Best 3 Chicken Teriyaki Noodle Bowls Recipes
Indulge in the savory and satisfying flavors of Chicken Teriyaki Noodle Bowls, a culinary delight that combines the best of Asian cuisine. This delectable dish features tender chicken marinated in a sweet and savory teriyaki sauce, then grilled to perfection and served atop a bed of springy noodles. Accompanied by a symphony of fresh and crunchy vegetables, these noodle bowls offer a vibrant and flavorful experience that will tantalize your taste buds.
In this article, we present you with not one, but three mouthwatering variations of Chicken Teriyaki Noodle Bowls, each with its unique twist. The Classic Chicken Teriyaki Noodle Bowl is a timeless recipe that showcases the harmony between teriyaki-glazed chicken, tender-crisp vegetables, and springy noodles. The Spicy Chicken Teriyaki Noodle Bowl adds a fiery kick with the addition of Sriracha and chili peppers, creating a bold and flavorful dish that is sure to leave your palate dancing. For those who prefer a vegetarian option, the Tofu Teriyaki Noodle Bowl offers a plant-based alternative that is equally delicious and satisfying.
Regardless of your dietary preferences, these Chicken Teriyaki Noodle Bowls promise an explosion of flavors and textures that will leave you craving for more. So, grab your apron, gather your ingredients, and embark on a culinary journey that will transport you to the vibrant streets of Asia with every bite.
CHICKEN TERIYAKI CRISPY NOODLE BOWL RECIPE BY TASTY
Here's what you need: soy sauce, rice wine vinegar, light brown sugar, garlic, cornstarch, oil, vermicelli rice noodle, boneless, skinless chicken thighs, salt, pepper, snap peas, radish, scallions, fresh cilantro, sesame seeds
Provided by Betsy Carter
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
- Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
- Pull the rice noodles apart into eight portions.
- Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
- Season the chicken with salt and pepper.
- Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
- Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
- Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 80 grams, Fat 26 grams, Fiber 3 grams, Protein 64 grams, Sugar 27 grams
CHICKEN-TERIYAKI NOODLE BOWLS
Instead of takeout, take 30 minutes to get an Asian-style noodle dish on the table. This bowl is made with the stellar combination of grilled chicken and eggplant, edamame and udon noodles. A savory soy-vinegar sauce does double duty as marinade for the chicken and sauce for the noodles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, vinegar, brown sugar, and 3 tablespoons oil; season with salt. Place chicken in a resealable plastic bag with 1/4 cup soy-sauce mixture. Cook noodles in a large pot of boiling water according to package instructions until al dente; add edamame for last minute. Drain, rinse under cold water, and toss with 1/2 cup of remaining soy-sauce mixture.
- Heat grill to medium-high. Brush eggplant with remaining oil; season with salt and pepper. Remove chicken from marinade. Grill chicken and eggplant, flipping once and brushing both sides with remaining 1/4 cup soy-sauce mixture, about 3 minutes for chicken, 7 minutes for eggplant. Transfer to a plate; cut chicken into large slices. Top noodles with chicken, eggplant, and some juices from plate. Serve with mint, scallions, and sesame seeds.
TERIYAKI CHICKEN WITH SESAME NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Add the chicken thighs to a large resealable freezer bag.
- In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
- Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
- Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
- Heat a grill pan or cast-iron pan over medium heat.
- Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
- Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
- Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
- To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that you don't miss anything.
- Use a Large Skillet or Wok: This will give you plenty of room to cook the chicken and vegetables without overcrowding the pan.
- Don't Overcook the Chicken: Cook the chicken until it is cooked through but still tender. Overcooked chicken will be dry and tough.
- Use Fresh Vegetables: Fresh vegetables will give your stir-fry the best flavor and texture.
- Make the Sauce Ahead of Time: You can make the teriyaki sauce ahead of time and store it in the refrigerator for up to a week. This will save you time when you're ready to cook the stir-fry.
- Serve with Rice or Noodles: Chicken teriyaki can be served over rice or noodles. Choose your favorite type of rice or noodles and cook them according to the package directions.
Conclusion:
Chicken teriyaki noodle bowls are a quick and easy weeknight meal that is packed with flavor. The chicken is tender and juicy, the vegetables are crisp and colorful, and the teriyaki sauce is sweet, savory, and slightly tangy. Serve this dish over rice or noodles for a complete and satisfying meal.
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