Damn Delicious

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!

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?

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!

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!

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!

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.

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!

See?

I told you it would be a quick-fix dinner!

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!

1 hour10 minutes

Ingredients:

  • 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 1 tablespoon cornstarch
  • 1/3 cup reduced sodium soy sauce
  • 1/4 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

Directions:

  1. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
  7. Serve immediately, garnished with sesame seeds and green onion, if desired.

Notes:

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 577.6 Calories from Fat 100.8
% Daily Value*
Total Fat 11.2g 17%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 93.7mg 31%
Sodium 800mg 33%
Total Carbohydrate 86.8g 29%
Dietary Fiber 0.5g 2%
Sugars 22.7g
Protein 37.5g 75%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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125 comments

  1. Rated 5 out of 5

    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 🙂 

  2. Rated 5 out of 5

    Agree with a previous review – Best teriyaki sauce EVER!!!!! Sticky and perfect!!

  3. Rated 4 out of 5

    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!

  4. Rated 4 out of 5

    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. 

  5. Rated 5 out of 5

    Great recipe. I would just reduce the sugar to half this amount. The sweetness can get just a little overpowering for my taste.

  6. Rated 5 out of 5

    Best Teriyaki Sauce Ever!

  7. Rated 5 out of 5

    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.

  8. Rated 5 out of 5

    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!

  9. Rated 5 out of 5

    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.

  10. 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?

  11. Rated 5 out of 5

    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

  12. Rated 3 out of 5

    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.

  13. Rated 5 out of 5

    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!

  14. 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!!!

  15. I have precooked dice chicken will it work in this dish

  16. So nice but mine didn’t look very brown and my marinade didn’t thicken! Any help?

  17. A little less sugar. Maybe 1/2

  18. 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! 🙂

  19. 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.

  20. 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!  

  21. 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.

  22. 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!

  23. 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!

  24. 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.

  25. I’ve tried some of the Teriyaki sauce recipes and they are super salty…is this one pretty salty?

  26. 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 =)

  27. What type of Yaki soba noodles do you use? Brand wise?

  28. 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!

  29. 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.

  30. I don’t care for thighs but do like chicken legs. Did you ever try with chicken breast?

  31. 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

  32. 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!

  33. Oh wow, these were the best noodles I’ve made in ages! Disappointed there were no leftovers as everyone loved them 😉 

  34. So yummy noodle with sesame seeds .I will try tomorrow this recipe.

  35. 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. 

  36. 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.

  37. 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? 

  38. 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.

  39. 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..?

  40. 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.

  41. how did your get your chicken so carmelized?

  42. This is always a bit at my house! I think it’s my daughter’s most requested meal.

  43. Made this last night and it was absolutely delicious!! Thanks for a wonderful recipe!

  44. 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! 🙂

  45. 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.

  46. I couldn’t find the refrigerated noodles, just the dry ones. Do I prepare them according to the package?

  47. I used dried Udon noodles since I had some in my pantry, and this dish was a hit! (as all your recipes are!!)

  48. 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!!

  49. I am having a really hard time finding the refrigerated noodles. Is there something else i can use?

  50. This looks amazing! 🙂

  51. 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.

  52. 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!!

  53. 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!

  54. Made this last night,it was so delicious!! You saved the day again! Thank you.

  55. 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.

  56. Do we let the chicken marinade overnight or just the 30 mins???

  57. 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!

  58. Silly me!  I just noticed your note about the noodles on the bottom of the recipe.

  59. 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.

  60. 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.

  61. Yet another winner!! Made this tonight everyone loved it!! And it’s so easy!!!!

  62. 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!

  63. 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!

  64. Do seasome seeds sell in the spices aisle or Asian foods aisle?

  65. Do you remove the chicken from the marinade to cook it or do you dump in the whole bag of chicken and marinade?

  66. I  live  in Canada  and that noodle  product is not  available in  my  area. Can I   substitute some  other  noodle??   Souns  so tasty!  

  67. 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!

  68. Have never heard of or seen Yaki-Sobi noodles; what could you recommend as an alternate? I was thinking yet ca men noodles.

  69. This recipe looks amazing! Since I am vegetarian do you think it will work with tofu?

  70. 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!

  71. I am not a huge fan of ginger does this have a strong ginger taste?

  72. 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.