Some days demand efficiency. Whether work is hectic, kids are everywhere, or your to‑do list is overflowing, having quick, simple, and delicious dinners is essential. On mornings like that I juggle a dozen tasks: wake the baby at the last minute (because sleep is precious), feed him, get both of us dressed, and pack the diaper bag. Sometimes you end up feeding the baby with one arm while making breakfast with the other—chaotic, but effective.
This teriyaki chicken noodle bowl is built for those busy nights. It’s fast, straightforward, and tastes like you spent much longer on it than you actually did. Slice some chicken, sear it briefly, add a simple sauce, let it finish cooking and reduce, then stir in noodles. That’s it—dinner in about 20 minutes.
The sauce couldn’t be easier: soy sauce and brown sugar form a sweet‑savory base, and a little garlic brings it all together. The chicken simmers in the sauce, absorbing flavor while the sauce thickens, and the noodles soak up any remaining sauce so every bite is glossy and flavorful.
To make this even faster, use pre‑cooked udon noodles. Don’t worry—they won’t turn into a mushy mess if handled properly. Break them up, simmer them in the sauce a few minutes, and they’ll plump up and soak in flavor, reaching a perfect texture. You can find them in the Asian section of most grocery stores; the packages usually contain two 7‑ounce portions and you’ll use both for this recipe.
If you prefer to cook fresh udon or another noodle, go ahead—use the same cooked weight and follow the recipe. But if you’re pressed for time and choosing between a quick shower or extra prep, the pre‑cooked option is a handy shortcut that still delivers great results.
The best part: this meal tastes like an hour‑long effort but takes about 20 minutes. Let everyone think you slaved over it while you enjoy the small victory of a speedy, satisfying dinner.
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 (two 7 oz packages inside — you will use both)
- 1 teaspoon coconut oil (or another high‑heat oil such as canola or vegetable)
Instructions
- Slice the chicken and whisk together the soy sauce, brown sugar, and minced garlic in a bowl. Have everything prepped before you start cooking because this comes together quickly.
- Heat 1 teaspoon coconut oil in a large non‑stick skillet over medium‑high heat.
- When the pan is hot, add the chicken with a little salt and pepper. Stir frequently and cook briefly so the outside is partially seared—the chicken will finish cooking in the sauce. Avoid cooking it through at this stage to prevent dryness.
- Pour in the sauce mixture. Stir often and let the chicken simmer until fully cooked and the sauce reduces and thickens; this will take several minutes.
- When the sauce has thickened and the chicken is cooked through, add the white parts of the green onions and both 7 oz packages of udon noodles. Break the noodles up with your spoon and stir them into the sauce. Let them simmer for a few minutes so they absorb flavor and soften.
- Before serving, sprinkle on the green parts of the green onions and serve immediately.
Notes
You can use freshly cooked udon or another noodle if you prefer—use about 14 oz cooked and follow the recipe the same way. The pre‑cooked udon is simply a time‑saving shortcut that still delivers great texture and flavor.
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
This recipe is 12 smart points per serving.
If you make this or any of my recipes, tag your photo on Instagram with #thegarlicdiaries — I love seeing your versions!
In the mood for more stir‑fries? Try these recipes from the same collection on the original site for inspiration.