Chicken Teriyaki Noodles

Have you ever found yourself craving a dish that feels both cozy and exciting, all in one delicious bite? That’s exactly what happens when you whip up a batch of Chicken Teriyaki Noodles for dinner. Tender slices of chicken glazed in a shiny, sweet-savory sauce mingle with glossy egg noodles, while vibrant red peppers, crunchy carrots, and fragrant green onions add pops of color and texture. It’s a meal that manages to be equally comforting and indulgent—just the kind of easy weeknight dinner that feels like a treat without all the fuss. As someone who’s always on the hunt for quick stir-fry recipes that satisfy my noodle addiction, I can tell you there’s something truly magical about how those silky strands of pasta soak up every last drop of teriyaki sauce.

This recipe isn’t just about throwing a few ingredients together and calling it a day. It’s about the sizzle of sesame oil hitting a hot pan, the subtle kick of grated ginger, and the way honey and soy sauce swirl together into a beautiful harmony of sweet and salty notes. Every forkful carries you on a mini flavor adventure—from the first savory whiff to the lingering sweetness that makes you reach for another bite. And the best part? You can easily swap in tofu or shrimp if you’re in the mood for a different protein, or toss in some extra chili flakes for a spicy twist. Whether you’re cooking for yourself, feeding a hungry family, or impressing friends with your Asian noodle stir-fry prowess, these Chicken Teriyaki Noodles are bound to become a go-to classic in your kitchen. So tie on your apron, crank up your favorite playlist, and let’s dive into a dish that’s equal parts dinner, lunch, and pure noodle bliss.

KEY INGREDIENTS IN CHICKEN TERIYAKI NOODLES

Before we jump into the stovetop magic, let’s take a look at the stars of the show. Each ingredient plays its part in building layers of flavor, texture, and aroma—so having these essentials on hand ensures your teriyaki chicken noodles come out perfect every time.

• Chicken breasts

Provides lean protein and soaks up the teriyaki glaze beautifully, giving you tender, juicy slices that pair perfectly with noodles.

• Egg noodles

Their springy texture and mild flavor make them an ideal canvas for the rich sauce, ensuring every strand is coated in sweet-salty goodness.

• Olive oil

Used for both cooking the chicken and sautéing the veggies, it adds a subtle fruitiness and helps achieve golden sear marks.

• Onion

Finely sliced for a touch of natural sweetness and depth; softens quickly and melds seamlessly into the sauce.

• Garlic

Minced to release its pungent aroma, it forms the aromatic base that elevates the entire stir-fry.

• Red bell pepper

Thinly sliced for a crisp bite and vibrant pop of color, bringing a mild, sweet flavor and extra crunch.

• Carrot

Julienned to match the noodle’s size, offering a delicate sweetness and a satisfying snap in every forkful.

• Soy sauce

The salty backbone of the teriyaki sauce, it contributes umami richness and depth.

• Honey

Balances the saltiness with natural sweetness, helping the sauce caramelize and cling to each ingredient.

• Rice vinegar

Adds a hint of tang to cut through the richness and keeps the sauce bright and balanced.

• Sesame oil

A finishing drizzle that brings a nutty aroma and enhances the Asian noodle stir-fry vibes.

• Fresh ginger

Grated for a zesty kick and warming undertones, it pairs beautifully with garlic to build complexity.

• Cornstarch slurry

Mixed with water to thicken the sauce to a luscious consistency, ensuring it coats noodles and chicken evenly.

• Sesame seeds

A final garnish for a subtle crunch and toasty flavor, adding visual appeal.

• Green onions

Chopped as a bright, fresh garnish that cuts through the richness and ties everything together.

• Salt and pepper

Essential seasonings used to enhance and balance the flavors at every stage of cooking.

HOW TO MAKE CHICKEN TERIYAKI NOODLES

Let’s bring all these ingredients together in a seamless dance of tastes and textures. Follow these steps closely, and you’ll have a steaming plate of glossy, savory-sweet chicken teriyaki noodles ready in under an hour.

