TERIYAKI NOODLES
Provided by Rachael Ray : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
- Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.
TERIYAKI CHICKEN AND NOODLES
Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.
Categories Chicken Sauté Stir-Fry Kid-Friendly Quick & Easy Noodle Bon Appétit Small Plates
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
- Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.
TERIYAKI CHICKEN NOODLES
Nadiya's teriyaki chicken noodle traybake is genius. Combine the sticky, sweet and salty chicken with the noodles in a one-pan bake! The perfect midweek family meal with minimal washing up.
Provided by Nadiya Hussain
Categories Main course
Yield Serves 5
Number Of Ingredients 12
Steps:
- To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well.
- Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn't have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6.
- Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind.
- Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water.
- Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately.
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.
TERIYAKI CHICKEN AND NOODLES
We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998.
Provided by lazyme
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles in large pot of boiling salted water until just tender.
- Drain well; return to pot.
- Add sesame oil and toss to coat.
- Heat vegetable oil in heavy large skillet over high heat.
- Sprinkle chicken with salt and pepper.
- Add chicken to skillet and saute until no longer pink, about 2 minutes.
- Add sliced green onions, carrot and crushed red pepper.
- Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
- Add noodles and teriyaki sauce and toss to blend well.
TERIYAKI CHICKEN NOODLES
Teriyaki Chicken Noodles - a one pot 30-minute meal perfect to curb those takeout cravings. Made with chicken, broccoli, edamame beans, carrots, gluten free rice noodles and a delicious sweet and savory Asian-inspired sauce.
Provided by Kelly
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
- Prepare the noodles according to package directions. Drain and set aside.
- Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
- Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
- Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into a pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
- Serve hot topped with sesame seeds and green onions, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 494 kcal, Carbohydrate 50 g, Protein 31 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 1388 mg, Fiber 3 g, Sugar 3 g
TERIYAKI CHICKEN NOODLES
Make and share this Teriyaki Chicken Noodles recipe from Food.com.
Provided by Chelsea_
Categories Asian
Time 37m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the cornflour with 2 teaspoons water. Set aside.
- Cook the noodles for 3 minutes then drain under cold water and set aside.
- Mix together the soy sauce, mirin, brown sugar and water in a bowl.
- Heat a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 5 minutes.
- Remove and set aside. Scrape the wok/frying pan clean.
- Add the remaining oil and stir-fry the carrot and bok choy for 7 minutes.
- Add the cooked somen noodles and stir-fry for 30 seconds.
- Add the ginger, spring onion and chicken and stir-fry for 1 minute.
- Stir through the sauce then, while stirring constantly, add the cornflour paste until the sauce thickens.
Nutrition Facts : Calories 637, Fat 20.1, SaturatedFat 2.3, Cholesterol 115.2, Sodium 3575.6, Carbohydrate 59.8, Fiber 7.9, Sugar 12, Protein 54.7
TERIYAKI CHICKEN NOODLE SALAD
Make and share this Teriyaki Chicken Noodle Salad recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Marinade chicken in teriyaki sauce for approx 10 minutes.
- Prepare noodles according to packet directions.
- Drain noodles. Add oil, seeds and onions, toss to combine.
- Cook chicken pieces in a hot pan for approx 3-4 minutes or until cooked through.
- Add chicken to noodles and toss to combine.
ONE PAN TERIYAKI CHICKEN AND NOODLES
This easy, One Pan Teriyaki Chicken and Noodles is better than any takeout! It's healthier and loaded with veggies, with fewer dishes to wash! PLUS a step by step video! https://www.thereciperebel.com/one-pot-teriyaki-chicken-and-noodles/
Provided by Ashley Fehr
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes).
- Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
- Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti.
- Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve.
Nutrition Facts : Calories 413 kcal, Carbohydrate 64 g, Protein 25 g, Fat 8 g, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
NADIYA HUSSAIN'S TERIYAKI CHICKEN NOODLES
Here's Nadiya Hussain's teriyaki chicken noodles as featured on "Nadiya Bakes" on Netflix! This includes U.S. measurements!
