Teriyaki Chicken and Noodles
These mouth-watering noodles are laced with the most incredible sweet-and-salty sauce! Kicked up with ginger and garlic, and studded with chicken, it’s impossible to stop slurping them.
I speak from experience when I say it’s impossible to stop slurping these noodles! The sauce is jam-packed with flavor, yet made with very few ingredients. My son Luke and I devoured every last drop. And since the sauce is light, it’s the perfect partner for any noodle you choose.
What type of noodles should you use? I used Chinese wheat noodles (the flat-cut noodles shaped like linguine). You can use ANY noodle you want in this recipe, including somen, buckwheat, soba, ramen, and rice noodles. You can also use pasta, like spaghetti and linguine.
I used tamari instead of soy sauce for a reason. If you haven’t tried swapping tamari in for soy sauce, this is your chance. I find that tamari delivers more depth of flavor, without that overpowering salty nuance. That said, if you only have soy sauce, that will work too.
I used chicken but you can use another protein. Feel free to swap in steak or shrimp for the chicken if desired. Tofu is a great option for vegetarians. NOTE: These noodles are perfectly delicious without the added protein if you want to leave it out!
Teriyaki Chicken and Noodles
Ingredients
- 12 ounces noodles of choice, I used Chinese wheat noodles; you can use somen, soba, buckwheat, ramen noodles, rice noodles, and even spaghetti or linguine!
- 1/2 cup tamari sauce, or soy sauce
- 3 tablespoons mirin
- 3 tablespoons brown sugar
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon avocado oil, or vegetable oil
- 3/4 pound boneless skinless chicken breasts, tenders, or thighs
- Salt and freshly ground black pepper
- Chopped green onions for serving
- Fresh cilantro for serving
Instructions
- Cook the noodles according to package directions. Drain, reserving 1/2 cup of the cooking water. Cover the noodles with foil to keep warm.
- Meanwhile, in a small bowl, whisk together the tamari sauce, mirin, brown sugar, ginger, garlic, and sesame oil. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Add the tamari sauce mixture and bring to a simmer. Reduce the heat to medium and simmer for 5 minutes, until the chicken is cooked through. Add the noodles with some of the pasta cooking water and toss to combine. Add more of the pasta cooking water if desired. Season to taste with salt and black pepper.
- Top with green onions and cilantro and serve.