Chicken-Teriyaki Noodle Bowls

chicken teriyaki noodle bowls
Photo: Chris Simpson
Prep Time:
30 mins
Total Time:
30 mins

Instead of takeout, take 30 minutes to get an Asian-style noodle dish on the table. This bowl is made with the stellar combination of grilled chicken and eggplant, edamame and udon noodles. A savory soy-vinegar sauce does double duty as marinade for the chicken and sauce for the noodles.


  • cup reduced-sodium soy sauce

  • cup rice vinegar

  • cup packed light-brown sugar

  • 5 tablespoons vegetable oil

  • Kosher salt and freshly ground pepper

  • 1 pound chicken cutlets

  • 8 ounces udon noodles

  • 1 cup frozen shelled edamame

  • 1 medium eggplant (12 ounces), cut into ¼-inch-thick rounds

  • Mint leaves, thinly sliced scallions, and toasted sesame seeds


  1. Whisk together soy sauce, vinegar, brown sugar, and 3 tablespoons oil; season with salt. Place chicken in a resealable plastic bag with 1/4 cup soy-sauce mixture. Cook noodles in a large pot of boiling water according to package instructions until al dente; add edamame for last minute. Drain, rinse under cold water, and toss with 1/2 cup of remaining soy-sauce mixture.

  2. Heat grill to medium-high. Brush eggplant with remaining oil; season with salt and pepper. Remove chicken from marinade. Grill chicken and eggplant, flipping once and brushing both sides with remaining 1/4 cup soy-sauce mixture, about 3 minutes for chicken, 7 minutes for eggplant. Transfer to a plate; cut chicken into large slices. Top noodles with chicken, eggplant, and some juices from plate. Serve with mint, scallions, and sesame seeds.

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