Chicken Teriyaki Noodle Bowls Recipes

CHICKEN-TERIYAKI NOODLE BOWLS

Chicken-Teriyaki Noodle Bowls image

Instead of takeout, take 30 minutes to get an Asian-style noodle dish on the table. This bowl is made with the stellar combination of grilled chicken and eggplant, edamame and udon noodles. A savory soy-vinegar sauce does double duty as marinade for the chicken and sauce for the noodles.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 10

Ingredients

1/3 cup reduced-sodium soy sauce
1/3 cup rice vinegar
1/3 cup packed light-brown sugar
5 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 pound chicken cutlets
8 ounces udon noodles
1 cup frozen shelled edamame
1 medium eggplant (12 ounces), cut into 1/4-inch-thick rounds
Mint leaves, thinly sliced scallions, and toasted sesame seeds

Steps:

Whisk together soy sauce, vinegar, brown sugar, and 3 tablespoons oil; season with salt. Place chicken in a resealable plastic bag with 1/4 cup soy-sauce mixture. Cook noodles in a large pot of boiling water according to package instructions until al dente; add edamame for last minute. Drain, rinse under cold water, and toss with 1/2 cup of remaining soy-sauce mixture.
Heat grill to medium-high. Brush eggplant with remaining oil; season with salt and pepper. Remove chicken from marinade. Grill chicken and eggplant, flipping once and brushing both sides with remaining 1/4 cup soy-sauce mixture, about 3 minutes for chicken, 7 minutes for eggplant. Transfer to a plate; cut chicken into large slices. Top noodles with chicken, eggplant, and some juices from plate. Serve with mint, scallions, and sesame seeds.

CHICKEN TERIYAKI CRISPY NOODLE BOWL RECIPE BY TASTY

Chicken Teriyaki Crispy Noodle Bowl Recipe by Tasty image

Here's what you need: soy sauce, rice wine vinegar, light brown sugar, garlic, cornstarch, oil, vermicelli rice noodle, boneless, skinless chicken thighs, salt, pepper, snap peas, radish, scallions, fresh cilantro, sesame seeds

Provided by Betsy Carter

Categories Dinner

Yield 2 servings

Number Of Ingredients 15

Ingredients

½ cup soy sauce
¼ cup rice wine vinegar
3 tablespoons light brown sugar
2 cloves garlic, minced
2 teaspoons cornstarch
1 tablespoon oil, plus more for frying
4 oz vermicelli rice noodle
1 ½ lb boneless, skinless chicken thighs, cut into 1 inch (2 cm) pieces
salt, to taste
pepper, to taste
1 ½ cups snap peas, blanched
1 radish, thinly sliced
2 scallions, thinly sliced
fresh cilantro, chopped, to taste
2 teaspoons sesame seeds

Steps:

In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
Pull the rice noodles apart into eight portions.
Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
Season the chicken with salt and pepper.
Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 80 grams, Fat 26 grams, Fiber 3 grams, Protein 64 grams, Sugar 27 grams

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