Chicken Teriyaki Noodles Recipe

Chicken Teriyaki Noodles Recipe hits that perfect balance of sweet, savory, and a little sticky, with juicy chicken and slurpable noodles in every bite. It works great for busy weeknights, meal prep, or anyone who wants takeout-style flavor in about 30 minutes. I first made a version of this in a tiny apartment kitchen with one pan and a dream of not washing dishes all night.

Why Make This Chicken Teriyaki Noodles Recipe at Home

Homemade chicken teriyaki noodles taste fresher, use real ingredients, and cost less than takeout. You control the sweetness, the salt level, and how many veggies go into the pan.

You also avoid mystery sauces and can tweak the recipe for picky eaters or special diets. Once you learn this method, you can toss almost any protein and veggie combo into the same basic sauce.

“This Chicken Teriyaki Noodles Recipe tastes better than our usual takeout and comes together faster than delivery ★★★★★”

Ingredients You Need

Here is everything you need for this chicken teriyaki noodles recipe, plus some easy swaps and notes from my kitchen.

Noodles

• 8 to 10 ounces noodles
  • Lo mein noodles, yakisoba, or chow mein noodles work great.
  • Use spaghetti or linguine if that is what you have in the pantry.
  • Use rice noodles for a wheat free option, but cook them gently so they do not turn mushy.

Chicken

• 1 pound boneless skinless chicken thighs, thinly sliced
  • Thighs stay juicy and handle high heat very well.
  • Use chicken breast if you prefer, but slice it thin and cook it quickly to keep it tender.
• 1 tablespoon cornstarch
  • This helps the chicken brown and gives the sauce a glossy texture.
• 1 tablespoon soy sauce
  • This seasons the chicken before it hits the pan.

Vegetables

Use what you like or what sits in your fridge right now.

• 1 cup thinly sliced carrots
• 1 red bell pepper, thinly sliced
• 2 cups shredded green or Napa cabbage
• 1 cup broccoli florets, small pieces
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated or very finely minced
  • Use ginger paste from a tube as a shortcut.

Teriyaki Noodle Sauce

You can whisk this together in a small bowl or jar.

• 1/3 cup low sodium soy sauce
  • Use regular soy sauce and add a splash of water if it tastes too salty.
• 3 tablespoons water or chicken broth
• 2 to 3 tablespoons brown sugar or honey
  • Brown sugar gives a deeper flavor, honey tastes a little lighter.
• 1 tablespoon rice vinegar
  • Use apple cider vinegar in a pinch.
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch
• 1 to 2 teaspoons sriracha or other chili sauce, optional for heat

Toppings

• Sesame seeds
• Extra sliced green onions
• A squeeze of lime or lemon, optional but bright and tasty

Oil and Seasoning

• 2 to 3 tablespoons neutral oil
  • Use canola, avocado, or grapeseed oil since they handle high heat.
• Salt and black pepper to taste

Equipment List

• Large nonstick skillet or wok
• Medium pot for boiling noodles
• Colander
• Cutting board and sharp knife
• Small bowl or jar for sauce
• Tongs or a large spatula for tossing noodles

Tips & Mistakes

• Slice chicken thin so it cooks quickly and stays tender.
• Dry the chicken with paper towels before you toss it with cornstarch so it browns instead of steaming.
• Pre mix the teriyaki sauce before you start cooking so you do not scramble to measure while the pan smokes.
• Do not overcrowd the pan with chicken, cook in two batches if needed so it browns nicely.
• Cook noodles just to al dente so they stay chewy after you toss them in the sauce.
• Rinse wheat noodles briefly under hot water after draining to loosen them, but do not soak them.
• Add veggies that take longer to cook first, like carrots and broccoli, then quick cooking ones like cabbage and peppers.
• Taste the sauce at the end and adjust with a pinch of sugar, a splash of soy sauce, or a little water until it hits your sweet spot.
• Do not walk away from the pan once you add the sauce, it thickens fast and can burn if you ignore it.
• Toss noodles gently with tongs so they do not break into short pieces.

How to Make Chicken Teriyaki Noodles Recipe

Step 1: Cook the Noodles

1. Bring a large pot of water to a boil and salt it lightly.
2. Add your noodles and cook until just tender, following the package time but check a minute early.
3. Drain the noodles and rinse briefly with warm water to stop the cooking and loosen them.
4. Toss them with a teaspoon of oil so they do not stick while you cook the chicken and veggies.

Step 2: Prep the Chicken

1. Pat the chicken dry with paper towels and slice it into thin strips.
2. In a bowl, toss the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and a pinch of black pepper.
3. Set the bowl aside while you chop the vegetables and mix the sauce.

Step 3: Mix the Teriyaki Noodle Sauce

1. In a small bowl or jar, add soy sauce, water or broth, brown sugar or honey, rice vinegar, sesame oil, cornstarch, and sriracha if you use it.
2. Whisk or shake until the cornstarch dissolves and the sugar mixes in.
3. Taste a drop and adjust sweetness or salt to your liking.
4. Keep the sauce near the stove so you can grab it quickly.

Step 4: Cook the Chicken

1. Heat 1 to 1½ tablespoons oil in a large skillet or wok over medium high heat until it shimmers.
2. Add half the chicken in a single layer and let it sit for 1 to 2 minutes so it browns.
3. Stir and cook until the chicken cooks through and the edges look caramelized, about 4 to 5 minutes total.
4. Transfer the chicken to a plate and repeat with the remaining chicken, adding a little more oil if the pan looks dry.

