Chicken Teriyaki Ramen Noodles

Because sometimes I want ramen but don’t want soup (or, more likely, I’ve got packs of ramen noodles in the pantry and not a whole lot else), there’s this Chicken Teriyaki Ramen Noodles. It has a permanent spot in my rotation because it’s fast and satisfies my comfort food cravings. A glossy, sweet-savory teriyaki glaze clings to the meat, making it irresistible. Tender, slippery ramen noodles are the perfect backdrop.

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I love how this dish borrows from the easy, nostalgic appeal of instant ramen but upgrades it into something that feels more like a real dinner. No soup packet required, and you’ll totally forget that it starts with package of noodles you bought for 60 cents.

Teriyaki chicken is a Japanese-American staple that shows up everywhere from mall food courts to bento boxes and backyard grills. But here, it gets a fresh look with ramen noodles standing in for rice. It cooks fast, so you’re not hovering over the stove, and you can swap in whatever vegetables are hanging out in the fridge. Broccoli works well, but bok choy, snap peas, or frozen edamame can fill the role just as well.

Ingredients Notes

The ingredients here are simple, but a couple of choices will make a difference in how everything comes together.

Chicken: Boneless, skinless chicken breasts cook quickly and stay lean, but you could just as easily use boneless thighs if you prefer more richness. 

Noodles: For the noodles, instant ramen is a shortcut that I lean into often. Just toss the seasoning packet—we’re making our own sauce, and it’s far better. You can, of course, use regular (non-instant) ramen noodles, but they’ll take a bit longer to cook. Fresh ramen noodles are always welcome if you happen to have a Japanese grocery nearby.

How To Make Chicken Teriyaki Ramen Noodles

This dish comes together quickly, and most of the time is hands-off. Here’s how:

1. Make the teriyaki sauce by simmering soy sauce, water, garlic, ginger, and a sweetener, then stirring in the cornstarch slurry to thicken it.
2. Cook the chicken in a skillet until browned and cooked through, then coat it with some of the teriyaki sauce.
3. Boil the ramen noodles and toss the broccoli into the pot during the last couple minutes.
4. Drain the noodles and divide them into bowls with the broccoli, topping everything with the saucy chicken.
5. Drizzle the rest of the teriyaki sauce over the bowls and finish with sesame seeds and green onions if you want.

Expert Tips for Success

This recipe is fast and forgiving, but a few small moves can make it even better:

• Cut the chicken into thin strips so it cooks quickly and evenly.
• Double the sauce if you like a noodle bowl with extra drizzle—it also makes leftovers better.
• Don’t overcook the broccoli. Two minutes in the noodle water is plenty to keep it crisp-tender.
• Use a microplane for the garlic and ginger to get them really fine and avoid chunks in the sauce.
• Save a splash of noodle cooking water to help loosen everything up if it feels too sticky when mixing.

More Ways to Use Ramen Noodles

Ramen noodles are wildly versatile, especially when you skip the seasoning packet and use them like a blank slate. Of course, they’re great in brothy bowls like Kimchi Ramen Noodles or Chicken Katsu Ramen. But they also hold up to strong flavors and don’t fall apart in a stir-fry. Try ramen in Spicy Garlic Beef Noodles or Kimchi Fried Noodles . 

Or toss them with Garlic Chili Oil Sauce, Korean Black Bean Sauce, or Ginger Scallion Sauce. They’re also great for noodle salads. Try them in Cold Sesame Noodles or Ramen Salad.

If you’re keeping a few packs in your pantry already—and you should—then you’ve got the makings of dinner even when the fridge looks bare. Just toss in a protein, a vegetable, and a sauce, and you’re most of the way there.