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Chicken Teriyaki Noodles

Featured in Perfect Poultry Recipes.

Try this Chicken Teriyaki Noodles dish for a hearty and flavorful twist on comfort food. Udon noodles, fresh veggies, and tender chicken blend perfectly in a savory broth with a touch of sweetness. Ready sooner than you think, it's great for any meal.

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Updated on Thu, 03 Apr 2025 23:34:24 GMT
A warming bowl featuring noodles, juicy chicken pieces, fresh greens, and green onion in a flavor-packed broth. Pin it
A warming bowl featuring noodles, juicy chicken pieces, fresh greens, and green onion in a flavor-packed broth. | cuisinegenial.com

I whipped up this Teriyaki Chicken Noodle Soup one cold night when I wanted something hot but not my usual chicken soup recipe. Mixing the warmth of soup with bold teriyaki tastes was a total game-changer in my kitchen. I love how the udon noodles drink up the tasty broth while chunks of chicken and crunchy veggies make every bite amazing. It's now our go-to comfort dish, especially when it's pouring outside.

Warm Hug in a Bowl

The magic of this soup comes from blending two fantastic worlds together. The teriyaki sauce makes the chicken incredibly tasty, and those thick udon noodles with fresh veggies turn it into a full meal you can enjoy with just a spoon. Even my picky teenager, who normally pushes veggies around her plate, always wants more when I cook this.

Ingredients List

  • The protein: Chicken thighs that stay soft and moist throughout cooking.
  • Your marinade: Quality soy sauce, rice vinegar, brown sugar, fresh ginger, and garlic cloves.
  • The noodles: Fat udon noodles that won't fall apart in the soup.
  • Fresh vegetables: Snappy bok choy, soft carrots, and flavorful mushrooms.
  • The broth base: Flavorful chicken stock, sesame oil, with green onions on top.
  • Extra touches: Sprinkle of sesame seeds, lime pieces, or red pepper flakes for heat lovers.

Cooking Steps

Prep your chicken:
Stir together that yummy marinade and slather it all over your chicken pieces. Let them soak while you handle the other stuff.
Make your foundation:
Cook that flavor-packed chicken until golden, then set aside to cool before cutting. Keep that marinade—it'll make your broth amazing.
Cook up the soup:
Gently boil your broth with the leftover marinade, adding each veggie at the right time so nothing gets mushy.
Put it all together:
Boil those udon noodles on their own, then put them in serving bowls. Pour the hot soup on top and add all your fresh garnishes.
A bowl of noodles is topped with pieces of chicken, green onions, and leafy greens in a savory broth. Pin it
A bowl of noodles is topped with pieces of chicken, green onions, and leafy greens in a savory broth. | cuisinegenial.com

Clever Cooking Tips

After making this soup tons of times, I've learned a few tricks. Always add bok choy stems first, then leaves later since stems need more cooking time. Don't worry about sticking to my veggie list—use what's fresh at the store. Try bone-in chicken thighs for extra flavor, just take out the bones before serving. Always cook noodles in a separate pot so they don't turn to mush.

Great Side Options

We always put out extra lime wedges and hot sauce so everyone can tweak their bowl just right. Sometimes I'll fry up some spring rolls to go with it. The soup tastes great with either a cold Asian beer or a steaming cup of green tea.

Storing Leftovers

This soup actually tastes better the day after you make it when all the flavors have gotten friendly with each other. Just keep the noodles away from the broth in the fridge or they'll get soggy. When you want more, warm the broth slowly on the stove and drop in fresh noodles right before you eat.

Try These Twists

Though the original version rocks, I can't stop trying new versions. Sometimes I throw in baby corn or water chestnuts for extra crunch. If you're out of udon, rice noodles or ramen work fine too. Want to feel the heat? Just stir some chili oil or sriracha into your broth.

