Teriyaki – Chicken Noodle Bowl

If you are a fan of one-pan meals, you should give these Teriyaki Chicken Noodle Bowls a try. Ready in just 10 minutes, not including marinating time of chicken in the fridge, these bowls are perfect “to-go” dinner when you are short on time. They do work with my family. My kids have craving for them right after tasting them for the first time. Chicken pairs perfectly with noodles, then, offer a delicious and nutritious meal.

This Chicken Teriyaki Noodle is quite easy to make. First is to marinate chicken with homemade teriyaki sauce in the fridge for an hour. Then drain chicken from marinade and fry until cooked through and golden brown. Next, cook Yaki-Soba noodle with reserved marinade until well combine. Finally, divide chicken and noodle between serving bowls. To make them more impressive, you can sprinkle sesame and chopped green onion over each bowl. And, ready to serve!

This Teriyaki chicken noodle bowl is great to make all year. If you marinade chicken in advance, it’s also perfect for small gatherings. When I served it at weekend gatherings of family, both kids and adults fell in love with it. It filled our stomach while keeping our taste satisfied. And, you ready to let it appear at your table? Let’s get started!

Teriyaki – Chicken Noodle Bowl

Recipe by GenevaWatsonCourse: DinnerCuisine: American, JapaneseDifficulty: Medium

Servings

4

servings

Prep time

1

hour 

Cooking time

10

minutes

Total time

1

hour 

10

minutes

If you are a fan of one-pan meals, you should give these Teriyaki Chicken Noodle Bowls a try. Ready in just 10 minutes, not including marinating time of chicken in the fridge, these bowls are perfect “to-go” dinner when you are short on time.

Ingredients

• 2 (5.6-ounce) packages refrigerated Yaki-Soba

• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

• 1 tbsp. cornstarch

• 1/3 cup reduced sodium soy sauce

• 1/4 cup brown sugar, packed

• 3 cloves garlic, minced

• 1 tbsp. freshly grated ginger

• 2 tbsp. honey

• 1 tbsp. olive oil

• 1 tsp sesame seeds

• 1 green onion, thinly sliced

Directions

• In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; remove and drain well.
• In a small bowl, combine cornstarch and 1/4 cup water. Whisk well and set aside.
• 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 and cook until thickened enough to coat the back of a spoon, about 2 minutes.
• Let cool at room temperature. Reserve 1/4 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; refrigerate for at least 30 minutes to overnight, turning bag occasionally.
• Drain chicken from the marinade.
• Heat a large skillet with olive oil over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; Transfer to a plate and set aside.
• Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
• Garnished with sesame seeds and green onion, if desired.
• Serve immediately!

Notes

• You can find ramen-style noodle Yaki-Soba in the refrigerated aisle of grocery stores