Teriyaki Chicken Noodles

300g boneless chicken thighs, sliced into strips

300g egg noodles

150g cabbage, finely shredded

150g fresh shiitake mushrooms, torn or quartered

20g ginger, finely chopped

2 garlic cloves, finely chopped

2 spring onions, cut into fine strips

2 tablespoons vegetable oil

The Teriyaki Sauce

2 tablespoons Japanese soy sauce

2 tablespoons sake

2 tablespoons mirin

1 tablespoon soft brown sugar

PREPARATION

1. Soak the egg noodles in hot water for 3–5 minutes, then drain and leave to dry slightly. Mix together the soy sauce, sake, mirin and brown sugar to make the teriyaki sauce.

2. Finely shred the cabbage, prepare the mushrooms, chop the ginger and garlic, and slice the chicken into thin strips.

COOKING

3. Heat a wok until smoking and add the vegetable oil.

4. Stir-fry the cabbage briefly until just beginning to soften, then push it to one side.

5. Add the mushrooms and sear until lightly browned.

6. Move the vegetables aside and spread the chicken into the centre of the wok. Leave it to sear for about 1 minute before turning.

7. Once the chicken is about halfway cooked, add the ginger and garlic, stirring briefly until fragrant.

8. Add the drained noodles and toss gently to combine.

9. Pour the teriyaki sauce evenly over the noodles while the wok is at its hottest.

10. Stir-fry until the sauce bubbles vigorously and coats the noodles evenly.

11. Continue cooking until the noodles have absorbed the sauce and the wok is almost dry.

12. Garnish with the spring onion strips and serve immediately.

School of Wok Tips

 Let the soaked noodles dry slightly before stir-frying so they absorb the sauce rather than becoming soggy.

 Sear the vegetables first to lock in their moisture before cooking the chicken.

 Wait until the chicken is partly cooked before adding the garlic to prevent it from burning.

 Allow the sauce to caramelise over a high heat before tossing constantly—this creates the signature teriyaki flavour.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and are less likely to dry out during stir-frying. 

Can I use dried shiitake mushrooms?

Yes, soak them in hot water until softened before using, and save the soaking liquid for soups or sauces. 

What noodles work best?

Chinese egg noodles are ideal, but fresh ramen noodles or other wheat noodles also work well in this recipe.