Homemade Soyaki Noodles That Taste Better Than Takeout
Homemade Soyaki Noodles That Taste Better Than Takeout
I heard someone mention Trader Joe’s Soyaki and my brain immediately went, wait… cute name, sounds delicious, need noodles.
So obviously, I had to make my own homemade version.
These Homemade Soyaki Noodles are saucy, sticky, a little sweet, a little savory, and exactly the kind of weeknight dinner that makes me feel like I made a really good decision. You know when you’re craving takeout, but you also want to be the kind of person who cooks dinner at home? This is that middle ground.
Very responsible. Very noodle-forward. Love that for us.
What Is Soyaki?
Soyaki is basically a soy-based, teriyaki-style sauce. It has that salty-sweet thing going on from soy sauce and brown sugar, with fresh ginger, garlic, sesame oil, vinegar, and a little cornstarch slurry to help it turn glossy and cling to the noodles.
I skipped the sesame seeds in mine because I live with picky eaters and sometimes peace in the home matters more than garnish.
Why You’ll Love These Homemade Soyaki Noodles
These noodles are easy, high-protein, and actually satisfying. The chicken gets lightly marinated with soy sauce and seasonings, then cooked until it is tender and a little caramelized on the outside.
The veggies are totally flexible, but I love this with red bell pepper, zucchini, squash, and green onions. They add color, freshness, and just enough crunch so it still feels like a full dinner and not just a bowl of noodles I emotionally bonded with.
Which, to be clear, I still might.
The Sauce Is the Main Character
The homemade Soyaki sauce is simple, but it does exactly what it needs to do. The soy sauce brings the salty flavor, brown sugar adds sweetness, fresh ginger and garlic make it taste bright and savory, sesame oil gives it that classic stir-fry flavor, and vinegar keeps it from feeling too heavy.
The cornstarch slurry is what gives the sauce that sticky, glossy finish so it coats every noodle instead of sinking sadly to the bottom of the pan.
A tiny step. Huge payoff.
Tips for the Best Soyaki Noodles
Let the chicken marinate for at least 10 to 15 minutes while you prep everything else. It is not a full dramatic overnight marinade situation, but it gives the chicken more flavor. (But the longer the better)
Cook the veggies just until slightly tender so they still have some bite. Soft zucchini sadness is not the goal.
Add the cornstarch slurry slowly and let the sauce thicken before tossing everything together. Once the chicken, veggies, and noodles are coated, let everything get a little sticky and caramelized in the pan.
That is when the magic happens.
More Noodles Recipes:
- Kung Pao Noodles
- Thai Drunken Noodles
- Easy Viral Blanket Dumplings with Crispy Bottoms
- Creamy Garlic Parmesan Lo Mein
- Slow Cooker Chicken Teriyaki Lo Mein
- The Viral Chicken Ramen Bake
Soyaki Noodles
Ingredients
Soyaki Sauce
- 1 tablespoon fresh ginger minced
- 3 cloves garlic crushed
- ½ cup low sodium soy sauce
- 2 tablespoons water
- 3 tablespoons brown sugar
- 2 teaspoons sesame oil
- 2 teaspoons white distilled vinegar
- 1 –2 teaspoons toasted sesame seeds optional
- ¾ tablespoon cornstarch
- ¾ tablespoon cold water
Chicken
- 1.25 lbs boneless chicken thighs or chicken breasts diced
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
Remaining Ingredients
- 2 packs Welpac chow mein stir fry noodles 6 oz
- Green onions
- Red bell pepper
- Zucchini
- Squash
Instructions
- In a bowl, toss the diced chicken with chicken marinade ingredients. Set aside to lightly marinate while you chop and gather the remaining ingredients, about 10–15 minutes.
- In a separate bowl, whisk together the soyaki ingredients. Set aside.
- In a small bowl, mix the cornstarch with the cold water to create a slurry. Set aside.
- Heat a large skillet over medium heat. Add the marinated chicken and cook until fully cooked through and lightly caramelized on the outside. Be careful not to let it burn or overcook. Remove the chicken from the skillet and set aside.
- Cook the noodles according to the package directions. Drain and set aside. I usually undercook slightly and cook them when everything else is almost done.
- Add a little oil to the skillet if needed. Add the veggies and cook just until slightly tender, but still crisp.
- Add the fresh ginger and garlic to the skillet and cook until fragrant, about 30 seconds. Set veggies aside.
- Pour in the Soyaki sauce and bring it to a gentle simmer.
- Slowly stir in the cornstarch slurry, adding just enough to thicken the sauce into a glossy glaze.
- Add the cooked chicken and veggies back into the skillet. Stir to coat everything in the sauce.
- Add the cooked noodles and toss until everything is evenly coated and the sauce clings to the noodles.
- Let everything cook together for another 1–2 minutes, until the noodles are sticky, glossy, and caramelized in the sauce.
- Serve warm with green onions and toasted sesame seeds, if desired.
Notes
- Soyaki is a soy-based, teriyaki-style sauce with a sweet, savory, sticky finish.
- Add the cornstarch slurry slowly. You may not need every drop, depending on how thick you want the sauce.
- Cook the veggies just until crisp-tender so they do not get mushy.
- Chicken thighs will be juicier, but chicken breasts work great too.
- Toasted sesame seeds are optional and can be skipped for picky eaters.
- If the sauce gets too thick, add a small splash of water or broth to loosen it.
