Teriyaki chicken with noodles recipe

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5 min


10 min

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For a speedy mid-week meal that’s ready in just 15 minutes, look no further than this teriyaki chicken and noodle stir-fry. Made with spring onions, carrots and lean meat, this recipe is well-balanced and healthy. As well as being good for you it’s also packed with punchy sweet and sticky flavours; it’s the mirin, a type of rice wine, in teriyaki sauce that gives this dish its depth of flavour. Sliced red peppers, sugar-snap peas and toasted cashew nuts would make good additions to this recipe, another alternative is to leave out the noodles and serve the chicken stir-fry with rice.


  • 1 tbsp rapeseed oil
  • 3 spring onions, sliced diagonally
  • 4 chicken breasts, sliced
  • 1 clove garlic, finely sliced
  • 1 carrot, finely sliced
  • 2 tbsp teriyaki marinade
  • 1 tbsp soy sauce
  • 300g flat rice noodles


  • Heat the oil in a large frying pan or wok, add the spring onions and cook for 1 minute. Add the chicken, garlic and carrot and stir-fry for 3-4 minutes or until the chicken takes on a honey-brown colour.

  • Meanwhile cook the noddles according to packet instructions.

  • Add the noodles to the pan, increase the heat, then pour in the teriyaki and soy sauce. Cook for a further 1-2 minutes, stirring frequently.

  • Season thoroughly with black pepper and serve.

Top tip for making Teriyaki chicken with noodles

When stir-frying use an oil that can be heated to a high temperature without smoking, such as rapeseed, grapeseed or peanut oil.

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