Teriyaki Chicken Noodles Recipes

TERIYAKI CHICKEN NOODLES

Steps:

• Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
• Prepare the noodles according to package directions. Drain and set aside.
• Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
• Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
• Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into a pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
• Serve hot topped with sesame seeds and green onions, if desired.

TERIYAKI CHICKEN NOODLES

Steps:

• To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well.
• Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn't have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6.
• Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind.
• Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water.
• Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately.

TERIYAKI NOODLES

Steps:

• Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
• Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

TERIYAKI CHICKEN WITH SESAME NOODLES

Steps:

• Add the chicken thighs to a large resealable freezer bag.
• In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
• Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
• Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
• Heat a grill pan or cast-iron pan over medium heat.
• Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
• Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
• Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
• To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.

TERIYAKI CHICKEN AND NOODLES

Steps:

• Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
• Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.

CHICKEN TERIYAKI CHOW MEIN RECIPE BY TASTY

Steps:

• In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
• In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
• In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
• In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
• Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
• Enjoy!

CHICKEN TERIYAKI CRISPY NOODLE BOWL RECIPE BY TASTY

Steps:

• In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
• Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
• Pull the rice noodles apart into eight portions.
• Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
• Season the chicken with salt and pepper.
• Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
• Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
• Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
• Enjoy!

TERIYAKI CHICKEN AND NOODLES

Steps:

• Cook noodles in large pot of boiling salted water until just tender.
• Drain well; return to pot.
• Add sesame oil and toss to coat.
• Heat vegetable oil in heavy large skillet over high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet and saute until no longer pink, about 2 minutes.
• Add sliced green onions, carrot and crushed red pepper.
• Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
• Add noodles and teriyaki sauce and toss to blend well.

TERIYAKI CHICKEN NOODLES

Steps:

• Slice the chicken breast into bite size pieces.
• Mix together the water, soy sauce, mirin, and brown sugar in a bowl and set aside.
• Heat a large wok or large skillet over high heat, add 2 T. of the oil and cook the chicken, stirring, for about 5 minutes; remove the chicken and set aside.
• Meanwhile, cook the noodles in a pot of boiling water for 3 minutes (no more!), then drain under cold water and set aside.
• Scrape the woke or skillet clean; heat the remaining oil and add the carrots and bok choy and cook, stirring until softened, about 7 minutes.
• Add the cooked somen noodles and stir for about 1 minute; add the ginger, scallions and chicken and cook, stirring, for 1 minute. Add the soy sauce mixture and stir well to combine. While stirring constantly, add the cornstarch paste mixture. Cook until the sauce thickens and serve!