No Yolks Noodles and Chicken Teriyaki
Elevate your weeknight dinners with this quick and flavorful No Yolks Noodles and Chicken Teriyaki recipe! Featuring tender pieces of chicken, crisp stir-fried vegetables, and the silky texture of No Yolks extra broad noodles all coated in a savory teriyaki sauce, this dish is a perfect blend of bold flavors and wholesome comfort. The addition of fresh ginger, garlic, and a touch of soy sauce enhances the umami-rich profile, while a cornstarch slurry ensures the sauce clings perfectly to every bite. Ready in just 35 minutes and brimming with vibrant colors and nutrients from broccoli, red bell peppers, and julienned carrots, this satisfying one-pan meal is ideal for busy families or casual entertaining. Garnish with green onions and sesame seeds for a beautiful finishing touch, and watch it disappear from plates! Perfect for quick dinners, Asian-inspired cuisine lovers, and noodle enthusiasts alike.
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Recipe Information
Ingredients
- 12 ounces No Yolks extra broad noodles
- 1 pound Boneless, skinless chicken breast
- 1 cup Teriyaki sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 2 teaspoons Minced garlic
- 1 teaspoon Grated ginger
- 1 medium Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 large Carrot, julienned
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds (optional)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Cook the No Yolks extra broad noodles according to the package instructions. Drain and set aside.
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the water and cornstarch until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for about 30 seconds, until fragrant.
Add the sliced red bell pepper, broccoli florets, and carrot to the skillet. Stir-fry the vegetables for 4-5 minutes, until they are tender but still crisp.
Return the cooked chicken to the skillet and pour in the teriyaki sauce and soy sauce. Stir to combine.
Add the cornstarch mixture to the skillet and stir well. Cook for 1-2 minutes, until the sauce thickens.
Add the cooked No Yolks noodles to the skillet, tossing everything together until the noodles are evenly coated in the sauce.
Garnish with sliced green onions and sesame seeds, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 14.4 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
