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
A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!
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
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
Did you make this recipe?
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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.