Easy Teriyaki Noodles made in only 30 minutes! Asian noodles and stir fry vegetables with the best homemade teriyaki sauce will become a favorite weeknight meal.
Skip the takeout and welcome this delicious Teriyaki Noodles dish into your kitchen! Combining the perfect balance of sweet and savory, these noodles tossed in a homemade teriyaki sauce, paired with crisp, fresh vegetables, offers an easy and healthier option.
You’re going to love how easy this recipe is! With a quick and easy sauce, a few fresh veggies, and some easy boiled noodles, you can whip up this recipe any time you’re craving some delicious teriyaki noodles. And, it’s vegan, oil-free, and can be made gluten-free.
It’s a delicious dish on its own, or pair it with another of your favorite Asian recipes!
Ingredients for Teriyaki Noodles:
- Noodles – Opt for udon or soba for an authentic touch, but other thin noodles like ramen noodles or spaghetti will also work. For a gluten-free dish, use your favorite rice noodles or other gluten free noodles.
- Soy Sauce – A cornerstone of teriyaki sauce. Low sodium soy sauce keeps it healthier, and tamari can be used for a gluten-free sauce.
- Brown Sugar – For that sweet depth. Alternatives like agave or maple syrup work wonderfully too.
- Rice Vinegar – Adds a subtle tang, balancing the sweetness.
- Cornstarch – A pinch to thicken the sauce, ensuring it clings to every noodle.
- Fresh Garlic and Ginger – For that kick of freshness. While fresh is best, don’t hesitate to use powdered if that’s all you have.
- Vegetables – Stir-fry favorites like onions, cabbage, and carrots add nutrients and crunch. Other great choices of veggies include red bell pepper, broccoli florets, snow peas, bok choy,and mushrooms.
Optional Garnishes – Sprinkle over some sesame seeds or chopped green onions for an extra layer of flavor and texture
How to make teriyaki noodles
Make the Teriyaki Sauce
Start by whisking together soy sauce, garlic, ginger, brown sugar, and rice vinegar. Bring this mixture to a boil. Then make a slurry of cornstarch and water. Add this to the pan and stir over medium heat until thickened to a glossy, luscious sauce.
Boil the Noodles
Cook your noodles of choice according to package instructions, then drain well. I used these Millet & Brown Rice Ramen Noodles from Lotus Foods. They’re a great whole grain and gluten-free choice.
Make the Teriyaki Noodles
In a large pan or wok, stir-fry the onions, carrot, and cabbage, or your choice of sliced veggies until just tender.
Toss the cooked noodles into the pan with your veggies, pouring the teriyaki sauce over everything. Give it a good mix, ensuring every strand is beautifully coated.
Garnish and Serve: Transfer your teriyaki noodles to a serving dish, sprinkle with sesame seeds or green onions, and enjoy a dish that’s sure to satisfy your cravings.
Variations
Vary the veggies: this is a good recipe for using up some of the veggies sitting in your refrigerator. Some suggestions are broccoli, sliced mushrooms, bell peppers, or even some frozen vegetables.
Make it spicy: for a spicier teriyaki noodle recipe, try adding a bit of sriracha sauce or some red pepper flakes.
Add some protein: for a heartier dish, add some tofu, seitan, tempeh, or soy curls.
Serving Suggestions
These teriyaki noodles are satisfying on their own, but if you’re looking for something to serve along with them I recommend my Vegan Fried Rice, or my Cashew Veggie Stir Fry.
Frequently asked questions
These teriyaki noodles are best eaten right after they are cooked. To save time, you can make the teriyaki sauce up to a few days in advance, and also chop your veggies a day or two before cooking. With these items prepped in advance, you can have this recipe made in no time!
When stored in the refrigerator, these noodles keep for 3 to 4 days.
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Teriyaki Noodles
Ingredients
Teriyaki Sauce
- ½ cup Soy sauce
- ¾ cup water
- 1 tbsp rice vinegar
- ¼ cup brown sugar or coconut sugar
- ½ teaspoon grated ginger
- 2 cloves garlic
- 1 tablespoon cornstarch
- 2 tablespoon water
Teriyaki Noodles
- 12 ounces stir fry noodles
- 1 medium yellow onion diced
- 3 cups green cabbage shredded
- 1 cup grated carrot
- 2 green onions sliced
- sesame seeds optional
Instructions
- Combine all of the teriyaki sauce ingredients except the cornstarch and 2 tablespoons of water in a small sauce pan. Bring to a boil.
- Stir together the cornstarch and and the remaining 2 tablespoons of water and pour into the sauce mixture. Cook and stir until the sauce thickens. Set the sauce aside.
- Cook the noodles according to the package instructions, drain, and set aside.
- While the noodles are cooking, stir fry the onion, cabbage, and carrot in a nonstick wok or large skillet. Add a small amount of water if the vegetables start to stick to the pan.
- When the vegetables are cooked to your desired tenderness, add the noodles and teriyaki sauce and stir to combine.
- Garnish with sliced green onions and sesame seeds if desired.