Step 5: Stir Fry the Vegetables

1. In the same pan, add another teaspoon or so of oil if needed.
2. Add the white parts of the green onions, carrots, and broccoli and cook 2 to 3 minutes, stirring often.
3. Add bell pepper and cabbage and cook another 2 to 3 minutes until the veggies turn crisp tender.
4. Add garlic and ginger and cook 30 seconds until fragrant, while you stir so they do not burn.

Step 6: Bring It All Together

1. Return the cooked chicken and any juices on the plate to the pan with the veggies.
2. Give the teriyaki sauce a quick stir, then pour it into the pan.
3. Stir constantly as the sauce bubbles and thickens, which usually takes 1 to 2 minutes.
4. Add the cooked noodles and toss everything together until the noodles soak up the sauce and look glossy.

Step 7: Taste and Finish

1. Taste a noodle and a piece of chicken.
2. Add a splash of soy sauce if it needs more salt, or a teaspoon of sugar or honey if you want more sweetness.
3. Sprinkle in the green parts of the green onions and some sesame seeds.
4. Turn off the heat and let the noodles sit 1 minute so the flavors settle.

Variations I've Tried

I swap the chicken for thinly sliced beef or pork and keep the same sauce and noodle method. Shrimp also works very well, just cook it quickly until it turns pink and remove it before you stir fry the veggies.

I make a veggie heavy version with mushrooms, snap peas, extra cabbage, and edamame instead of meat. I also tried a spicy version with extra chili sauce and a pinch of crushed red pepper for people who like some heat.

How to Serve Chicken Teriyaki Noodles Recipe

Serve chicken teriyaki noodles hot right out of the pan, topped with extra green onions and sesame seeds. Add a side of steamed edamame, cucumber salad, or a simple green salad for some crunch. Kids often like this with extra noodles and fewer veggies, while adults usually enjoy a little extra sauce and chili on top. Pair it with iced green tea, sparkling water with citrus, or a simple fruit smoothie.

How to store

• Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Reheat in a skillet over medium heat with a splash of water or broth and toss until hot.
• Use the microwave in short bursts, stirring between each, and add a tiny bit of water if the noodles look dry.
• Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge and reheat on the stove for the best texture.

Chicken Teriyaki Noodles Recipe

Chicken Teriyaki Noodles hits that perfect balance of sweet, savory, and a little sticky, with juicy chicken and slurpable noodles in every bite. It works great for busy weeknights, meal prep, or anyone who wants takeout-style flavor in about 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Ingredients

  

• 8–10 ounces lo mein, yakisoba, chow mein, or spaghetti/linguine noodles
• 1 teaspoon neutral oil, for tossing cooked noodles

• 1 pound boneless skinless chicken thighs, thinly sliced
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• black pepper, to taste

• 1 cup thinly sliced carrots
• 1 red bell pepper, thinly sliced
• 2 cups shredded green or Napa cabbage
• 1 cup small broccoli florets
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated or very finely minced

• 1/3 cup low sodium soy sauce
• 3 tablespoons water or chicken broth
• 2–3 tablespoons brown sugar or honey
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch
• 1–2 teaspoons sriracha or other chili sauce (optional)

• sesame seeds, for serving
• extra sliced green onions, for serving
• lime or lemon wedges, for serving (optional)

• 2–3 tablespoons neutral oil (canola, avocado, or grapeseed)
• salt and black pepper, to taste

Instructions

 

1. Bring a large pot of lightly salted water to a boil.
2. Add the noodles and cook until just tender (al dente), following package directions but checking a minute early.
3. Drain and briefly rinse with warm water to stop the cooking and loosen them.
4. Toss noodles with 1 teaspoon neutral oil so they do not stick, then set aside.

1. Pat the chicken dry with paper towels and slice into thin strips.
2. In a bowl, toss the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and a pinch of black pepper until evenly coated. Set aside.

1. In a small bowl or jar, combine the soy sauce, water or chicken broth, brown sugar or honey, rice vinegar, toasted sesame oil, cornstarch, and sriracha if using.
2. Whisk or shake until the cornstarch is dissolved and the sugar is mixed in. Taste and adjust sweetness or salt if needed. Keep near the stove.

1. Heat 1 to 1½ tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering.
2. Add about half the chicken in a single layer and let it cook undisturbed for 1–2 minutes to brown.
3. Stir and cook until the chicken is cooked through and the edges are caramelized, about 4–5 minutes total. Transfer to a plate.
4. Repeat with the remaining chicken, adding a little more oil if the pan looks dry. Transfer all cooked chicken to the plate and set aside.

1. In the same pan, add another teaspoon of oil if needed.
2. Add the white parts of the green onions, carrots, and broccoli. Stir-fry for 2–3 minutes.
3. Add the bell pepper and cabbage and cook another 2–3 minutes, until the vegetables are crisp-tender.
4. Add the garlic and ginger and cook for about 30 seconds, stirring constantly so they do not burn.

1. Return the cooked chicken and any juices from the plate to the pan with the vegetables.
2. Stir the teriyaki sauce, then pour it into the pan.
3. Cook, stirring constantly, until the sauce bubbles and thickens, 1–2 minutes.
4. Add the cooked noodles and toss gently until the noodles are coated and glossy and everything is heated through.

1. Taste a noodle and a piece of chicken. Add a splash of soy sauce for more salt or a little extra sugar or honey for more sweetness if desired.
2. Stir in the green parts of the green onions and sprinkle with sesame seeds.
3. Remove from heat and let sit for 1 minute so the flavors settle, then serve with extra green onions and lime or lemon wedges if you like.

Notes

Nutrition Information
Approximate per serving (4 servings): 520 calories; fat 18 g; saturated fat 3 g; carbohydrates 63 g; fiber 5 g; sugars 18 g; protein 30 g; sodium 1350 mg. Values are estimates and will vary based on specific noodle type, soy sauce brand, added veggies, and portion size.