Teriyaki Chicken Noodle Bowls
A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!
Noodle bowls are my weakness.
It’s your protein and your carbs neatly packed into one bowl. Convenient, right?
And with this homemade teriyaki sauce, it won’t even come close to take-out.
It won’t even take as long as ordering take-out!
Now don’t be worried about the 1 hour prep time. 45-50 min of it is idle time.
Once the teriyaki sauce is made and the chicken is marinating, you can cook everything else in 10 minutes.
See?
I told you it would be a quick-fix dinner!
Teriyaki Chicken Noodle Bowls
Ingredients
- 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- 1 tablespoon cornstarch
- ⅓ cup reduced sodium soy sauce
- ¼ cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
Instructions
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
- Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
- Serve immediately, garnished with sesame seeds and green onion, if desired.
Notes
Did you make this recipe?
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I saved this recipe ages ago, and finally tried it tonight! Super yummy…I used chicken breast instead of thighs because of my husband’s preference, but honestly, with the marinade he probably wouldn’t have been able to tell Thanks for another great meal!
Another delicious recipe from you. So much flavor and so easy. WoW.
Our family loved this!
This was insanely good, my whole family loved it including a picky toddler. I only added a red chilli at the end to give it a little kick
This meal is amazing. I love the marinade but I was curious about it’s shelf life. I would love to be able to make a big batch in advance and store it in the fridge or freezer.
I would love any advice on this topic.
I store it in the fridge and it lasts awhile! It does get dry so I recommend reheating it and adding more sauce.
Buy Chow Mein for noodles should be good and probable can change chickin with beef strips the teriyaki sauce almost like m’y souvlaki sauce
Great recipe! I made it twice just as the recipe is written. I suggest straining out the chunks of ginger and garlic in the amount saved for drizzling. You can add the chunks into the marinade. Save more than 1/4 cup if possible. Try to keep the drizzle sauce warm. I served with small florets of broccoli over ramen and once over Udon noodles. Both were good. My wife prefers Udon
I just made the sauce exactly as written and did not find it too sweet, it is teriyaki sauce after all. I did add some siracha sauce for heat cause I love spice. I will probably never buy teriyaki sauce again this was so simple to make! I’ve added plenty of vegetables to my dish; mushrooms, cabbage, carrots and onion. Thank you for another wonderful recipe. Since I found this site years ago, I make all my own Asian food! (the pot stickers are my favorite!)
Just made this exactly as the recipe called for, only I used ramen noodles. This recipe was declared an instant do-over! The sauce was amazing!! Do yourself a favor and serve this to your family, you’ll be an instant rock star! I cooked the chicken on my 36 inch griddle. We plan to make this for the extended family soon! Thank you for this insanely good recipe!
There is a hair in the first and third picture. It’s more noticeable on the third picture. The recipe was pretty good though.
I made this for dinner last night and it was a huge hit! I did not make the noodles but put the chicken and sauce over steamed rice and broccoli. I also added onion and matchstick carrots. My husband, kids and father-in-law want me to make it again soon! I will try it with the noodles next time for sure.
Absolutely amazing my husband and boys love it!!
I always come back to this recipe, the proportions for the teriyaki sauce are perfect once you cut the sugar in half and leave out the honey! Works well with tofu and vegetables, as well as chicken 🙂
Agree with a previous review – Best teriyaki sauce EVER!!!!! Sticky and perfect!!
I will agree with other reviews that it was too sweet. I added some more soy sauce, rice vinegar, mirin, red pepper flakes, and oyster sauce. Sauce came out awesome and I will make it again. I used homemade udon noodles as well. I wasn’t a fan of the cubed chicken so I will try cooking it whole next time. Again, fantastic recipe to make your own!
My expectations where high, but to me the sauce was a little bland. I think it needed some spice to balance out the sweetness. the chicken did take longer to cook than 3 minutes. I probably won’t make it again but it was good for the night. I would recommend trying it out least.
Great recipe. I would just reduce the sugar to half this amount. The sweetness can get just a little overpowering for my taste.
Best Teriyaki Sauce Ever!
My family really love this.
It’s easy to make.
I used egg noodles that I had on hand and served it with steamed broccolini.
I also toasted the sesame seeds.
Will definitely be making this again…. The sauce is sensational.
