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Picture this: it’s been one of those long days when your to-do list never seems to end, and suddenly dinner time arrives. Instead of ordering takeout, you place a steaming bowl of homemade teriyaki chicken noodles on the table in just 20 minutes. The aroma of ginger and garlic blended with a sweet-savory glaze fills the kitchen. It’s instant comfort—restaurant-style flavor made easily at home.
This recipe stands out because it comes together effortlessly. Juicy chicken caramelizes quickly, crisp-tender vegetables add freshness, and silky noodles are coated in a glossy homemade teriyaki sauce that tastes like it simmered for hours. Finished with scallions and sesame seeds, it looks impressive without requiring advanced cooking skills. Perfect for busy weeknights or relaxed weekends.
Gather These Simple Ingredients
These ingredients combine pantry staples with fresh vegetables for balanced flavor and texture.
Main Ingredients
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Chicken breast (10 oz) – Boneless and skinless, sliced into thin strips for quick cooking.
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Udon noodles (8 oz) – Thick, chewy noodles that hold sauce well. (Alternatives listed below.)
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Broccoli florets (1½ cups) – Cut into bite-sized pieces.
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Carrot (1 large) – Julienned into thin sticks for sweetness and color.
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Red bell pepper (1) – Thinly sliced for crunch and mild sweetness.
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Scallions (3) – Slice whites for cooking; reserve greens for garnish.
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Sesame seeds – For garnish.
Homemade Teriyaki Sauce
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Soy sauce (⅓ cup) – Reduced-sodium recommended. Substitute tamari or coconut aminos if needed.
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Honey or maple syrup (3 tbsp) – Adds natural sweetness.
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Rice vinegar (1 tbsp) – Balances the sweetness.
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Fresh ginger (1½ tsp, grated) – Adds warmth and depth.
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Garlic (2 cloves, minced) – For aromatic flavor.
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Cornstarch (1½ tsp) – Mixed with 1 tablespoon cold water to thicken.
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Sesame oil (1 tsp) – Adds nutty richness.
Quick-Fix Cooking Guide
Preparation is key. Measure sauce ingredients and chop vegetables before cooking.
1. Prep the Ingredients
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Slice chicken thinly against the grain for tenderness.
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Mix cornstarch with 1 tablespoon cold water to create a slurry.
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Whisk together soy sauce, honey, rice vinegar, ginger, and garlic.
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Cook noodles according to package instructions. Drain without rinsing and toss with a small splash of oil.
2. Cook the Chicken
Heat 1 tablespoon oil in a large skillet over high heat.
Cook chicken for about 3 minutes without stirring until golden. Flip and cook 1 more minute. Remove from skillet.
3. Stir-Fry the Vegetables
In the same skillet, add broccoli, carrots, red bell pepper, and scallion whites.
Stir-fry for about 4 minutes until crisp-tender.
4. Build the Sauce
Return chicken to the skillet.
Pour in the prepared sauce and stir for 30 seconds.
Add the cornstarch slurry and stir continuously until the sauce thickens into a glossy glaze (1–2 minutes).
5. Add the Noodles
Add cooked noodles to the skillet.
Toss gently until everything is evenly coated.
6. Serve
Serve immediately in bowls.
Garnish with sesame seeds and sliced scallion greens.
Practical Tip
Cook over high heat and avoid overcrowding the pan. This helps vegetables stay bright and slightly crisp instead of steaming.
Creative Twists & Adaptations
Protein Options
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Tofu: Use extra-firm tofu cut into cubes. Cook for about 8 minutes until golden before adding sauce.
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Shrimp: Medium shrimp cook in 2–3 minutes per side.
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Beef: Thinly sliced flank steak cooks quickly and adds rich flavor.
Noodle Alternatives
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Spaghetti
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Rice noodles
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Ramen noodles (discard seasoning packet)
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Soba noodles
Vegetable Variations
This recipe is easy to adapt based on what you have available:
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Snap peas for added crunch
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Mushrooms for savory depth
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Baby corn for texture
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Zucchini slices for a lighter touch
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Shredded cabbage to increase volume
Keep the total amount of vegetables balanced so the sauce evenly coats everything.
Make It Spicy
If you enjoy heat, try one of these additions:
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½ teaspoon red pepper flakes
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A drizzle of chili oil
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A spoonful of sriracha stirred into the sauce
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Thinly sliced fresh chili peppers
Add gradually and taste as you go.
Storage & Reheating Tips
Refrigerator:
Store leftovers in airtight containers for up to 3 days.
Freezer:
Freeze in individual portions for up to 1 month. Note that noodles may soften slightly after thawing.
Reheating:
Warm in a skillet over medium heat with a small splash of water to loosen the sauce.
If using a microwave, heat in short intervals and stir between each round.
Common Mistakes to Avoid
Overcooking the Chicken
Thin slices cook quickly. Remove as soon as done to prevent dryness.
Boiling the Sauce Too Aggressively
A gentle simmer prevents the sauce from becoming too thick or separating.
Skipping the Cornstarch Slurry
Always mix cornstarch with cold water before adding to the pan to avoid lumps.
Overcrowding the Pan
Cook in batches if necessary to maintain proper browning.
Frequently Asked Questions
Can I prepare the sauce in advance?
Yes. Mix all sauce ingredients except the cornstarch slurry and refrigerate for up to 3 days.
Is this dish gluten-free?
Use tamari or coconut aminos and certified gluten-free noodles.
Can I meal prep this recipe?
Absolutely. Portion into containers for easy lunches or dinners throughout the week.
What’s the best noodle choice?
Udon provides the classic chewy texture, but spaghetti or rice noodles work well too.
Final Thoughts
These teriyaki chicken noodles prove that a comforting, flavorful meal doesn’t require complicated steps or hours in the kitchen. With tender chicken, crisp vegetables, and a glossy homemade sauce, this dish delivers satisfying results every time.
Once you make it, you’ll see how easy it is to replace takeout with something fresh, fast, and homemade.
