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Teriyaki Chicken Noodle Salad

Teriyaki Chicken Noodle Salad

Eleanor Craig
Inspired by Japanese teriyaki and breezy summer noodle salads, this bowl marries glossy, caramelized chicken with springy noodles and crisp vegetables. The dressing layers soy, mirin, ginger, and sesame for sweet-salty depth, while lime and rice vinegar keep each bite bright. Expect juicy chicken, snappy greens, and a silky, well-coated noodle that ties it all together.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Salad
Cuisine East / Southeast Asian
Servings 4 servings
Calories 650 kcal

Equipment

  • Large mixing bowl
  • Medium bowl or jar with lid
  • Chef's Knife
  • Cutting board
  • Microplane or fine grater
  • Measuring cups and spoons
  • Large pot
  • Colander
  • Large skillet or grill pan
  • Tongs
  • Whisk
  • Instant-read thermometer

Ingredients
 
 

Teriyaki Marinade & Dressing Base

  • ⅓ cup soy sauce low-sodium preferred
  • 3 tbsp mirin
  • 2 tbsp light brown sugar packed
  • 1 tbsp unseasoned rice vinegar
  • 2 cloves garlic finely minced
  • 1 tbsp fresh ginger finely grated
  • 1 tsp toasted sesame oil
  • ¼ tsp freshly ground black pepper

Chicken

  • 1 ¼ lb boneless, skinless chicken thighs about 4 pieces; excess fat trimmed
  • 1 tbsp neutral oil for searing (canola or avocado)

Noodles & Vegetables

  • 8 oz dry wheat noodles soba or chuka ramen-style noodles
  • 1 tbsp kosher salt for noodle water
  • 2 cups red cabbage thinly shredded
  • 1 cup English cucumber halved lengthwise and thinly sliced into half-moons
  • 1 cup carrot julienned or shredded
  • 1 cup shelled edamame thawed if frozen
  • 3 stalks scallions thinly sliced on a bias
  • ½ cup cilantro leaves roughly chopped, plus extra for garnish

Dressing

  • ¼ cup reserved teriyaki base from Marinade & Dressing Base, before adding chicken
  • 2 tbsp unseasoned rice vinegar additional for dressing
  • 1 tbsp fresh lime juice plus wedges for serving in Garnish
  • 2 tbsp neutral oil for emulsifying the dressing
  • 1 tsp toasted sesame oil for dressing
  • 1 tsp honey or to taste for balance
  • ½ tsp red pepper flakes optional, for gentle heat

Garnish

  • 1 tbsp toasted sesame seeds lightly crushed between fingers
  • 1 sheet nori cut into thin strips
  • 4 wedges lime for serving

Instructions
 

  • Make the teriyaki base. In a large mixing bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, garlic, ginger, sesame oil, and black pepper until the sugar dissolves and the mixture smells aromatic. Reserve 1/4 cup for the dressing and another 2 tbsp for basting.
  • Marinate the chicken (15 minutes). Add the chicken thighs to the remaining teriyaki base, turning to coat. Marinate for 15 minutes at room temperature (or up to 2 hours chilled). Meanwhile, continue with the next steps.
  • Cook the noodles (6–7 minutes). Bring a large pot of water to a rolling boil and season with the kosher salt. Add the noodles and cook until just tender with a slight spring, 6–7 minutes (or per package). Drain in a colander, rinse under cold water until cool, and shake off excess water thoroughly.
  • Mix the dressing. In a medium bowl or jar, whisk the reserved 1/4 cup teriyaki base with rice vinegar, lime juice, neutral oil, sesame oil, honey, and red pepper flakes until glossy and emulsified. Taste and adjust sweetness or acidity to your liking.
  • Sear the chicken (8–10 minutes). Heat the neutral oil in a large skillet over medium-high heat until shimmering. Lift chicken from marinade (letting excess drip), add to the pan, and sear until deep mahogany and caramelized, 4–5 minutes per side. In the final minute, brush with the reserved 2 tbsp teriyaki base. Cook until the thickest part reaches 165°F / 74°C. Transfer to a plate and rest 5 minutes, then slice across the grain into strips.
  • Prepare the vegetables. In a large mixing bowl, combine shredded red cabbage, cucumber, carrot, edamame, scallions, and most of the cilantro (reserve a few leaves for garnish).
  • Dress the noodles. Add the cooled, well-drained noodles to the vegetables. Pour in about half the dressing and toss with tongs until the noodles look lightly glossy and evenly coated.
  • Add chicken and finish dressing. Add the sliced teriyaki chicken to the bowl and drizzle with most of the remaining dressing. Toss gently to distribute without breaking the noodles. Adjust with the last splash of dressing if needed.
  • Garnish and serve. Sprinkle with toasted sesame seeds and nori strips, then top with reserved cilantro. Serve immediately with lime wedges for squeezing over the salad.

Notes

Chef’s Tips

  • Reserve the teriyaki base before it touches raw chicken so it’s safe to use in the dressing and for basting.
  • Rinse noodles under cold water only until cool, then shake very dry; excess water will dilute the dressing.
  • If using chicken breasts, pound to even thickness and sear 3–4 minutes per side to prevent dryness; still cook to 165°F / 74°C.
  • For extra sesame aroma, quickly toast the seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, then cool before sprinkling.
  • Make-ahead: keep noodles and vegetables tossed with half the dressing up to 4 hours chilled; add chicken and remaining dressing just before serving.
  • Substitutions: swap soba for spaghetti in a pinch; use baby spinach or snap peas for part of the cabbage; maple syrup can replace honey.

Nutrition

Calories: 650kcalCarbohydrates: 74gProtein: 44gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 135mgSodium: 3786mgPotassium: 1048mgFiber: 4gSugar: 18gVitamin A: 6239IUVitamin C: 32mgCalcium: 149mgIron: 6mg
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