There are days when nothing sounds better than a bowl of noodles. I’m not talking about takeout or an expensive meal out. I mean the kind you can make with a pack of noodles and whatever is left in the fridge. Teriyaki chicken noodles tick all the boxes—they’re simple, fast, and taste good. You don’t need fancy ingredients. You don’t need an hour of prep or special skills either.
This is the kind of meal I reach for when I want something warm and filling but don’t want to stand in the kitchen all evening. You can use instant noodles or the dry kind from any supermarket. Just toss that little flavor packet aside. We’re making something better here.
What You’ll Need
Most of the ingredients are likely already in your kitchen. Here’s what I use:
- 2 boneless chicken breasts (cut in bite-size pieces)
- 2 packs of instant noodles, any type, no seasoning
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil, or any cooking oil you have
- 1 garlic clove, minced
- 1 small carrot, thinly sliced
- 1 bell pepper, sliced
- 1 green onion, chopped, for topping
- Sesame seeds (for topping, this is optional)
There’s nothing special about this list. If you swap chicken for tofu, that’s fine. If you leave out the veggies, the noodles will still turn out okay. Cabbage, snap peas, broccoli—they all work here.
Step-By-Step Directions
Let’s walk through it one step at a time. No extra steps. No complicated moves.
1. Cook The Noodles
Start with the noodles. Boil water. Drop the noodles in. Don’t use the seasoning that comes in the pack. Just cook the noodles like you would for any other dish. Drain them. Set them off to the side. If they get sticky, rinse with a bit of cold water.
2. Get the Pan Ready
Grab your biggest pan or wok. Pour in the oil. Turn the heat to medium. You want enough oil to coat the bottom of the pan so nothing sticks.
3. Cook the Chicken
Add the chicken pieces to the pan. Season with a little salt and pepper. Stir them so they cook on all sides. You don’t have to worry about getting them perfect. When the chicken looks almost done—white on the outside, maybe a little golden—you move to the next step.
4. Add the Garlic
Toss in your minced garlic. Stir for around thirty seconds. Garlic cooks fast and burns even faster. You want it to start smelling good, not brown.
5. Add the Vegetables
Now, add your carrot and bell pepper. Stir them around. They need a few minutes to soften up. You still want a bit of crunch—they should not be mushy. About 2 to 3 minutes in the pan is enough.
6. Pour in the Sauces
Pour soy sauce and teriyaki sauce right over the chicken and veggies. Stir everything so the chicken and vegetables get coated. If you like things a little sweeter or saltier, you can add more sauce at the end.
7. Bring in the Noodles
Add the noodles to the pan. Use tongs or two forks to toss them around. You want everything coated in the sauce. If the noodles start to stick, add a splash of water.
8. Finish with Toppings
Turn off the heat. Sprinkle the chopped green onion on top. Add some sesame seeds if you like. That’s your dinner—done in under thirty minutes, and all in one pan.
Why I Like This Recipe
Sometimes meals feel like a lot of work. This one does not. It’s good for days when nothing is planned. You can make it with things from your pantry and fridge. The main cost is the chicken, but you can swap that for any protein. The flavors are familiar. Teriyaki is sweet and a little salty. The noodles pick up all that flavor. Every bite is comforting—soft noodles, juicy chicken, a bit of crunch from the carrot and pepper.
And it’s flexible. That’s something I like with home cooking. You don’t have to follow step-by-step instructions every time. I’ve tossed in mushrooms, baby corn, cabbage, whatever odds and ends are sitting around. It turns out fine. If the sauce is too thick or sticky, a splash of water loosens it up. Don’t fuss over it.
What Works Instead
I know some people skip chicken or meat altogether. I’ve made this with tofu plenty of times. Press the tofu to get the water out, then cut into cubes and fry in the pan first. When it’s golden, set it aside and add it back in with the noodles. That’s it. Tofu soaks up sauce just fine.
If you’re out of teriyaki sauce, you can use all soy sauce and add a bit of honey or sugar. It’s not exact, but it works in a pinch.
No sesame oil? Use any oil you have. Don’t let missing ingredients stop you. The meal will still come together.
Serving and Storing
Serve the noodles hot. They don’t sit well for long—they’ll get sticky as they cool. If you have leftovers, put them in a storage container and keep in the fridge. When you reheat, add a little water or extra sauce before microwaving.
Clean-up is Simple
This recipe uses one pot for noodles and one pan for the rest. Nothing sticks if you use enough oil and stir often. It doesn’t leave a pile of dishes. That matters when you just want dinner, not a long clean-up.
Why Skip the Takeout
I still love getting takeout sometimes. But it can get expensive. This teriyaki chicken noodles recipe costs a fraction of what you’d pay at a restaurant. It’s fast, so you won’t be waiting for delivery. And you get to use what you already have at home. You know exactly what goes in, which matters if you’re trying to avoid too much salt, sugar, or oil.
One Last Thought
You don’t have to be a “good” cook to make this. Just work with what you have. Noodles, some sauce, protein, and a handful of vegetables are all you need. It comes together faster than you’d think. This is honest food—nothing fancy, just something you’d want at the end of a long day.
If you try it, swap in what you have, make it your own, and keep it simple. That’s what I do—most nights, that’s more than enough.
Easy Teriyaki Chicken Noodles at Home
Course: Main, LunchCuisine: JapaneseDifficulty: Easy2-3
servings10
minutes15
minutes400
kcal30
minutesThis dish is quick, easy, and works with whatever you have on hand. Perfect for busy nights or a comforting meal at home.
Ingredients
2 boneless chicken breasts, cut into bite-size pieces
2 packs instant noodles (any kind, without seasoning packets)
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tablespoon sesame oil (or any cooking oil)
1 garlic clove, minced
1 small carrot, thinly sliced
1 bell pepper, sliced
1 green onion, chopped (for topping)
Sesame seeds (for topping, optional)
Salt and pepper, to taste
Directions
- Cook the noodles.
Bring a pot of water to a boil. Drop in the noodles and cook according to package directions, skipping the seasoning packet. Drain and set aside. Rinse with cold water if they get sticky. - Heat the oil.
In a large pan or wok, heat the sesame oil over medium heat. Make sure the bottom of the pan is coated. - Cook the chicken.
Add the chicken pieces to the pan. Season lightly with salt and pepper. Stir occasionally, cooking until the chicken is almost done (white on the outside and starting to turn golden). - Add the garlic.
Toss in the minced garlic and stir for about 30 seconds, just until it becomes fragrant. - Add vegetables.
Add the sliced carrot and bell pepper. Cook and stir for 2-3 minutes, just until they start to soften but are still a bit crisp. - Add sauces.
Pour both soy sauce and teriyaki sauce over the chicken and vegetables. Stir everything to coat evenly. - Combine with noodles.
Add the cooked noodles to the pan. Use tongs to toss everything together, making sure the noodles are coated with sauce. Add a splash of water if the noodles stick. - Finish and serve.
Turn off the heat. Top with chopped green onion and a sprinkle of sesame seeds if you like. Serve right away.
Notes
- Swap chicken for tofu, beef, or shrimp if you prefer.
Broccoli, snap peas, or any quick-cooking veggie can be used.
Adjust the amount of sauce for sweetness or saltiness to your taste.
Store leftovers in the fridge and add a splash of water before reheating.
Prep time: 10min
