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Chicken noodles with sauce

Featured in Juicy chicken done your way.

A full meal with tender chicken, crunchy vegetables, and rich teriyaki sauce. Fresh ingredients make it flavorful and hearty.
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alicia in the kitchen
Updated on Fri, 14 Mar 2025 15:06:38 GMT
A bowl of noodles with chicken, broccoli, carrots, and green onions topped with sesame seeds. Pin it
A bowl of noodles with chicken, broccoli, carrots, and green onions topped with sesame seeds. | tasteofsavor.com

Udon noodles with teriyaki chicken tops my comfort food list when I'm looking to please everyone at home. I'm crazy about how the soft udon noodles mix with juicy chicken pieces and crisp veggies in my homemade teriyaki sauce. It's my go-to trick for a speedy, tasty dinner that always gets thumbs up around the table.

What you'll love about this tasty dish

This one-bowl wonder brings together everything I crave - protein, bright veggies, and yummy noodles all in one place. My homemade teriyaki sauce takes everything up a notch with that genuine flavor that makes all the difference. The best part? You can switch up the ingredients based on what you've got in your fridge right now.

What you'll need

I grab boneless chicken thighs (about 500g) and cut them into chunks. The udon noodles (roughly 350g) soak up the sauce perfectly. A bit of vegetable oil for cooking and my favorite veggies: an onion, julienned carrots, broccoli, and thinly sliced cabbage. Fresh garlic and ginger are must-haves for flavor. Either my homemade teriyaki sauce or a good store-bought one works well. For the finishing touch, I sprinkle on green onions and sesame seeds.

How I make it

First I mix up my teriyaki sauce and let it thicken with some starch. While that's happening, I coat my chicken with some sauce, salt and pepper. In my hot wok, I brown the chicken then set it aside. Next come the veggies - onions and carrots first, then broccoli, cabbage, garlic and ginger. Meanwhile, I cook my noodles following the package directions. To finish, I put the chicken back in with the veggies, add the noodles and remaining sauce. One last toss, a handful of green onions and sesame seeds, and dinner's ready to go.

Tips for amazing noodles

I always cut my chicken pieces the same size so they cook evenly. The longer you can marinate, the tastier it'll be. I use chopsticks or tongs to mix the noodles without breaking them. I like to switch up the veggies with bok choy, snow peas or bell peppers. For extra protein, I sometimes throw in shrimp or tofu, and a dash of sriracha if you want some heat.

An Asian noodle dish topped with chicken pieces, broccoli and sauce, sprinkled with sesame seeds. Pin it
An Asian noodle dish topped with chicken pieces, broccoli and sauce, sprinkled with sesame seeds. | tasteofsavor.com

Storing leftovers

I keep the chicken, noodles and veggies in separate containers in the fridge for 3-4 days. For freezing, they'll stay good for up to 3 months in airtight containers. When it's time to reheat, I prefer using a pan on medium heat with a splash of water or broth to keep everything nice and moist.

Frequently Asked Questions

→ Can I use other noodles?
Yep! Soba, ramen, or even rice noodles work. Just adjust the cooking time for each type.
→ How do I tweak the sauce thickness?
Add more or less cornstarch. The more you add, the thicker it gets. Start small and adjust to your liking.
→ Can this dish be prepped ahead?
You can make the sauce and marinate the chicken the day before. Chop and cook the veggies right before serving for freshness.
→ How should leftovers be stored?
Keep them in an airtight container in the fridge for up to 2 days. Reheat with a splash of water in a pan or microwave.
→ Can I swap out the vegetables?
Of course! Use your favorites, like snap peas, bell peppers, or mushrooms. Just keep a mix of textures for the best flavor.

Teriyaki chicken noodles

Flavor-packed noodles with marinated chicken, crisp veggies, and homemade teriyaki sauce. A balanced Asian-inspired dish.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Alicia

Category: Poultry

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings (4 servings)

Dietary: Dairy-Free

Ingredients

01 4 boneless chicken thighs.
02 300 g of udon noodles.
03 1 thinly sliced onion.
04 1 julienned carrot.
05 1 broccoli cut into florets.
06 100 g of shredded white cabbage.
07 2 minced garlic cloves.
08 2 cm of grated fresh ginger.
09 2 tbsp of vegetable oil.
10 60 ml of soy sauce.
11 1 tbsp of honey.
12 1 tbsp of rice vinegar.
13 1 tbsp of corn starch.
14 1 tsp of sesame oil.
15 Sesame seeds for topping.
16 Chopped green onions.

Instructions

Step 01

Heat soy sauce, honey, rice vinegar, and sesame oil. Mix in dissolved cornstarch after it boils.

Step 02

Season the thighs with pepper, salt, and teriyaki sauce. Let it sit for at least 15 minutes.

Step 03

Pan-fry the chicken for about 5 minutes on each side till it's completely done.

Step 04

Cook onion and carrot first, then toss in broccoli, cabbage, garlic, and ginger.

Step 05

Mix cooked noodles, chicken, veggies, and sauce. Add sesame seeds and green onions on top.

Notes

  1. Making teriyaki sauce from scratch tastes better than store-bought.
  2. Keep the vegetables a little crispy for better texture.

Tools You'll Need

  • Large pan or wok.
  • Pot.
  • Ginger grater.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 15 g
  • Total Carbohydrate: 52 g
  • Protein: 32 g