In the mood for Asian? Not in the mood to cook, or at least nothing that’s going to take more than 15 minutes? Well you’ve come to the right place! This meets all your criteria for quick, Asian, and delicious!
Remember that luscious Homemade Teriyaki Sauce recipe I posted yesterday? Here is one yummy way to put it to use. You’re going to love these Chicken Teriyaki Noodles. Simple and quick to make with a fantastic flavor and a nice combination of contrasting textures.
Let’s get started!
First, you’ll want to make that Best Homemade Teriyaki Sauce. Why get store-bought when it’s so quick and delicious to make yourself?
Prepare the noodles according to package directions, al dente, in lightly salted water.
Slice the green onions and carrots, and measure out the bamboo shoots, bean sprouts, grilled chicken, and teriyaki sauce in advance.
Heat the oil in a wok or skillet over high heat and stir-fry the carrots, bamboo shoots, bean sprouts, and the white parts of the green onions for one minute.
Add the chicken, green onions, and teriyaki sauce. Stir to combine and fry for another 30 seconds.
Add the cooked noodles and toss to evenly coat the noodles and to heat through.
That’s it, you’re done! Serve immediately and enjoy!
- 10 oz Chinese egg noodles, prepared according to package directions in lightly salted water
- 2 teaspoons olive oil
- 8 oz grilled chicken, cut into strips
- 1 large carrot, thinly diagonally sliced
- ¼ cup bamboo shoots
- 2 cups bean sprouts
- 3 green onions, sliced diagonally, white parts kept separate
- ½ cup Homemade Teriyaki Sauce (or store-bought)
- 1 teaspoon sesame oil
- Heat the olive oil over high heat in a wok or skillet. Add the carrot, bamboo shoots, bean sprouts, and white parts of the green onions and stir fry for one minute.
- Add the sauce, sesame oil, chicken, and green onions. Stir to combine and cook for 30 seconds. Add the cooked noodles and toss to combine and heat through.
- Serve immediately.
Lisa says
Great recipe! Is there any way that I can make this is advance for a couple of days, maybe freeze it and defrost when needed?
The Daring Gourmet says
Thanks, Lisa! This will easily keep in the fridge for 2-3 days, but if you’re wanting to make it even further in advance, I would make the sauce portion without the bean sprouts and wait to add those when you reheat the sauce to eat it (I don’t think bean sprouts would freeze too well) and make the noodles the day you’re going to eat it as well and toss them in the sauce. Again, not sure how well the noodles would freeze.
Lisa says
Thanks so much for the reply :)
Meg says
Looks amazing. Do you ever post nutritional info for your dishes?
Kimberly @ The Daring Gourmet says
Thank, Meg! Not typically, but there are a whole host of free websites that allow you to easily enter the ingredient and quantity and it will calculate everything for you (calories dot com, fitday dot com, etc).