Thank you so much! I’m terrible at cooking and I’ve been trying to get better and this was so easy to follow. I used a little more corn starch to thicken the sauce and added rice wine vinegar so I could get some tanginess. I also used some pepper flakes because I’m all about the spice and it turned out so yummy!
This is the bomb! Very good! I couldn’t find the noodles so I substituted it with romen noodles. Tasted great! Will still look for those noodles to see if we like it better. Thanks for sharing!
Casey
Hi Casey, the noodles you want are actually called “Chuka Soba” noodles and you can get them super cheap on Amazon. I was confused by the reference to “Yakisoba” here because that actually refer to noodles in a Yakisoba sauce, which is found best in a liquid (bottle), also available on, yeah, you guessed it, Amazon. I keep the Chuka soba noodles around for a variety of dishes. They are great with Pad Thai – well, anything that needs a small Asian type noodle.
Hi, with step 5/6 are you saying to put the noodles in the pan with the chicken? I am assuming so because the noodles would be cold otherwise?
Yes, that’s correct.
IF YOU CAN NOT GET FRESH NOODLES WHAT COULD YOU REPLACE WITH. PLEASE REPLY TO MY EMAIL I AM A SENIOR AND NOT GREAT WITH COMPUTERS THANK YOU
You can substitute any kind of thin noodle of your choice such as whole wheat thin spaghetti.
Loved the flavor! Especially once we got the sauce cooked properly. It took three times before it worked. When my husband made the sauce the first times it was too runny. He followed the recipe directions exactly by adding 1 cup of water with the rest of listed ingredients to the small sauce pan. The sauce never got thick enough to coat a spoon. He tried it a second time with the same result. Finally, I made the sauce and cut the amount of water by half. It worked excellently that time.
Dont know if it was an error in the recipe or I was slightly confused. I thought for sure my husband had made an error by adding a whole cup of water to the sauce since it had not been listed with the ingredient. He showed me the written directions. Sure enough, that is exactly what step 3 said to do.
Hi Toni,
Maybe the recipe was changed since your comment but mine reads cornstarch with 1/4 cup water, not a cup.
Hi Chungah, you still have listed a whole cup of water down in the written paragraph describing the steps.
I don’t use this for chicken since I am a vegetarian, but my brother and I love the sauce recipe for ramen noodles. He even likes to have the sauce packet in with the teriyaki added as well. I was going to ask though, if I were to say double this recipe for my noodles should I store it in the fridge or leave it on the counter. Also how long do you think it would last?
I would say in the fridge, just to be safe. But generally speaking, methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps!
This is amazing I prefer it with ramen noodles over anything. The sauce recipe is my brothers favrote and he’s always asking me to make it. I am a vegetarian so I do not put chicken in it. I just use the sauce recipe, but my brother puts the packet of seasoning from the ramen noodles in and says it’s amzimg!! Thank you for the amazing recipe!!!
I have precooked dice chicken will it work in this dish
The chicken may get overcooked but as always, please use your best judgment when making substitutions and modifications.
So nice but mine didn’t look very brown and my marinade didn’t thicken! Any help?
Ele, you can always add additional cornstarch (mixed with water) until the desired consistency is reached. Hope that helps! 🙂
A little less sugar. Maybe 1/2
The chicken cooking time is WAAAAAY off. I had to cook mine 18-20 min. Why did you put 3 min? It seems like you test your recipes (or I would hope you do). There is no way chicken cooks in 3 min. It also was not as “easy and quick” of a dinner as it is marketed to be in this post.
ZK, cooking times are simply an estimation. If your chicken pieces are larger, it will take longer to cook. Everyone also has different skill levels for cooking. Something that’s easy for someone else may not be as easy for you. Hope that makes sense! 🙂
Made this for dinner tonight and followed directions but added matchstick carrots to it and would have added steamed broccoli if I had but will do next time. Turned out excellent. Thanks for all your great recipes.
Thank you so much for sharing Debbie!
This was absolutely delicious! I served it for dinner, with steamed broccoli. But I would double the noodles next time as the noodles were a bit skimpy for my family of four!
Of course, make it your own. Thanks for sharing!
