Teriyaki chicken noodle bowls are a popular Japanese meal that many people love. There are plenty of options to customize your noodle bowl, including different types of vegetables and a homemade teriyaki sauce. Try making the sauce yourself to get the most flavor and to lower the sodium content. Make sure to read the label carefully for nutritional information. Be sure to follow the manufacturer’s instructions to ensure your bowls contain the right amounts of salt and sugar.
Teriyaki Chicken Noodle Bowls Recipes
Teriyaki Chicken Noodle Bowls
- 2, 5.6 ounce, packs of Yaki soba noodles without seasoning packets
- 1 tablespoon cornstarch
- 1/3 cup low sodium soy sauce
- ¼ cup light brown sugar
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 2 Tablespoons honey
- 1 pound chicken thighs boneless, skinless and cut into chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sesame seeds
- 1 green onion thinly sliced
- In a pot set over medium heat, fill with water. Allow to come to a boil. Add in the soba noodles. Cook for 1 to 2 minutes. Drain and set aside.
- In a bowl, add in the cornstarch and ¼ cup of water. Whisk until smooth in consistency. Set aside.
- In a saucepan set over medium heat, add in the low sodium soy sauce, light brown sugar, minced garlic, grated ginger, honey and 1 cup of water. Stir well to mix. Allow to come to a simmer. Add in the cornstarch mix. Stir well to mix. Cook for 2 minutes or until thick in consistency. Set ¼ cup of this mix aside.
- In a Ziploc bag, Add in the soy sauce mix and chicken thighs. Seal the bag and set into the fridge to marinate for 30 minutes. Drain the chicken from the marinade.
- In a skillet set over medium heat, add in the olive oil. Add in the chicken thighs. Cook for 4 minutes on each side or until golden. Remove from heat and set aside.
- In a bowl, add in the reserved teriyaki and noodles. Toss well to mix.
- Serve the noodles immediately with the chicken. Garnish with the sliced green onions and sesame seeds.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Teriyaki Chicken Noodle Bowls
The main dish of this recipe is made with a teriyaki sauce that is a mixture of soy sauce, rice vinegar, brown sugar, garlic, and ginger. The chicken is marinated for 45-50 minutes, and then tossed in with the teriyaki sauce. The noodles are added to the sauce after the chicken is done. Add sesame seeds and toss to combine. Serve immediately or let sit for several hours in the refrigerator.
For the chicken, first prepare the teriyaki sauce. It is best to use homemade teriyaki sauce. You can also make it the night before and store the leftover teriyaki sauce for another day. You will need about 1 hour to make the sauce, though this time should be taken into account the idle time. After that, you will need to cook the chicken. Using a microwave is also an option, but it takes longer than preparing the bowls from scratch.
Teriyaki Chicken Noodle Bowls are loaded with vegetables. This healthy meal combines udon noodles, chicken, broccoli, cabbage, and carrots. A homemade teriyaki sauce is great for sneaking in more vegetables, and it will taste even better if your child is averse to trying new food. Most noodle bowls are half noodles and half veggies, but you can add meatballs or broccoli as well.
While a typical noodle bowl is usually half noodles and half vegetables, you can increase the number of vegetables in your teriyaki chicken noodle bowl by adding more veggies. In addition to chicken, you can also add broccoli, carrots, and snow peas. Some noodle bowls include meatballs for extra flavor. If your kids are not a fan of vegetables, they can still enjoy a few servings of these dishes.
To make a teriyaki chicken noodle bowl, start by preparing the sauce. The teriyaki sauce is made by mixing together soy sauce, rice vinegar, brown sugar, and garlic. It is then seasoned with ginger and garlic, and topped with noodles. For a healthier version, you can include vegetables in the chicken noodle bowl. Alternatively, you can just use udon noodles instead.
The Teriyaki Chicken Noodle Bowls can be made ahead of time. The chicken and the vegetables can be prepared in advance, and they keep for 3-4 days in the refrigerator. As long as you have the ingredients on hand, you can prepare them in advance. For the sauce, you’ll need a large pot. Pour the mixture into a pan and cook the chicken until it is white on the outside and 165 degrees F inside.
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