Nadiya Hussain's Teriyaki Chicken Noodles

Cut down on the washing up with this clever one-tin teriyaki chicken noodle recipe, as seen on her series, Nadiya Bakes.

From the book

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Nadiya Bakes
A collection of all new baking recipes accompanied by gorgeous photography
Packed with cakes, pies, and puddings to warm the heart and lift the spirits
Including mouthwatering savoury bakes as well as irresistible sweets


Any meal that produces as few dishes as possible to wash at the end I consider a success. Minimal washing-up, maximum smiles and even more ‘mmms’: these are my measures of a great recipe. This spicy, zingy, teriyaki noodle dish is exactly that – made with chicken thighs and all baked together in one roasting dish, it always results in lots of ‘yums’, not to mention the question, ‘Did you just bake noodles?’ Yes, I did. And when I say zingy, I do mean hot, so adjust the heat by taking out or reducing the chilli to your preference.

Serves 5
Prep time:
Cook time:
Total time:


For the teriyaki sauce:
300ml hot water
30g soft brown sugar
150ml dark soy sauce
30g ginger, not peeled, finely grated
6 cloves of garlic, crushed
1–2 tsp chilli flakes (optional, or adjust to your taste)
5 boneless chicken thighs
225g instant vermicelli noodles (5 nests)
To finish:
a small handful of coriander, chopped
3 spring onions, thinly sliced
1 large red chilli, sliced
sesame seeds, black and white


Prep time: 25 minutes, plus marinating. Cook time: 35 minutes.

Begin by making the marinade. Mix the hot water and the sugar in a medium roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes.

Add the soy, ginger, garlic and chilli and mix well.

Next, add the chicken and leave to marinate for 30 minutes. You don’t have to marinate at all if you are in a rush, but if you are cooking for the next day, then marinate in the sauce overnight and this will really soak into the chicken. Even a few hours will make a difference, if you have the time.

Preheat the oven to 200°C/fan 180°C/gas 6.

Bake the chicken for 25 minutes, until cooked through.

Take the chicken pieces out of the roasting dish, leaving the marinade behind. Add the 5 nests of noodles, flipping them over to coat them in the liquid. If your marinade has become quite dry, you can add up to another 300ml of hot water.

Put a piece of chicken back on top of each noodle nest and then put back into the oven for 10 minutes to allow the noodles to absorb all that moisture.

Take out and garnish with the coriander, spring onions, red chilli and sesame seeds, and your chicken noodles are ready to eat.

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