asian · Chicken · dinner · pasta

Teriyaki Chicken Noodle Bowls

The London Symphony Orchestra’s version of Tchaikovsky’s The Nutcracker plays throughout the house. The track is on Dance of the Sugar Plum Fairy, right after the Pas De Deux. Chocolate and cinnamon and sugar cookie smells fill the air. The Christmas is lit up and twinkling with warm gold lights. Red food coloring is smeared across my white shirt like I’m a warrior in a bloody battle. Ah, Christmas.

I sit here typing this up while rmeeveling in the holiday spirit. Christmas has always been a favorite holiday of mine, and not because of presents. I love everything about Christmas—the foods, the smells, the sights and the sounds.

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Right now there are tins of homemade chex mix sprinkled throughout the house. Plain sugar cookies in the cookie jar. Peppermint bark candy in a bowl on the coffee table. Nobody could starve to death in my house for the next week, that’s for sure.

My grocery shopping trip yesterday ended with a cartful of foods for Rob & I’s Christmas. We are celebrating on Saturday the 23rd since we have to work on Christmas. I have old traditions I abide by on Christmas: breakfast casserole to start the day, presents opening in the morning, and a full spread of turkey or ham for dinner that night. I always watch A Christmas Story on Christmas Eve—which is also usually appetizers for dinner night.

Since working at a place where I usually never get the holiday off, I’ve had to compromise on my traditions—and make new ones with Rob. This is the second year in a row I won’t be able to spend it with my family, but rather my new family: Rob and Bolo, the cat.

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While we’re still a week out from the big day, I’ve been keeping my meals simple at home. This is another example of that. Ain’t nobody got time to work up a huge meal while shopping, wrapping presents, and making cookies.

This was the first time I’ve ever made my own teriyaki sauce, and now I’m scratching my head as to why I’ve never done it before. It’s not only so very, very good but it’s a cinch to make. It probably has a ton less sodium and preservatives in it, too.

This is the ultimate simple recipe. In less than 20 minutes dinner is served and everybody is bound to like it. I mean, what’s not to like? Name me someone who doesn’t like noodles, chicken, or teriyaki sauce! Those three things are stellar in my book.

I grabbed some Japanese noodles at Super Cao a few weeks ago and used them here, but you can either use ramen or Yakisoba noodles (mine were very much like Yakisoba). As long as they’re the quick-cooking type, you’re in the clear for this recipe.

The Nutcracker suite has ended. My playlist moves onto another Christmas set chock full of Nat King Cole. I’m off to enjoy the winter wonderland inside of my humble abode. I hope you’re off to enjoy this recipe!

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Teriyaki Chicken Noodle Bowls

  • Servings: 4
  • Difficulty: Easy
  • Print

A simple bowl with Japanese noodles, homemade teriyaki sauce, and tender chicken thighs.

Ingredients

  • 12 oz. Japanese noodles (Chuka Soba), Yakisoba or Ramen
  • 1 TBS. cornstarch
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1/2 tsp. red pepper flakes
  • 2 cloves garlic, minced
  • 1 tsp. ground ginger
  • 2 TBS. honey
  • 1.5 lbs. boneless, skinless chicken thighs, cut into 1″ pieces
  • 1 TBS. olive oil
  • Sesame seeds, for topping

Directions

  1. Heat a large pot of salted water to a boil. Add noodles and cook until loosened, about 1-2 minutes. Drain and run under cold water.
  2. In a small bowl, whisk together cornstarch and 1/4 cup water to make a slurry. Set aside.
  3. In a small saucepan over medium heat, stir together soy sauce, sugar, red pepper flakes, ginger, garlic, and honey. Bring mixture to a simmer and then stir in cornstarch mixture. Continue stirring until sauce is thickened enough to cover the back of a spoon. Remove from heat and let cool.
  4. Place chicken pieces in a large bowl or marinating pan. Pour cooled teriyaki sauce over the top and toss to coat. Refrigerate chicken for 30 minutes or overnight.
  5. Heat oil in a large skillet. Add chicken & marinade. Cook for 4-5 minutes or until chicken is browned and heated through.
  6. Toss chicken mixture with noodles. Serve with sesame seeds on top.

Step-By-Step Instructions

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Heat a large pot of salted water to a boil. Add noodles and cook until loosened, about 1-2 minutes. Drain and run under cold water. In a small bowl, whisk together cornstarch and 1/4 cup water to make a slurry. Set aside. In a small saucepan over medium heat, stir together soy sauce, sugar, red pepper flakes, ginger, garlic, and honey. Bring mixture to a simmer and then stir in cornstarch mixture. Continue stirring until sauce is thickened enough to cover the back of a spoon. Remove from heat and let cool.

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Place chicken pieces in a large bowl or marinating pan. Pour cooled teriyaki sauce over the top and toss to coat. Refrigerate chicken for 30 minutes or overnight.

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Heat oil in a large skillet. Add chicken & marinade. Cook for 4-5 minutes or until chicken is browned and heated through. Toss chicken mixture with noodles. Serve with sesame seeds on top.

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