Provided by Whitney Ingram
Categories bakes and casseroles
Time 50m
Number Of Ingredients 11
Steps:
- In a medium bowl, combine soy sauce, brown sugar, garlic, ginger and red pepper flakes. Pour boiling water over the top and mix until sugar is dissolved. Pour marinade into a 9×13 inch pan. Add the chicken thighs in a single layer. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours.
- Set oven to 400 degrees F. Remove the plastic from the 9×13 inch pan and place it in the oven. Bake the chicken in the marinade for 30 minutes, or until an inserted thermometer reaches 165 degrees F.
- Once the chicken is cooked, remove the pan from the oven and transfer all the chicken to a plate or bowl. Add the hot water and the vermicelli noodle bundles. Place the chicken thighs on top of the noodles. Bake for another 10 minutes, until the noodles are softened. If the noodles are still dry, add an additional 1/2 cup of hot water and bake for 5 more minutes.
- Serve the chicken and noodles with green onions and sesame seeds.
TERIYAKI CHICKEN YAKI UDON (STIR-FRIED UDON NOODLES)
A quick and easy stir-fried chicken teriyaki yaki udon recipe, made with leftover chicken, vegetables, chewy udon noodles and tossed with a sweet and sticky teriyaki sauce. Great for using up leftovers, or when you want a simple meal in less than 30 minutes!
Provided by Joyce
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Wash and peel (optional) the carrot, and cut them into thin slivers and set aside
- Wash and cut the cabbage into half, and then cut each half into half again so you get 1/4 of a cabbage. Use only 1/4 of the cabbage. Cut out the core of the cabbage and cut them into thin slices and set aside
- Cut off the ends of the onion and then peel it. Cut the onion in half and then place the onion flat side down on the cutting board and cut them into thin slices and set aside
- Peel and finely chop the garlic. Set aside 1 tablespoon for the sauce and set the rest of it a side for the stir fry.
- Grate the ginger and set aside later for the sauce
- Hand shred, or thinly slice the leftover chicken and set aside
- Place a frozen brick of udon noodles into a colander and run it under cold water to melt the ice. Once the noodles are soft and pliable (it should take about 1-2 minutes), they are done. Set it aside
- Set a small pot on the stove on medium-low heat
- Add a bit of oil to it. Once the oil is hot, add in the garlic and ginger and toast it until it is brown (approximately 1-2 minutes)
- Once the garlic and ginger has browned, add in the soy sauce, water and honey and let it simmer for 1-2 minutes
- While the sauce is simmering, mix corn starch and cold water together to make a corn starch slurry and set it aside.
- Once the sauce has simmered for a few minutes, stir the sauce quickly with a utensil while adding in the corn starch slurry slowly. Keep stirring until the sauce thickens.
- Once the sauce thickens, set it aside for later.
- Use a large frying pan and set the stove to medium to medium high heat.
- Add 2 tablespoons of oil to the frying pan and wait for it to get hot.
- Once the oil is hot and shimmering, add in the onions and cook them until they are soft (approximately 1-2 minutes)
- Then add in the carrots and cabbage and stir fry it with the onions. Try to leave it on the pan for 20-30 seconds without touching it every minute to give the cabbage a bit of a char. Cook everything for approximately 3-4 minutes or until the vegetables are soft.
- Add in the garlic and cook for another 1-2 minutes - we put the garlic last so it doesn't burn.
- Add in the chicken and mix everything together and cook for another 1-2 minutes.
- Add in the noodles and cook for 1 minute
- Add in the sauce and cook everything for 1 minute
- Once everything is all cooked, plate it and enjoy!
Nutrition Facts : Calories 155 kcal, Sugar 23 g, Sodium 992 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 36 g, Fiber 3 g, Protein 3 g, ServingSize 1 serving
TERIYAKI CHICKEN RICE NOODLES.
Easy and tasty gluten free teriyaki noodle recipe. Such an easy week night meal!
