Craving a flavorful and versatile dish that blends the sweet and savory flavors of teriyaki sauce with the chewy texture of noodles and the protein-packed goodness of chicken? Look no further than chicken teriyaki noodle bowls. This delectable dish is a symphony of textures and flavors, offering a delightful balance of sweet, savory, and umami. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating the perfect chicken teriyaki noodle bowl, complete with tender chicken, flavorful sauce, and an array of toppings that will elevate your taste buds to new heights.
Here are our top 4 tried and tested recipes!
CHICKEN TERIYAKI CRISPY NOODLE BOWL RECIPE BY TASTY
Here's what you need: soy sauce, rice wine vinegar, light brown sugar, garlic, cornstarch, oil, vermicelli rice noodle, boneless, skinless chicken thighs, salt, pepper, snap peas, radish, scallions, fresh cilantro, sesame seeds
Provided by Betsy Carter
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
- Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
- Pull the rice noodles apart into eight portions.
- Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
- Season the chicken with salt and pepper.
- Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
- Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
- Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 80 grams, Fat 26 grams, Fiber 3 grams, Protein 64 grams, Sugar 27 grams
CHICKEN-TERIYAKI NOODLE BOWLS
Instead of takeout, take 30 minutes to get an Asian-style noodle dish on the table. This bowl is made with the stellar combination of grilled chicken and eggplant, edamame and udon noodles. A savory soy-vinegar sauce does double duty as marinade for the chicken and sauce for the noodles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, vinegar, brown sugar, and 3 tablespoons oil; season with salt. Place chicken in a resealable plastic bag with 1/4 cup soy-sauce mixture. Cook noodles in a large pot of boiling water according to package instructions until al dente; add edamame for last minute. Drain, rinse under cold water, and toss with 1/2 cup of remaining soy-sauce mixture.
- Heat grill to medium-high. Brush eggplant with remaining oil; season with salt and pepper. Remove chicken from marinade. Grill chicken and eggplant, flipping once and brushing both sides with remaining 1/4 cup soy-sauce mixture, about 3 minutes for chicken, 7 minutes for eggplant. Transfer to a plate; cut chicken into large slices. Top noodles with chicken, eggplant, and some juices from plate. Serve with mint, scallions, and sesame seeds.
TERIYAKI CHICKEN WITH SESAME NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Add the chicken thighs to a large resealable freezer bag.
- In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
- Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
- Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
- Heat a grill pan or cast-iron pan over medium heat.
- Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
- Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
- Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
- To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.
BEEF TERIYAKI NOODLE BOWL
These bowls are fast to assemble and easily customizable. If you have a soy allergy, substitute liquid aminos.
Provided by thedailygourmet
Time 1h10m
Yield 5
Number Of Ingredients 13
Steps:
- Combine garlic and 1/2 teaspoon sugar in a zip-top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium-high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
- Heat avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
- Assemble bowl with noodles and beef mixture. Serve immediately.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 61.6 g, Cholesterol 105 mg, Fat 14.3 g, Fiber 2.8 g, Protein 28 g, SaturatedFat 3.6 g, Sodium 687.3 mg, Sugar 4.8 g
Tips:
- Choose the right noodles: For this recipe, you'll need ramen noodles. You can use fresh or dried ramen noodles. If you're using dried noodles, cook them according to the package instructions.
- Make the teriyaki sauce ahead of time: This will give the flavors time to meld together. You can make the sauce up to 3 days in advance. Store it in a covered container in the refrigerator.
- Don't overcook the chicken: Chicken is a lean protein, so it's important not to overcook it. Otherwise, it will become dry and tough.
- Add your favorite vegetables: This recipe is a great way to use up leftover vegetables. Add whatever vegetables you like, such as broccoli, carrots, bell peppers, or snow peas.
- Serve the bowls immediately: The noodles and chicken will be at their best when they're hot and fresh.
Conclusion:
Chicken teriyaki noodle bowls are a quick and easy meal that's perfect for a weeknight dinner. They're also a great way to use up leftover chicken. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.
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