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Teriyaki Chicken Noodles Stir-fry

Closeup top view of plate with teriyaki chicken ramen noodles garnished with sesame seeds.
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Savory, slightly sweet, spicy and DELICIOUS, this Teriyaki Chicken Noodles Stir-fry is incredibly flavorful and easy to make in 30 minutes!

Ingredients

Scale

Chicken Marinade:

  • 8.8 ounces / 250 grams Chicken Breast, boneless, skinless (or use chicken thighs) – thinly sliced into bite-sized pieces
  • ¼ TSP Fine Sea Salt
  • ⅛ TSP ground Black Pepper (black pepper powder)
  • 1 TSP Low Sodium Light Soy Sauce
  • 1 TSP Peanut Oil, for cooking (or any other neutral oil with a high smoke point)

Teriyaki Stir-fry Sauce:

  • 3 TBSP / 45ml Low Sodium Light Soy Sauce
  • 1 TBSP / 15ml Japanese Cooking Sake (note 1)
  • 2 TBSP / 30ml Mirin (Japanese sweet rice wine – note 2)
  • ½ TBSP / 6 grams Light Brown Sugar (I used Swerve Brown Sugar – a sugar-free brown sugar replacement)

Teriyaki Chicken Noodles Stir Fry:

  • ⅓ medium / 80 grams Yellow Onion – sliced
  • ½ medium / 100 grams Red Bell Pepper – sliced
  • 3-4 pieces / 120 grams Chinese Broccoli (‘gai lan’, substitute with bok choy, choy sum, other Asian leafy greens or tenderstem broccoli, etc.) – stems peeled and thinly sliced at an angle, leafy green parts cut into rough chunks
  • 1 medium / 20 grams Spring Onion (Scallion/Green Onion) – chopped, white and light green parts separated from dark green parts
  • 3-4 cloves / 20 grams Garlic – minced
  • ½ TBSP / 8 grams Ginger – sliced into matchsticks
  • 5-7 / 25 grams fresh Red Chilies (optional, I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish – note 3*)
  • 11.3 ounces (2 packs) / 320 grams fresh Ramen Noodles (or udon noodles, I used vacuum sealed packs of precooked ramen – note 4)
  • 1 TBSP Peanut Oil, for cooking
  • 1 TSP Toasted Sesame Oil
  • To Garnish: reserved chopped Spring Onion, Toasted White Sesame Seeds (optional)

Instructions

Prep:

  1. Make the teriyaki sauce: Whisk together the low sodium light soy sauce, cooking sake, mirin and light brown sugar in a small measuring cup (for easier pouring) or bowl. Set aside.
  2. Marinate the chicken: Cut the chicken breasts into bite-sized pieces and add to a medium bowl. Season with salt, black pepper and low sodium light soy sauce. Mix well to coat, set aside.
  3. Prepare all the fresh ingredients: Prepare the yellow onion, red bell pepper, Chinese broccoli, spring onion, garlic, ginger and red chilies garlic as indicated in the ‘ingredients’ section.

Teriyaki Chicken Noodles Stir Fry:

  1. Prepare the noodles: Bring a small pot of water to a boil. Lower the heat to medium-low and place the ramen noodle cakes in the pot. Use tongs to hold onto the noodle cakes, one at a time, and gently shake until the strands have separated and are tender – about 1-2 minutes. Drain and run cold water on the noodles to prevent sticking and halt the cooking process. (If using frozen or dried ramen or udon noodles, prepare according to package instructions.)
  2. Cook the chicken: Heat 1 teaspoon peanut oil in a large nonstick wok (or heavy bottomed deep skillet or large fry pan) over high heat. Add the marinated chicken and immediately spread the pieces out in the wok. Allow to sear for 30-40 seconds, then flip the pieces and sear the other side for another 30 seconds. Stir-fry for a minute or until glossy and just cooked. Transfer to a clean bowl and set aside.
  3. Sauté the onions: Heat the remaining 1 tablespoon of peanut oil in the wok over medium-high heat. Add the yellow onion and spring onion white parts. Stir-fry for 20 seconds or until slightly softened.
  4. Add the aromatics: Add the garlic, ginger and chilies and stir-fry for 20-30 seconds until fragrant.
  5. Cook the veggies: Add the Chinese broccoli and red bell pepper and stir-fry until the dark leafy green parts begin to wilt.
  6. Add the noodles and sauce. Add the noodles to the wok. Give the sauce a quick stir with a spoon and pour over everything. Stir-fry and mix until the sauce starts to thicken and clings onto the noodles – about 2 minutes.
  7. Add the chicken: Add the cooked chicken and stir-fry to combine with everything.
  8. Toss through the spring onion: Add the sesame oil and toss through most of the spring onion dark green parts (reserve some for garnish). Switch off the heat.
  9. To Serve: Divide evenly onto plates or in bowls. Garnish with toasted white sesame seeds and the reserved spring onion. Serve immediately.

Equipment

Notes

  1. 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.
  2. 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.
  3. 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 like 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’re welcome to use maple syrup or honey if preferred but note that the stir-fry sauce will thicken quickly if using either of these and is easier to burn. Be careful not to cook the sauce too long before adding the chicken if using either of these.
  4. Fresh Red Chilies. I like to add fresh red chilies for a kick of heat. Use less or more chilies based on your heat level preference or omit them completely for a milder teriyaki noodles dish.
  5. Ramen Noodles. I used vacuum sealed packs of precooked ramen noodles but you can use fresh ramen if it’s 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.
  6. 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.
  7. Double the recipe. This recipe makes 2 generous servings for adults as written but can be stretched into 3 servings. It can also be easily doubled to serve a family of 4-5 people or cooked for meal prep. I recommend using a large wok or heavy bottomed deep sauté pan if doubling the recipe. If your wok is on the smaller side, it’s best to cook in two batches. This way you won’t overcrowd the pan and the noodles and veggies won’t become mushy.
  8. Nutrition facts are estimated by an online calculator based on the ingredients and brands I used. It may vary if using different brands or if you make any ingredient substitutes.
  9. See the ‘Variations’ section in the post above if you’d like to customize this recipe and modifications for particular dietary preferences or restrictions.

Nutrition

Find it online: https://thatspicychick.com/teriyaki-chicken-noodles-stir-fry/