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Chicken teriyaki noodle bowl
This recipe uses fresh egg noodles. If using dried 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.
Course
Main Course
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
500
grams
chicken thigh fillets
sesame seed oil
¼
cup
Japanese soy sauce
¼
cup
sake
¼
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.