Chicken Teriyaki Noodles

This sticky, savory Chicken Teriyaki Noodles recipe is a weeknight winner: quick to marinate, faster to cook, and endlessly adaptable. Thinly sliced chicken soaks up a simple teriyaki mix of soy, mirin, sugar, sesame oil, garlic, and ginger, then gets tossed with your favorite noodles for a saucy, comforting bowl that comes together in under an hour. If you like quick chicken dinners with bold flavors, you might also enjoy this take on an air fryer Bang Bang chicken for another fast, family-friendly option.

Why you’ll love this dish

This recipe hits the sweet spot between comfort food and fast cooking. It’s:

• Fast: 30 minutes active time plus a short marinade.
• Flexible: use ramen, udon, soba, or spaghetti-style noodles.
• Crowd-pleasing: kids and picky eaters usually approve the sweet-savory glaze.
• Budget-friendly: two chicken breasts stretch a long way when paired with noodles.

"I made this on a Tuesday night and my whole family asked for seconds—simple, saucy, and exactly the kind of dinner we needed." — a regular weekday convert

It’s perfect for weeknights, easy meal prep, and when you want takeout-style flavor without leaving home.

How this recipe comes together

Before you cook, here’s the quick workflow so you know what to expect:

1. Whisk the teriyaki marinade until smooth.
2. Marinate sliced chicken for at least 30 minutes (longer = more flavor).
3. Cook your noodles and drain.
4. Sear the chicken in a hot pan until cooked through.
5. Finish the sauce (optional cornstarch slurry to thicken).
6. Toss noodles in the pan so every strand is glossy with sauce.
7. Garnish and serve hot.

This sequence keeps the noodles from getting soggy and ensures the sauce clings to both chicken and pasta.

What you’ll need

• 2 chicken breasts, thinly sliced against the grain (about 400–500 g total)
• 200 g noodles (your choice: udon, ramen, soba, or spaghetti)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons granulated sugar (or honey)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon cornstarch (optional; for thickening)
• 2 green onions, thinly sliced (for garnish)
• Sesame seeds (for garnish)

Notes and substitutions:

• Gluten-free: swap soy sauce for tamari or coconut aminos and use gluten-free noodles.
• Mirin substitute: 1/4 cup rice vinegar + 1 teaspoon sugar if you don’t have mirin.
• Vegetarian swap: firm tofu, pressed and pan-fried, works great in place of chicken.

Step-by-step instructions

1. Mix the marinade: In a bowl, whisk together soy sauce, mirin, sugar, sesame oil, garlic, and ginger until the sugar is mostly dissolved.
2. Marinate the chicken: Add the sliced chicken and stir to coat. Let sit at least 30 minutes in the fridge; up to 8 hours is fine.
3. Cook the noodles: Boil according to package directions, drain, and toss lightly with a splash of oil to prevent sticking.
4. Cook chicken: Heat a large skillet over medium-high. Add a little oil, then spread the chicken pieces in a single layer. Cook 3–4 minutes per side, or until no longer pink and juices run clear. Internal temperature should reach 165°F (74°C).
5. Thicken the sauce (optional): If you want a glossy, clingy sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Pour marinade into the skillet, simmer briefly, then add the slurry and stir until the sauce thickens.
6. Combine with noodles: Add the cooked noodles to the pan and toss with tongs until evenly coated in sauce and heated through.
7. Serve: Transfer to bowls and garnish with sliced green onions and sesame seeds. Serve immediately.

Short, clear steps keep the chicken juicy and the noodles saucy.

Best ways to enjoy it

• Serve with steamed broccoli, snap peas, or baby bok choy for a fresh contrast.
• For a complete meal, add a side of quick cucumber salad or miso soup.
• Plate with a lime wedge for a citrus lift, or drizzle a little extra sesame oil for fragrance.
• For family meals, dish it into a large communal bowl so everyone can help themselves; for a dinner party, nest the noodles with chicken on a shallow bowl and sprinkle garnishes neatly.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool completely before sealing.
• Freezing: You can freeze the cooked chicken and sauce without noodles for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stovetop over low-medium heat with a splash of water or broth to loosen the sauce. Microwave in 30-second bursts, stirring between intervals. Avoid overcooking to keep chicken tender.
• Food safety: Do not leave at room temperature for more than 2 hours. Always reheat to at least 165°F (74°C).

