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Soyaki Noodles

These homemade Soyaki noodles are saucy, sticky, sweet, savory, and packed with tender chicken and crisp veggies. The homemade Soyaki sauce is made with soy sauce, brown sugar, fresh ginger, garlic, sesame oil, vinegar, and a cornstarch slurry so it gets glossy and clings to every noodle. It’s a high-protein weeknight dinner that tastes like takeout, but better.
Print Recipe
Soyaki Noodles
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

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.
Servings: 4