Easy Teriyaki Noodle Bowls

The simplest teriyaki sauce from scratch, tossed with juicy chicken, fresh stir fry veggies, and yoki-saba noodles, makes for your easiest (and tastiest) weeknight dinner yet! 

Happy Wednesday, everyone! We’re already halfway through the week, and I feel like it’s been taking forevvvvvver. But we’re almost to the weekend (at least that’s what I keep telling myself), and I have one more mouthwatering recipe to share with you tomorrow (brace yourselves for a dessert, at last!), so stay tuned! 

Today, though, we’re going to get lost in these noodle bowls. 

We’ve had these noodle bowls several times, and each time I make it, I’m grateful for how quick it comes together, how simple the ingredients are, and how silent it is at the dinner table from hungry mouths DEVOURING each and every last noodle on their plates. I remember serving this at my brother’s house this past summer/fall, and my darling niece having not one, not two, but three servings in record time. 

It starts with homemade teriyaki sauce. Once you’ve tried your own, you’ll skip the store-bought bottle and straight up shun it from now on! Only a few ingredients in a saucepan make the sauce – which serves also as a marinade. Add the chicken to the marinade (saving some of the sauce for later), and let those flavors infuse the heck out of the chicken. I’ve marinaded it for 30 minutes, up to overnight, and it still tastes just as well. 

I know what some of you are thinking – what the heck is a yaki soba noodle?! It’s a chinese noodle that’s already mostly cooked, and you can find it next to the tofu and wonton wraps in the produce section. I’ve found a packaged stir fry noodle in the Asian section as well, that works too. It only needs to boil for maybe a minute, and it’s all ready to go. 

Saute up those gorgeous veggies (I usually just use whatever is cheapest that week at the grocery store), and then toss in your chicken. You want to not overcook it, but make sure there’s a good seared edge on it. Toss it altogether with the noodles and reserved teriyaki sauce, top with green onions and sesame seeds, and call it DINNER! Took what, like 20 minutes tops to toss together (minus the marinading time). Hope you enjoy these noodles as much as we do! This truly is a family favorite, and one we can’t stop making in our kitchen if we tried. haha! 

Easy Teriyaki Noodle Bowls 

makes 4-5 servings


1/3 cup soy sauce

1/4 brown sugar

3 cloves of garlic, minced

1 Tablespoon minced ginger

2 Tablespoons honey

1 Tablespoon cornstarch 

1 Tablespoon olive oil 

2-3 Cups Stir Fry Veggies (carrots, peppers, sugar snap peas, baby corn, water chestnuts, etc), chopped 

1 lb boneless, skinless, chicken breasts, cubed

2 packages refrigerated Yaki-Soba noodles

1 green onion, thinly sliced

1 teaspoon sesame seeds


1. In a small saucepan, whisk together soy sauce, sugar, garlic, ginger, and honey. Bring to a simmer. 

2. In a separate small bowl, whisk together cornstarch and 1/4 cup water. Add to the simmering teriyaki sauce mixture. Bring to a boil, then take off the heat. 

3. In a ziploc baggy or tupperware, add in chicken breast cubes, then pour in sauce except for 1/2 cup (reserve for later). Marinade for 30 minutes to up to a couple hours. 

4. Heat a large wok or pot over medium high heat with olive oil. Add in stir fry veggies and cook until soft, about 3-5 minutes depending on the veggies used. 

5. Add in chicken breasts, discard marinade. Season with salt and pepper. 

6. Meanwhile, boil yaki-soba noodles for a couple minutes, then drain. 

7. When chicken has cooked through, add in noodles, and reserved teriyaki sauce, and gently toss to warm. Toss in green onion and sesame seeds. Serve hot! 

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