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Teriyaki Chicken Noodles

 2 packets Yaki-Soba noodles
 1 tbsp cornstarch
  cup soy sauce
 ¼ cup brown sugar
 3 cloves garlic, minced
 1 tbsp freshly grated ginger
 2 tbsp honey
 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
 1 tbsp olive oil
 1 tsp sesame seeds
 1 green onion, thinly sliced

In a large pot of boiling water, add Yaki-Soba until loosened, for about two minutes; drain well.

In a small bowl, whisk together corn-starch and 1/4 cup water; set aside.

In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in corn-starch mixture until thickened enough to coat the back of a spoon, about three minutes; let cool to room temperature. Reserve 1/4 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about three to four minutes; set aside. Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about two minutes. Serve, garnished with sesame seeds and green onion, if desired.