These teriyaki chicken noodles combine chicken breast, noodles, bok choy, carrots and a glossy homemade teriyaki sauce. The four portions are ready in 25 minutes and taste great hot or cold making it perfect for an easy dinner and cold for lunches through the week. Unlike many takeaway versions, this one is lighter, packed with vegetables and lets you control the sweetness and saltiness of the sauce.
I am a deeply impatient cook, so if a dinner drags on too long, I lose interest quickly. That's exactly why this recipe has stayed in my regular rotation for years. I can make four serves of these teriyaki chicken noodles in around 25 minutes, which means dinner is sorted now and lunches are sorted later.
Making teriyaki noodles at home lets you choose the chicken cut, add more vegetables and adjust the amount of sugar and salt in your sauce to suit your preferences. And because it's ready in less than half an hour from start to finish, it's likely ready quicker than it takes for your uber eats Thai to get to your front door!
If you're a fan of these fakeaway style dishes, try out my chicken pad thai noodles or chicken pad see ew next!
TL;DR
- Prep time: 10 minutes Cook time: 15 minutes
- Meal prep: Great for meal prep because it includes protein from chicken, carbs from noodles and vegetables from bok choy and carrots. The sauce also helps it stay moist when reheated (or you can have it cold!)
- Fridge storage: 4 days in airtight containers
- Freezer storage: 2 months in portions
- Reheating: Optional - microwave or stove-top works best. Don't move noodles until slightly heated to avoid breaking.
- Customise: Swap vegetables, use a different protein, use store-bought teriyaki sauce if needed
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Why you'll love this recipe
Homemade teriyaki sauce. You can adjust the sweetness, saltiness and garlic levels to suit your taste. If you love easy homemade sauces, try honey soy chicken noodles too.
Hot or cold. This is one of those noodle dishes that works hot for dinner or cold for lunch, making it ideal for office meal prep without microwave access.
Ready in 25. (So quicker than takeaway!)Ready with 10 minutes of prep and 15 minutes of cook, this recipe is perfect for weeknights when energy is low but takeaway isn't the goal.
Easy to customise. Use whatever vegetables you have on hand, or switch the flavour profile next week with satay chicken stir fry.
Ingredients
Chicken. Chicken breast keeps this recipe leaner while still giving plenty of protein, but chicken thigh works well if you prefer juicier meat. Chicken thighs contain more fat than breast and I've found they generally remain juicier during cooking and reheating.
Cornflour. Cornflour creates a light coating around the chicken, helping it remain tender and develop a golden surface. Some of the coating also moves into the sauce as everything cooks, helping it become glossy and slightly thicker.
Soy sauce. Use an all-purpose soy sauce rather than dark soy or sweet soy so the flavour stays balanced. Low-sodium soy sauce or tamari also works.
Brown sugar and maple syrup. You may wonder why the recipe needs both, and that's valid. You can use one or the other, but the use of both of them adds to the complexity in flavour. The brown sugar supplies most of the sweetness and helps the sauce become glossy, while the maple syrup rounds out the flavour (and is my little secret ingredient!)
See below for substitutions and variations and recipe card for quantities.
Best noodles for teriyaki chicken noodles
Long-life noodles (think ramen, instant, 2-minute noodles) are my preferred option for meal prep because they hold their shape and texture better than many fresh noodles. I use these in most of my noodle dishes - including my slow cooker beef and noodles - and they're great at holding their shape with liquid.
If you are using fresh noodles, consider having this as a cold meal prep option or making sure you're eating within a couple of days as they do tend to go soggy after about day 3.
Why should I make my own teriyaki sauce?
Making your own teriyaki sauce gives you far more control over the flavour profile than most store-bought versions. You can adjust the sweetness, saltiness, garlic or ginger to suit your taste, whether you prefer a richer savoury sauce or something slightly sweeter.
Homemade teriyaki sauce also lets you avoid overly thick, sugary sauces and create a fresher flavour that works better in recipes this teriyaki noodles and my other teriyaki recipes including my slow cooker teriyaki chicken and teriyaki chicken poke bowl.
Note - the sauce you pre-make for this will not be as thick as the one in the picture as this is sauce that has been boiled down and thickened. Your sauce will do this during the cooking process with the chicken.
Substitutions and variations
Store-bought teriyaki. Totally fine for convenience. I'd just recommend checking the label so it isn't mostly sugar, thickeners and fillers.
