Quick Teriyaki Chicken Noodles
Whip up this savory Teriyaki Chicken Noodle Bowl in about an hour. It's loaded with juicy chicken, tender udon noodles, and tasty veggies in a rich broth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmelt.com.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Skillet
- Pot
- Colander
- Stove
- Fork
- Spoon
- Serving bowl
- Refrigerator
- Airtight container
- Microwave
Ingredients
- 1/4 cup mirin (a sweet cooking wine made from rice).
- 1 cup low-sodium soy sauce.
- 1/4 cup dark sugar, tightly packed.
- 1 tablespoon grated fresh ginger.
- 2 teaspoons finely chopped garlic.
- 14 ounces quick-cook udon noodles.
- 1 1/2 pounds chicken thighs, boneless and skinless.
- 4 chopped green onions, split into white and green parts.
- 3 small bundles of baby bok choy, leaves separated.
- 1 cup baby bella mushrooms, thinly sliced.
- 3 tablespoons grapeseed oil (good for high-heat cooking).
- 6 cups chicken broth, low in sodium.
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