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.

Course Main Course

Cuisine American, Asian

Keyword asian noodles, chicken teriyaki, somen noodles

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 353kcal

Author Robin Miller

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.

Nutrition