Table of Contents

1. What are the ingredients in chicken teriyaki udon noodles ?
2. How to make chicken teryaki udon noodles?
3. Can I use premade teriyaki sauce instead?
4. Can I use frozen vegetables to make teriyaki udon?
5. Cooking the vegetables in this recipe:
6. Tips and tricks to make the best chicken teriyaki udon noodles ever:
7. Other recipes you may like:
8. Recipe

When I moved away to school, I lived in a big city that had every cuisine imaginable available within walking distance. During this time, I discovered some new favorite meals - but nothing ever topped udon noodles. I didn't want to be eating out all the time, and since I loved them so much, I learned how to prepare them on my own with everyday pantry items.

What are the ingredients in chicken teriyaki udon noodles ?

The greatest part about this recipe is that it doesn't require any special ingredients that aren't widely available in most grocery stores, and you can swap out the veggies to whatever your family prefers

• udon noodles - it wouldn't be an udon stir fry without these! I get mine either vacuum sealed or from the fridge depending on what is available (both work for this recipe)
• vegetables - I typically do a mixture of carrots, zucchini, pepper and broccoli
• chicken - the chicken is completely optional; if you leave it out this is a wonderful meatless monday meal
• teriyaki sauce - this recipe uses a homemade teriyaki sauce that uses vegetable broth, olive oil, sesame oil, soy sauce, brown sugar, garlic, ginger, and cornstarch to thicken

How to make chicken teryaki udon noodles?

step one: boil the udon noodles according to pacakge instructions - do not overcook

step two: while the noodles are boiling, heat some olive oil in a large skillet and cook chicken breasts until fully cooked, the set aside

step three: prepare the teriyaki sauce by stirring together the broth, soy sauce, brown sugar, remaining olive oil, sesame oil, ginger and garlic

step four: add vegetables to the pan and stir, allowing to fry for 2-3 minutes

step five: add the teryaki sauce and bring to a simmer, cover the vegetables (you can use a sheet of tinfoil if the pan does not have a lid) and cook for 10 minutes, or until veggies are tender

step six: add the cornstarch slurry and stir, simmer until sauce has thickened (about 2-3 minutes

step seven: add the noodles and chicken back to the pan with the vegetables and stir to fully coat

step eight: sprinkle with sesame seeds and serve warm

Can I use premade teriyaki sauce instead?

Yes, you can use premade teriyaki sauce for this, but the homemade version is quick and easy and so much more delicious. I have been known to buy the jarred version to make this a very quick meal though. If you use the jarred version add about 1/4 cup of water to the pan with the veggies and cover to cook, then once they are tender add the pre made teriyaki sauce along with the noodles and chicken and cook until heated through.

Can I use frozen vegetables to make teriyaki udon?

Yes, using frozen veggies cuts the prep time for this recipe way down! I like to buy the asian stir-fry blend of vegetables to use in this recipe but you can use whatever you prefer. Frozen veggies will be tender much faster so this is a great way to save time on a busy day/

Cooking the vegetables in this recipe:

I love simmering the veggies in the teriyaki sauce because it makes them very flavorful and cuts way down on cooking time, but I know this is not the traditional way to cook vegetables for a stir fry. I definitely reccomend trying it this way though if you haven't before!

Tips and tricks to make the best chicken teriyaki udon noodles ever:

• cut your zucchini, pepper, and carrots in similar size and shape, with the broccoli being a bit larger so that they all cook at the same time.
• let your chicken rest at least 5 minutes before slicing, this will help keep it juicy
• this can literally be made in 15 minutes if you use frozen veggies, and premade sauce
• if you don't have fresh ginger you can substitute with 1-2 teaspoons of ground ginger
• you can add a bit of spice to this dish with a splash of sriracha sauce, or a sprinkle of red pepper flakes (both are delicious!)
• I purposely do not add salt to this dish because the soy sauce is already quite high in sodium, but once the sauce has thickened you can taste it and adjust seasoning level to your personal preference

Other recipes you may like:

• Sesame Fried Rice
• Chickpea Thai Red Curry