I just made this recipe but I was a little disappointed. I do not know what I did wrong. It was too sweet and blend maybe because there is too much water in it!? I am surprised that there is nothing acidic in it to balance this sweetness such as rice wine. I did not have in hand Yaki-Soba and used whole wheat thin spaghetti instead. I tried different recipes from your website and it was good but not this one sorry.
Chungah, thank you SOOOOO much for this recipe. After long day at beach needed something quick & easy to make for daughter & 12 yr old friends. Meal was a fabulous hit! Added veggies & substituted chix breasts for thighs & marinated evening before. Faster than take out pizza & healthier!
Hi! What brand of noodles do you use? The only yakisoba noodles I can find I don’t particularly like, but these noodles look delicious!
I use Maruchan.
can you make it without the sauce. And just use the rest of the ingredients
I recommend using the sauce but as always, please use your best judgment regarding substitutions and modifications.
I’ve tried some of the Teriyaki sauce recipes and they are super salty…is this one pretty salty?
Not at all! Just be sure to use reduced sodium soy sauce.
Hi my family doesn’t eat cornstarch am I able to just leave that out of the recipe?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hey not sure if you’ll see this since it’s more than than 2 years later but thought I’d put my 2 cents in anyway. I don’t like cornstarch either so I just use flour and water to thicken all of my sauces =)
What type of Yaki soba noodles do you use? Brand wise?
Maruchan.
Made this tonight – sort of! 🙂 The hubby and I aren’t eating meat right now so I just threw in some stir fried veggies and added a little sirarcha to the yummy teriyaki sauce! Soooo good! Can’t wait to try it with chicken some time!
Do you think i could make this into a freezer meal by freezing the chicken in the marinade? TIA
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I don’t care for thighs but do like chicken legs. Did you ever try with chicken breast?
Chicken breast will work just fine!
Hi,
I made this last night for my boyfriend and me and it’s really great! The teriyaki sauce tastes just like the one we get at one of our favorite restaurants.
I just substituted fresh garlic and ginger for the powdered versions (because I forgot to buy fresh ones) and used regular buckwheat soba, because I had those at home. I’ll definitely make it again, but then probably with udon. 😉
All the best,
Ellie
This is not fair. I’m stuck here for the last 1 hour watching videos and googling ingredients and feeling hungry all over again right after dinner…..ahhhh!
Oh wow, these were the best noodles I’ve made in ages! Disappointed there were no leftovers as everyone loved them 😉
So yummy noodle with sesame seeds .I will try tomorrow this recipe.
I followed the recipe exactly but it does not nearly have as thick of sauce, the noodles do not look nearly as coated with sauce, and my chicken looks different. I don’t understand!
Same here. My noodles didn’t look like the ones on the picture. My chicken wasn’t brown either. But my family likea it though..
Agreed. I followed the directions exactly. Not nearly as good looking as your pictures. Lacked flavor, but we loaded up with hot sauce. Also, I experimented with fresh yaki soba noodles. They just need about 10 seconds in hot water to separate. Any longer and they turned mushy.
The sauce itself is great! Wondering if it freezes ok. Does it freeze well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Is there a reasoning behind marinating in the cooked sauce verses just omitting the cornstarch in the marinade batch and not cooking? I get that you need to cook to thicken the sauce with the cornstarch. Especially useful if you’re marinating for a short time. But overnight, I’m wondering if it’s worth the hassle?
Dana, it’s really up to you and what you are most personally comfortable with. 🙂
Hi! So I love this dish, and I was wondering if it would be possible to freeze it in individual servings, so it could be warmed up later. As a college student, I’m looking for recipes that are easy for just me. Thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Hello,
I would like to make this recipe but to make it a bit more healthy I would like to add vegetables.
Any suggestions on which vegetables would go best with this dish?
Green onion, mushrooms, broccoli..?
Yes, they all sound good!
How Would you suggest to add the veggies? Cook them with the noodles?
Hi Anna. You can cook them with the chicken (during the last few minutes when the chicken is almost done) but please be mindful of cooking time as some veggies cook faster than others. Hope that helps!
I must say this sauce is great!!!!!! I made it separate to heat up with chicken already shredded. It saved us throughout the week with meals. Our 2 year twin girls loved it with brown rice and we just added spice to our (adult) taste and it’s delicious. I honestly can’t thank you enough. It added teriyaki back into our new to parenthood cooking style.
how did your get your chicken so carmelized?
