Chicken Teriyaki Noodles

There’s nothing quite like the rich, glossy flavor of a homemade teriyaki sauce clinging to tender chicken and perfectly chewy noodles. I first created this Chicken Teriyaki Noodles recipe on a rainy evening when all I craved was something comforting and quick. The results were better than takeout—and it’s now become one of our family’s most requested meals.

As an experienced home cook and food blogger, I’ve tested dozens of stir-fry recipes, and this one stands out for its simplicity, speed, and flavor balance. Whether you’re looking to satisfy a teriyaki craving or need a reliable dinner option in under 30 minutes, this recipe delivers every time.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes.
• Better Than Takeout: Fresh, flavorful, and customizable.
• One-Pan Wonder: Fewer dishes, more convenience.
• Family-Friendly: A dish both kids and adults will love.

Ingredients You’ll Need

Here’s a complete list of ingredients for this noodle stir fry, including notes on substitutions and tips for the best results.

For the Chicken and Noodles

• Boneless Skinless Chicken Thighs (1 lb): Juicy and flavorful; can substitute with chicken breast or tofu.
• Ramen, Lo Mein, or Udon Noodles (8 oz): Use whatever you have. For a more authentic chew, use refrigerated fresh noodles.
• Neutral Oil (2 tbsp): Such as vegetable or canola oil for stir frying.

Vegetables (Optional but Recommended)

• Broccoli Florets (1 cup): Adds crunch and nutrition.
• Shredded Carrots (½ cup): Slight sweetness and color.
• Red Bell Pepper (1, sliced): Balances out the sauce beautifully.

Homemade Teriyaki Sauce

• Soy Sauce (¼ cup): Use low-sodium to avoid an overly salty result.
• Honey or Brown Sugar (2 tbsp): Provides sweetness and helps thicken the sauce.
• Rice Vinegar (1 tbsp): Adds acidity for balance.
• Garlic (2 cloves, minced): Aromatic base of the sauce.
• Fresh Ginger (1 tbsp, grated): Brightens up the flavor.
• Cornstarch (1 tbsp + 2 tbsp water): Mixed into a slurry to thicken the sauce.
• Toasted Sesame Oil (1 tsp): Optional, added at the end for depth.

How to Make Chicken Teriyaki Noodles (Step-by-Step)

Step 1: Prepare the Sauce

In a small bowl, mix together soy sauce, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger. Set aside. In another bowl, mix cornstarch with 2 tablespoons of cold water to form a slurry.

Step 2: Cook the Noodles

Boil noodles according to package instructions. Drain, rinse under cold water to stop cooking, and toss with a tiny bit of oil to prevent sticking.

Step 3: Cook the Chicken

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 5–7 minutes until browned and cooked through. Remove from the pan and set aside.

Step 4: Stir-Fry the Veggies

In the same pan, add a little more oil if needed. Toss in the broccoli, bell pepper, and carrots. Stir fry for 3–4 minutes until slightly tender but still vibrant.

Step 5: Combine Everything

Return the chicken to the pan, then add the cooked noodles. Pour the teriyaki sauce over the top. Stir to coat everything, then add the cornstarch slurry. Stir constantly for 1–2 minutes until the sauce thickens and clings to the noodles.

Step 6: Finish and Serve

Drizzle in sesame oil and give a final toss. Garnish with sliced green onions or sesame seeds if desired. Serve immediately.

Expert Tips for the Best Results

• Use thigh meat for the best flavor and moisture. It holds up better in high-heat stir-frying.
• Always make your sauce. It’s fresher and more balanced than bottled versions.
• Don’t overcook your noodles. Slightly underdone is best so they don’t become mushy when stir-fried.
• Stir the cornstarch slurry before adding. It settles quickly, and remixing ensures even thickening.
• Cook on high heat. This prevents ingredients from steaming and helps achieve that signature stir-fry sear.

Variations & Substitutions

• Vegetarian Version: Replace chicken with tofu or tempeh.
• Low-Carb Option: Use shirataki noodles or spiralized zucchini.
• Spicy Kick: Add Sriracha, chili garlic sauce, or red pepper flakes to the sauce.
• Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles.
• Extra Umami: Add a dash of fish sauce or a spoonful of miso paste.

Serving Suggestions

This dish is complete on its own, but you can also serve it with:

• A side of miso soup or edamame
• Asian cucumber salad or seaweed salad
• Iced green tea or a sparkling lime drink
• As part of a larger dinner spread with dumplings or spring rolls

Storage & Reheating Instructions

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat in a skillet with a splash of water or soy sauce to loosen the noodles. Microwave in 1-minute intervals, stirring in between.

Freezing:
Not recommended—noodles tend to break down in texture after freezing.

Recipe FAQs

Can I use bottled teriyaki sauce?
Yes, but homemade gives a fresher, more customized flavor. Bottled versions often contain more sugar and preservatives.

What kind of noodles work best?
Lo mein or yakisoba noodles are ideal, but ramen and spaghetti noodles also work well in a pinch.

Can I make this ahead of time?
Yes! You can prep all the components in advance and toss them together when ready to eat. It also makes great leftovers.

How do I thicken teriyaki sauce?
Use a cornstarch slurry. Mix 1 tbsp cornstarch with 2 tbsp water and stir it into the sauce while cooking.

Is this recipe healthy?
It’s healthier than takeout thanks to less oil, sugar, and sodium, but you can further adjust the sauce to your nutritional goals.

Nutrition Information (Approximate Per Serving)

• Calories: 510
• Protein: 32g
• Fat: 18g
• Carbohydrates: 48g
• Sugar: 10g
• Sodium: 900mg

Values are estimates and will vary depending on specific ingredients and brands used.

Chicken Teriyaki Noodles is one of those dishes that checks all the boxes: fast, flavorful, flexible, and family-friendly. Whether you’re a beginner cook or a seasoned stir-fry pro, this recipe is a must-have in your weeknight rotation.

Give it a try this week and let me know how it turned out. Don’t forget to leave a comment, rate the recipe, or share your version—I’d love to hear your twist!