Teriyaki Chicken Noodles Stir-fry

this recipe

Looking for more easy stir-fried noodles? Try my Chicken Yaki Udon (Japanese Stir-fried Noodles) , this Hoisin Chicken Noodles, or Shanghai Style Fried Noodles next.

About Teriyaki Chicken Noodles

Inspired by authentic Japanese teriyaki sauce flavors, this Teriyaki Chicken Noodles is a delicious and healthy stir-fried noodles dish. It features savory and tender chicken breast pieces, veggies like Chinese broccoli and bell peppers, fragrant aromatics like garlic, ginger, spring onion, fresh chilies for a kick of heat, fresh ramen noodles, and an authentic savory homemade teriyaki stir fry sauce with a hint of sweetness and toasted sesame aromas!

This dish takes just 30 minutes to make from start to finish and is perfect for busy weeknights. It’s customizable with your favorite stir-fry friendly veggies and you can use any protein of choice.

You can also tweak the spice level to your liking or make it kid-friendly and omit the chilies completely.

Teriyaki Chicken Noodles is a protein-packed healthy weeknight dinner that is well-balanced with carbohydrates, protein and veggies. It’s incredibly flavorful, satiating and I think you and even picky eaters will enjoy the mouthwatering flavors!

Ingredient Notes and Substitutes

• Low Sodium Light Soy Sauce: I like using low sodium soy sauce so that I can control the salt levels better. If using regular light soy sauce, use a little less.
• Japanese Cooking Sake: This is different from drinking sake and is more savory as it has salt and other ingredients added to it. Find it in a Japanese or Asian supermarket or order it online. If using drinking sake, add more salt to taste to the dish after tasting if needed. Substitute sake with dry sherry or Shao Xing rice wine (Chinese cooking wine) if unavailable.
• Mirin: Mirin is a sweet rice wine used in Japanese cooking. It’s available at Japanese and Asian supermarkets and most mainstream supermarkets that are well-stocked with international ingredients. Sweet marsala or dry white wine mixed with sugar would work as a substitute. If you prefer not to use alcohol, use granulated sugar and water to replace the mirin.
• Light Brown Sugar: I used Swerve Brown Sugar – a sugar-free brown sugar replacement. Feel free to use regular light brown sugar, white sugar, or another sugar-free sugar replacement of choice. I personally do not like my food too sweet but feel free to use more sweetener to suit your taste if desired. You can also use maple syrup or honey if preferred but note that the stir-fry sauce will thicken quickly if using either of these. Be attentive when cooking so that the sauce doesn’t burn.

• Marinated Chicken: I used sliced boneless and skinless chicken breast and marinated with salt and pepper and low sodium light soy sauce. Sliced boneless and skinless chicken thighs would also taste great!
• Vegetables: Yellow onion and Chinese broccoli (‘gai lan’). You can use any other greens such as baby bok choy, choy sum, blanched broccoli florets or tenderstem broccoli.
• Aromatics: Garlic, finely sliced fresh ginger, hot fresh red chilies and spring onion (scallion/green onions). I like using Thai Bird’s Eye chilies which are quite spicy but any variety will work. Use less or more based on your spice level preference or omit completely for a milder teriyaki noodles dish.
• Ramen Noodles: I used vacuum sealed packs of precooked ramen noodles because I always have them stocked in my pantry. They’re great to have on hand, have a long shelf life, and perfect for anytime you want to make a quick noodles dish! You can use fresh ramen noodles if they’re easily available to you. You could also use frozen ramen (or udon noodles) instead. Prepare according to package instructions before using in this recipe. If using dried ramen noodles, discard the seasoning packets. Note that dried ramen noodles don’t have the same chewy and bouncy texture as fresh, frozen or vacuum sealed packs of noodles but they will work in a pinch.
• Peanut Oil: Or use any neutral cooking oil with a high smoke point. Canola oil, vegetable oil, rice bran oil, avocado oil, etc. are all great options for Asian high heat cooking.

Full ingredient list and amounts are in the recipe card below.

How to Make Teriyaki Chicken Noodles

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Prep the ingredients. Toss the sliced chicken with the marinade ingredients in a bowl. While the chicken is marinating, whisk together the ingredients for the teriyaki stir-fry sauce and chop up your aromatics and veggies.

Serving Suggestions

I typically don’t serve anything on the side with these teriyaki chicken noodles. It’s a filling meal served on its own since it has carbohydrates from the noodles, protein from the chicken, and plenty of colorful veggies which have fiber to keep you full.

However, if you’d like to enjoy a takeout style Asian banquet at home, you can serve it with an Asian-inspired side dish like these Chili Chicken Lettuce Cups, Spicy Thai Basil Wontons, or these crispy and savory Spicy Prawn Toast (with Everything Bagel Seasoning!).

Storing and Reheating Leftovers

Store leftovers in an airtight sealed container in the fridge for up to 3-4 days. Reheat in the microwave on high for 2-3 minutes, stirring halfway in between, until hot throughout.

Variations

• Use a different protein. Sliced pork tenderloin (pork fillet), beef skirt or flank steak, shrimp (prawns), pan-seared salmon cubes, or even tofu or tempeh would taste great in this teriyaki sauce noodles dish.
• Make it vegetarian/vegan. These crispy pan-fried tofu cubes are YUM in this dish! You can even use air fryer tofu cubes!
• Make it gluten-free. Use gluten-free noodles of choice or gluten-free noodle-type of pasta such as spaghetti or linguini. Other options are soba noodles made from 100% buckwheat flour and rice vermicelli noodles. You’ll also need to use gluten-free soy sauce, tamari or coconut aminos. Both mirin and cooking sake are usually gluten-free but it’s best to double check the ingredients list if you have sensitivities.
• Use different veggies. Just about any stir-fry friendly veggies can be added to these noodles. Some great options are shredded zucchini, carrots, edamame, sliced shiitake mushrooms or any other mushrooms, blanched broccoli florets, mung bean sprouts, chopped Chinese/Napa cabbage, sugar snap peas, snow peas, kale, spinach, bok choy, choy sum, other colored bell peppers, etc.
• Use different noodles. Udon noodles, chow mein noodles, lo mein egg noodles, rice noodles or yakisoba noodles are all great options. You could also use shirataki noodles (made from konjac) or zucchini noodles for a low-carb option.

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