You can add additional teriyaki sauce as needed. Hope that helps!
This is always a bit at my house! I think it’s my daughter’s most requested meal.
Made this last night and it was absolutely delicious!! Thanks for a wonderful recipe!
Hi Chungah! I have a question, but first, thank you for a great recipe! I made this without the noodles, and it really was damn delicious! (Ha.)
Okay so here is my question… Is there a reason you specify the particular cut of chicken you did? I live in South East Asia, and it isn’t easy to get boneless skinless anything besides breast meat. I skinned and did my best to de-bone the thighs, but it sure was a pain!
Genevieve, you can choose to use either chicken thighs or chicken breasts – I just personally find that chicken thighs are a bit juicier and more flavorful! 🙂
Thank you for sharing this recipe! I found you on Pinterest when I was looking for a healthy meals to cook for my boyfriend and I and made it myself! We absolutely loved it, and I’ll surely be making this again! We used regular egg noodles because I couldn’t find refrigerated noodles too.
I couldn’t find the refrigerated noodles, just the dry ones. Do I prepare them according to the package?
Yes! 🙂
I used dried Udon noodles since I had some in my pantry, and this dish was a hit! (as all your recipes are!!)
This has been my favorite meal of yours (that I have tried so far)!!! So. Damn. Delicious. I didn’t marinade the chicken (um reading directions thoroughly sometimes doesn’t happen, but it totally worked out fine) – just browned the chicken and added the sauce components in the chicken pan to cook it all together. I also used peanut oil because. It reminded me of the general tso’s sauce our Chinese restaurant makes but they, of course, use way more ginger so I love that I can tweak this sauce recipe a bit and get TWO different variations from it! Thank you so much for sharing your awesome recipes with us!!
I am having a really hard time finding the refrigerated noodles. Is there something else i can use?
Ramen noodles would be a great substitute.
This looks amazing! 🙂
I only have spahgetti noodles, can i use that and how much do i need?
Yes, absolutely. You can probably get away with 10-12 ounces spaghetti, but as always, please use your best judgment.
I LOVE your site! It is seriously a go-to for me when I want to add something new to my repertoire 🙂 I tried this recipe last week and loved it so much I had to throw it on this week’s menu, too! I added mushrooms, broccoli, and some thinly sliced water chestnuts for texture and it was seriously damn delicious!!! 😉 Thanks for the inspiration!!
This was really good! I also found the noodles at an Asian market. I got the golden color by popping the cooked chicken under the broiler while the noodles and sauce heated up. Thanks for all your awesome recipes!
Made this last night,it was so delicious!! You saved the day again! Thank you.
Hi! I just made this dish and it smells pretty darn good. I followed the directions, however, I wanted the chicken pieces to brown like yours, however after cooking for over 7 minutes on medium high–they didn’t brown. And didn’t want to ruin this dish. Did you actually cook your chicken for the time indicated on this recipe? I’m waiting for my son to let me know how good it tasted. Thank you for posting this wonderful dish. Peace.
The cooking time in the recipe is always listed as an estimation – you can take longer or shorter than the time stated.
Do we let the chicken marinade overnight or just the 30 mins???
You can marinate for at least 30 minutes to overnight.
This looks fabulous!! I would probably make some stir fry type veggies and add to it though as I feel guilty just eating a bunch of noodles and no veg. lol Seems like it would reheat well to take for leftovers at work or school as well! I will def be trying this! Thanks so much!
Silly me! I just noticed your note about the noodles on the bottom of the recipe.
Good morning. I LOVE your site. Are the noodles you refer to fresh or dried? I’m in Canada also, and am not sure what to buy to make this. It looks wonderful.
Thanks for your help.
