Teriyaki chicken ramen is such a comforting meal that is ready in under 30 minutes! Scrumptious sweet savory chicken and perfect noodles are served in umami-rich broth, with delicious toppings.
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What is teriyaki chicken noodles?
This homemade ramen is absolutely delicious, and easy to make with readily available ingredients.
It is inspired by traditional Japanese ramen but I've made the recipe really simple so I (or you) can dive into a bowl of ramen whenever the craving kicks in!
The broth is packed full of umami flavor with miso, chicken broth, sesame oil, and tamari. The teriyaki chicken topping is insanely flavorful with savory sweet sauce.
Let's skip those store-bought instant noodles for now. It’s totally worthwhile to make your own bowl of ramen at home...
Which noodle should I use?
As for the noodles, my go-to is Lotus brand millet and brown rice ramen noodles. If you are looking for other gluten-free options, I recommend thin rice noodles, or mung bean vermicelli noodles.
I do not recommend rice vermicelli noodles as they are not as chewy, and are easy to break in the broth.
Ingredients for this recipe
For broth:
- Chicken broth (from carton or chicken bouillon powder mixed into water)
- Miso
- Tamari soy sauce
- Sesame oil
For teriyaki chicken:
- Mirin
- Tamari soy sauce
- Sugar
- Boneless skinless chicken thighs
- Salt
- Olive oil
- Garlic, minced
Noodles:
- Gluten-free ramen noodles or for two servings, dry
Toppings (optional):
- Soft boiled eggs
- Thinly sliced scallions
- Canned sweet corn
- Roasted sesame
- Shichimi pepper
How to make teriyaki chicken ramen
1. Make the broth. Place the chicken broth, miso and tamari in a saucepan. Whisk well and bring to a boil. Stir in the sesame oil at the end.
2. Prepare teriyaki sauce mix. In a small cup, combine the mirin, tamari soy sauce, and sugar together and set aside.
3. Cook the chicken. Heat up the olive oil in a small pan, and cook the garlic until fragrant. Then add in the chicken and cook well on both sides. Pour the seasoning mix over the chicken and cook until the sauce thickens.
4. Cook the noodles. Drain and split into two bowls.
5. Assemble. Pour the broth over the noodles. Top with sliced teriyaki chicken. Drizzle the leftover teriyaki sauce in the pan over the chicken. Optional: top with soft boiled eggs, corn, scallions, sesame, and shichimi pepper.
Tips
If the broth cools down while cooking the chicken and noodles, reheat again right before serving. Nothing beats piping hot broth!
Make sure all the toppings are ready to go before you start cooking the noodles. You will really need to work fast once the noodles are done.
FAQs
It will not be as juicy as chicken thigh, but breast meat totally works. If the meat is thick, slice horizontally (or butterfly) first to cook faster.
Yes this recipe works with rice noodles. Try to pick a thinner type so it feels closer to ramen noodles.
Teriyaki chicken can be cooked for up to 2 days in advance. Keep it refrigerated until ready to use, and warm up over the stovetop or microwave to reheat.
Recipe
Teriyaki Chicken Ramen
Ingredients
For broth
- 2 cups chicken broth from carton or chicken bouillon powder mixed into water
- 2 tablespoon miso paste
- 1 teaspoon tamari soy sauce or more
- 1 tablespoon sesame oil
For teriyaki chicken
- 3 tablespoons mirin
- 2 tablespoon tamari soy sauce
- 1 tablespoon sugar
- ½ pound boneless skinless chicken thighs or 2 pieces
- ¼ teaspoon salt
- 2 teaspoons olive oil
- 1 clove garlic minced
For noodles
- 5 ounces gluten-free dry ramen noodles or for 2 servings
For toppings
- 2 soft boiled eggs halved
- 4 tablespoons canned sweet corn
- Thinly sliced scallions
- Shichimi pepper
- Toasted white sesame
Instructions
For broth:
- Place the chicken broth, miso and tamari in a saucepan. Whisk well and bring to a boil. Stir in the sesame oil at the end.
For teriyaki chicken:
- In a small cup, combine the mirin, tamari soy sauce, and sugar together and set aside.
- Rub salt into the chicken.
- Heat up the olive oil in a small pan, and cook the garlic until fragrant. Then add in the chicken and cook well on both sides. Pour the seasoning mix over the chicken and cook until the sauce thickens slightly.
For noodles:
- Cook the noodles according to the package. Drain and split into two bowls.
To assemble:
- Pour the broth over the noodles. Top with sliced teriyaki chicken.
- Top with soft boiled eggs, corn, scallions, sesame, and shichimi pepper. Drizzle the leftover teriyaki sauce in the pan over the chicken.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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