Teriyaki Chicken Noodle Bowls – Simple, Saucy, and Satisfying

If you’re craving something cozy, flavorful, and weeknight-friendly, these Teriyaki Chicken Noodle Bowls deliver. Tender chicken, glossy teriyaki sauce, and bouncy noodles come together with crisp vegetables for a balanced, feel-good meal. Everything cooks quickly, and the sauce is made from pantry staples.

It’s the kind of recipe that feels special but is easy enough for busy nights. Make it as written, or tweak it to match what’s in your fridge.

Why This Recipe Works

This bowl hits the sweet spot of salty, sweet, and savory thanks to a balanced teriyaki sauce. The cornstarch thickens it to a silky glaze that clings to the chicken and noodles.

Using thinly sliced chicken ensures quick, even cooking and juicy bites. Stir-frying the vegetables keeps them crisp-tender, adding texture and color. It’s a flexible meal: swap the noodles, change the veggies, or add heat without losing the core flavor.

What You’ll Need

• Chicken: 1 to 1.25 pounds boneless, skinless chicken thighs or breasts, thinly sliced
• Noodles: 10–12 ounces cooked noodles (udon, lo mein, ramen, or rice noodles)
• Vegetables: 2 cups total, such as broccoli florets, bell pepper, carrots, snap peas, or baby bok choy
• Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated)
• Oil: 1–2 tablespoons neutral oil (canola, avocado, or vegetable)
• Green onions: 2–3, thinly sliced (for cooking and garnish)
• Sesame seeds: 1 tablespoon, for garnish

Teriyaki Sauce:

• 1/3 cup low-sodium soy sauce
• 1/3 cup water or low-sodium chicken broth
• 2–3 tablespoons brown sugar or honey
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon mirin (optional, for extra depth)
• 1–2 teaspoons toasted sesame oil
• 1 tablespoon cornstarch

Optional add-ins:

• Red pepper flakes or sriracha for heat
• Shredded cabbage for crunch
• Lime wedges for serving

Instructions

1. Cook the noodles. Boil according to package directions until just tender.

   Drain, rinse briefly if using ramen or rice noodles to prevent sticking, and set aside.

2. Make the sauce. In a bowl, whisk soy sauce, water or broth, brown sugar or honey, rice vinegar, mirin (if using), sesame oil, and cornstarch until smooth. Taste and adjust sweetness or salt.
3. Prep the chicken and veggies. Slice the chicken thinly across the grain. Cut vegetables into bite-size pieces.

   Mince garlic, grate ginger, and slice the green onions.

4. Heat the pan. Set a large skillet or wok over medium-high heat and add 1 tablespoon oil. When shimmering, add the chicken in a single layer. Sprinkle with a pinch of salt and pepper.
5. Stir-fry the chicken. Cook 4–6 minutes, stirring occasionally, until lightly browned and just cooked through.

   Transfer to a plate and keep warm.

6. Cook the vegetables. Add another drizzle of oil if needed. Add broccoli, carrots, and firmer veggies first. Stir-fry 2–3 minutes, then add quicker-cooking veggies like bell pepper and snap peas for another 1–2 minutes.

   You want crisp-tender, not mushy.

7. Add aromatics. Push the veggies to the sides and add garlic and ginger to the center. Stir until fragrant, about 30 seconds, taking care not to burn.
8. Return chicken and add sauce. Pour in the teriyaki sauce. Stir well and let it bubble for 1–2 minutes until glossy and thickened.
9. Add noodles. Toss in the cooked noodles and half the green onions.

   Tongs help coat everything evenly. If it looks too thick, splash in a tablespoon of water to loosen.

10. Finish and serve. Taste and adjust with more soy for salt, honey for sweetness, or vinegar for brightness. Top with sesame seeds and remaining green onions.

    Serve hot.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet with a splash of water to loosen the sauce. Microwave in short bursts, stirring between intervals.
• Freeze: Best enjoyed fresh. If you must freeze, store the chicken and sauce separately from the noodles for up to 2 months.

