriyaki Noodles

Safety first: Verify chicken hits 165°F (74°C); see the official chart at FoodSafety.gov.
Stir-fry smart: Don’t overcrowd the pan—work in batches if needed to keep heat high and edges seared, not steamed.

Silky sauce trick: Reserve noodle water; the starch helps emulsify and loosen the sauce without thinning flavor.