Chicken-Teriyaki Noodle Bowls

  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup rice vinegar
  • 1/3 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 1/4-inch-thick rounds
  • Mint leaves, thinly sliced scallions, and toasted sesame seeds
    • Step 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.

    • Step 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.

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes
for just $5 $2.50/mo for 1 year.