Homemade Teriyaki Chicken Noodle Bowls: An Easy & Flavorful Weeknight Recipe

Teriyaki Chicken Noodle Bowls are the ultimate easy homemade teriyaki sauce with tender pieces of chicken and perfectly cooked noodles, creating a delicious, vibrant, and incredibly satisfying dinner. If you’re looking for a quick, family-friendly meal bursting with authentic flavors, this recipe is about to become your new favorite.

Lately, Asian-style noodle bowls have become a true sensation, both in our kitchen and with our readers. It seems many of you share our love for these comforting and versatile dishes! Recipes like our Garlic Beef Noodle Bowls kickstarted this culinary journey, quickly rising to become one of the most popular posts on the blog. With just a few simple ingredients, they deliver an explosion of flavor that’s hard to resist.

A plate of food, with Noodle and Chicken

Discovering the Delight of Teriyaki Chicken Noodle Bowls

Today, we’re building on that noodle bowl obsession with these incredible Teriyaki Chicken Noodle Bowls. This recipe draws inspiration from our popular Pineapple Chicken Teriyaki, adapting it into a delightful noodle dish. While the original features sweet pineapple, this version focuses on the classic chicken and rich teriyaki tossed directly with noodles, ensuring every strand is coated in that irresistible sauce. Of course, you can always customize it by adding pineapple or your favorite vegetables to enhance the meal, but trust us, it’s absolutely fantastic just the way it is. After all, who can say no to perfectly glazed teriyaki chicken?

And let’s not forget another family favorite, our Asian Noodle Bowls with Pork. If you love pork tenderloin, that’s another must-try for your weeknight rotation, offering a different but equally satisfying flavor profile.

Why Make Homemade Teriyaki Sauce?

Making your own teriyaki sauce at home is a game-changer. Not only is it surprisingly simple, but it also allows you to control the ingredients, avoiding excessive sodium, artificial preservatives, and high-fructose corn syrup often found in store-bought versions. Freshly made teriyaki has a brighter, more nuanced flavor that truly elevates the dish. The blend of savory soy sauce, tangy apple cider vinegar, sweet honey, and aromatic ginger and garlic creates a balanced, glossy sauce that clings perfectly to the chicken and noodles, delivering an unparalleled taste experience. Plus, the aroma alone will make your kitchen feel like a gourmet Asian restaurant!

Essential Ingredients for Your Teriyaki Chicken Noodle Bowls

Preparing a delicious meal starts with quality ingredients. Here’s a detailed look at what you’ll need for these flavorful Teriyaki Chicken Noodle Bowls:

Cornstarch: This serves a dual purpose. A small amount is used to coat the chicken, giving it a light crispness and helping to lock in moisture, keeping it juicy. The remaining cornstarch is mixed with water to create a “slurry,” which is essential for thickening our homemade teriyaki sauce to a perfect, glossy consistency.
Chicken Breasts: Boneless, skinless chicken breasts are a lean and versatile choice. Cut them into bite-sized cubes for quick and even cooking. For a richer flavor and even juicier results, you can easily substitute chicken thighs. Simply ensure they are boneless and skinless, then cut them into similar bite-sized pieces.
Water: Used for the cornstarch slurry and as a base for our delicious teriyaki sauce, ensuring it’s the right consistency.
Oil: A neutral oil like vegetable oil, canola oil, or avocado oil is perfect for searing the chicken. It can withstand high heat without imparting unwanted flavors.
Green Onions: These add a fresh, pungent bite and vibrant color as a garnish. Don’t underestimate their flavor contribution!
Sesame Seeds: Toasted sesame seeds provide a nutty crunch and an authentic Asian finish to your noodle bowls. They’re sprinkled on top just before serving.
Pasta: The beauty of this recipe is its versatility with noodles. You can use almost any type of pasta or Asian noodle. See our dedicated section below for more details and specific recommendations.
Soy Sauce: The backbone of our teriyaki sauce. I strongly recommend using low-sodium soy sauce to prevent the dish from becoming overly salty. This also gives you more control to season to your preference.
Apple Cider Vinegar: Provides a crucial tangy counterpoint to the sweetness of the honey and balances the richness of the soy sauce, adding depth of flavor.
Honey: Contributes natural sweetness and helps create that signature glossy glaze in the teriyaki sauce. You can adjust the amount slightly to your preferred level of sweetness.
Garlic: Freshly minced garlic is non-negotiable for its aromatic and pungent flavor that forms the base of many Asian sauces.
Ginger: Freshly grated or minced ginger adds a warm, slightly spicy, and incredibly fragrant note that is quintessential to teriyaki.
Salt & Pepper: Basic seasonings to enhance the natural flavors of the chicken and the overall dish. Season the chicken before cooking, and adjust the sauce to taste.