Different protein. Swap chicken breast for thigh, tofu or beef. If using beef, try a version inspired by beef teriyaki noodles.
Different vegetables. Broccoli, snow peas, capsicum, cabbage or frozen stir fry vegetables all work well. I will quite regularly use onion (I just brown this off at the beginning). You could even use the packets of frozen stir fry mix (these can be added right at the end as they only need defrosting and not cooking)
Different noodles. I personally use the dried noodles for meal prepping as they have better texture on day 3 and 4, but you can use fresh versions like hokkien and egg noodles just note these will have different cooking times and the texture will go a bit funny by day 2-3.
How to make teriyaki stir fry
Step 1: Slice chicken breast into bite-sized pieces. Toss with cornflour and soy sauce until evenly coated. Let sit for 10 minutes to tenderise.
Step 2: Combine soy sauce, brown sugar, mirin, garlic, ginger, maple syrup and water in a bowl. Stir until combined.
You don't need to add cornflour to this as the thickening is done through the cooking with the chicken and veg.
Step 3: Heat a large wok or frying pan over medium-high heat. Add oil and cook chicken for approx. 5 minutes until golden with no pink left on the outside.
Note - if you have a small pan, I recommend doing this in batches. Even I do this in batches with my large wok as I get a better golden crust when the pan isn't overcrowded.
Step 4: While the chicken is cooking, rehydrate the noodles until they are flexible but still firmer than you would normally serve them - you should just be able to separate them with a fork.
Begin checking approx. 1-2 minutes before the packet time. Drain and rinse briefly under cold water to stop the cooking.
Step 5: If you've done the chicken in batches, make sure to add it all back in (if your pan is big enough).
Then, add heartier vegetables to the pan (e.g. carrot, zucchini, capsicum, bok choy stems depending on what you're using). Let saute for approx. 1 minute.
Step 6: Add teriyaki sauce to the pan and allow it to come to a bubble. Stir and continue to cook for approx. 2-3 minutes until the sauce begins to thicken. It doesn't need to be extremely thick because the noodles will absorb some of the sauce.
Note - if it doesn't thicken AT ALL, this could mean there wasn't enough cornflour on the chicken. Make a cornflour slurry by mixing 1 tablespoon cornflour with 2 tablespoon of water then add to the mixture and let it come back to the boil.
Step 7: Add noodles and bok choy and toss until coated. Portion for meal prep or serve once bok choy has wilted.
Note - for meal prep, no need to make sure bok choy is wilted as it will continue to soften when storing and reheating.
Lauren's Top Tips
Use high heat. A hot pan helps the chicken brown quickly instead of steaming.
Don't overcrowd the pan. Cook in batches if needed so the chicken gets colour.
Slice everything first. This recipe moves quickly, so have all ingredients ready before turning on the stove.
Why this recipe works for meal prep?
There are many good reasons why this teriyaki chicken noodles recipe has remained a staple in my meal prep rotation over the years. It's got protein from the chicken, carbs from the noodles and vegetables.
It's also flexible. Eat it hot for dinner, cold for lunch, or freeze portions for a future low-effort day.
Plus, I have gone through many iterations to make sure the noodles actually last until day 4 and while fresh noodles can be excellent when eaten immediately (and shave off a couple of minutes cooking time), they soften more quickly in the sauce. By having firmer noodles, the softening in the sauce during storage and reheating makes them perfect texture when you go to eat.
Storing
Allow the portions to stop steaming before sealing and refrigerate promptly. If you seal too early, the condensation can impact the texture. Store in airtight containers in the fridge for up to 3-4 days (if stored properly).
For best texture, portion into individual serves rather than one large container so you only reheat what you need and you're not left fending off breaking noodles as you try to remove one portion.
Can you eat teriyaki noodles cold?
Yes, teriyaki chicken noodles can be eaten cold, which makes them a great option for meal prep lunches or days when you don't have access to a microwave.
The teriyaki sauce helps keep the noodles flavourful even once chilled, and the chicken and vegetables hold up well in the fridge. If you know you'll be eating it cold, slightly undercook the vegetables so they keep a better texture once refrigerated.
How do you reheat without breaking the noodles?
To reheat this chicken teriyaki with vegetables, add about 1 tablespoon of water or extra sauce over the top before reheating. Don't aggressively stir while cold, as the noodles can feel stuck together and may snap.
Microwave in 1-minute intervals for around 3 minutes total, stirring gently between rounds once warmed. You'll know it's ready when the noodles loosen and move freely.
