Teriyaki Chicken With Ramen Noodles

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their free monthly magazine and their feature article on ramen noodles."

Original recipe yields 4 servings


  • Serving Size: 1 (242.3 g)
  • Calories 377.6
  • Total Fat - 11.6 g
  • Saturated Fat - 3 g
  • Cholesterol - 48 mg
  • Sodium - 2932.3 mg
  • Total Carbohydrate - 52 g
  • Dietary Fiber - 3.6 g
  • Sugars - 11.7 g
  • Protein - 14.5 g
  • Calcium - 74.3 mg
  • Iron - 2 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat half the oil in a wok over high heat and add half the chicken and stir-fry for 3 mins or until golden brown and cooked through and transfer to a bowl and repeat with remaining chicken.

Step 2

Now add the chilli to the wok, if desired, and stir-fry for 30 secs and then return chicken to the wok with the teriyaki sauce and bring to the boil and cook for 1-2 mins or until heated through and remove from heat.

Step 3

Meanwhile, cook the ramen noodles following packet directions, adding the snow peas in the last 30 secs of cooking and the n refresh under cold water and drain well and transfer to a large bowl and now add the carrot and remaining oil and toss to combine.

Step 4

Divide the noodle mixture among serving plates and top with chicken and sprinkle with the coriander and drizzle with pan juices to serve.

Tips & Variations

No special items needed.



This was so easy to make and very good. My son especially liked it, I think because it is sweet. Loved the color in the dish. A fabulous weeknight meal for working cooks! Thanks for sharing!

review by:
(20 Dec 2020)