A dish is filled with food, with Noodle and Chow mein

Step-by-Step: Crafting Your Teriyaki Chicken Noodle Bowls

Creating these delicious noodle bowls is simpler than you might think. Follow these easy steps for a perfect meal every time. (For the full printable recipe card with exact measurements, please scroll to the bottom of this post.)

Prepare the Chicken and Cornstarch: In a medium bowl, toss the cubed chicken breasts with the designated 2 tablespoons of cornstarch, ensuring each piece is lightly coated. Season generously with salt and pepper to taste. This coating will help achieve a lovely crispy texture and seal in moisture.
Make the Cornstarch Slurry: In a small separate bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water until smooth. This is your cornstarch slurry, which will be added later to thicken the sauce. Set it aside.
Start the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta (spaghetti, udon, lo mein, etc.) and cook according to package directions until al dente. Drain well and set aside.
Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the cornstarch-coated chicken in a single layer. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be fully cooked through at this stage.
Prepare the Teriyaki Sauce: While the chicken is browning, whisk together all the sauce ingredients in a medium bowl: low-sodium soy sauce, water, apple cider vinegar, honey, minced garlic, minced fresh ginger, and black pepper. Mix until well combined.
Simmer the Chicken in Sauce: Pour the prepared teriyaki sauce over the browned chicken in the skillet. Bring the sauce to a gentle simmer and continue to cook for 4-5 minutes, or until the chicken is fully cooked through and no longer pink in the center.
Thicken the Sauce: Give your cornstarch slurry a quick re-whisk, then stir it into the simmering sauce. Continue to cook for another 1-2 minutes, stirring constantly, until the sauce thickens to a glossy consistency that coats the back of a spoon.
Combine with Noodles: Add the cooked and drained noodles to the skillet with the chicken and sauce. Toss everything together thoroughly, ensuring all the noodles and chicken are evenly coated in the rich teriyaki glaze.
Garnish and Serve: Divide the Teriyaki Chicken Noodle Bowls among serving dishes. Garnish generously with freshly chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your homemade masterpiece!

Expert Tips for the Best Teriyaki Chicken Noodle Bowls

Master the Mise en Place: Asian-inspired dishes often cook quickly, so having all your ingredients prepped and ready before you start cooking is key. This means chopping vegetables, mincing garlic and ginger, dicing chicken, and mixing your sauce ingredients in advance. This preparation method, known as “mise en place,” ensures a smooth and stress-free cooking experience.
Don’t Skip the Cornstarch on Chicken: Coating the chicken with cornstarch is a crucial step! It creates a light, delicate crust when seared, enhancing the texture of the chicken. More importantly, it helps to seal in the chicken’s natural juices, ensuring every bite is tender and succulent, preventing it from drying out.
Customize with Veggies: This recipe is a fantastic canvas for adding your favorite vegetables. Incorporating a variety of colorful veggies not only boosts the nutritional value but also adds different textures and flavors. Stir-fry hardy vegetables like broccoli florets, sliced carrots, or bell peppers with the chicken, or add softer vegetables like snap peas or zucchini towards the end of cooking.
Soy Sauce Savvy: Always opt for low-sodium soy sauce. Regular soy sauce can be quite overpowering, making the dish excessively salty. Using low-sodium allows you to control the seasoning precisely. If you’re looking for a gluten-free or even lower-sodium alternative, coconut aminos are an excellent substitute with a very similar umami-rich flavor profile.
Noodle Perfection: When cooking your noodles, aim for al dente. Since they will be tossed in a hot sauce, they will continue to cook slightly. Overcooked noodles can become mushy and break apart, so a slight firmness is ideal for a satisfying texture.
Sauce Consistency Control: If your sauce seems too thick after adding the slurry, you can thin it out with a tablespoon or two of hot water or chicken broth. If it’s not thickening enough, you can create a second small cornstarch slurry (1 tsp cornstarch + 1 tsp water) and slowly whisk it into the simmering sauce until your desired thickness is achieved.
Spice it Up: For those who enjoy a little heat, consider adding a pinch of red pepper flakes to the sauce, or a drizzle of sriracha or chili garlic sauce when serving.

