Teriyaki Chicken Noodles

Total Time
20 mins
17 mins

Best Tasting Dish.. Ever.. That's all I'm going to say! You have to try it!

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  1. In a small bowl, mix together the cornflour with 2 teaspoons water. Set aside.
  2. Cook the noodles for 3 minutes then drain under cold water and set aside.
  3. Mix together the soy sauce, mirin, brown sugar and water in a bowl.
  4. 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.
  5. Remove and set aside. Scrape the wok/frying pan clean.
  6. Add the remaining oil and stir-fry the carrot and bok choy for 7 minutes.
  7. Add the cooked somen noodles and stir-fry for 30 seconds.
  8. Add the ginger, spring onion and chicken and stir-fry for 1 minute.
  9. Stir through the sauce then, while stirring constantly, add the cornflour paste until the sauce thickens.
Most Helpful

5 5

This really is good! We didn't have somen noodles...because they're more expensive than Korean Mak-Kook-Soo (Korean thin everyday noodles). We added some baby corn as well. After I finished making the dish, I realized that it would have been nice if we had added some bean sprouts to this as well. Next time, I will add bean sprouts!