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- 300g boneless chicken breast, sliced thinly - 200g egg noodles (or your choice of noodles) - 1 bell pepper (red or yellow), sliced - 1 cup snap peas, cleaned - 4 green onions, chopped - 3 cloves garlic, minced - 1 inch ginger, grated - 4 tablespoons teriyaki sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - Salt and pepper to taste - Sesame seeds, for garnish - Fresh cilantro, for garnish (optional) This dish shines with simple, fresh ingredients. The chicken breast gives a great protein boost. I like using egg noodles for their soft texture. You can swap them for any noodle you prefer. The bell pepper and snap peas add a nice crunch and color. The teriyaki sauce is key. It brings that sweet and savory flavor to the dish. Soy sauce adds depth, while sesame oil gives a nutty finish. Don't skip the sesame seeds and cilantro! They add a nice crunch and freshness. Gather these ingredients, and you're ready to make a tasty meal. To cook the noodles, start by boiling a large pot of water. Add a generous pinch of salt to the water. This helps the noodles taste better. Once the water is boiling, add 200g of egg noodles. Cook them according to the package instructions, usually around 6-8 minutes, until they are al dente. Drain the noodles in a colander and set them aside for later. For the chicken marinade, gather your ingredients. You will need 300g of thinly sliced boneless chicken breast, 2 tablespoons of teriyaki sauce, and a pinch of salt and pepper. In a bowl, mix the chicken with the teriyaki sauce and season with salt and pepper. Let the chicken marinate for about 15 minutes. This step adds flavor and tenderness. Now, let’s prepare for stir-frying. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add 3 minced cloves of garlic and 1 inch of grated ginger. Stir-fry them for about 30 seconds until you smell their wonderful aroma. Then, add the marinated chicken to the skillet. Cook the chicken for 5-7 minutes until it turns golden brown and is fully cooked. It's time to bring in the veggies. After the chicken is cooked, add 1 sliced bell pepper and 1 cup of cleaned snap peas to the skillet. Stir-fry these for about 3-4 minutes, allowing them to soften but still remain crisp. Next, add the drained noodles to the skillet. Pour in the remaining 2 tablespoons of teriyaki sauce and 1 tablespoon of soy sauce. Toss everything together until the noodles are well combined and heated through. To finish off your dish, stir in 4 chopped green onions. Drizzle 1 tablespoon of sesame oil over the top for added flavor. Taste your dish and adjust the seasoning as needed with salt and pepper. Your Chicken Teriyaki Noodles are now ready to serve! To achieve tender chicken, start with thin slices. This helps the meat cook evenly. Marinate the chicken in teriyaki sauce for at least 15 minutes. This adds flavor and keeps the chicken juicy. For the best stir-frying technique, use high heat. Heat your skillet or wok before adding oil. This prevents sticking and burns. Keep the ingredients moving. Stir often to cook everything evenly. You can use different sauces or spices to boost flavor. Try adding a splash of sriracha for heat. If you like sweetness, add a bit of honey. These changes can give your dish a unique twist. Garnishes add beauty and taste. Use sesame seeds for crunch. Fresh cilantro gives a bright touch. You could also add chopped peanuts for a different texture. Prep ingredients ahead of time. Slice the chicken and veggies in the morning. Store them in the fridge until you’re ready to cook. This saves you time when you’re hungry. Using ready-made sauces can speed up your cooking. Store-bought teriyaki sauce works great. Just remember to taste and adjust as necessary. This keeps your dish flavorful without extra effort. {{image_2}} You can swap out chicken for other proteins. Beef adds a rich flavor. Use thin strips of sirloin for a tasty twist. Shrimp cooks fast and adds a nice seafood touch. Just sauté it briefly in the skillet. Tofu is a great meatless option. Firm tofu absorbs flavors well and gives a nice texture. If you want to change the noodles, there are many options. Rice noodles are light and soak up sauce nicely. They’re perfect for a gluten-free meal. Zucchini noodles offer a fresh, low-carb choice. You can spiralize zucchini quickly. Just make sure to cook them for a short time. To make a meatless version, skip the chicken. You can add more veggies, like mushrooms or carrots, for depth. Use plant-based sauces to keep it vegan. Try coconut aminos as a soy sauce substitute. It adds a sweet, savory flavor without the soy. This allows everyone to enjoy the dish, no matter their diet. Store your Chicken Teriyaki Noodles in an airtight container. This keeps them fresh. They last up to three days in the fridge. Make sure to let them cool before sealing. This helps avoid condensation. Always check for any signs of spoilage before eating. You can freeze leftovers if you want to keep them longer. To freeze, place the noodles and chicken in a freezer-safe bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat gently in a skillet. Add a splash of water or sauce to keep them moist. Meal prep makes cooking easy on busy days. You can cook the noodles and chicken ahead of time. Store them separately to keep the noodles from getting soggy. Use glass containers or BPA-free plastic ones. This way, you can grab a quick meal anytime. Just reheat and enjoy your Chicken Teriyaki Noodles! To add heat, try using chili flakes or a hot sauce. You can also mix in sriracha for a nice kick. Just add it to the teriyaki sauce before cooking. Start with a small amount, then taste and adjust as needed. This way, you can find the right level of spice for your taste. Yes! Feel free to swap in your favorite veggies. Broccoli, carrots, or bok choy work great. You can even use frozen stir-fry mixes if you’re in a hurry. Just make sure they cook quickly for the best texture. Store leftovers in an airtight container. Keep them in the fridge for up to three days. If you want to keep them longer, freeze them. Just make sure to cool them first. When you want to eat, thaw in the fridge overnight, then reheat on the stove or in the microwave. This dish takes about 35 minutes total. You need about 15 minutes to prep the ingredients. Cooking the noodles and stir-frying the chicken takes around 20 minutes. It’s quick and perfect for a busy weeknight meal. Chicken Teriyaki Noodles can be a healthy choice. They offer lean protein from the chicken and fiber from the veggies. You can control the amount of sauce, which helps manage sugar and sodium. Just balance your plate with plenty of vegetables for added nutrition. In this blog post, we explored making Chicken Teriyaki Noodles. We covered the main ingredients, like chicken and veggies, and the essential seasonings and sauces. You learned step-by-step instructions for cooking the noodles and stir-frying the chicken. We also shared useful tips and variations to make this dish your own. Final thoughts: This recipe is fun and flexible. You can adapt it to fit your taste. Enjoy cooking and experimenting with new flavors!

