Noodles in one pot? Sign me up. These teriyaki ramen noodles are about to be your new weeknight go-to. They’re packed with flavor, come together faster than ordering takeout, and you only need one pot to pull it all off (fewer dishes for the win!). Whether you go with chicken, beef, shrimp, or veggies, this recipe is totally versatile. Plus, it’s got that perfect sweet-salty teriyaki flavor everyone loves.
Why You’ll Love This Recipe
- It’s all made in one pot, so cleanup is a breeze.
- You can switch up the protein to fit your mood (or what you have in the fridge!).
- The sweet and savory teriyaki sauce is so good, it’ll be hard to resist seconds.
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Ingredients
- 1 Pack Nongshim Instant Ramen Noodles (4.2 oz)
- These noodles have a great texture and absorb the teriyaki sauce well. You can substitute with your favorite brand if needed.
- 1 cup Water or Broth
- 3 Tbsp Soy Sauce (Reduced Sodium)
- 1 Tbsp Fish Sauce (Optional)
- 1 Tbsp Rice Vinegar
- 1 Tbsp Cornstarch
- 2 Scallions (Chopped, white part separated)
- 2 Cloves Garlic (Chopped)
- 1 cup Cooked Chicken
- 2 Tbsp Raw or Brown Sugar (adjust to taste)
- 1 Tbsp Sesame Oil
- 2 Tbsp Water (for cornstarch slurry)
- 1/2 tsp Black Sesame Seeds (for garnish)
Substitutions
- • Soy sauce → Tamari or coconut aminos for a gluten-free version.
- • Chicken → Tofu, beef, or shrimp for protein variety.
- • Ramen noodles → Udon, rice noodles, or soba.
How to Make Teriyaki Noodles
Step 1: Heat the sesame oil
- In a large skillet or wok. Add garlic and sauté for about 2 minutes until fragrant.
Step 2: Add water or broth
- Bring to a boil. Stir in soy sauce, fish sauce, rice vinegar, and the white part of the scallions.
Step 3: Add the noodles
- Add Noodles to the liquid. After about a minute, use a spoon to break them apart.
Step 4: Toss in the cooked chicken
- Add the cooked chicken and let the noodles cook for another 4 minutes.
Step 5: Make Cornstarch Slurry
- In a small bowl, mix cornstarch with water to create a slurry. Pour it into the skillet and cook for about a minute until the sauce thickens.
Step 6: Garnish and Serve
- Transfer the noodles to a bowl and top with green scallions and sesame seeds.
Expert Tips
- Use low-sodium soy sauce to control the saltiness.
- For extra flavor, marinate your protein in the teriyaki sauce for 30 minutes before cooking.
- Want crispier veggies? Cook them separately and toss them in at the end.
Variations
- Vegetarian Teriyaki Noodles: Swap out the chicken for tofu or add more vegetables like mushrooms, broccoli, or bell peppers.
- Beef Teriyaki Noodles: Use thinly sliced beef in place of chicken for a rich, savory option.
- Seafood Teriyaki Noodles: Opt for shrimp or scallops instead of chicken for a seafood twist.
FAQ
Yes, you can freeze teriyaki noodles, but be aware that the texture of the noodles might become softer when reheated. For the best texture, refrigerate leftovers for up to 4 days and reheat them with a splash of broth or water to help retain moisture.
sauce. You can also try other brands like Maruchan or Nissin if you prefer a different flavor or texture.
The key to avoiding soggy noodles is to cook them just until al dente, meaning they should still have a bit of firmness. Also, try not to leave the noodles sitting in too much sauce for long periods.
Yes! Swap out the ramen noodles for gluten-free noodles like rice noodles or gluten-free spaghetti. Use tamari or coconut aminos instead of soy sauce to keep the flavor while avoiding gluten.
No, fish sauce is completely optional. It adds a salty, umami flavor that enhances the dish, but if you prefer not to use it or don’t have any on hand, you can skip it, and the dish will still be delicious.
Definitely! To make this dish vegetarian, just omit the chicken and use tofu or add extra vegetables like mushrooms, broccoli, or bell peppers. The teriyaki sauce brings a burst of flavor that works great with almost any protein or veggies.
You can add a wide variety of vegetables to this dish. Popular choices include bell peppers, snap peas, carrots, broccoli, or mushrooms. Feel free to get creative based on what’s in your fridge!
To reheat teriyaki noodles, add a splash of broth or water and heat them on the stovetop or in the microwave. If you’re using an Instant Pot, use the steam function for 12-15 minutes with added broth to keep them from drying out.
Serving Suggestions
These noodles are hearty on their own, but they pair perfectly with these sides and complementary dishes:
Nutritional Information
Per serving (based on the recipe with chicken):
- Calories: 450
- Protein: 25g
- Fat: 15g
- Carbohydrates: 55g
- Sugar: 8g
- Sodium: 850mg
- Fiber: 3g
Kitchen Essentials and Items Used
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Nongshim Shin Noodle Ramyun, Gourmet Spicy Picante, 4.2-Ounce
Samyang Jjajang Hot Chicken Ramen
365 Everyday Value, Toasted Sesame Seed Oil, 8.4 fl oz
365 Everyday Value, Organic Rice Vinegar, Seasoned, 12.7 oz
Teriyaki Noodles Recipe | Easy One-Pot Chicken Ramen
Ingredients
- 1 Pack Nongshim Instant Ramen Noodles 4.2 oz
- 1 Cup Water or Broth
- 3 Tbsp. Soy Sauce Reduced Sodium
- 1 Tbsp. Fish Sauce Optional
- 1 Tbsp. Rice Vinegar
- 1 Tbsp. Cornstarch
- 2 Scallions Chopped White part separated and chopped
- 2 Cloves Garlic Chopped
- 1 Cup Cooked Chicken
- 2 Tbsp Raw or Brown Sugar or to taste
- 1 Tbsp. Sesame Oil
- 2 Water for Cornstarch Slurry
- 1/2 tsp Black Sesame Seeds
Instructions
- In a large skillet or wok add Sesame Oil. Swirl to coat bottom. Saute garlic 2 minutes until fragrant. Add water to the pan. Bring to a boil. Add Soy Sauce, Fish Sauce, Rice Vinegar and White Part of Chopped Scallions to pan and stir. Add noodles to liquid. After a minute or so break up noodles with a spoon. Once noodles are broken up add cooked chicken and cook noodles 4 minutes. Mix cornstarch with water and then pour into pan. Let come to boil and cook one minute until sauce thickens. Add to bowl and top with the green part of chopped scallions and sesame seeds.
