Spicy Chicken Teriyaki Noodles

Spicy Chicken Teriyaki Noodles

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Connie Veneracion


  • rice noodles for two cooked according to package directions
  • 4 to 6 cloves garlic
  • 2 to 3 to 3 stalks of lemongrass
  • 1 bird’s eye chili
  • 10 stalks scallion
  • one-inch knob ginger
  • 1 tablespoon lime or lemon juice
  • 1/2 teaspoon sugar
  • 1 tablespoon light soy sauce
  • patis (fish sauce) to taste
  • 2 tablespoons cooking oil
  • chicken teriyaki
  • Thai basil and cilantro
  • peanut powder


  • Finely mince the garlic.
  • Finely slice the lemongrass (see instructions) then chop.
  • Peel the ginger then chop.
  • Thinly slice the chili and scallion stalks.
  • Heat the cooking oil in a wok or frying pan.
  • Keeping the heat at medium-low, gently cook the garlic, lemongrass, ginger, scallions and chili until a bit softened and lightly browned, about eight minutes.
  • Add the cooked noodles.
  • Season with soy sauce, fish sauce and lime or lemon juice. Sprinkle in the sugar. Cook, tossing often, until blended and the noodles are heated through.
  • Divide the noodles between two bowls. Top with sliced chicken teriyaki. Sprinkle with torn Thai basil and cilantro, and peanut powder. Serve at once.