Chicken Teriyaki Noodles

$- 200g rice noodles - 2 chicken breasts, thinly sliced - 2 tablespoons soy sauce - 2 tablespoons teriyaki sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 1 red bell pepper, sliced - 1 cup snap peas - 2 green onions, chopped - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Sesame seeds for garnish - Salt and pepper to taste Rice noodles are light and soak up flavors well. They are quick to cook and perfect for this dish. Chicken breasts are lean and cook fast. They soak up the teriyaki sauce, adding flavor. Soy sauce adds a salty depth. It gives umami that makes dishes feel rich. Teriyaki sauce mixes sweetness with saltiness, making it perfect for a glaze on chicken. Sesame oil has a nutty taste. It adds warmth and depth to our dish. Vegetable oil helps cook at high heat without burning. Bell peppers add crunch and color. They are sweet and bright. Snap peas add a nice crisp texture and fresh taste. Garlic and ginger bring a strong flavor that wakes up the dish. Look for rice noodles that are not broken. Check the packaging date for freshness. Choose chicken breasts that are firm and pink. Avoid any that look dull or have an off smell. For bell peppers, pick ones that are shiny and firm. They should feel heavy for their size. Snap peas should be bright green, crisp, and snap easily when bent. Fresh garlic and ginger will smell strong and fragrant. Choose pieces that are firm and not soft. Green onions should be fresh and green, with no wilting. {{ingredient_image_1}} To start, boil a pot of water. Add the rice noodles to the pot. Cook them according to the package instructions. You want them tender but not mushy. Once cooked, drain the noodles and set them aside for later. Next, take your sliced chicken breasts and put them in a bowl. Pour in the soy sauce and teriyaki sauce. Mix well so all the chicken is coated. Let it marinate for about 15 minutes. This step adds great flavor to your dish. Now, grab a large skillet or wok. Heat the vegetable oil over medium-high heat. Add the sliced red bell pepper and snap peas to the pan. Stir-fry them for about 3-4 minutes. You want them to be bright and slightly tender. Once done, remove the veggies from the skillet and set them aside. In the same skillet, add sesame oil. Then add minced garlic and grated ginger. Stir for about 30 seconds. This will release a wonderful aroma. Now, add the marinated chicken to the skillet. Cook for about 5-7 minutes. Make sure the chicken is fully cooked and no longer pink. Once the chicken is cooked, return the sautéed vegetables to the skillet. Add the cooked rice noodles next. Toss everything together gently. Season with salt and pepper to taste. Cook for another 2-3 minutes to heat it all through. Finally, remove your skillet from the heat. Garnish the dish with chopped green onions and sesame seeds. This adds a nice crunch and flavor. Your Chicken Teriyaki Noodles are now ready to enjoy! To cook perfect rice noodles, start by boiling water in a large pot. Once boiling, add the noodles and cook according to the package instructions. This usually takes about 4 to 6 minutes. Check them often until they are tender but not mushy. Drain the noodles and rinse them under cold water. This stops the cooking and keeps them from sticking. Marinating the chicken is key to great flavor. Use soy sauce and teriyaki sauce for a tasty mix. Let the chicken marinate for at least 15 minutes. This allows the chicken to soak up the flavors. If you have time, marinate longer for even better taste. If you like more heat, add chili flakes or sriracha to the dish. You can mix these into the sauce or sprinkle them on top. Start with a little and add more as needed. This way, you can find the right spice level that you enjoy. Use a large skillet or wok for even cooking. Heat the pan well before adding oil. This helps the chicken and veggies cook quickly. Stir-fry the vegetables just until they are bright and slightly tender. This keeps their crunch and flavor. Always cook chicken until it is no longer pink for safety. Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 15 minutes to enhance the flavor. For even better results, try marinating it for a few hours or overnight. Cook Noodles Al Dente: Ensure the rice noodles are cooked al dente so they hold their shape and texture when mixed with the other ingredients. Use Fresh Ingredients: Fresh vegetables and herbs can elevate the dish. Use vibrant, crisp bell peppers and snap peas for the best flavor and color. Adjust Sauce to Taste: Feel free to adjust the amount of soy sauce and teriyaki sauce based on your taste preferences. You can also add a splash of rice vinegar for extra tanginess. {{image_2}} You can easily make a vegetarian version of teriyaki noodles. Instead of chicken, use tofu or tempeh. These options add protein and stay true to the dish. You can also add more veggies, like mushrooms or carrots, for extra flavor. Use the same teriyaki sauce to keep that sweet and savory taste. Chicken is great, but feel free to explore other proteins. Shrimp or beef can work well in this recipe. Cook them just like the chicken. The shrimp will need only a few minutes to cook. For beef, make sure to slice it thinly. This helps it cook quickly and evenly. You can switch up the sauces for new flavors. Try using hoisin sauce for a sweet twist. Or, add a bit of sriracha for heat. Mixing different sauces can bring unique tastes to your dish. Just remember to balance flavors so it doesn’t overpower your noodles. To keep your Chicken Teriyaki Noodles fresh, let them cool first. Then, place them in an airtight container. Store the container in the fridge. They will last for about three days. Make sure to label the container with the date. This way, you can enjoy them later without worry. When you are ready to eat your leftovers, you can reheat them easily. Use a microwave-safe dish. Add a splash of water to keep them moist. Cover the dish with a microwave-safe lid or wrap. Heat for about 2-3 minutes or until hot. Stir halfway through to ensure even heating. Alternatively, you can reheat them on the stove. Just add a bit of oil to a pan and heat over medium. Stir until hot. If you want to save your Chicken Teriyaki Noodles for later, freezing is a great option. Start by letting them cool completely. Then, place the noodles in a freezer-safe bag or container. Try to remove as much air as possible. Label the bag with the date and type of dish. They can be frozen for up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. The best noodles for Chicken Teriyaki are rice noodles. They soak up the sauce well. Rice noodles cook fast and are soft. They also add a nice texture to the dish. You can also use egg noodles if you like. Just make sure to cook them until tender. Yes, you can make Chicken Teriyaki Noodles ahead of time. Cook the noodles and chicken, and store them in the fridge. Keep the sauce separate to avoid sogginess. You can reheat everything when you’re ready to serve. This makes it easy for meal prep or busy weeknights. Chicken Teriyaki Noodles pair well with many sides. Here are some great options: - Steamed broccoli or bok choy - A fresh salad with sesame dressing - Edamame for a protein boost - Crispy spring rolls for a crunchy texture These sides balance the meal and add variety. Chicken Teriyaki can be healthy, depending on how you make it. Chicken is a great source of protein. Using fresh veggies adds vitamins and fiber. Choose low-sodium soy sauce to cut down on salt. You can also control the sugar in the teriyaki sauce. Overall, it’s a nutritious meal when prepared with care. This blog covers all you need for Chicken Teriyaki Noodles. We explored key ingredients, cooking steps, and tips for success. You learned how to choose fresh ingredients, cook noodles just right, and marinate chicken for great flavor. I shared ideas for vegetarian options and different proteins too. Don't forget, proper storage keeps your meal fresh and tasty. Enjoy your cooking, and get creative with your flavors!$

