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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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!!)