How about a Japanese twist to your noodles? Double point, if you have a soft spot for teriyaki sauce. This teriyaki chicken noodles recipe is simple, quick to make, healthy and delicious which is sure to get you rave reviews from your dear ones. On top, making teriyaki sauce is so easy and it is one of the reasons why most of the Japanese home cooks make it at home.
Teriyaki in Japanese refers to a cooking technique. “Teri” in Japanese refers to luster or shiny and “yaki” means grilled or broiled or pan-fried. So, in other words, it refers to the technique by which food which is grilled or broiled or pan-fried and has a shining texture or glaze. The sauce is not too heavy or strong, instead just perfect. They hold a ton of flavour, a bit of bite and are always super delicious. The most important ingredient in the teriyaki sauce is the mirin which gives the luster.
Preparation Time: 1 Hour
Cooking Time: 10 Minutes
Serving Size: 4
- 2 ×5.6-oz. packages Yaki-Soba, refrigerated
- 3 Garlic cloves , finely minced
- 1 tbsp. Cornstarch
- 1 lb. Chicken Thighs, boneless, skinless, sliced into 1-inch chunks
- 1/3 cup Soy sauce
- 1 tbsp. Olive Oil
- 2 tbsp. Brown Sugar, packed or as needed
- 1 tsp. Sesame Seeds
- 1 tbsp. Ginger, freshly grated
- 1 Green Onion, sliced thinly
- 1 tbsp. Honey
Method of Preparation:
- First, heat a large pot of water over medium-high heat and once it starts boiling, stir in the Yaki-Soba.
- Cook for about 1-2 minutes or until loosened. Drain well.
- Next, mix cornstarch and ¼ cup water in a small bowl until combined. Keep aside.
- After that, heat a small saucepan over medium heat and to this pour the soy sauce, water, and honey along with garlic, ginger, and brown sugar.
- Bring the mixture to a simmer and then spoon in the cornstarch mixture.
- Continue stirring for about 2 minutes or until it is thickened enough to coat the back of a spoon. Allow to cool and keep ¼ cup of it aside as a reserve.
- Once cooled, place the soy sauce mixture and chicken in a large mixing bowl and toss well. Marinate for a minimum of half an hour while turning it occasionally. Remove the chicken from the marinade. Tip: If time permits, marinate it overnight.
- Now, pour olive oil to a heated large skillet over medium heat. Stir in the marinated chicken and sear them for 4 minutes or until golden brown and cooked through. Keep aside.
- Finally, add the Yaki-Soba along with ¼ cup of the reserved soy sauce mixture. Stir for 2 to 3 minutes or until everything comes together.
- Serve immediately.
Tip: To spice it up, you can use any hot sauce of your choice or chili flakes.
Toppings: Top with sesame seeds and sliced green onion.
Serve with: Serve it with steamed broccoli or broccolini.
Substitutions: Instead of the Yaki-soba noodles, you can use any thin sized noodles for this fare.
Nutritional Information per serving:
- Calories: 577.6Kcal
- Fat: 11.2g
- Carbohydrates: 86.8g
- Proteins: 37.5g
This recipe has been written by Nakano. Find out more about Japanese cookware here.
Author: Takahashi Sakura