Chicken Teriyaki Noodles

A delicious stir-fried dish featuring rice noodles, marinated chicken, and vibrant vegetables in a savory teriyaki sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 2

Calories 400 kcal

Ingredients

200 g rice noodles
2 pieces chicken breasts, thinly sliced
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 piece red bell pepper, sliced
1 cup snap peas
2 pieces green onions, chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
to taste sesame seeds for garnish
to taste salt and pepper

Instructions

Begin by boiling a pot of water. Add the rice noodles and cook according to the package instructions until tender. Drain and set aside.
In a bowl, combine the sliced chicken with soy sauce and teriyaki sauce. Let it marinate for about 15 minutes.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced bell pepper and snap peas, and stir-fry for about 3-4 minutes until they are vibrant and slightly tender. Remove the vegetables from the skillet and set them aside.
In the same skillet, add the sesame oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Then, add the marinated chicken to the skillet. Cook for 5-7 minutes until the chicken is fully cooked and no longer pink.
Once the chicken is cooked, return the sautéed vegetables to the skillet. Add the cooked rice noodles and toss everything together. Season with salt and pepper to taste. Cook for another 2-3 minutes until everything is heated through.
Remove from heat and garnish with chopped green onions and sesame seeds.

Notes

Feel free to add more vegetables or adjust the sauce to your taste.

Keyword chicken, noodles, stir-fry, teriyaki