Chicken Teriyaki Noodles

$To make Chicken Teriyaki Noodles, gather these key ingredients: - 2 chicken breasts, thinly sliced - 200g egg noodles - 1 bell pepper, julienned (red or yellow) - 1 cup snap peas - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, freshly grated - 5 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water - 2 tablespoons vegetable oil for cooking These ingredients create a balanced dish with protein, carbs, and fresh veggies. For a nice finish, consider these garnishing items: - Sesame seeds - Fresh cilantro, chopped These add color and a fresh flavor to your meal. You can enhance your dish with these optional ingredients: - Red pepper flakes for heat - A squeeze of lime juice for brightness - Sliced carrots for added crunch These can bring new layers of taste to your noodles. {{ingredient_image_1}} To start, cook the egg noodles. Boil water in a pot. Add the noodles and cook as per the package instructions. This usually takes around 5-7 minutes. Once done, drain the noodles and set them aside. Make sure they don’t stick together. Grab a small bowl and mix the sauce. Combine 5 tablespoons of soy sauce, 2 tablespoons of honey, and 1 tablespoon of sesame oil. Add 2 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Stir well until everything blends nicely. This sauce will give your dish that sweet and salty flavor. Now, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breasts. Cook them for about 5-7 minutes until they are golden brown and cooked through. Then, toss in 1 bell pepper and 1 cup of snap peas. Stir-fry for 3-4 minutes. The veggies should be tender but still crisp. Once the chicken and veggies are ready, pour the teriyaki sauce over them. Mix it well to coat everything. Next, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water. This will thicken the sauce. Cook for another 2-3 minutes until the sauce looks glossy. Finally, toss in the cooked egg noodles. Mix until the noodles are coated in the tasty sauce. Serve in bowls and add chopped green onions, sesame seeds, and fresh cilantro on top for a nice touch. Enjoy your Chicken Teriyaki Noodles! To cook chicken perfectly, start with fresh chicken breasts. Thinly slice them for quick cooking. Use medium-high heat in your skillet or wok. This helps to sear the chicken, keeping it juicy. Make sure to stir often, so it cooks evenly. Cook until the chicken is golden brown, which takes about 5-7 minutes. Always check that the chicken is cooked through. You can cut a piece to make sure it's not pink inside. This step is key for a safe and tasty meal. To make the best teriyaki sauce, measure your ingredients carefully. Mix soy sauce, honey, sesame oil, minced garlic, and grated ginger in a bowl. Whisk them together until they blend well. This mix brings a sweet and savory flavor. Adding cornstarch mixed with water helps thicken the sauce. Pour it in at the end of cooking. Cook for a few minutes until it becomes glossy. This makes the sauce cling to your chicken and vegetables, enhancing each bite. When serving Chicken Teriyaki Noodles, presentation matters. Use deep bowls for a nice look. After plating, sprinkle chopped green onions on top. Add sesame seeds and fresh cilantro for color and flavor. These garnishes not only taste great but also make your dish shine. For extra crunch, you can serve with toasted sesame seeds. Offer lime wedges on the side for a fresh twist. This will give your meal a bright, zesty finish. Pro Tips Marinate the Chicken: For extra flavor, let the sliced chicken marinate in the teriyaki sauce for at least 30 minutes before cooking. Veggie Variations: Feel free to swap in your favorite vegetables such as broccoli, carrots, or bok choy for a different twist. Adjusting Sweetness: If you prefer a sweeter teriyaki sauce, simply increase the amount of honey to suit your taste. Garnishing Tips: For added texture and flavor, sprinkle toasted sesame seeds and chopped nuts like peanuts or cashews on top before serving. {{image_2}} You can easily swap chicken for tofu. Use firm tofu for the best texture. Start by pressing the tofu to remove water. Cut it into cubes and pan-fry until golden. Follow the same cooking steps as with chicken. Tofu absorbs the teriyaki sauce well and gives a great taste. If you need a gluten-free option, use tamari instead of soy sauce. It has a similar flavor without the gluten. You can also switch egg noodles for rice noodles or zucchini noodles. Both options work well and taste great with teriyaki sauce. Feel free to mix in other veggies. Broccoli, carrots, or bok choy add color and crunch. You can also try mushrooms for a savory flavor. Just be sure to cut the veggies into small pieces. This helps them cook evenly and blend well with the noodles. Store any leftover Chicken Teriyaki Noodles in an airtight container. Make sure the noodles cool down first. You can keep them in the fridge for up to three days. This way, the flavors stay fresh and tasty. To reheat, use the microwave or a pan. If using a microwave, place the noodles in a bowl. Add a splash of water to keep them moist. Heat in short bursts, stirring often, until hot. If using a pan, add a tiny bit of oil and heat over medium. Stir until warmed through. You can freeze Chicken Teriyaki Noodles for later. Store them in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat as directed above for a quick meal. Yes, you can use many types of noodles. Rice noodles work well for a gluten-free option. Udon noodles are also a great choice for a chewy texture. If you prefer whole wheat, you can find whole wheat egg noodles. Feel free to experiment and find your favorite! To add heat, try adding red pepper flakes or sriracha. You can mix some into the sauce for a spicy kick. Another option is to add sliced jalapeños when cooking the chicken. Adjust the spice level to match your taste. To make this dish healthier, add more vegetables. Broccoli, carrots, or baby corn all work well. You can also include leafy greens like spinach or bok choy. They boost the nutrients and add color to your plate. These noodles last up to three days in the fridge. Store them in an airtight container to keep them fresh. When reheating, add a splash of water or soy sauce to keep the noodles moist. Enjoy your meal again without losing flavor! This blog post covered key parts of making Chicken Teriyaki Noodles. You learned about essential ingredients, step-by-step instructions, helpful tips, and variations. We discussed how to store leftovers and answered common questions. Cooking can be fun and tasty! Feel free to try different ingredients and methods. You can create a dish your family will love. Enjoy your cooking adventure and make it your own!$

A delicious stir-fried noodle dish with chicken and vegetables in a savory teriyaki sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Japanese

Servings 4

Calories 400 kcal

Ingredients

2 pieces chicken breasts, thinly sliced
200 g egg noodles
1 piece bell pepper, julienned (red or yellow for color)
1 cup snap peas
3 pieces green onions, chopped
2 cloves garlic, minced
1 tablespoon ginger, freshly grated
5 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
2 tablespoons vegetable oil for cooking
to taste none sesame seeds and cilantro for garnish

Instructions

Begin by cooking the egg noodles according to package instructions. Drain and set aside.
In a small bowl, mix together the soy sauce, honey, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and sear until golden brown, about 5-7 minutes. Ensure the chicken is cooked through.
Add the bell pepper and snap peas to the skillet, stir-frying for an additional 3-4 minutes until the vegetables are tender yet crisp.
Pour the teriyaki sauce over the chicken and vegetables. Stir well to combine.
Add the cornstarch mixture to the skillet to thicken the sauce. Cook for an additional 2-3 minutes until the sauce is glossy and clings to the chicken and vegetables.
Finally, toss in the cooked egg noodles, mixing everything together until the noodles are coated in the teriyaki sauce.
Serve the Chicken Teriyaki Noodles in bowls, topped with chopped green onions, sesame seeds, and fresh cilantro for garnish.

Notes

Feel free to add other vegetables or adjust the sauce to your taste.

Keyword chicken, noodles, stir fry, teriyaki