Choosing the Best Noodles for Your Bowl

One of the great things about Teriyaki Chicken Noodle Bowls is how flexible they are when it comes to the pasta. You truly can use almost any cut of pasta you have on hand or prefer. The goal is to have something that can generously coat itself in the delicious teriyaki sauce.

Classic Spaghetti or Linguine: Don’t underestimate the humble spaghetti! Its long strands are excellent for soaking up the sauce and are readily available in almost every pantry. Linguine offers a slightly wider, flatter surface area for even more sauce adhesion.
Udon Noodles: These thick, chewy Japanese wheat noodles are fantastic for their satisfying texture and ability to absorb flavor. You can find them fresh or dried in the Asian section of most grocery stores.
Lo Mein Noodles: Typically fresh or dried egg noodles, lo mein noodles are designed for stir-fries and absorb sauces beautifully. They have a pleasant chewiness that works wonderfully in this dish.
Ramen Noodles: While often associated with soups, the block of instant ramen noodles (discard the seasoning packet) can be cooked and tossed into this dish for a quick and easy option. Their wavy texture holds onto the sauce well.
Rice Noodles: For a gluten-free alternative, thin or medium rice noodles (vermicelli or pho noodles) are excellent. Ensure you cook them according to package directions, as they often require only a quick soak or a brief boil.
Other Short Pastas: While long noodles are often preferred for noodle bowls, if all you have is macaroni, penne, or fusilli, go for it! The sauce will still coat them, and you’ll still have a delicious meal. The key is to pick a noodle your family enjoys.

A plate of food, with Chicken and Dinner

Get Creative: Delicious Mix-In Ideas

Transform these Teriyaki Chicken Noodle Bowls into an even more substantial and nutrient-packed meal by incorporating a variety of mix-ins. Don’t be afraid to experiment with your family’s favorite vegetables and other additions:

Broccoli: Florets add a vibrant green color and a satisfying crunch. Blanch them briefly or stir-fry them with the chicken.
Snap Peas: Sweet and crisp, snap peas are a delightful addition, either added raw at the end or quickly stir-fried.
Carrots: Thinly sliced or julienned carrots provide a touch of sweetness and beautiful orange hue.
Bell Peppers: Red, yellow, or orange bell peppers add color, sweetness, and a fresh crunch. Slice them thinly.
Pineapple: For a touch of tropical sweetness and tang, small chunks of fresh or canned pineapple (drained) can be added along with the sauce.
Zucchini: Sliced or diced zucchini adds a mild flavor and tender texture. Add it during the last few minutes of cooking to prevent it from getting too soft.
Mushrooms: Sliced cremini or shiitake mushrooms add an earthy, umami depth. Sauté them until golden before adding them to the sauce.
Edamame: Shelled edamame (fresh or frozen, thawed) offers a burst of green color and plant-based protein.
Bok Choy: Roughly chopped bok choy wilts beautifully in the sauce, adding a mild, slightly bitter note.
Water Chestnuts or Bamboo Shoots: For an extra layer of crunch and authentic Asian texture, stir in some sliced canned water chestnuts or bamboo shoots (drained).
Shrimp or Tofu: For an alternative protein, consider adding cooked shrimp at the very end or pan-fried tofu cubes for a vegetarian option.

You really can make this chicken teriyaki your own by mixing in all sorts of different veggies and other elements to bulk it up and tailor it to your taste.

Storage & Reheating for Easy Leftovers

One of the best things about these Teriyaki Chicken Noodle Bowls is how well they keep! Leftovers are absolutely fantastic the next day for lunch, making meal prep a breeze. When stored in the fridge, the noodles tend to soak up some of the rich teriyaki sauce, making the dish slightly less saucy, but still incredibly flavorful and satisfying. In fact, some argue the flavors deepen overnight!

