Garlic Noodles with Teriyaki Chicken

Ingredients

• 454 g (1 pound)boneless, skinless chicken thighs (about 4 pieces)
• 7.5 ml (1/2 tablespoon)chilli powder
• 5 ml (1 teaspoon)smoked paprika
• 3.75 ml (3/4 teaspoon)onion powder
• 2.5 ml (1/2 teaspoon)salt
• 1.25 ml (1/4 teaspoon)black pepper
• 5 ml (1 teaspoon)red pepper flakes
• 15 ml (1 tablespoon)olive oil
• 10 ml (2 teaspoons)sesame oil
• 60 ml (1/4 cup)low-sodium soy sauce
• 30 ml (2 tablespoons)rice vinegar
• 38 g (3 tablespoons)brown sugar
• 2.5 ml (1/2 teaspoon)black pepper
• 15 ml (1 tablespoon)minced garlic
• 10 ml (2 teaspoons)minced ginger
• 2.5 ml (1 teaspoon)cornflour
• 15 ml (1 tablespoon)water
• 2 x 198 g (2 x 7-ounce packages)cooked udon noodles
• 85 g (6 tablespoons)unsalted butter
• 22.5 ml (1 1/2 tablespoons)minced garlic
• 45 ml (3 tablespoons)low-sodium soy sauce
• 15 ml (1 tablespoon)oyster sauce
• 60 ml (1/4 cup)double cream
• 25 g (1/4 cup)grated Parmesan
• A dash, to tastesalt
• To tasteblack pepper
• 5 ml (1 teaspoon)white sugar
• To tastechopped spring onions
• To tastetoasted sesame seeds, for garnish

Instructions

1. 1

   Season the chicken

   Put the chicken thighs in a bowl and season with the chilli powder, smoked paprika, onion powder, salt, black pepper, red pepper flakes and olive oil. Mix so the seasoning coats the chicken evenly, then set it aside.

2. 2

   Mix the sauce

   In another bowl or measuring jug, whisk together the sesame oil, soy sauce, rice vinegar, brown sugar, black pepper, minced garlic and minced ginger.

3. 3

   Sear the chicken

   Heat a large frying pan over medium-high heat. Add the chicken without crowding the pan and sear for 2 to 3 minutes on one side. Turn it over and sear the other side, then reduce the heat to medium or medium-low and cook for a further 2 to 3 minutes, until cooked through in the centre.

4. 4

   Thicken the teriyaki

   Remove the cooked chicken from the pan. Pour in the teriyaki sauce and bring it to a gentle boil, then lower the heat and simmer for 2 to 3 minutes. Stir the cornflour and water together to make a slurry, add it to the pan and stir until the sauce thickens.

5. 5

   Glaze the chicken

   Return the chicken to the pan and turn it to coat both sides thoroughly in the teriyaki sauce. Remove the pan from the heat.

6. 6

   Make the garlic sauce

   Heat a pan over medium heat and add the butter. Once melted, add the minced garlic and sauté for 2 to 3 minutes, until fragrant and toasted. Stir in the soy sauce, oyster sauce, cream, Parmesan, salt, black pepper and white sugar.

7. 7

   Coat the noodles

   Add the udon to the butter sauce and toss until the noodles are fully coated.

8. 8

   Plate and garnish

   Serve the noodles with the chicken on top. Finish with chopped spring onions and toasted sesame seeds.

What are garlic noodles with teriyaki chicken?

This dish brings together chewy Japanese udon and chicken coated in a glossy, sweet-savoury teriyaki-style sauce. Garlic noodles are a popular restaurant-style preparation, while teriyaki draws on Japanese cooking techniques for glazing food with a soy-based sauce.

Here, a creamy butter sauce gives the noodles a rich, savoury coating, and the chicken is seasoned with spices before being glazed. The contrast between the two sauces is what makes the plate especially satisfying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1240 calories, 56g protein, 105g carbs, 65g fat.

The udon and brown sugar provide most of the carbohydrates, while butter, cream and olive oil contribute much of the fat. Chicken thighs provide most of the protein; sauces and seasoning also contribute sodium. A serving of steamed greens or a simple salad adds a fresh contrast to the rich noodles and chicken.

The chicken seasoning

Spice coating: chilli powder, smoked paprika, onion powder and pepper give the chicken a warm, savoury base. Olive oil helps the seasonings cling as the thighs cook.

Even coverage: mix the thighs well in the bowl before cooking. Leave them aside while you prepare the teriyaki sauce so the surface is ready to sear.

Building the teriyaki glaze

Sweet and savoury: soy sauce, rice vinegar and brown sugar form the sauce's main flavour balance, with sesame oil, garlic and ginger adding depth. Whisk them together before they go into the hot pan.

Thickening: simmer the sauce briefly, then stir in the cornflour slurry. Keep stirring until it thickens, so it can cling to the chicken rather than pooling thinly on the plate.

Getting the chicken right

Searing: give the thighs room in the pan so they can brown rather than steam. If your pan is too small for them to sit without crowding, cook them in batches.

Doneness: the method uses a short sear followed by gentler cooking; check that the centre is cooked through before taking the chicken out. Return it to the pan only after the sauce has thickened, then coat both sides.

A creamy coating for udon

Garlic base: let the garlic cook in melted butter for 2 to 3 minutes, until fragrant and toasted, without letting it burn. This step gives the sauce its characteristic garlic flavour.

Sauce and noodles: stir in the soy sauce, oyster sauce, cream, Parmesan and seasonings before tossing through the udon. Mix until the noodles are evenly coated, rather than leaving the sauce at the bottom of the pan.

Serving the dish

Finish: arrange the glazed chicken over the noodles and scatter over spring onions and toasted sesame seeds just before serving. Their fresh, savoury notes complement the rich sauce.

On the side: serve with a simple green salad or steamed vegetables if you would like something fresh alongside the noodles. Keep additions separate until serving so the creamy sauce stays on the udon.

Recipe notes & tips

• Whisk the teriyaki sauce ingredients together before the chicken is cooked so it is ready to add to the pan.
• Avoid crowding the chicken in the frying pan to help it sear properly.
• Stir the cornflour slurry again just before adding it if the cornflour has settled.
• Keep the garlic moving in the butter and stop cooking it once toasted and fragrant.
• Toss the udon thoroughly so the creamy sauce reaches all the noodles.
• Add the spring onions and sesame seeds as a final garnish just before serving.

Variations

• More heat: increase the red pepper flakes for a spicier chicken seasoning.
• Extra greens: serve with steamed vegetables or toss a handful of greens through the noodles.
• Milder sauce: leave out the red pepper flakes while keeping the other chicken seasonings.
• Fresh garnish: add sliced spring onions generously for a brighter finish.
• Different noodles: use another cooked noodle in place of udon, adjusting the tossing time as needed.

Common mistakes to avoid

• Crowded pan: the chicken may steam rather than sear; cook it in batches if necessary.
• Thin glaze: add the cornflour-and-water slurry and stir until the sauce thickens before returning the chicken.
• Burnt garlic: keep the heat at medium and sauté only until fragrant and toasted.
• Uneven coating: toss the udon thoroughly through the butter sauce before plating.
• Undercooked centre: check the thickest part of each thigh before removing it from the pan.

How to store

Store leftover chicken and noodles in an airtight container in the fridge and use within 3 days. Reheat gently in a pan or microwave until piping hot; add a small splash of water if the noodles have tightened up.

Frequently asked questions