Chicken Teriyaki Udon Noodles

Chicken teriyaki stir fry udon

Chicken Teriyaki Udon Noodles





Chicken, veggies and udon noodles are stir fried in a simple homemade teriyaki sauce in this quick and easy weeknight meal that the whole family will love!

Saturday September 18, 2021

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Broccoli Brown Sugar Carrots Chicken Cornstarch Garlic Ginger Olive Oil Peppers Sesame Oil Sesame Seeds Soy Sauce Udon Noodles Vegetable Broth Zucchini

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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.

a pan of teriyaki udon noodles is shown

What are the ingredients in chicken teriyaki udon noodles ?

a top down view of all the ingredients needed to make teriyaki stir fry udon

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.

two plates of chicken teriyaki udon noodles are shown with a fork scooping some noodles off a plate

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


a close up of chicken teriyaki udon noodles and vegetables on a plate

Other recipes you may like:

Chicken Teriyaki Udon Noodles


By: Natalie Kollee
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • one 400g package of udon noodles
  • 3 tablespoons olive oil, divided
  • 1 bell pepper, sliced into small strips
  • 1 small zucchini ,sliced into small strips
  • 2 medium carrots, sliced into small strips
  • 1 broccoli crown, cut into medium sized florets
  • 3/4 cup vegetable broth
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 1 tablespoons minced fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch + 3 tablespoons water
  • 1 tablespoon sesame seeds (optional)


1. cook the udon

Bring a large pot of salted water to a boil and cook udon according to package directions (mine took 5-6 minutes to cook); set aside

2. cook the chicken

Meanwhile, heat one tablespoon of olive oil in a large skillet over medium high heat and cook chicken breast 5-6 minutes each side, or until at least 165 F internally; remove from heat and set aside

3. prepare the teriyaki sauce

while the chicken is cooking, stir together the vegetable broth, remaining olive oil, soy sauce, brown sugar, sesame oil, fresh ginger and minced garlic; set aside

4. cook the vegetables

add the chopped vegetables to the same pan the chicken was in and cook 2-3 minutes

5. add the teriyaki sauce

add the teriyaki sauce to the vegetables, bring to a simmer, then cover and allow to cook about 10 minutes, or until veggies are tender

6. thicken the sauce

add the cornstarch slurry to the pan and stir well, simmer uncovered until sauce has thickened, about 2-3 minutes

7. add the noodles and chicken

cut the chicken into slices, then add it to the vegetable mixture along with the cooked udon noodles; stir to fully coat everything

8. garnish and enjoy

sprinkle sesame seeds on top and serve warm

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Portrait of natalie

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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