Teriyaki chicken noodles, my take on a quick stir fry embracing Japanese flavours and a few veggies is the perfect & quick midweek dinner.
This recipe will take around 10 minutes to prepare, and it will cook in under 10 minutes, which makes it way quicker than any delivery service!
Teriyaki Udon Noodles
Quick stir fried recipes make regular appearances on my website. Everyone needs quick 20-30 minute recipes that can be bashed out when needed, and our house is no different!
I’ve got recipes that range from Szechuan beef stir fry to a crumbled tofu noodle stir fry with dan dan sauce and Thai chicken and cashew nut stir fry to name a few.
Latest up in an ever-growing series of recipes are some wonderful stir-fried teriyaki chicken noodles.
I usually make my own take on teriyaki sauce at home because it’s easy, cheap, and I always have the ingredients in my cupboard. However, I quite often play with the traditional ingredients of soy sauce, mirin and brown sugar.
This recipe is no different, and I add a little extra rice vinegar because the extra acidity works really well! I also omit the garlic and ginger (which are typical Western additions), but only because I add them during the stir fry phase.
The noodles are my favourite “squeeze” at the moment, Japanese udon noodles. They are incredibly satisfying and hold onto that thick teriyaki sauce.
And this lovely dish can be all yours in right around 20 minutes!
Frequently Asked Questions
Can I use a different type of noodles?
Yes, this is particularly good with egg noodles!
Can I use store-bought teriyaki sauce?
Yes, absolutely! However, it may contain garlic and ginger, so you can choose not to add those at the stir-fry phase if you wish.
Is your teriyaki “authentic”?
No, I never claim authenticity for any of my recipes! Traditional teriyaki is a mix of soy, mirin, sugar and sake, I omit the sake because I would rarely use it.
Can I use chicken breast?
Yes, this works perfectly well with chicken breast, but it can become dry when overcooked, so be mindful when cooking this recipe.
Can I make this in advance?
No, this recipe does not reheat very well at all. However, you can mix the sauce and prepare the ingredients a day or two in advance!
A QUICK NOTE!
Be sure to prepare all of the ingredients for this recipe in advance. There is no time for chopping or even finding ingredients once you have started cooking!
Serving Suggestions
Quick noodle dishes are my idea of a quick one bowl TV dinner and these stir fried teriyaki chicken noodles recipe is no different.
If I was particularly hungry I would be more likely to serve this with a starter.
Something like sesame prawn toast or some crispy spring rolls would be my usual go to dishes.
However both of those dishes are much more closely associated with Chinese fakeaways rather than the Japanese influences in this recipe… not that this would bother me.
However if you wanted to stick with a Japanese theme my katsu prawn curry would may a lovely starter for 4 people.
Vegetable tempura would also be a lovely starter to pair with this recipe.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Wok.
- Stirring and serving spoons/kitchen tongs.
- Chopping board.
- Kitchen knife.
- Mixing and soaking bowls.
- Kettle to boil the water to soak the noodles.
- A combination of weighing scales and measuring spoons.
Stir Fried Teriyaki Chicken Noodles Recipe
A quick homemade teriyaki sauce and thick, almost chewy udon nooldes are the stars of this quick, easy and frugal chicken stir fry recipe that will come together in well under 30 minutes!
Ingredients
For the Teriyaki Sauce:
- 3 Tbsp Light Soy Sauce
- 2 Tbsp Mirin
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 Tbsp Dark Brown Sugar
- ⅛ Tsp MSG (Optional)
For the Chicken Noodle Stir Fry:
- 400g (14oz) Straight to Wok Udon Noodles
- 300g (10oz) Skinless Chicken Thighs
- 1 Small (100g) Red Onion
- 1 Small Green Pepper
- 2 Cloves Garlic
- 15g (Half-Thumb Sized Piece) Ginger
- 2 Spring Onions (For Garnish)
- 1 Tsp Cornflour
- 1 Tsp Water
- 2 Tbsp Cooking Oil
- 1 Tsp Toasted Sesame Oil
- Toasted Sesame Seeds (For Garnish)
Instructions
- Place all of the ingredients for the teriyaki sauce into a bowl and mix until the MSG and brown sugar have dissolved.
- Place the udon noodles in a bowl and pour over enough boiling water to cover them, allow them to sit for 2-3 minutes and then tease them apart. Drain and refresh the noodles under cold water.
- Cut the chicken thighs into thin (4-5mm just under ¼" thick).
- Top and tail the red onion, cut it in half, peel it and then cut it into strips (top to bottom) roughly the same size as the chicken.
- Remove the stem and seeds from the green pepper, then cut it into strips, again the same size as the chicken.
- Peel the garlic cloves then slice them as thinly as you can.
- Peel the ginger and cut it into batons as thinly as you can.
- Finely slice the spring onions at a 45° angle to the stem.
- Mix the cornflour with the water and set aside.
- Heat a wok over a high heat and when it begins to shimmer add the oil and immediately toss in the garlic and ginger. Stir fry for 15 seconds.
- Add the onion and green pepper and stir fry for 1 minute.
- Add the chicken and stir fry for 2 minutes.
- Pour over the sauce and add the noodles and stir fry for 90 seconds.
- Push the ingredients to the side of the pan and form a pool of the sauce, add the cornflour slurry, mix with the sauce and then mix everything together vcooking for a final 30 seconds.
- Drizzle with the sesame oil and serve sprinkled with the spring onions and and sesame seeds.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 804Total Fat: 31gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 183mgSodium: 2363mgCarbohydrates: 78gFiber: 5gSugar: 12gProtein: 51g
Calorific details are provided by a third-party application and are to be used as indicative figures only.