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Teriyaki Chicken Noodles
Bursting with delicious flavours, succulent chicken and crisp veg, this easy, quick fix meal comes together in just 20 minutes. It features a delicious, 3-ingredient homemade teriyaki sauce that is far tastier than the shop-bought stuff. The teriyaki sauce recipe is adapted from my friend @sarahjapan123’s recipe – check her out, her food is amazing!
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Chicken, Noodles
Ingredients
Scale
For the teriyaki sauce:
- 4 tbsps light soy sauce
- 4 tbsps mirin
- 2 tsps sugar
For the noodles:
- vegetable oil
- 4 chicken thigh fillets, thinly sliced
- 1 heaped teaspoon ginger paste
- 1 heaped teaspoon garlic paste
- 1 chilli, finely chopped (optional)
- 2 bell peppers, thinly sliced
- 2 spring onions, thinly sliced
- 600 g quick-cook/straight-to-wok udon noodles
Instructions
- Whisk together the teriyaki sauce ingredients until the sugar dissolves. Set aside.
- From this point onwards, the dish comes together very quickly, so it’s important you have all your ingredients prepped and ready to go.
- Heat a splash of vegetable oil in a large wok or frying pan over high heat. Add the chicken and stir fry until halfway-cooked, 3 to 4 minutes.
- Add the ginger, garlic, bell peppers and spring onions and stir fry for a further 3 to 4 minutes, or until the chicken and veg are cooked.
- Add the teriyaki sauce and toss to combine. There should be a pool of liquid in the wok – this is exactly what you want. Bring it to the boil.
- Add the noodles and let them soften in the sauce. Allow the noodles to absorb some of the juices in the wok before stir-frying them; it’ll make them more pliable, which will prevent them from breaking apart into small pieces. Stir fry for 2 minutes, or until the noodles are heated through.
- Taste and adjust seasoning then serve – enjoy!
