Inspired by the menu of Hawker Chan where every main dish can be served with either rice or noodles. In this recipe, cubed chicken thigh fillets cooked in soy sauce, sake and mirin are heaped over over sweet-salty stir fried egg noodles, and garnished with toasted sesame seeds and finely sliced scallions. Unforgettable.
Cook’s notes
Yes, it’s fusion. Chicken teriyaki is Japanese and the way the noodles are seasoned makes it more Chinese than Japanese. Yes, the combination works. The trick is to season the noodles lightly so that they still remain on the neutral side without tasting bland but not overwhelm the chicken.
Chicken teriyaki
Thigh fillets. Skin on. Breast fillet, especially when skinless, will be overcooked and dry before the meat can have an opportunity to soak up the flavors in the sauce. Meanwhile, thigh fillets are able to withstand longer cooking. And the skin will make the dish taste richer. Teriyaki sauce is equal parts soy sauce, cooking sake and mirin. A little sugar is optional. Teriyaki sauce gets most of its sweetness from mirin. It’s syrupy and it is what gives teriyaki that lovely glossy surface after the sauce has reduced. I know there are recipes going around (mostly American) where things like maple syrup or honey are added but please don’t. They alter the flavor of the sauce to the point where it doesn’t taste like teriyaki anymore. Ginger is not a traditional ingredient of teriyaki but if you want a little heat in the braising sauce, go ahead and add a pinch or two. If you’re not into ginger, garlic will do too.Egg noodles
This recipe uses fresh egg noodles. If using dried noodles, cook according to package directions, drain, dump in iced water and drain very well. It’s not a good idea to stir fry still-hot noodles because they will just steam up and turn soggy.Chicken teriyaki noodle bowl
Ingredients
- 500 grams chicken thigh fillets (1.1 pounds)
- ¼ cup Japanese soy sauce
- ¼ cup cooking sake
- ¼ cup mirin
- ¼ teaspoon grated ginger or garlic (very much optional)
Stir fried noodles
- 1 tablespoon sesame seed oil
- 150 grams fresh egg noodles (5.2 oz)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
Garnish
- toasted sesame seeds
- sliced scallions
Instructions
Cook the chicken teriyaki
- Wipe the chicken thigh fillets dry with paper towels and cut into one-inch cubes.
- Spread the chicken cubes on a cold frying pan, skin side down.
- Cook over medium heat until the skin renders a little fat and are lightly browned. Cook the chicken cubes, stirring occasionally, until lightly browned on all sides.
- Pour in the soy sauce, sake and mirin. Add the ginger or garlic, if using.
- Cook the chicken cubes over high heat, tossing them around occasionally, until they have soaked up the liquid and their surface is sticky and glossy.
Stir fry the noodles
- While the chicken cooks, heat the sesame seed oil in a large wok or frying pan.
- Stir fry the noodles until each strand is coated with oil.
- Drizzle in the soy sauce, oyster sauce and hoisin sauce.
- Stir fry until the seasonings are evenly distributed and the noodles are heated through.
Assemble the chicken teriyaki noodle bowls
- Divide the noodles among four bowls.
- Divide the chicken teriyaki into four portions and arrange one portion over the noodles in each bowl.
- Sprinkle with sesame seeds and sliced scallions.
- Serve the chicken teriyaki noodle bowl immediately.
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