Chicken teriyaki stir fry noodles is a beloved dish that balances sweet, savoury and umami flavours. It features succulent marinated teriyaki chicken stir fry with noodles and vegetables to round out a balanced dish for an easy weeknight dinner or meal prep recipe.
Unlike a lot of fried chicken dishes, teriyaki chicken noodles is lighter and healthier in flavour and feel. It incorporates pan fried chicken teriyaki stir fried with noodles and extra veg. It can be made in about 15 minutes which is always a winner in my eyes!
Seriously though, I am such an impatient person and will always opt for the quick and easy recipes, which is why teriyaki noodles are an absolute favourite of mine. The noodles that you purchase from the supermarkets are already cooked, all you have to do is hydrate them in some hot water, or just add to your teriyaki stir fry, give them a good stir and you're done!
I can make four serves of this chicken teriyaki stir fry with noodles extremely quickly which is perfect for an easy weeknight dinner or a meal prep when I just can't be bothered. It's much the same as other easy Asian noodle dishes like Pad Thai Noodles or Easy Pad See Ew.
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Teriyaki noodles stir fry ingredients
Chicken. For a more healthy chicken teriyaki recipe, I use chicken breast as it is less fatty than chicken thigh. But you can definitely substitute for thigh if this is more your preference!
Noodles. I actually used homemade noodles for this chicken stir fry noodles recipe in the picture which didn't actually work (sigh!). Don't even get me started with how disappointed I was that they didn't work - they did still taste good, the texture was just off so I need to experiment more before I share the recipe.
Ordinarily, I use fresh noodles (normally Hokkien or Singapore noodles) from the supermarket because they take up next to no time to cook and soak up the sauce. See notes below for substitutions and variations.
Soy sauce. Low sodium soy sauce is best for a healthy teriyaki chicken stir fry noodles because it decreases the sodium which can be quite overpowering when you use this much soy sauce in a teriyaki marinade.
Brown sugar & maple syrup. The brown sugar and maple syrup is used in teriyaki stir fry noodles to help combat the saltiness from the soy sauce. It also helps to caramelise the noodles.
Mirin. Mirin is a rice wine used in Japanese teriyaki recipes, so I really couldn't call this a teriyaki chicken stir fry without it. It is easily available in the supermarkets or Asian stores.
Garlic, ginger and sesame oil. Flavour. Flavour. Flavour. Simple ingredients added to an easy chicken stir fry noodles for the best teriyaki sauce.
Vegetables. Bok choy is one of my go-to's for this recipe, as well as some carrot for the colour. But you could put any stir-fry veggies you have in the fridge for this recipe.
See recipe card for quantities.
How to make teriyaki stir fry
- Combine sauce ingredients
In a mixing bowl, combine the ingredients for the teriyaki sauce together.
- Slice chicken
Using a large knife and chopping board, cut chicken breast into bite sized (1 inch) pieces and coat in a small amount of cornstarch - this helps tenderise the chicken.
- Cook sauce & chicken
Add chicken to a large pan or wok on medium heat and allow them to turn mostly white. Add teriyaki sauce and bring it to boil.
- Prepare vegetables
While the chicken is cooking, using a separate chopping board (or washing the chicken one), prepare the vegetables by removing the bulb (white part) from the bok choy and julienning the carrot (you can do this with a sharp knife or a julienne peeler.
- Add to chicken stir fry
Once the teriyaki sauce is boiling, reduce heat to medium-low and add noodles and vegetables. Stir until combined with the sauce and chicken and cook until the chicken reaches 74C (measured with a meat thermometer).
Substitutions and variations
Protein. This easy chicken stir fry with noodles recipe is not just limited to chicken breast.
Noodles. You can make this teriyaki noodles recipe with fresh or dried noodles (or even spaghetti in a pinch). I personally love my chicken stir fry with hokkien noodles when I'm purchasing them from the store - they're thicker in texture and hold a lot of flavour.
Soy sauce. My teriyaki with noodles recipe suggests a low-sodium soy sauce. But you can substitute regular or gluten-free. I wouldn't recommend swapping to a different type of Asian-based sauce as it will lose the teriyaki flavour that we all know and love.
Vegetables. Asian-style vegetables are best for this chicken teriyaki stir fry, but you really could use any vegetables you have. Why not use a combination of the leftovers you have from the week to make this easy chicken stir fry noodles?
Chicken meal prep
Chicken is a great meal prep option because it is versatile both in cut and preparation, and you can mix-and-match basically any flavour combination you want to keep it interesting for you all week long.
Storage
This teriyaki chicken stir fry should be stored in an airtight container for 3-4 days. After about 2-3 days, I find the noodles can get quite soggy and the veg loses its crispness. But my partner has eaten this up to 5-6 days and has never had an issue (other than texture).
Reheating
To reheat this chicken teriyaki with vegetables, add about a tablespoon of water over the dish before reheating and don't stir or move it around. Because the noodles are really cold and has sticky sauce, they will cling together when cold and will break apart. Once reheated, they will move around a lot easier.
Add to the microwave on 1 minute intervals, carefully stirring each time. The reheating should take about 3 minutes - you'll be able to tell because the noodles will move around really freely.
Freezing
I wouldn't recommend freezing teriyaki noodles especially if you have included Asian style greens as they have a high water content and won't hold up well after freezing.
I also find that noodles can get really soggy after being in the freezer so if you don't mind the texture, you can freeze, but I don't personally.
FAQ
It depends. Traditionally made teriyaki sauce is on the moderate end for sodium and sugars. The healthfulness also depends on how it's prepared and your definition of "health". Opt for leaner chicken cuts, such as breasts and limit or omit the vegetable oils for a healthier approach. And of course, add extra veg for your micronutrients.
My personal favourite is chicken stir fry with hokkien noodles as these are thicker and hold a lot of the flavour from the sauce in them. But, you could also use Singapore noodles, udon noodles, rice noodles or any type of dry noodle (such as ramen or even 2-minute noodles).
Yes, you absolutely can make teriyaki noodles with spaghetti! While traditional teriyaki noodle recipes often use thicker noodles like udon or ramen, spaghetti can be a perfectly acceptable substitute.
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Recipe
Asian chicken teriyaki stir fry noodles
Equipment
- See post for suggestions & links
Ingredients
Chicken stir fry
- 400 g chicken breast cubed 1 inch
- 400 g noodles See Note 1
- 3 bulbs bok choy white removed & sliced
- 2 carrots julienne
- 3 tablespoon cornstarch
- 1 tablespoon olive oil extra virgin
Teriyaki sauce
- ½ cup soy sauce low sodium
- ¼ cup brown sugar
- 3 tablespoon mirin
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon maple syrup
- ¼ cup water
Instructions
- Add cubed chicken and cornstarch to a large bowl and toss to coat lightly. This helps tenderise the chicken and will help thicken the sauce.
- Heat 1 tablespoon of olive oil in a large pan or wok then add chicken. Allow them to turn mostly white (approx. 2-3 minutes)
- Combine sauce ingredients together in a small bowl. Add to the pan with the chicken and bring it to the boil (approx. 5 minutes)
- Once boiling, reduce heat to medium-low and add noodles and vegetables. Stir until combined with the sauce and chicken and cook until the chicken reaches 74C (measured with a meat thermometer). (approx. 5 minutes).
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