Teriyaki Chicken Noodle Bowls
User Reviews
4.8
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Teriyaki Chicken Noodle Bowls
Description
Teriyaki Chicken Noodle Bowls feature chicken thighs marinated in a savory-sweet teriyaki sauce made with soy sauce, brown sugar, garlic, ginger, and honey. Cornstarch thickens the sauce after simmering, ensuring a glossy coating on the noodles and chicken. The chicken is cooked until golden brown and juicy, while the refrigerated Yaki-Soba noodles are briefly boiled then stir-fried with the reserved sauce to absorb flavor.
The combination of tender chicken and soft noodles creates a comforting texture, balanced by the sweet and umami-rich glaze. The garnishes of sesame seeds and green onion add a subtle crunch and fresh notes. This dish works as a filling main course and is straightforward to prepare with its simple steps and accessible ingredients.
The use of refrigerated Yaki-Soba noodles saves time and provides a familiar firm texture. Marinating the chicken allows the flavors to penetrate, and the sauce can be made ahead and stored. Serve immediately for best texture and taste.
Ingredients
- 2 yaki-soba noodles refrigerated, seasoning sauce packets discarded
- 1 tablespoon cornstarch
- ⅓ cup soy sauce reduced sodium
- ¼ cup brown sugar packed
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 2 tablespoons honey
- 1 pound chicken thigh cut into 1-inch chunks, boneless, skinless
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- 1 green onion thinly sliced
Instructions
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
- Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
- Serve immediately, garnished with sesame seeds and green onion, if desired.
Notes
- Yaki-Soba noodles are found in the refrigerated section and provide authentic texture for this dish.
- Marinate the chicken at least 30 minutes or overnight for deeper flavor.
- Reserve some sauce before cooking to stir into noodles for coating.
- Serve right after cooking to enjoy optimal tenderness and sauce glaze.
User Reviews
Overall Rating
4.8
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