A bowl of chicken noodle soup with greens, mushrooms, and green onions is garnished and served with a wooden chopstick. Pin it
A bowl of chicken noodle soup with greens, mushrooms, and green onions is garnished and served with a wooden chopstick. | cuisinegenial.com

Comfort in Every Spoonful

This teriyaki chicken noodle soup has become our family's comfort food champion. I make it when someone's caught a cold, when we need something warm that won't weigh us down, or just to bring everyone to the table for something tasty. There's nothing better than how it fills our home with amazing Asian smells and the way everyone wanders into the kitchen asking what smells so good—that's why I love cooking so much.

Frequently Asked Questions

→ How much time is needed to prepare Chicken Teriyaki Noodles?

This dish takes about an hour to prepare. Allocate 10 minutes for prep work, 30 minutes to cook, and 20 minutes for marinating the chicken.

→ Can Chicken Teriyaki Noodles be made in advance?

Absolutely! You can store the noodles in an airtight container in your refrigerator for up to 4 days or freeze them for up to 3 months for later use.

→ What kind of noodles should I use?

This recipe calls for instant udon noodles. These thick, chewy Japanese noodles soak up the broth's flavors beautifully and add texture to the dish.

→ Can I swap chicken thighs for another cut?

Chicken thighs are great for their flavor and tenderness, but chicken breasts can work too. Just take care not to overcook, as breasts might get dry quicker.

→ Does this dish have any spice?

No, it leans savory with a mild sweetness from the teriyaki. If you want some heat, stir in red pepper flakes or sriracha to kick it up a notch.

Chicken Teriyaki Noodles

A cozy dish with tender marinated chicken, chewy udon noodles, and fresh veggies all in a rich and savory teriyaki broth. Ideal for any meal.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Ferdaous

Category: Poultry

Difficulty: Intermediate

Cuisine: Asian Blends

Yield: 6 Servings (8 cups)

Dietary: Dairy-Free

Ingredients

01 1 cup soy sauce with less salt.
02 1/4 cup light brown sugar, tightly packed.
03 1/4 cup mirin (a sweet rice-based wine).
04 1 tablespoon freshly grated ginger.
05 2 teaspoons minced garlic.
06 1 1/2 pounds chicken thighs, no skin or bones.
07 14 ounces of quick-cooking udon noodles.
08 4 chopped scallions, keeping greens separate.
09 3 tablespoons of grapeseed cooking oil.
10 6 cups of broth made from low-sodium chicken.
11 3 small bundles of baby bok choy, leaves separated.
12 1 cup sliced baby bella mushrooms.

Instructions

Step 01

Combine soy sauce, mirin, sugar, ginger, and garlic in a bowl. Toss in the chicken to coat, then chill in the fridge for 20–60 minutes.

Step 02

Follow the package steps to boil the udon. Drain and set it aside.

Step 03

Slice the mushrooms, rinse bok choy, and chop scallions—keep whites and greens separate.

Step 04

Take out the chicken, but save 1/4 cup of the marinade. Heat 2 tablespoons of oil in a pan, sear chicken on both sides for 4-5 minutes. Remove, then shred into pieces.

Step 05

Cook the white scallion bits in 1 tablespoon of oil until fragrant. Add the saved marinade and simmer till it thickens, then slowly pour in the broth and bring everything to a boil.

Step 06

Stir the shredded chicken, bok choy, and mushrooms into the broth. Cover and let cook for 3-5 minutes until the veggies soften.

Step 07

Mix the cooked noodles into the soup. Serve in bowls, topping with the green pieces of the scallions. Eat while hot!

Notes

  1. This noodle dish features teriyaki-style chicken with a rich soup—perfect for cozy days or when you want something satisfying.
  2. Store extras in the fridge for up to 4 days, or freeze them for 3 months. Reheat gently to avoid messing up the texture of the noodles and veggies.

Tools You'll Need

  • A big mixing bowl.
  • Large pot or Dutch oven.
  • Nonstick frying pan.
  • Strainer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy.
  • Udon noodles have wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 382
  • Total Fat: 17 g
  • Total Carbohydrate: 22 g
  • Protein: 37 g