Teriyaki Chicken Noodles

  • 17 Nov - 23 Nov, 2018
  • Mag The Weekly
  • Cookery


· 2 packets Yaki-Soba noodles

· 1 tbsp cornstarch

· 1/3 cup soy sauce

· ¼ cup brown sugar

· 3 cloves garlic, minced

· 1 tbsp freshly grated ginger

· 2 tbsp honey

· 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

· 1 tbsp olive oil

· 1 tsp sesame seeds

· 1 green onion, thinly sliced


In a large pot of boiling water, add Yaki-Soba until loosened, for about two minutes; drain well.

In a small bowl, whisk together corn-starch and 1/4 cup water; set aside.

In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in corn-starch mixture until thickened enough to coat the back of a spoon, about three minutes; let cool to room temperature. Reserve 1/4 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about three to four minutes; set aside. Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about two minutes. Serve, garnished with sesame seeds and green onion, if desired.