Pro chef tips

• Slice chicken thin and against the grain for the most tender bite.
• Heat the pan until hot before adding chicken to get quick browning and flavor.
• Reserve a little marinade before adding raw chicken; once the chicken soaks in the marinade, the leftover liquid can be boiled for a minute to use as sauce (or use the slurry method to thicken).
• If the sauce is too salty, add a dash of sugar or a teaspoon of mirin to balance it.
• For texture contrast, toss in a handful of julienned carrots or bean sprouts at the end.
• If you want to experiment with cooking methods and shortcuts, check out a crunchy alternative like air fryer ranch-crusted chicken bites for inspiration on texture and timing.

Creative twists

• Spicy teriyaki: Add 1–2 teaspoons of Sriracha or a sliced jalapeño to the marinade.
• Peanut teriyaki: Stir 1–2 tablespoons of peanut butter into the sauce for a nutty variant.
• Veg-forward: Add mixed vegetables (bell pepper, broccoli florets, shredded cabbage) to the pan and stir-fry before adding noodles.
• Noodle swaps: Use zucchini ribbons for a low-carb version or soba for a nutty flavor.
• Oven-baked: Marinate chicken and bake at 425°F (220°C) for 12–15 minutes, then slice and toss with noodles and warmed sauce.

Common questions

Q: How long should I marinate the chicken?
A: At least 30 minutes for noticeable flavor; 2–8 hours is ideal. Avoid marinating more than 24 hours as the texture can start to break down.

Q: Can I thicken the sauce without cornstarch?
A: Yes. Simmer the sauce longer to reduce it, or whisk in a tablespoon of smooth peanut butter for body. A small spoon of honey also helps thicken slightly while adding gloss.

Q: What noodles are best with teriyaki?
A: Udon and ramen hold sauce well for a chewy bite. Soba adds a nutty flavor. Use whatever you have—the cooking times will vary.

Q: Can I use pre-cooked chicken or rotisserie chicken?
A: Absolutely. Add shredded pre-cooked chicken near the end to warm through in the sauce for a faster assembly.

Q: Is this recipe gluten-free?
A: Make it gluten-free by swapping soy sauce for tamari or coconut aminos and using gluten-free noodles.

Q: How do I keep noodles from turning mushy?
A: Cook them until just al dente, drain thoroughly, and toss with a little oil. Add to the pan only at the end to finish in the sauce.

Chicken Teriyaki Noodles

A sticky, savory chicken teriyaki noodle dish that comes together quickly for a comforting weeknight meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Asian, Japanese

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the marinade

• 1/4 cup soy sauce
• 1/4 cup mirin Can substitute with 1/4 cup rice vinegar + 1 teaspoon sugar.
• 2 tablespoons granulated sugar Or honey.
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced

For the chicken and noodles

• 2 pieces chicken breasts, thinly sliced About 400–500 g total.
• 200 g noodles Your choice of udon, ramen, soba, or spaghetti.
• 1 tablespoon cornstarch Optional; for thickening the sauce.
• 2 pieces green onions, thinly sliced For garnish.
• Sesame seeds For garnish.

Instructions

 

Preparation

• In a bowl, whisk together soy sauce, mirin, sugar, sesame oil, garlic, and ginger until the sugar is mostly dissolved.
• Add the sliced chicken and stir to coat. Let sit at least 30 minutes in the fridge; up to 8 hours is fine.
• Boil the noodles according to package directions, drain, and toss lightly with a splash of oil to prevent sticking.

Cooking

• Heat a large skillet over medium-high. Add a little oil, then spread the chicken pieces in a single layer. Cook for 3–4 minutes per side, or until no longer pink and juices run clear.
• If using, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Pour the marinade into the skillet, simmer briefly, then add the slurry and stir until the sauce thickens.
• Add the cooked noodles to the pan and toss with tongs until evenly coated in sauce and heated through.

Serving

• Transfer to bowls and garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

For a gluten-free option, swap soy sauce for tamari or coconut aminos, and use gluten-free noodles. For vegetarian, use firm tofu instead of chicken.

Keyword Chicken Teriyaki, Comfort Food, Easy Recipe, noodles, Quick dinner