HELLO CHUNGAH; ME AND ONE OF MY GRANDDAUGHTER LOOOOVE TO EAT LO-MEIN?THE REST ALSO LIKE CHINESE FOOD. I DON’T KNOW IF YOU ARE CHINESE, BUT THIS NOODLE BOWL LOOKS DELICIOUS AND ALMOST IDENTICAL TO THE LO-MEIN. CAN YOU TELL ME IF THIS IS THE SAME, OR A DIFFERENT TYPE AND TASTE? REALLY CHINESE FOOD RESTAURANTS ARE EITHER BLAND OT GREASY, AND NOT WORTH TO BUY FROM MOST OF THEM. SO, I WILL LOVE TO TRY THIS ONE. ALSO, CAN YOU TELL IF IT HAVE TO BE OLIVE OIL, OR WILL BE OK USING SESAME OR PEANUT OIL? AND THE NOODLES YOU MENTION ARE THE SAME USE IN LO-MEIN? IT LOOKS LIKE THEY ARE, BUT I AM VERY PICKY WITH SOME FLAVORS. IF THEY ARE DIFFERENT, CAN YOU TELL ME THE NAME FOR THE ONES USED IN LO-MEIN? I WOULD LOVE TO TRY THESE ASAP, AND WILL TRY TO FIND YOUR OTHER RECIPES. COULD YOU SEND A RESPOND TO MY E-MAIL, PLEASE? I CAN NOT ALWAYS LOOK AT ALL THE SITES I WANT, AND ALSO FORGET A LOT WITH MY BAD OLD MEMORY..
THANK YOU, VERY MUCH.
1. I am actually Korean. 🙂
2. The recipe is different from the lo mein.
3. Vegetable or canola oil can be used instead of olive oil.
Yet another winner!! Made this tonight everyone loved it!! And it’s so easy!!!!
Hi, I’ve tried replicating your teriyaki sauce but to my avail, it always has some sort of weird aftertaste. I’m familiar with how teriyaki sauce is supposed to taste like, but mine always tastes off. I’m assuming it’s the honey or the soy sauce. I’ve read online that using Japanese soy sauce is better? I come from a Korean household, so we only have Korean soy sauce. (I’ve also been using clover honey I got at Costco.)
What kind of soy sauce/honey do you use?
I actually don’t have a particular brand that I use for honey but I do prefer Japanese soy sauce over anything else. Hope that helps!
Gah, this sounds amazing right now! Totally wish I had a bowl to chow down on. We’re always looking for new chicken recipes to add to the mix!
Do seasome seeds sell in the spices aisle or Asian foods aisle?
This really depends on your local grocery store.
I usually find them in the Asian aisle. Of course in my market it’s a 4 foot section…
Do you remove the chicken from the marinade to cook it or do you dump in the whole bag of chicken and marinade?
It is best to drain the chicken from the marinade.
If that’s the case then I do not recommend using the soy sauce mixture as it’ll be teeming with Raw chicken bacteria
you missed the statement about reserving a 1/4 cup of sauce before placing the chicken in the marinade. see step 3.
I live in Canada and that noodle product is not available in my area. Can I substitute some other noodle?? Souns so tasty!
Yes, absolutely.
I also live in Canada (Montreal area) and had not heard of these noodles. I will try this recipe using either linguine or yet ca men noodles.
I use regular spaghetti noodles as I always have them on hand.
You can find soba noodles at Walmart in the asian section of the store.
At Safeway in the aisle with soy sauce I found 200g packages of Japanese Udon noodles that were delicious in this recipie. They look the same as yakisoba noodles you get at Edo.
I love this recipe with rice instead of the soba noodles … makes a great teriyaki chicken bowl that is gluten free but make sure the soy sauce is certified gluten free. Yum!
Hmmm can’t wait to try that, I’m a huge fan of rice and teriyaki chicken bowls;-)
Have never heard of or seen Yaki-Sobi noodles; what could you recommend as an alternate? I was thinking yet ca men noodles.
You can really use any noodles that you see fit – I prefer Yaki-Soba noodles because they cook through so quickly! 🙂
This recipe looks amazing! Since I am vegetarian do you think it will work with tofu?
Yes, absolutely.
How many calories per servings. It would really help if your recipes included this in the future.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Mary, this came off very rude. Goodness!
Jacque, your comment to Mary came off rude. So rude!!! Goodness
I am not a huge fan of ginger does this have a strong ginger taste?
Not at all, but you can omit as needed to suit your preferences.
I am gluten-free. Would it be ok to make this with soba (buckwheat) noodles? It seems that most of your recipes are pretty adaptable to gluten free and I appreciate that.
Yes, absolutely.
I am also gluten free and have made this with rice noodles (both wide and vermicelli) and it’s delicious.