1. Cook the egg noodles according to the package instructions. Drain and set aside, allowing them to cool slightly so they don’t stick together as you finish the sauce.

2. In a medium bowl, mix together soy sauce, honey, rice vinegar, sesame oil, and grated ginger to create the teriyaki sauce. Stir until the honey is fully dissolved and the mixture glistens.

3. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season the chicken breasts with salt and pepper, then cook them in the pan for about 6–7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the pan and let it rest for a few minutes before slicing it thinly against the grain.

4. In the same pan, add the remaining tablespoon of olive oil. Add the onion, garlic, red bell pepper, and carrot. Cook for about 3–4 minutes, stirring occasionally, until the vegetables are just softened but still bright.

5. Pour the prepared teriyaki sauce into the pan with the vegetables. Bring to a simmer and let it cook for 2 minutes, allowing the flavors to meld and the sauce to reduce slightly.

6. Add the cooked noodles to the pan and toss everything together, ensuring each strand is evenly coated in the luscious sauce.

7. In a small bowl, combine cornstarch with water to create a slurry. Pour this into the pan and stir well. Let it cook for another 1–2 minutes until the sauce thickens to a silky consistency.

8. Return the sliced chicken to the pan and gently stir to combine, heating everything through for an additional minute.

9. Garnish with sesame seeds and chopped green onions just before serving for a final burst of flavor and color.

SERVING SUGGESTIONS FOR CHICKEN TERIYAKI NOODLES

Now that your kitchen smells like a noodle paradise and your skillet is overflowing with glossy sauce, let’s talk about plating and pairing. An eye-catching presentation elevates even the simplest weeknight meal into something Instagram-worthy. Think bowls or shallow plates that show off those vibrant veggie strips and silky noodles. Fresh garnishes and textural contrasts will keep your guests (or family) digging in for more. Here are a few of my favorite ways to serve this crowd-pleasing Asian noodle stir-fry:

• Arrange the noodles in a shallow bowl and place the sliced chicken on top in a fan shape. Drizzle any extra sauce around the edges and finish with a sprinkle of sesame seeds and a handful of chopped green onions for color.
• Serve alongside a crisp cucumber salad tossed in rice vinegar and a dash of chili flakes. The cool, tangy crunch complements the sweet-salty richness of the teriyaki chicken noodles.
• Plate the noodles with a side of steamed edamame or bok choy, lightly seasoned with sea salt. The bright green veggies add freshness and make the meal feel balanced.
• For those who crave heat, offer a small dish of sriracha or chili oil at the table. A few drops transform the dish into a spicy adventure and let everyone customize the kick to their liking.

HOW TO STORE CHICKEN TERIYAKI NOODLES

If you’re lucky enough to have leftovers (or if you’re meal-prepping for the week), proper storage ensures your Chicken Teriyaki Noodles stay just as delightful the next day. The key is to prevent sogginess, preserve the sauce’s sheen, and maintain that satisfying noodle bite. Ideally, cool the dish at room temperature for no more than 30 minutes before refrigerating, and store it in airtight containers. Here are a few tips to keep in mind:

• Refrigerate your noodles in an airtight container within two hours of cooking. This prevents moisture loss and keeps the sauce from drying out.
• If possible, store the noodles and chicken separately from the veggies and sauce. When you’re ready to reheat, mix everything back together to retain those crisp veggie bites.
• For longer storage, portion the meal into freezer-safe bags or containers and freeze for up to one month. Thaw overnight in the fridge before reheating to preserve texture.
• Reheat gently on the stovetop over low heat, adding a splash of water or soy sauce if needed to revive the sauce’s consistency. Alternatively, warm in the microwave in 30-second intervals, stirring in between for even heating.

