Teriyaki Chicken Noodles

When time is short but you still crave something flavour-packed and satisfying, Teriyaki Chicken Noodles is the dish that delivers. With a homemade teriyaki sauce made from just three simple ingredients, succulent chicken, and a mix of vibrant vegetables, this recipe is not only quick but also full of fresh flavours. Whether you’re cooking for the family or need a weekday dinner that’s both delicious and easy, this dish comes together in just 20 minutes. 

Table of Contents

• Ingredient Breakdown
• The Teriyaki Sauce
• Choosing the Right Noodles 
• Why Chicken Thighs Work Best 
• Vegetable Choice
• The Importance of High Heat in Stir-Frying
• More Teriyaki Recipes

Ingredient Breakdown

• Light soy sauce: A key component in creating the perfect balance of salty and savoury notes in your teriyaki sauce.
• Mirin: This sweet rice wine lends a delicate sweetness and depth to the sauce.
• Sugar: Adds a touch of sweetness to balance out the saltiness of the soy sauce and the richness of the mirin.
• Vegetable oil: For stir-frying the chicken and vegetables, giving them a nice, even coating.
• Chicken thigh fillets: Tender and juicy, these provide the perfect protein for this quick stir-fry.
• Ginger paste: Brings a zesty, aromatic kick that complements the rich flavours of the teriyaki sauce.
• Garlic paste: A must for adding a fragrant, savoury depth to the dish.
• Chilli (optional): A bit of heat to balance the sweetness of the teriyaki sauce, if desired.
• Bell peppers: Sweet, crisp, and colourful, these add both crunch and freshness to the dish.
• Spring onions: Provide a mild, oniony flavour with a bit of crispness, enhancing both the texture and taste.
• Quick-cook udon noodles: These noodles are perfect for a fast, satisfying meal, absorbing the sauce while remaining tender and chewy.

The Teriyaki Sauce

The beauty of this recipe lies in the homemade teriyaki sauce, which requires just three ingredients: light soy sauce, mirin, and sugar. Whisking these together creates a rich, sweet, and salty base that is far superior to any store-bought version. The key here is to ensure the sugar dissolves fully in the sauce. Once that’s done, you can set it aside and focus on getting the chicken and noodles cooked to perfection.

Many people rely on store-bought teriyaki sauce for convenience, but making your own at home has numerous advantages. Firstly, you have complete control over the ingredients. Many pre-made sauces contain unnecessary preservatives, additives, and excessive amounts of sugar. When you make it yourself, you can adjust the sweetness, saltiness, and overall flavour to suit your taste.

Another advantage is freshness. Store-bought sauces often sit on shelves for months, which can lead to a loss of vibrancy in flavour. A homemade version, whisked together in seconds, tastes brighter and enhances the dish. You’ll immediately notice the difference when you switch to a fresh, homemade teriyaki sauce. It’s a game-changer for your stir-fries and noodle dishes.

Choosing the Right Noodles

The type of noodle you use in Teriyaki Chicken Noodles makes a big difference in texture and overall enjoyment of the dish. Udon noodles, which are thick, chewy, and slightly bouncy, are ideal for stir-frying. They absorb sauce well without breaking apart, making them a great option for beginners and experienced cooks alike.

When using quick-cook or straight-to-wok udon noodles, they should be added directly to the pan with the sauce. The liquid helps to loosen them up, allowing them to absorb the teriyaki flavour without becoming mushy. If you’re using dried udon noodles, they need to be cooked and drained beforehand, but it’s important not to overcook them, as they will continue to soften in the pan.

Alternatively, if you prefer thinner noodles, soba or egg noodles work well. Soba noodles, made from buckwheat, add an earthy flavour and are a great option for a lighter dish. Egg noodles provide a slightly richer taste due to their higher protein content. Whichever you choose, always ensure the noodles are coated evenly in the sauce to maximise flavour in every bite.

Why Chicken Thighs Work Best

While some people automatically reach for chicken breast when making stir-fry dishes, chicken thighs are the better option for Teriyaki Chicken Noodles. Chicken thigh fillets have a higher fat content than breast meat, which keeps them juicy and tender even when cooked over high heat. Unlike chicken breast, which can become dry and tough if overcooked, thigh meat remains succulent and full of flavour.

Another advantage of chicken thighs is their ability to absorb marinades and sauces more effectively. Because teriyaki sauce is both sweet and savoury, it pairs exceptionally well with the richer, slightly darker meat of the thighs. The extra fat content also contributes to a more satisfying mouthfeel, making the dish taste more indulgent without requiring extra oil or seasoning.

For best results, slice the chicken thinly before cooking. This ensures that it cooks quickly and evenly, preventing any pieces from being undercooked or overdone. Stir-frying the chicken first, before adding vegetables and sauce, allows it to develop a slight golden-brown crust, which enhances its flavour and adds depth to the final dish.

Vegetable Choice

The beauty of Teriyaki Chicken Noodles lies in its versatility, particularly when it comes to vegetables. While this recipe uses bell peppers and spring onions, you can customise it based on what you have in your fridge.

• Bell peppers are a great addition because they add natural sweetness and vibrant colour to the dish. They remain slightly crunchy even after stir-frying, offering a textural contrast to the soft noodles. 
• Spring onions, on the other hand, provide a mild onion flavour without overpowering the dish, making them a great finishing touch.
• If you want to incorporate more vegetables, consider adding shredded carrots, sugar snap peas, or baby corn. These vegetables cook quickly and retain their texture, making them ideal for a fast stir-fry. 
• Mushrooms are another excellent option, bringing an umami-rich depth that complements the teriyaki sauce beautifully.

The Importance of High Heat in Stir-Frying

One of the most crucial aspects of making Teriyaki Chicken Noodles successfully is using high heat. Stir-frying is a quick-cooking method that relies on intense heat to sear ingredients, lock in flavours, and preserve texture. If the pan isn’t hot enough, the chicken can release moisture instead of browning, leading to a soggy and less flavourful dish.

A hot wok or frying pan ensures that the chicken sears quickly, developing a slight caramelisation on the outside while staying juicy inside. The same applies to the vegetables. Cooking them over high heat allows them to retain a slight crunch, which contrasts beautifully with the soft noodles. If the pan is too cool, the vegetables can become limp and watery rather than vibrant and crisp.

It’s also important to keep ingredients moving in the pan. Stir-frying involves constant tossing to ensure even cooking. Using a wok is ideal because its sloped sides help distribute heat efficiently, but a large frying pan can work just as well if heated properly before adding ingredients.

More Teriyaki Recipes

If you’re looking for more recipes that pack the same punch as these Teriyaki Chicken Noodles, then here you go:

• Teriyaki Wings: Crispy chicken wings baked to golden brown perfection and coated in a delicious homemade teriyaki sauce.
• Teriyaki Ribs: Sweet, sticky and delicious! These melt-in-your mouth baby back ribs are incredibly easy to make. They’re slow-cooked until super tender then coated in a tasty homemade teriyaki sauce.
• Spicy Teriyaki Tofu Burger: This bold creation combines crispy sesame-crusted tofu, a rich and spicy teriyaki glaze, charred pineapple, and a tangy sriracha slaw, all packed into a toasted bun.

See how I make these recipes and more over on my Instagram!