Teriyaki Chicken Noodles

Bursting with delicious flavours, succulent chicken and crisp veg, this easy, quick fix meal comes together in just 20 minutes. It features a delicious, 3-ingredient homemade teriyaki sauce that is far tastier than the shop-bought stuff. The teriyaki sauce recipe is adapted from my friend @sarahjapan123’s recipe – check her out, her food is amazing!

  • Prep Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Chicken, Noodles


For the teriyaki sauce:
  • 4 tbsps light soy sauce
  • 4 tbsps mirin
  • 2 tsps sugar
For the noodles:
  • vegetable oil
  • 4 chicken thigh fillets, thinly sliced
  • 1 heaped teaspoon ginger paste
  • 1 heaped teaspoon garlic paste
  • 1 chilli, finely chopped (optional)
  • 2 bell peppers, thinly sliced
  • 2 spring onions, thinly sliced
  • 600 g quick-cook/straight-to-wok udon noodles


  1. Whisk together the teriyaki sauce ingredients until the sugar dissolves. Set aside.
  2. From this point onwards, the dish comes together very quickly, so it’s important you have all your ingredients prepped and ready to go.
  3. Heat a splash of vegetable oil in a large wok or frying pan over high heat. Add the chicken and stir fry until halfway-cooked, 3 to 4 minutes.
  4. Add the ginger, garlic, bell peppers and spring onions and stir fry for a further 3 to 4 minutes, or until the chicken and veg are cooked.
  5. Add the teriyaki sauce and toss to combine. There should be a pool of liquid in the wok – this is exactly what you want. Bring it to the boil.
  6. Add the noodles and let them soften in the sauce. Allow the noodles to absorb some of the juices in the wok before stir-frying them; it’ll make them more pliable, which will prevent them from breaking apart into small pieces. Stir fry for 2 minutes, or until the noodles are heated through.
  7. Taste and adjust seasoning then serve – enjoy!

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