Sometimes you need dinner that’s fast, simple, and delicious. Between work, kids, and a long to-do list, a quick meal that still tastes great can be a lifesaver. This teriyaki chicken noodle bowl is one of those recipes — barely any hands-on time and it comes together in about 20 minutes.
One morning I was juggling feeding my baby, getting dressed, and packing a diaper bag. I ended up feeding the baby on his newborn pillow while cooking eggs with one hand. It was chaotic, but it worked — and that’s the point. This recipe offers the same kind of efficiency: a few easy steps and a fantastic meal.
The method is straightforward: slice the chicken, cook it briefly, add a simple sauce and let it reduce, then toss in noodles so they soak up the flavor. That’s it. With a tiny bit of prep, you can reclaim at least thirty minutes to relax, paint your toenails, or just take a quiet breath while dinner finishes.
You might assume “sauce” means a lot of ingredients, but this teriyaki-style sauce requires only two essential pantry items: soy sauce and brown sugar. Add a clove of garlic because garlic improves everything — plus it’s in the blog name for a reason. The soy and brown sugar create a balanced sweet-and-salty base that becomes glossy and flavorful as it reduces and coats the chicken.
Once the chicken is cooked in that sauce, add noodles and allow them to simmer just long enough to absorb the sauce and finish cooking. The result is glossy, flavorful noodles and tender chicken in a short amount of time.
One shortcut that makes this recipe extra fast is using pre-cooked udon noodles. If you’re worried they’ll be mushy, don’t be — break them apart and let them simmer in the sauce for a few minutes and they take on great flavor and texture. They’re usually available in the Asian section of the grocery store and typically come in two 7 oz packages inside one pack — use both for this recipe.
If you prefer, you can cook fresh udon or another noodle of your choice. The pre-cooked packs are simply a time-saving trick for busy nights or when you’re choosing between a three-minute shower and doing one more errand.
What’s nice about this bowl is that it tastes like a meal that took much longer than it actually did. All the richness and depth of flavor come from a few simple ingredients and a short simmer. Let your family think you spent hours — you don’t have to tell them otherwise.
This recipe is 12 smart points per serving.
Teriyaki Chicken Noodle Bowls
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1 1/2 pounds chicken thighs, fat trimmed off, sliced into strips
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 clove garlic, minced
- 1 bunch green onions, sliced (white and green parts separated)
- 1 package pre-cooked udon stir fry noodles — each package contains two 7 oz packs (use both)
- 1 teaspoon coconut oil (or another high-heat oil like canola or vegetable)
Instructions
- Slice the chicken. In a bowl, whisk together soy sauce, brown sugar, and minced garlic. Have ingredients prepped because this comes together quickly.
- Heat 1 teaspoon of coconut oil in a large non-stick skillet over medium-high heat.
- Add the sliced chicken, season with salt and pepper, and cook briefly, stirring often to brown the edges. You want the chicken partially cooked so it finishes in the sauce and stays tender.
- Pour in the sauce mixture. Stir often and let the chicken finish cooking while the sauce reduces and thickens, which will take several minutes.
- Add the white parts of the green onions and both 7 oz packages of udon noodles. Break the noodles apart and stir them in so they absorb the sauce. Let them simmer a few minutes until heated through and coated.
- Garnish with the green parts of the green onions and serve.
Notes
You can use freshly cooked udon or another noodle if you prefer — use about 14 oz cooked. The pre-cooked packets are just a quick, convenient option.
Nutrition
- Serving Size: 1 cup
- Calories: 440
- Sugar: 16 g
- Sodium: 1631 mg
- Fat: 9 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 138 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more stir-fries? Try these recipe ideas from the same collection:
Quick and Simple 5 Ingredient Teriyaki Chicken
15 Minute Veggie Stir Fry
Rainbow Veggie Rice Noodle Stir-Fry