Why You’ll Love these Flavorful Chicken Teriyaki Noodles
These chicken teriyaki noodles are about to become your new weeknight dinner hero.
Ready in just 15 minutes, they’re perfect for those nights when cooking feels like climbing Mount Everest. Trust me, I’ve been there.
The combination of tender chicken strips, perfectly cooked broccoli, and those delicate somen noodles bathed in savory teriyaki sauce? Simply divine.
And did I mention it’s all made in one pan?
What I love most is how versatile this dish is. No broccoli? Throw in snap peas.
Want more protein? Add an egg.
Your family will think you’ve spent hours in the kitchen. Our little secret.
What Ingredients are in Flavorful Chicken Teriyaki Noodles?
Gathering the ingredients for this chicken teriyaki noodles dish is half the battle in creating a meal that feels like takeout but tastes even better. The beauty of this recipe lies in its simplicity—just a handful of fresh ingredients paired with pantry staples you likely already have on hand. Once you’ve got everything measured and prepped, the cooking process flows beautifully, making this an achievable weeknight dinner even when time is tight.
- 6 ounces somen noodles
- 2 tablespoons extra virgin olive oil
- 1½ pounds boneless skinless chicken breasts, cut into strips
- 1 (6 ounce) bag broccoli
- 1 cup sliced carrots
- ½ cup teriyaki sauce
- ¼ cup soy sauce
- ½ cup chicken broth
- 2 garlic cloves, chopped
When shopping for these ingredients, the quality of your teriyaki sauce makes a significant difference in the final flavor. I recommend finding one with a good balance of sweet and savory notes. Also, while the recipe calls for somen noodles (which are delightfully thin and quick-cooking), you could substitute with udon, ramen, or even spaghetti in a pinch. And don’t worry if you need to make vegetable substitutions—this recipe is quite forgiving. Snow peas, bell peppers, or mushrooms would all work wonderfully in place of or alongside the broccoli and carrots.
How to Make these Flavorful Chicken Teriyaki Noodles
Making this restaurant-worthy dish at home is actually quite straightforward, and trust me, your family will think you’ve been hiding culinary school credentials.
Start by cooking 6 ounces of somen noodles in boiling water for just 3 minutes—these delicate noodles cook incredibly fast! Once they’re done, drain them immediately and rinse with cold water to stop the cooking process, then set them aside while you prepare the rest of the dish.
While the water for the noodles is coming to a boil, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add your 1½ pounds of chicken breast strips to the hot oil and cook for about 7 minutes, stirring occasionally to guarantee even cooking. The chicken should have no pink remaining when it’s ready.
During this time, partially cook the 6-ounce bag of broccoli according to its package directions—we want it slightly underdone since it’ll finish cooking in the sauce.
Now comes the flavor explosion: add your partially cooked broccoli, 1 cup of sliced carrots, ½ cup of teriyaki sauce, ¼ cup of soy sauce, ½ cup of chicken broth, and 2 chopped garlic cloves to the skillet with the cooked chicken. This medley creates that signature teriyaki aroma that’ll have everyone wandering into the kitchen asking when dinner’s ready.
Let this savory mixture simmer over medium-high heat for about 5 minutes, allowing the vegetables to soften and the sauce to thicken slightly. Can you smell that gorgeous garlic and teriyaki blend yet?
For the final touch, add your pre-cooked somen noodles directly to the skillet and toss everything together until the noodles are well coated with sauce. The thin noodles will absorb some of that flavorful sauce, making each bite absolutely delicious.
I like to let everything sit together for about a minute before serving, which gives the noodles a chance to soak up even more of that teriyaki goodness. Serve it up in deep bowls for that authentic noodle-house experience.
Flavorful Chicken Teriyaki Noodles Substitutions and Variations
Flexibility is the secret ingredient that makes this chicken teriyaki noodle recipe truly shine in your kitchen repertoire.
Don’t have somen noodles? Swap in udon, rice noodles, or even spaghetti in a pinch. The protein is just as adaptable—try thinly sliced beef, shrimp, or tofu for a vegetarian twist.
I often add snow peas, bell peppers, or mushrooms when my veggie drawer needs clearing out.
Sometimes I’ll kick up the heat with sriracha or tone down the sodium by diluting the soy sauce with extra broth.
My personal favorite variation? Adding a sprinkle of sesame seeds and green onions right before serving.
What to Serve with Flavorful Chicken Teriyaki Noodles
Though this noodle dish stands perfectly on its own as a complete meal, I love to round out my teriyaki feast with complementary sides that enhance the dining experience.
My go-to options include cucumber salad with rice vinegar and sesame seeds, providing a invigorating crunch against the savory noodles. Steamed edamame sprinkled with sea salt makes for addictive finger food, while miso soup creates warmth and depth.
For something sweet, consider offering fresh mango slices or green tea ice cream for dessert. Isn’t it amazing how these simple additions transform a casual weeknight dinner into something that feels restaurant-worthy?
Final Thoughts
This chicken teriyaki noodle dish has quickly become one of my favorite weeknight recipes, bringing restaurant-quality Asian flavors right to my home kitchen.
What I love most is its versatility—swap in different veggies or use leftover protein when you’re in a pinch. The balance of savory teriyaki, salty soy sauce, and tender chicken creates that umami magic we all crave.
I’ve served this at casual gatherings and family dinners with equal success. The bright colors and inviting aromas make everyone enthusiastic to dig in.
Isn’t it satisfying when a simple recipe delivers such complex flavors?
Chicken Teriyaki Noodles
Ingredients
Equipment
Method
- Bring a pot of water to a boil and cook the somen noodles for 3 minutes. Drain immediately and rinse with cold water to stop the cooking process. Set aside.
- While waiting for the water to boil, heat the olive oil in a large skillet over medium-high heat.
- Add the chicken strips to the hot oil and cook for about 7 minutes, stirring occasionally, until no pink remains.
- Meanwhile, partially cook the broccoli according to package directions, leaving it slightly underdone.
- Add the partially cooked broccoli, sliced carrots, teriyaki sauce, soy sauce, chicken broth, and chopped garlic to the skillet with the cooked chicken.
- Let the mixture simmer over medium-high heat for about 5 minutes, allowing the vegetables to soften and the sauce to thicken slightly.
- Add the pre-cooked somen noodles to the skillet and toss everything together until the noodles are well coated with sauce.
- Allow everything to sit together for about a minute before serving to let the noodles absorb more of the sauce.
