Who doesn't love a good night of takeout? Sometimes, it truly is more convenient to make up your restaurant favourites at home! Teriyaki Noodle Bowls let everyone customize to their liking.
Yes, even I, lover of homemade food of all types, enjoys a good table full of Chinese takeout. We don't get it often, because town is a bit of a trek and obviously it costs a fair amount to feed a family our size. So when we want some delicious takeout flavours we go ahead and make our own! Chicken teriyaki over a bowl of noodles really hits the spot!
I also love a good teriyaki steak marinade, so feel free to top your bowl with steak instead of chicken. Teriyaki is also one of the ways Marius flavours his homemade jerky. I went with noodles this time, but you can certainly serve this as a rice bowl instead! It's all about using what ya got.
Key Ingredients
Protein - Basic boneless skinless chicken breasts are the perfect fit. They are a blank canvas for flavour! It's also the perfect way to introduce new sauce to children who already love chicken.
Teriyaki Sauce - I make my own using brown sugar, soy sauce, and some other seasonings. I just prefer the taste of this. If you are a "buy a bottle at the store" person then by all means, use that.
Vegetables - I love to use my own garden frozen vegetables in stir fry! You can use any sort of "stir fry blend" from the frozen aisle, something from your garden, or cut up fresh produce as well.
Noodles - It wouldn't be a noodle bowl without a bed of noodles!
How to Make Chicken Teriyaki Noodle Bowls
***See recipe card below for precise measurements and instructions.***
Step 1: Prepare teriyaki sauce and set aside.
Step 2: Slice and dice! Prepare your veggies either by taking from the freezer and/or slicing up fresh.
Step 3: Cut the chicken into bite-sized pieces and fry over medium heat until completely cooked through. Set aside.
Step 4: Cook noodles according to package directions while you are cooking veg.
Step 5: Stir fry the veggies from biggest/hardest to the smallest/softest. So fresh carrots should always be first and mushrooms last, for example.
Step 6: Add half of sauce to veggies, then return chicken to pan and combine. Serve over noodles and use desired toppings.
Tips and Tricks
- Stir fry has a lot of moving parts. It's important to have all of your ingredients ready to go before anything hits the pan.
- Always cook your veggies in batches and add to the pan at different times. Always cook those that need more time first, such as carrots. Mushrooms take less time so can go last.
- As always, use what ya got! I'm never a slave to the recipe, I prefer to just throw things in and I teach my kids the same. Just because I called for mushrooms and onions, doesn't mean you need to get those at the store. Leave them out if you don't like them, too!
FAQs
You could definitely try! My family doesn't eat tofu, but I would bet you could cut it bite-sized and stir it in with the sauce at the end. If you are familiar with cooking tofu, be my guest! You'll also want to swap out the honey in the sauce for maple syrup and then you can call it vegan.
While my family does sometimes avoid certain types of gluten, soy sauce doesn't bother our tummies. I generally use soy sauce when making something like a teriyaki sauce. However, you can very easily substitute in tamari sauce or coconut aminos to make the dish gluten-free. We don't generally eat store-bought wheat noodles, and prefer something like Tinkyada which is made from brown rice. Get creative here and use ramen, stir-fry noodles, or even plain spaghetti. You can also serve over rice instead of noodles.
Bits of steak, whether that's beef or venison, taste great with teriyaki sauce. I don't see why salmon or shrimp also wouldn't work! You can also use chicken thighs if you prefer dark meat. All that matters is you cut it bite-sized as well as cook it to done before adding back to the meal.
Photos by Dante from Shire by the Sea
More Asian-Inspired Recipes
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Teriyaki Noodle Bowl
Ingredients
- 1 - 1 ½ lbs boneless skinless chicken breasts
- 1 bag mixed veggies fresh or frozen
- 8 ounces mushrooms sliced
- 1 onion sliced
- 12 oz stir fry noodles wheat or rice
Teriyaki Sauce:
- 1 cup water
- 6 tablespoons brown sugar
- ½ teaspoon powdered ginger or minced fresh
- ½ teaspoon garlic powder or 1 clove crushed
- ¼ cup soy sauce or tamari sauce
- 1 tablespoon honey or maple syrup
- 2 tablespoons cornstarch
- ¼ cup cold water
Toppings:
- Lime juice
- Fresh sprouts
- Sesame seeds
- Seaweed or seaweed salad
Instructions
- Pull frozen veggies out of the freezer OR slice/dice fresh veg into desired shape and size.
- Cut chicken into bite-sized chunks.
- Slice mushrooms and onion to desired thickness if using.
Make Teriyaki Sauce:
- Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic in a saucepan over medium heat.
- Cook and stir, about 1 minute.
- Mix cornstarch and ¼ cold water together in a cup until dissolved. Add to the saucepan while whisking.
- Cook and stir sauce until thickened, 5 to 8 minutes. Set aside either on lowest heat possible or cover to keep warm.
Make Stir Fry:
- Set a pot of water to boil for noodles.
- Add oil/fat to cast iron pan and cook chicken over medium heat until cooked through. Remove to a plate and cover.
- Add a generous amount more fat of choice and begin to stir fry veggies. If you are doing fresh, start with the sturdiest first, such as carrots. Save mushrooms for last. The key is to try and get all veg done to your liking at the same time!
- Add half the teriyaki sauce, and turn heat to medium-low.
- Return chicken to the pan with the veggies and stir to combine. Reduce heat as low as you can so it doesn't burn, and cover.
- Cook noodles according to package directions.
- In a large bowl, add cooked noodles, cooked stir fry, and top with remaining teriyaki sauce.
- Dish up and let people add toppings as desired.
Notes
- Use tamari sauce instead of soy sauce and brown rice noodles to make the dish gluten-free.
- Feel free to use dark meat chicken or venison, beef, etc. Just cut to bite-sized and cook meat first before anything else is cooking.
Musabbir Hossen Khalid
Kate's teriyaki noodle bowl recipe is a delightful homemade alternative to takeout. Her method balances flavor with convenience, offering flexibility for ingredients while delivering a rich, savory meal. The detailed steps, from creating a homemade teriyaki sauce to cooking the noodles and stir-frying veggies, are easy to follow. Kate's ability to make complex dishes simple and customizable is impressive, showing her deep understanding of family cooking needs. Kudos to Kate for sharing such a delicious and adaptable recipe! please visit my website https://frozenmeatsolutions.com/