Best Teriyaki Chicken Noodles Recipes

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 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 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.

HONEY-TERIYAKI CHICKEN FINGERS WITH SESAME SEEDS WITH SESAME CELLOPHANE NOODLES AND SNAP PEAS

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
• In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds.
• Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas.
• Serve 4 of the chicken breast halves (about 6 strips per serving) with this meal, with all of the noodles and snap peas, and reserve extra chicken for another meal.

NO YOLKS NOODLES AND CHICKEN TERIYAKI

Steps:

• Cook NO YOLKS to package directions Add broccoli slaw at 4 minute mark, return to boil and cook for additional 2 minutes.
• drain and keep warm.
• In large frying pan, stir fry meat in oil until browned about 5 minutes.
• Push meat to one side and add onion, garlic, cook 1 minute.
• Mix 2T chicken broth and the cornstarch in a small bowl, whisk until smooth, pour into garlic and onion mixture.
• Add remaining broth,teriyaki sauce and red pepper to pan and cook,stirring constantly until mixture thickens and boils.
• Serve immediately over noodle broccoli mixture.

GRILLED TERIYAKI CHICKEN WITH RAMEN NOODLES

Steps:

• Combine first 5 ingredients. Pour 1/4 cup dressing mixture over chicken in shallow dish; turn to evenly coat both sides of breasts with dressing mixture. Refrigerate 1 hour to marinate. Meanwhile, refrigerate remaining dressing mixture until ready to use.
• Heat grill to medium heat. Insert tip of sharp knife into one short side of each block of Noodles; use to split block horizontally in half to make 2 layers. Discard Seasoning Packets or reserve for another use. Place noodles, in single layer, on center of prepared foil sheet; top with vegetables. Bring up sides of foil sheet, leaving opening at top.
• Combine broth and 1/3 cup of the remaining dressing mixture; pour over vegetables and noodles. Fold foil to make packet.
• Remove chicken from marinade; discard marinade. Grill chicken 8 min. on each side or until done (165°F), turning and brushing occasionally with remaining dressing mixture. Meanwhile, place foil packet on grill grate next to chicken; grill 12 to 14 min. or until vegetables are crisp-tender.
• Remove packet from grill. Cut slits in foil to release steam before carefully opening packet; sprinkle vegetables with nuts. Serve with the chicken.

CHICKEN TERIYAKI WITH NOODLES

Steps:

• Cook noodles for 3 minute in boiling water. Drain, rinse with cold water, drain.
• Meanwhile, heat olive oil in a large skillet on medium-high heat. Cook chicken for 7 minutes or until cooked through while stirring.
• Partially cook the broccoli according to package directions.
• Add broccoli, carrots, teriyaki sauce, soy sauce, chicken broth, and garlic to skillet.Stir to combine; simmer over medium-high heat for 5 minutes.
• Add cooked noodles and toss to combine.

CRAZY CUIZINE'S TERIYAKI CHICKEN WITH PEPPERS & NOODLES

Steps:

• Cook delicious noodles in large pot of boiling water until tender.
• Drain noodles.
• Cook flavorful Teriyaki Chicken on stove-top for 6 minutes or until hot, then add tasty teriyaki sauce and cook for 1 additional minute.
• In separate fry pan on stove-top, heat 1 tablespoon of vegetable oil over medium heat.
• Add fresh peppers, onion and stir-fry until vegetables are tender (al dente).
• Add noodles and teriyaki sauce and blend well with chicken, peppers and onion -- now, time to enjoy!

TERIYAKI CHICKEN NOODLES

Steps:

• In a small bowl, mix together the cornflour with 2 teaspoons water. Set aside.
• Cook the noodles for 3 minutes then drain under cold water and set aside.
• Mix together the soy sauce, mirin, brown sugar and water in a bowl.
• Heat a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 5 minutes.
• Remove and set aside. Scrape the wok/frying pan clean.
• Add the remaining oil and stir-fry the carrot and bok choy for 7 minutes.
• Add the cooked somen noodles and stir-fry for 30 seconds.
• Add the ginger, spring onion and chicken and stir-fry for 1 minute.
• Stir through the sauce then, while stirring constantly, add the cornflour paste until the sauce thickens.

TERIYAKI CHICKEN WITH ASIAN NOODLES

Steps:

• Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl. Add the chicken in the marinade for 15 minutes.
• Heat the garlic oil in a large shallow frying pan.
• Place marinated chicken (reserve marinade) into pan and saute until golden.
• Add reserved marinade to the pan with chicken and turn down heat to a gentle simmer for about 15 minutes.
• Cut into a piece of chicken to make sure it's cooked through and the juices are clear.
• Remove cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up to let the liquid boil down to a thick dark syrup.
• Return the chicken pieces to pan and stir well to coat chicken in the sticky savoury syrup.
• To Make Asian Noodles: Prepare noodles according to package instructions
• Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.
• In a heated saute pan, toss vegetables until steamed. Add noodles. After a few minutes, pour in sauce. Toss to mix thoroughly, cooking for a few more minutes before serving with Teriyaki Chicken and garnishing with chopped cilantro.

TERIYAKI CHICKEN AND NOODLES (ONE PAN) RECIPE - (4.2/5)

Steps:

• Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes). Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp. Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti. Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve. NOTES *Chicken and vegetable measurements are totally flexible -- if you want it heavy on the chicken, do 3 chicken breasts! If you want to leave out the chicken and add extra veggies, or add in mushrooms, zucchini or broccoli -- do that!

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!

TERIYAKI CHICKEN WITH PEPPERS & NOODLES

Steps:

• Cook noodles in a large pot of boiling water until tender.
• Drain the noodles well.
• Cook Teriyaki Chicken on stovetop for 6 minutes or until hot.
• Add all of the Teriyaki Sauce and cook for 1 additional minute.
• In a separate fry pan or stovetp, heat 1 tablespoon of vegetable oil over medium heat.
• add peppers and onion and stir-fry until vegetables are tender.
• Add noodles and teriyaki sauce, and blend well with Chicken, Peppers and Onion.

TERIYAKI CHICKEN NOODLES

Steps:

• Start pasta water to boil. Add pasta when it boils. Cook according to 'box' directions to al dente. I don't add salt to the water, I stir it occasionally to keep the pasta moving.
• Add oil or butter to your pan and saute the chicken. When the chicken is cooked through add the vegetables.
• Add mustard, preferred seasonings (salt, pepper, garlic powder and onion powder), teriyaki sauce to pan. Let it reduce by less than 1/4.
• Drain Pasta and add chicken and veggies directly to pasta. You *can* stir in a tablespoon of olive oil or butter to pasta prior to stirring in chicken. This helps the sauce stick to the noodles better.
• Enjoy!