Teriyaki Chicken Noodle Bowls

A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!

Teriyaki Chicken Noodle Bowls - A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!

Noodle bowls are my weakness.

It’s your protein and your carbs neatly packed into one bowl. Convenient, right?

Teriyaki Chicken Noodle Bowls - A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!

And with this homemade teriyaki sauce, it won’t even come close to take-out.

It won’t even take as long as ordering take-out!

Teriyaki Chicken Noodle Bowls - A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!

Now don’t be worried about the 1 hour prep time. 45-50 min of it is idle time.

Once the teriyaki sauce is made and the chicken is marinating, you can cook everything else in 10 minutes.

Teriyaki Chicken Noodle Bowls - A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!

See?

I told you it would be a quick-fix dinner!

Recipe

Yield: 4 servings
Prep: 1 hour
Cook: 10 minutes
Total: 1 hour

Ingredients

  • 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 1 tablespoon cornstarch
  • ⅓ cup reduced sodium soy sauce
  • ¼ cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey
  • 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced
  • Instructions

    1. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
    2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
    3. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
    4. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
    5. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
    6. Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
    7. Serve immediately, garnished with sesame seeds and green onion, if desired.

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