CONCLUSION

By now, you’ve journeyed through every aspect of these Chicken Teriyaki Noodles: from that first, unforgettable bite to the simple pantry ingredients that make magic happen. We’ve covered how to select and prepare each component, crafted the ideal sweet-and-salty sauce, and walked step-by-step through the cooking process so you can recreate this shining noodle stir-fry in your own kitchen. This article is designed to be a one-stop resource—so feel free to print it out, tuck it into your recipe binder, or save it on your device for easy reference when those weeknight dinner battles strike.

I hope you enjoyed diving into this Asian-inspired dish as much as I love making it on busy evenings when I need an easy weeknight dinner that doesn’t skimp on flavor. There’s something deeply satisfying about gathering around a steaming platter of glossy, umami-rich noodles with crisp veggies and perfectly cooked chicken. And if you’re intrigued by more tips or have questions—perhaps about swapping proteins, adjusting sweetness levels, or dialing in the perfect veggie mix—you’ll find a handy FAQ below to guide you. If you give this recipe a try, I’d absolutely love to hear how it turned out: any tweaks you made, flavor explosions you discovered, or fun garnishes you experimented with. Don’t hesitate to leave a comment, share your questions, or drop suggestions for other recipes you’d like to see. Happy cooking, and may your kitchen always be filled with the irresistible sizzle of a great stir-fry!

Print Recipe

Chicken Teriyaki Noodles

Author: Rebecca Hughes Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Calories: 800

Description

Savory teriyaki-glazed chicken meets tender egg noodles and crisp veggies in this colorful stir-fry. With a perfectly balanced sweet-and-salty sauce, every forkful delights—quick, satisfying, and full of vibrant flavor.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 boneless, skinless chicken breasts

• 200 g egg noodles

• 2 tablespoons olive oil

• 1 small onion, finely sliced

• 2 cloves garlic, minced

• 1 red bell pepper, thinly sliced

• 1 medium carrot, julienned

• ¹⁄₄ cup soy sauce

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 1 teaspoon fresh ginger, grated

• 1 tablespoon cornstarch mixed with 2 s water (for thickening)

• 1 tablespoon sesame seeds (for garnish)

• 2 green onions, chopped (for garnish)

• Salt and pepper to taste

Instructions

1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a medium bowl, mix together soy sauce, honey, rice vinegar, sesame oil, and grated ginger to create the teriyaki sauce. Stir until the honey is dissolved and everything is well combined.
3. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season the chicken breasts with salt and pepper, then cook them in the pan for about 6-7 minutes per side or until fully cooked and golden brown. Remove the chicken from the pan and let it rest for a few minutes before slicing it thinly.
4. In the same pan, add the remaining tablespoon of olive oil. Add the onion, garlic, red bell pepper, and carrot. Cook for about 3-4 minutes, stirring occasionally, until the vegetables are softened.
5. Add the teriyaki sauce mixture to the vegetables in the pan. Bring to a simmer and cook for 2 minutes.
6. Add the cooked noodles to the pan and toss everything together, making sure the noodles are coated in the sauce.
7. In a small bowl, mix the cornstarch with water to make a slurry. Pour the slurry into the pan and stir well. Let it cook for another 1-2 minutes until the sauce thickens.
8. Add the sliced chicken back into the pan and stir to combine. Let everything heat through for a minute.
9. Garnish with sesame seeds and chopped green onions before serving.

Note

• You can substitute the chicken with tofu or shrimp for a different protein option.
• For extra flavor, add a splash of chili flakes or sriracha to the sauce for a spicy kick.
• If you prefer your noodles more saucy, you can add a little extra soy sauce and honey to adjust the sweetness and saltiness.
• The noodles can be replaced with soba noodles or rice noodles for variation.
• Leftovers can be stored in an airtight container for up to 2 days. Reheat thoroughly before serving.

Keywords: chicken teriyaki noodles, easy weeknight dinner, Asian noodle stir-fry, teriyaki chicken recipe, quick stir-fry, healthy chicken noodles