Chicken Teriyaki Noodles
A quick and flavorful dish combining tender chicken, savory teriyaki sauce, and hearty noodles, perfect for a satisfying meal.
Ingredients
Protein
- 400 g chicken breasts (about 400-500 g total, thinly sliced against the grain)
- 200 g noodles (udon, ramen, soba, or spaghetti)
Sauces & Condiments
- 0.25 cup soy sauce
- 0.25 cup mirin
- 2 tablespoons granulated sugar or honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch (optional for thickening)
Garnish
- 2 green onions green onions, thinly sliced
Sesame seeds
Instructions
- Whisk soy sauce, mirin, sugar or honey, sesame oil, garlic, and ginger in a bowl until the sugar dissolves. Toss chicken slices in the marinade and refrigerate for 30 minutes.
- Cook noodles in salted boiling water until just tender, then drain and toss with a splash of oil.
- Heat oil in a skillet over medium-high heat. Cook chicken until browned and cooked through, about 3-4 minutes per side. Optional: pour reserved marinade into skillet and simmer, thickening with cornstarch slurry if desired.
- Add cooked noodles to the skillet, toss to coat, and heat through. Divide into bowls and garnish with green onions and sesame seeds. Serve immediately.
Notes
For extra flavor, toast sesame seeds before garnishing.