Japanese Noodles with Chicken and Teriyaki Glaze

From Daniel Green, flavoursome noodles, juicy chicken and a deliciously sticky glaze - easy to make and deeply satisfying
By Daniel Green
Japanese Noodles with Chicken and Teriyaki Glaze
  • Rating:
  • Serves: 2-3
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 tbsp sesame oil
  • 2 chicken breasts
  • 1 pack pack large egg noodles, cooked according to manufacturerÂ’s instructions
  • 4 spring onions, chopped
  • 1 tsp soy sauce
  • 1 tbsp sesame seeds

For the teriyaki glaze:

  • 3 tbsp soy sauce
  • 6 tbsp dry sherry
  • 1 tbsp sugar
  • 2 tsp honey
  • 3 tbsp water


1. Preheat the oven to 180°C/gas 4.

2. To make the teriyaki glaze, combine all the ingredients in a small frying pan. Place over medium heat and simmer for a few minutes until reduced and thickened. Scrape into a bowl.

3. Next, heat 1 teaspoon of the sesame oil in a frying pan over medium-high heat. Add the chicken breasts, skin side down and fry for a few minutes until browned. Transfer to a small baking dish. Place in the preheated oven for 20 minutes.

4. Remove the chicken from the oven. Slice crossways into thick strips and keep warm.

5. Heat the remaining oil in a wok set over medium-high heat. Add the noodles and stir-fry for just a couple of minutes. Add the spring onions, soy sauce and sesame seeds. Immediately remove from the heat.

6. Place a small pile of noodles on individual serving plates. Arrange some chicken strips on top. Drizzle the teriyaki glaze around the plates and serve immediately.

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