  Thaw overnight, reheat, and toss with freshly cooked noodles.

• Meal prep tip: Keep extra sauce on hand. Noodles absorb sauce as they sit, so a spoonful of sauce at reheat time brings it back to life.

Why This is Good for You

This bowl balances protein, carbs, and vegetables in one dish. Chicken brings lean protein for steady energy and fullness.

The veggies add fiber, vitamins A and C, and a mix of antioxidants. Using low-sodium soy sauce and controlling the sugar keeps the sauce lighter while still flavorful. You can load up on vegetables to increase volume without many extra calories.

What Not to Do

• Don’t overcrowd the pan. Crowding steams the chicken and vegetables, leading to pale, soggy results.

  Cook in batches if needed.

• Don’t skip the cornstarch. It’s what gives the sauce that signature glaze. Without it, the sauce will be thin and won’t cling to the noodles.
• Don’t overcook the noodles. Soft noodles will break apart when tossed with sauce. Aim for just tender.
• Don’t add garlic too early. Burnt garlic tastes bitter.

  Add it after the vegetables have started to soften.

• Don’t forget to taste and adjust. A squeeze of lime, extra soy, or a pinch of sugar can make the flavors pop.

Alternatives

• Protein: Swap chicken for shrimp, thinly sliced beef, pork tenderloin, tofu, or tempeh. For tofu, press it first and pan-sear until golden.
• Noodles: Use udon for chew, lo mein or spaghetti for convenience, rice noodles for gluten-free, or even zucchini noodles for a lighter option.
• Vegetables: Try mushrooms, edamame, cabbage, asparagus, or spinach. Frozen stir-fry mixes work well in a pinch.
• Sauce tweaks: Add a teaspoon of grated orange zest, a spoon of gochujang, or a dash of fish sauce for extra depth.

  For sugar-free, use a zero-calorie sweetener designed for cooking.

• Make it vegetarian: Use tofu and swap chicken broth for vegetable broth. Boost umami with a dash of mushroom powder or a splash of soy sauce.

FAQ

Can I make the sauce ahead of time?

Yes. Mix the sauce and store it in the fridge for up to a week.

Whisk before using because the cornstarch settles. If it thickens too much, add a splash of water when cooking.

What’s the best noodle for this recipe?

Udon and lo mein work beautifully because they hold up to tossing. Ramen is fine too—just cook it slightly under.

Rice noodles are great if you need gluten-free, but rinse them well to prevent sticking.

How do I keep the chicken tender?

Slice it thinly and cook it hot and fast. Don’t overcook—pull it as soon as it’s no longer pink. A quick cornstarch toss before cooking can also help keep it juicy and lightly crisp.

Is this recipe gluten-free?

It can be.

Use gluten-free tamari or coconut aminos instead of regular soy sauce, choose gluten-free noodles, and check that your vinegar and mirin are gluten-free.

Can I reduce the sugar in the sauce?

Absolutely. Start with 1 tablespoon and add more to taste. Keep in mind, a bit of sweetness balances the salty soy and makes it taste like classic teriyaki.

What if my sauce is too thick or too thin?

If it’s too thick, add water a tablespoon at a time until it loosens.

If it’s too thin, let it simmer a bit longer, or stir in a half teaspoon of cornstarch mixed with water and simmer again.

Can I make this spicy?

Yes. Add red pepper flakes, sriracha, or a spoon of chili crisp to the sauce. You can also drizzle chili oil over the finished bowls.

In Conclusion

These Teriyaki Chicken Noodle Bowls are fast, flavorful, and endlessly adaptable.

You get tender chicken, glossy sauce, fresh veggies, and satisfying noodles all in one pan. Keep the sauce ingredients on hand, and this recipe becomes a reliable weeknight regular. Try it once, then make it your own with different vegetables, proteins, and noodles.