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You are here: Home / Chicken Recipes / Chicken Teriyaki Noodle Bowl

Chicken Teriyaki Noodle Bowl

By Connie Veneracion
Cubed chicken fillets cooked in soy sauce, sake and mirin are served over quick fried noodles. Skip the rice and experience chicken teriyaki rice bowl. Unforgettable.
Chicken Teriyaki Noodle Bowl Recipe
Course Main Course
Cuisine Asian
Keyword Chicken Fillets
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 people
Author Connie Veneracion

Ingredients

  • 500 grams chicken thigh fillets
  • sesame seed oil
  • 1/4 cup Japanese soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin

For the noodles

  • 150 grams fresh egg noodles
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce

To garnish

  • toasted sesame seeds
  • sliced scallions

Instructions

Cook the chicken teriyaki

  • Wipe the chicken thigh fillets dry with paper towels and cut into one-inch cubes.
  • Brush the entire bottom of a heavy frying pan with sesame seed oil and heat.
  • Spread the chicken cubes on the hot oil in a single layer, skin side down.
  • Cook over high heat until the skins are lightly browned and starting to render fat.
  • Pour in the soy sauce, sake and mirin.
  • Cook the chicken cubes over high heat, tossing them around occasionally, until they have soaked up the liquid and their surface is sticky and glossy.

Stir fry the noodles

  • While the chicken cooks, heat a teaspoonful of sesame seed oil in a large wok or frying pan.
  • Stir fry the noodles until each strand is coated with oil.
  • Drizzle in the soy sauce, oyster sauce and hoisin sauce.
  • Stir fry until the seasonings are evenly distributed and the noodles are heated through.

Assemble the chicken teriyaki noodle bowls

  • Divide the noodles among four bowls.
  • Divide the chicken teriyaki into four portions and arrange one portion over the noodles in each bowl.
  • Sprinkle with sesame seeds and sliced scallions.
  • Serve the chicken teriyaki noodle bowl immediately.

Connie’s Notes

If using dried egg noodles, cook according to package directions, drain, dump in iced water and drain very well. It’s not a good idea to stir fry still-hot noodles because they will just steam up and turn soggy.
Chicken Teriyaki Noodle Bowl
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December 28, 2020: See more in Chicken Recipes, Main Courses, With Noodles

About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

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