Provided by Kelly Roenicke
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- In a large skillet cook the garlic and chicken breast in the olive oil over medium heat.
- Place the rice sticks in a large bowl and pour very hot water over them. Set aside to soak for about 10-15 minutes.
- Once the chicken is almost cooked through, add the sliced peppers and cook for about five minutes.
- Add the white wine, honey, garlic powder, onion powder, pepper, and red pepper flakes. Reduce heat to medium low and stir often.
- Cook for about 5 minutes. Drain the rice noodles and add to the pan. Stir well and cook for a few minutes to let the noodles absorb the sauce.
- Serve immediately.
Nutrition Facts : Calories 438 kcal, Carbohydrate 65 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1812 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
CHICKEN TERIYAKI WITH NOODLES
Make and share this Chicken Teriyaki With Noodles recipe from Food.com.
Provided by littlechick
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles for 3 minute in boiling water. Drain, rinse with cold water, drain.
- Meanwhile, heat olive oil in a large skillet on medium-high heat. Cook chicken for 7 minutes or until cooked through while stirring.
- Partially cook the broccoli according to package directions.
- Add broccoli, carrots, teriyaki sauce, soy sauce, chicken broth, and garlic to skillet.Stir to combine; simmer over medium-high heat for 5 minutes.
- Add cooked noodles and toss to combine.
Nutrition Facts : Calories 483.5, Fat 11.9, SaturatedFat 2, Cholesterol 109, Sodium 3499.3, Carbohydrate 44.8, Fiber 4, Sugar 7.7, Protein 47.2
TERIYAKI CHICKEN NOODLES
We just polished off a whole pan of this stuff, it was delicious. I found this recipe in "The Mediterrasian Way", a cookbook that combines the best features of Mediterranean and Asian diets and lifestyles. I didn't see too much of the Mediterranean in this recipe though, it seems completely Asian to me. The chicken in this could be easily substituted with shrimp or scallop but adjust the cook time down to about 2 minutes for those. This was a delicious one-pan meal for us and once all the chopping is done, it's just a few minutes to cook. I made a few changes to the original recipe, according to how I prepared it.
Provided by Hey Jude
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice the chicken breast into bite size pieces.
- Mix together the water, soy sauce, mirin, and brown sugar in a bowl and set aside.
- Heat a large wok or large skillet over high heat, add 2 T. of the oil and cook the chicken, stirring, for about 5 minutes; remove the chicken and set aside.
- Meanwhile, cook the noodles in a pot of boiling water for 3 minutes (no more!), then drain under cold water and set aside.
- Scrape the woke or skillet clean; heat the remaining oil and add the carrots and bok choy and cook, stirring until softened, about 7 minutes.
- Add the cooked somen noodles and stir for about 1 minute; add the ginger, scallions and chicken and cook, stirring, for 1 minute. Add the soy sauce mixture and stir well to combine. While stirring constantly, add the cornstarch paste mixture. Cook until the sauce thickens and serve!
Nutrition Facts : Calories 592.8, Fat 18.9, SaturatedFat 3.4, Cholesterol 109, Sodium 3421.8, Carbohydrate 55.2, Fiber 5.5, Sugar 9.3, Protein 49.3
TERIYAKI CHICKEN WITH NOODLES RECIPE
This recipe for teriyaki chicken with noodles makes a great midweek meal and is well balanced and healthy. Delicious served with stir fried vegetables.
Provided by GoodtoKnow
Categories Dinner
Time 15m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan or wok, add the spring onions and cook for 1 minute. Add the chicken, garlic and carrot and stir-fry for 3-4 minutes or until the chicken takes on a honey-brown colour.
- Meanwhile cook the noddles according to packet instructions.
- Add the noodles to the pan, increase the heat, then pour in the teriyaki and soy sauce. Cook for a further 1-2 minutes, stirring frequently.
- Season thoroughly with black pepper and serve.
Nutrition Facts : @context https
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