Chicken Teriyaki Noodles (Print Version)
# 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:
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.
02 -
Follow the package steps to boil the udon. Drain and set it aside.
03 -
Slice the mushrooms, rinse bok choy, and chop scallions—keep whites and greens separate.
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.
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.
06 -
Stir the shredded chicken, bok choy, and mushrooms into the broth. Cover and let cook for 3-5 minutes until the veggies soften.
07 -
Mix the cooked noodles into the soup. Serve in bowls, topping with the green pieces of the scallions. Eat while hot!
# Notes:
01 -
This noodle dish features teriyaki-style chicken with a rich soup—perfect for cozy days or when you want something satisfying.
02 -
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.