This Garlic Noodles with Spicy Teriyaki Chicken is the ultimate fusion comfort food, combining juicy, spicy-sweet chicken thighs with rich, buttery udon noodles. The chicken is glazed in a homemade sticky teriyaki sauce, while the noodles are tossed in a decadent mixture of garlic, butter, parmesan, and heavy cream.
With a kick of heat from red pepper flakes and a savory umami depth from oyster sauce, this meal is a flavor explosion that is better than any takeout.
Recipe Details
- Flavor Profile: A complex blend of sweet and spicy from the teriyaki chicken, paired with the rich, savory, and garlicky profile of the creamy parmesan noodles.
- Texture: Tender, caramelized chicken thighs sit atop chewy, slippery udon noodles coated in a glossy, velvety sauce.
- Time: 15 minutes prep, 20 minutes cook time.
- Difficulty: Easy to Intermediate. It involves managing two pans (one for chicken, one for noodles) to get everything ready at the same time.
What You’ll Need
To make this recipe, you will need two large pans or skillets. One is for searing the chicken and simmering the teriyaki sauce, and the other is for creating the garlic butter sauce for the noodles. You will also need mixing bowls for the marinade and sauce. The ingredients bridge the gap between Asian and Italian flavors, using soy sauce and ginger alongside parmesan cheese and heavy cream.
Ingredient Notes
- Chicken Thighs – Boneless skinless chicken thighs are essential here. They stay juicy under high heat and pair perfectly with the rich glaze.
- Udon Noodles – Use “cooked udon” (often found vacuum-sealed in the Asian aisle or refrigerator section). They are thick, chewy, and require very little cooking time.
- Butter – Unsalted butter forms the base of the garlic noodles. Using unsalted allows you to control the sodium since soy sauce and oyster sauce are salty.
- Parmesan Cheese – Grated parmesan adds a savory, salty, and creamy element to the noodle sauce, creating a unique fusion flavor.
- Heavy Cream – This makes the noodle sauce luxurious and helps coat the udon.
- Oyster Sauce & Soy Sauce – These provide the deep umami base for both the chicken and the noodles.
- Spices – A blend of chili powder, smoked paprika, and red pepper flakes gives the chicken a smoky, spicy kick that cuts through the sweet teriyaki.
- Aromatics – Fresh minced garlic and ginger are non-negotiable for the best flavor.
Add-ins and Substitutions
- Noodles – If you cannot find udon, thick spaghetti or linguine can be used (cook them separately first).
- Spice Level – If you prefer less heat, reduce the red pepper flakes and chili powder in the chicken marinade.
- Vegetables – Steamed broccoli or sautéed bok choy would be excellent served on the side or tossed in with the noodles.
How to Make Garlic Noodles with Spicy Teriyaki Chicken
- Marinate Chicken: To a bowl, add the chicken thighs and season with chili powder, smoked paprika, onion powder, salt, black pepper, red pepper flakes, and olive oil. Mix together to marinate evenly and set aside.
- Mix Teriyaki Sauce: To another bowl or measuring cup, add the ingredients for the teriyaki sauce: sesame oil, soy sauce, rice vinegar, brown sugar, black pepper, minced garlic, and minced ginger. Whisk together well.
- Sear Chicken: Heat a large frying pan over medium-high heat. Add the chicken thighs in, making sure not to crowd them. Sear on one side for 2 to 3 minutes and then flip over and repeat. Then drop the heat to medium or medium-low for 2 to 3 minutes again just until the chicken is fully cooked in the center. Once cooked, remove the chicken from the pan.
- Thicken Sauce: To the same pan, add in the teriyaki sauce mixture. Bring to a soft boil and then drop the heat to simmer for 2 to 3 minutes. Mix together the cornstarch with water to make a slurry and add it to the pan. Stir together until the teriyaki sauce thickens.
- Glaze: Add the chicken back in and fully coat in the teriyaki sauce on both sides. Take off the heat.
- Start Noodles: Heat a separate pan over medium heat and add the butter. Once melted, add in the minced garlic and saute for 2 to 3 minutes until fragrant and toasted.
- Make Noodle Sauce: Add soy sauce, oyster sauce, cream, parmesan, salt, black pepper, and white sugar. Mix together well until combined and the cheese melts.
- Toss: Toss in the cooked udon noodles to fully coat the udon in the butter sauce.
- Serve: Plate the noodles with the spicy teriyaki chicken on top and finish off with a garnish of green onions and sesame seeds to enjoy.
Pro Tip: When making the garlic noodles, let the garlic sauté in the butter gently until it is just golden. This toasted garlic flavor is the key to the dish. Be careful not to burn it, or it will turn bitter!
Recipe Tips
- Udon Prep: If your vacuum-sealed udon noodles are stuck together in a brick, you can gently rinse them under warm water to loosen them up before adding them to the sauce pan. This prevents them from breaking.
- Cornstarch Slurry: Make sure the cornstarch is fully dissolved in the water before adding it to the teriyaki sauce to avoid white lumps.