Chicken Teriyaki Noodles

Savor the deliciousness of Chicken Teriyaki Noodles with this quick and easy recipe. In just 35 minutes, you can whip up a mouthwatering meal featuring tender chicken, colorful veggies, and flavorful noodles tossed in a savory teriyaki sauce. Perfect for a busy weeknight dinner! Don't miss out—click through to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

300g boneless chicken breast, sliced thinly

200g egg noodles (or your choice of noodles)

1 bell pepper (red or yellow), sliced

1 cup snap peas, cleaned

4 green onions, chopped

3 cloves garlic, minced

1 inch ginger, grated

4 tablespoons teriyaki sauce

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

Salt and pepper to taste

Sesame seeds, for garnish

Fresh cilantro, for garnish (optional)

Instructions
 

Cook the Noodles: Bring a pot of salted water to a boil, add the egg noodles, and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Chicken: In a bowl, mix the sliced chicken with 2 tablespoons of teriyaki sauce and a pinch of salt and pepper. Let it marinate for about 15 minutes.

      Stir-Fry the Vegetables: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.

        Cook the Chicken: Add the marinated chicken to the skillet. Cook for 5-7 minutes until the chicken is cooked through and has a golden-brown color.

          Add Vegetables: Add the sliced bell pepper and snap peas to the skillet, stir-frying for an additional 3-4 minutes until the vegetables are tender-crisp.

            Combine Noodles: Add the cooked noodles to the skillet, along with the remaining 2 tablespoons of teriyaki sauce and the tablespoon of soy sauce. Toss everything together until well combined and heated through.

              Finish with Green Onions: Stir in the chopped green onions and drizzle with sesame oil for extra flavor. Taste and adjust seasoning if needed.

                Serve: Divide the Chicken Teriyaki Noodles into bowls. Garnish with sesame seeds and fresh cilantro if desired.

                  Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4