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