- Chicken Thighs: Don’t be afraid of the char on the chicken. The sugars in the marinade and the high heat create a delicious crust that adds texture.
FAQs
- Can I use chicken breast? Yes, but be very careful not to overcook it, as breast meat dries out faster than thighs.
- Is this dish cheesy? While it contains parmesan, the noodles don’t taste strictly like cheese sauce. The parmesan adds a salty umami richness that thickens the cream and butter, similar to a carbonara but with Asian flavors.
- How do I store leftovers? Store the chicken and noodles in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Vegetables: A side of steamed snap peas or edamame works well.
- Extra Sauce: If you like things saucy, you can double the teriyaki ingredients to have extra for drizzling over rice or veggies.
- Drink: An ice-cold iced tea or a light lager pairs perfectly with the sweet and spicy flavors.
Make This Recipe in Advance
- Marinade: You can season the chicken and mix the teriyaki sauce ingredients (minus the cornstarch slurry) the night before.
- Reheating: The noodles are best fresh as the butter sauce is silky. If reheating, add a splash of water to the pan to help loosen the sauce up again.
Garlic Noodles with Spicy Teriyaki Chicken
- Total Time: 35 minutes
- Yield: 4 Servings 1x
Description
This Garlic Noodles with Spicy Teriyaki Chicken is the ultimate fusion comfort food, combining juicy, spicy-sweet chicken thighs with rich, buttery Udon noodles. The chicken is glazed in a homemade sticky teriyaki sauce, while the noodles are tossed in a decadent mixture of garlic, butter, Parmesan, and heavy cream. With a kick of heat from red pepper flakes and a savory umami depth from oyster sauce, this meal is a flavor explosion that is better than any takeout.
Ingredients
The Spicy Chicken
- 1 pound boneless, skinless chicken thighs (approx. 4 pieces)
- 1 tablespoon olive oil
- 1/2 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
The Teriyaki Sauce
- 1/4 cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1/2 teaspoon black pepper
- Slurry: 1 teaspoon cornstarch mixed with 1 tablespoon water
The Garlic Noodles
- 2 packs (7 oz each) “cooked” Udon noodles (vacuum-sealed packs)
- 6 tablespoons unsalted butter
- 1 1/2 tablespoons minced garlic
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon white sugar
- Salt and black pepper, to taste
Instructions
Marinate Chicken
In a bowl, toss the chicken thighs with chili powder, smoked paprika, onion powder, salt, black pepper, red pepper flakes, and olive oil. Set aside.
Mix Teriyaki Sauce
In a separate cup, whisk together the sesame oil, soy sauce, rice vinegar, brown sugar, black pepper, minced garlic, and minced ginger.
Sear Chicken
Heat a large skillet over medium-high heat. Add the chicken thighs (do not crowd). Cook: Sear for 2–3 minutes per side. Reduce heat to medium-low and cook for another 2–3 minutes until cooked through. Remove chicken from pan.
Thicken Sauce
Pour the prepared teriyaki sauce mixture into the same hot pan. Bring to a soft boil, then simmer for 2–3 minutes. Thicken: Stir in the cornstarch slurry. Cook until the sauce is sticky and thick.
Glaze
Return chicken to the pan and coat well in the glaze. Remove from heat.
Start Noodles
In a separate large pan, melt the butter over medium heat. Add the 1 1/2 tablespoons minced garlic. Sauté: Cook gently for 2–3 minutes until the garlic is fragrant and golden (toasted, not burnt!).
Make Noodle Sauce
Stir in the soy sauce, oyster sauce, heavy cream, Parmesan cheese, sugar, salt, and pepper. Whisk until combined and the cheese melts.
Toss
Add the Udon noodles to the sauce. Toss gently until the noodles are heated through and coated in the velvety sauce. Tip: If noodles are stuck together in the pack, rinse briefly under warm water first.
Serve
Plate the garlic noodles and top with the spicy teriyaki chicken. Garnish with chopped green onions and sesame seeds.
Notes
Fusion Flavor: The combination of Parmesan cheese and soy sauce might sound odd, but it creates a rich “umami bomb” that mimics the famous San Francisco-style garlic noodles.
Udon Prep: Look for vacuum-sealed “fresh” Udon in the Asian aisle or fridge section. Do not use dried noodles unless you boil them first. If the fresh noodles are stiff, soak them in hot water for 1 minute to loosen before adding to the sauce.
Chicken Thighs: Don’t fear the char! The high sugar content in the glaze combined with the spices creates a dark, flavorful crust that is essential to the dish.
Salt Control: Use unsalted butter for the noodles. Between the soy sauce, oyster sauce, and Parmesan, there is plenty of salt already.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner / Fusion
- Method: Stovetop
- Cuisine: Asian-Italian Fusion
Nutrition
- Serving Size: 1 Serving
- Calories: 680
- Sugar: 18g
- Sodium: 1650mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 165mg
Keywords: garlic noodles recipe, spicy teriyaki chicken, asian fusion dinner, udon noodle recipes, 30 minute meals, sticky chicken thighs, creamy garlic noodles
