Chicken teriyaki noodles
Sweet and sticky chicken and noodles with a tangy teriyaki sauce
Allergens: contains cereals containing gluten, eggs, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 6g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons |
|---|---|---|
| Chicken breast filletsuse 400g | 2 × £2.75210g · £1.31 per 100g | 2 × £2.51330g · £0.76 per 100g |
| Egg noodlespack 250g · use 250g | £1.15£0.38 per 100g | £1.29 |
| Soy sauceuse 100ml | £0.55150ml · £0.37 per 100ml | £0.90150ml · £0.60 per 100ml |
| Carrotspack 500g · use 2 | £0.55£0.11 per 100g | £0.44£0.09 per 100g |
| Red onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Chopped tomatoesuse 1 tin | £0.47400g · £0.12 per 100g | £1.781.6kg · £0.11 per 100g |
| Basket total (full packs) | £9.17 | £10.38 |
| Cost of what this recipe uses | £7.37 | £6.98 |
| Per serving | £1.84 | £1.75 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Slice the chicken breast fillets into thin strips. Chop the carrots into thin sticks and the red onion into small pieces. Season the chicken strips with salt and black pepper.
- Boil the egg noodles in a large pot of salted water for 8-10 minutes, until al dente. Drain and set aside.
- Heat 1 tbsp of vegetable oil in a large pan over medium heat. Add the chicken strips and cook for 5-7 minutes, until cooked through and no longer pink. Remove from the pan and set aside.
- In the same pan, add another 1 tbsp of vegetable oil. Add the carrots and red onion, and cook for 5-7 minutes, until softened. Stir in the tin of chopped tomatoes and cook for a further 3-5 minutes, until the sauce has thickened.
- In a small bowl, mix together the soy sauce and 2 tbsp of water. Pour the mixture into the pan with the vegetables and bring to a simmer. Cook for 2-3 minutes, until the sauce has thickened slightly.
- Add the cooked chicken and noodles to the pan with the teriyaki sauce. Toss everything together, ensuring the noodles are well coated. Cook for a further 2-3 minutes, until the noodles are heated through.
- Divide the chicken teriyaki noodles into 4 serving bowls. Garnish with spring onions if desired. Serve immediately.
Tips
- To make this dish cheaper, use chicken thighs instead of breast fillets. You can also use dried egg noodles, which are cheaper and just as tasty.
- To batch-cook and portion this dish for the week, cook a larger quantity of noodles and chicken, and store them in the fridge or freezer. When ready to serve, reheat the noodles and chicken separately, then combine with the teriyaki sauce and vegetables.
- To reheat this dish safely, place the leftovers in a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until steaming hot throughout. Alternatively, reheat in a pan over low heat, stirring occasionally, until heated through.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken breast fillets · about 250g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Soy sauce · about 400ml left
Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, Sticky Teriyaki Chicken Thighs. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).