Store any leftover noodle bowls in an airtight container in the refrigerator for 3-4 days. To reheat, simply microwave individual portions until heated through, stirring halfway. If it seems a little dry, you can add a tablespoon of water or chicken broth before reheating to help rehydrate the noodles and sauce.

What to Serve with Teriyaki Chicken Noodle Bowls

While these Teriyaki Chicken Noodle Bowls are a complete and satisfying meal on their own, you can easily round out your dinner with a few simple accompaniments:

A Simple Green Salad: A light, crisp green salad with a ginger-sesame dressing can provide a refreshing contrast to the rich flavors of the noodle bowl.
Steamed Vegetables: If you haven’t added many mix-ins, a side of steamed broccoli, asparagus, or green beans can boost your veggie intake.
Egg Rolls or Spring Rolls: Store-bought or homemade egg rolls or spring rolls make a fantastic appetizer to complement the Asian theme.
Edamame: Steamed and lightly salted edamame pods are a healthy and delicious snack or side dish.

Craving More Easy Dinner Recipes?

If you loved the simplicity and flavor of these Teriyaki Chicken Noodle Bowls, you’re in for a treat! Our blog is packed with fantastic, easy-to-make dinner ideas that are perfect for busy weeknights. Here are a few more popular recipes you might enjoy:

Chicken Pot Pie Noodles: A comforting twist on a classic.
Pork Lo Mein: Another quick and flavorful noodle dish.
Ground Beef Stroganoff: A one-pot wonder for hearty appetites.
Taco Pasta Skillet: Mexican and Italian flavors combine for an exciting meal.
Pesto Cavatappi: A vibrant, fresh pasta dish that’s ready in minutes.
Sausage & Rice Skillet: Simple, savory, and satisfying.
Big Mac Salad: All the flavors of your favorite burger, in salad form.
Chickpea Curry: A hearty and aromatic vegetarian option.

Teriyaki Chicken Noodle Bowls

Teriyaki Chicken Noodle Bowls – an easy homemade teriyaki sauce with tender pieces of chicken and noodles for a delicious and easy dinner!

Prep:
5 mins

Cook:
20 mins

Total:
25 mins

Servings:
5

Ingredients

3 Tablespoons cornstarch, divided
1 Tablespoon water (for slurry)
1 Tablespoon oil (vegetable, canola, or avocado)
1 – 1 1/2 pounds boneless chicken breasts, cut into 1-inch cubes (or chicken thighs)
Salt and pepper to taste
2 green onions, finely chopped, for garnish
1 Tablespoon sesame seeds, for garnish
12 oz pasta, (spaghetti, udon, lo mein, rice noodles, etc.), cooked to package directions

For the Homemade Teriyaki Sauce:

1/2 cup low sodium soy sauce
1/3 cup water
1/4 cup apple cider vinegar
1 Tablespoon honey
2 cloves garlic, finely minced
2 teaspoons fresh ginger, finely minced or grated
1/2 tsp black pepper

Instructions

Combine 1 tablespoon of water with 1 tablespoon of cornstarch in a small bowl to create your cornstarch slurry. Set aside.
Toss the cubed chicken pieces with the remaining 2 tablespoons of cornstarch, ensuring an even coating. Season with salt and pepper to your preference.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring to brown on all sides. The chicken does not need to be fully cooked through at this point, just lightly browned.
Meanwhile, in a separate bowl, whisk together all the ingredients for the sauce: soy sauce, water, apple cider vinegar, honey, minced garlic, minced ginger, and black pepper.
Pour the prepared sauce over the chicken in the skillet. Bring the mixture to a simmer and cook for 4-5 minutes, or until the chicken is thoroughly cooked and tender.
Stir the cornstarch slurry once more, then add it to the simmering sauce in the skillet. Continue to cook, stirring constantly, for 1-2 minutes until the sauce has thickened and achieved a desirable glossy consistency.
Add the cooked noodles to the skillet. Toss everything together vigorously, ensuring the noodles and chicken are completely coated with the rich teriyaki sauce.
Serve immediately, garnished with chopped green onions and a sprinkle of sesame seeds. Enjoy your homemade Teriyaki Chicken Noodle Bowls!

Nutrition

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Course: Dinner Recipes

Cuisine: American

Servings: 5

Calories: 419

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