Stovetop also works well-add a splash of water and toss over medium heat for 4-5 minutes. Same as microwave, don't move the noodles until they're ready and move easily.
Freezing
While noodle dishes often get written off for freezing, these long-life noodles hold up surprisingly well (they do soften slightly, along with the bok choy. I would recommend eating within 2 months for best texture.
The 2-cup Souper Cubes size works well for one serve. You can also freeze just the chicken, vegetables and sauce, then cook fresh noodles on the day if you want the best texture.
I've also frozen shredded chicken with teriyaki sauce and then added it to a pan to reheat and then added noodles and veggies for a really quick and easy dinner.
When you want to eat, I recommend thawing overnight when possible and adding a dash of water or stock to the reheating above.
Lauren's Meal Prep Tip
sometimes convenience beats perfection. If freezing the full noodle dish helps you eat homemade food later, that's still a win.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQ
Noodles often stick together once chilled because the sauce firms up in the fridge and the starch on the noodles tightens as it cools. This is especially common with meal prep noodle dishes and doesn't mean anything has gone wrong.
Add a tablespoon of water before reheating and wait until the noodles are warm before stirring, as they will loosen naturally once heated. If serving cold, toss with a small splash of extra sauce before eating to help separate them.
The best way to stop stir fry noodles going dry or sticky is to make sure they are coated properly in sauce and not overcooked during the initial cook. For meal prep, slightly undercook the noodles so they don't become soft and dry after reheating.
When reheating, add a tablespoon of water over the top and heat gently in intervals before stirring, which helps loosen the sauce and bring moisture back into the dish. Long-life noodles also tend to hold their texture better than many fresh noodles, making them a great option for teriyaki chicken noodles.
The vegetables may have released excess moisture, or the sauce may not have simmered long enough. Let it bubble gently until it becomes glossy and coats the chicken before adding the noodles.
Recipe
Chicken Teriyaki Noodles
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Equipment
- wok, optional, but recommended.
Ingredients
Chicken stir fry
- 600 g (1 ⅓ lb) chicken breast,
- 3 tablespoon cornflour / cornstarch
- 1 tablespoon soy sauce
- 250 g (9 oz) long-life noodles, see note 1. Uncooked, discard any seasoning packet
- 3 bulbs bok choy,
- 2 carrots,
- 1 tablespoon high heat oil , e.g. vegetable, canola
Teriyaki sauce (homemade or 1 cup store bought)
- ½ cup soy sauce
- ¼ cup brown sugar
- 3 tablespoon white wine vinegar, subs note 2
- 2 cloves garlic, minced, see note 3
- 1 teaspoon ginger, minced, see note 3
- 1 tablespoon maple syrup, or golden syrup
- ¼ cup water
Instructions
Prepare Ingredients
- Dice 600 g (1 ⅓ lb) chicken breast and combine with 3 tbsp cornflour / cornstarch and 1 tbsp soy sauce. Set aside to tenderise.
- Separate leaves from 3 bulbs bok choy and slice into bite-sized pieces.
- Thinly slice 2 carrots
- Mince 2 cloves garlic and 1 tsp ginger then mix together with ½ cup soy sauce, ¼ cup brown sugar, 3 tbsp white wine vinegar, 1 tbsp maple syrup, ¼ cup water
Cook
- Heat 1 tbsp high heat oil in a large pan or wok then add chicken. Allow them to turn mostly white (approx. 3-5 minutes).Note - you might have to do it in batches to ensure they brown, not steam (I do it in 2 batches)
- While the chicken and sauce is cooking, rehydrate the 250 g (9 oz) long-life noodles until they are flexible but still firmer than you would normally serve them - you should just be able to separate them with a fork. Begin checking approx. 1-2 minutes before the packet time. Drain and rinse briefly under cold water to stop the cooking.
- If you've done the chicken in batches, make sure to add it all back in (if your pan is big enough). Add heartier vegetables to the pan (e.g. carrot, zucchini, capsicum, bok choy stems depending on what you're using). Let saute for approx. 1 minute.
- Add teriyaki sauce to the pan and allow it to come to a bubble. Stir and continue to cook for approx. 2-3 minutes until the sauce begins to thicken. Note - It doesn't need to be extremely thick because the noodles will absorb some of the sauce. See note 4 if it doesn't thicken at all.
- Add bok choy leaves and noodles. Stir to combine with sauce and chicken
- The recipe will be done when the chicken reaches 71C (160F).
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