Looking for a weeknight dinner that’s comforting, packed with flavor, and comes together in 25 minutes flat? These Teriyaki Noodles are pure umami bliss—swirly noodles slicked with homemade teriyaki sauce, tossed with crisp-tender veggies, and finished with a sprinkle of sesame seeds. It’s the kind of meal you’ll crave all week long!
Why You’ll Love This Recipe
- Better Than Takeout: Skip the delivery fees and enjoy restaurant-style Teriyaki Noodles right from your own kitchen—fast, fresh, and easily customizable.
- Insanely Flavorful Sauce: The homemade teriyaki sauce is sticky, sweet, garlicky, and totally addictive, soaking right into every nook of the noodles.
- Loads of Veggies: Bright broccoli and tender carrot add bursts of texture, color, and nutrition in every bite.
- Super Versatile: Make it gluten free, vegan, or add your favorite protein like crispy tofu to keep everyone happy at the table.
Ingredients You’ll Need
The magic of Teriyaki Noodles comes from simple kitchen staples—each one has a purpose, bringing rich flavor, gorgeous color, or perfect texture. Here’s what you’ll need to whip up this delicious pot of noodles!
- Low sodium soy sauce (or tamari): The savory backbone of the teriyaki sauce; tamari keeps it gluten-free if needed.
- Seasoned rice vinegar: Brightens the sauce with tangy sweetness and keeps the flavors well-balanced.
- Brown sugar: Lends that sticky, caramelized sweetness that makes teriyaki so irresistible.
- Sesame oil: Adds a deep, nutty aroma and flavor—just a little goes a long way.
- Garlic & fresh ginger: These aromatic all-stars infuse the sauce with fresh, zesty notes.
- Cornstarch & water: Thickens the sauce so it clings to every noodle strand beautifully.
- Asian stir fry noodles (like ramen, soba, rice noodles): The canvas for all that sweet-savory goodness—discard the seasoning packets if you use packaged ramen.
- Broccoli florets & carrot: Bring color, crunch, and a wealth of vitamins to the dish (feel free to swap in your favorites).
- Green onions: For a final hit of freshness and a pop of color when serving.
- Sesame seeds + hot sauce: Garnishing makes all the difference! Sprinkle for crunch and a little kick.
- Optional: Marinated Tofu: For a protein boost—crisp it up in a pan if you’re feeling fancy.
Variations
Part of the fun of making Teriyaki Noodles is how easily you can tweak the recipe—so it fits your mood, whatever’s in your fridge, or any dietary needs. Here are some favorite variations to try!
- Swap the veggies: Use bell peppers, snap peas, asparagus, baby corn, or even a frozen stir fry mix for different crunch and color.
- Go gluten free: Use tamari and rice noodles (or any gluten-free noodle you love) to keep the dish completely wheat-free.
- Boost the protein: Toss in marinated tofu, tempeh, or even edamame for plant-based staying power.
- Lower the sodium: Replace much of the soy sauce with water and add salt to taste—your heart will thank you.
How to Make Teriyaki Noodles
Step 1: Whisk Together the Teriyaki Sauce
Start by combining soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a small pot over medium-high heat. As the mixture begins to bubble, whisk together cornstarch and water in a separate bowl, then add that slurry to the pot. Stir constantly—watch as the sauce magically thickens into that signature glossy, sticky teriyaki consistency! Remove from heat and set aside for later.
Step 2: Cook the Noodles
Boil your chosen stir fry noodles according to package instructions. Keep a close eye—every noodle type (ramen, soba, rice) cooks a little differently, and you want them perfectly al dente. Drain them, give them a quick toss in a colander, and set aside while you prep the veggies.
Step 3: Steam the Vegetables
In the same pot you used for the noodles, toss in the broccoli florets, sliced carrot, and about a half cup of water. Crank the heat to high, cover, and steam for 3–4 minutes, until the veggies are just tender and bright green. Most of the water should evaporate—if not, drain any excess.
Step 4: Toss, Sauce & Serve
Turn off the heat and add your cooked noodles and silky teriyaki sauce right into the pot with the vegetables. Use tongs to toss everything together so the sauce coats every noodle and veggie. Serve hot, topped with green onions, sesame seeds, and a drizzle of hot sauce if you’re up for a little heat. Enjoy—these Teriyaki Noodles disappear fast!
Pro Tips for Making Teriyaki Noodles
- Sauce Thickness: Your sauce should be thick enough to coat the back of a spoon—if it isn’t, simmer another minute, whisking often. Too thick? Add a splash of water to loosen it up.
- Veggie Timing: For crisp-tender broccoli and carrot, don’t overcook; a quick 3–4 minute steam is just right for color and crunch.
- Choose Your Noodle Adventure: Ramen-style noodles yield the perfect slurp, but don’t be afraid to play with udon, soba, or even vermicelli depending on what you love or have on hand.
- Batch-Friendly Meal Prep: Double the sauce and keep it in a jar in the fridge. That way, Teriyaki Noodles are always just minutes away—lunches or busy weeknights solved!
How to Serve Teriyaki Noodles
Garnishes
Garnishing brings Teriyaki Noodles to life—try a generous sprinkle of toasted sesame seeds, sliced green onions, and a dash of chili flakes or a swirl of sriracha for extra excitement. If you love a citrusy pop, a few shavings of lemon zest or a squeeze of lime will add brightness and depth to every mouthful.
Side Dishes
Though Teriyaki Noodles are hearty enough to stand alone, they’re delicious alongside a simple Asian cucumber salad, crispy spring rolls, or a bowl of miso soup. You can also add steamed dumplings or edamame for a satisfying, well-rounded meal.
Creative Ways to Present
Serve your noodles in wide bowls with chopsticks for a cozy takeout vibe, or pile them onto a platter and top with extra veggies for a vibrant, shareable centerpiece. For lunchboxes, pack Teriyaki Noodles into containers and top with tofu or extra greens for a colorful, envy-inducing meal prep moment.
Make Ahead and Storage
Storing Leftovers
Let any leftover Teriyaki Noodles cool completely, then transfer them to an airtight container. They’ll stay fresh in the fridge for up to 4 days, making a speedy and satisfying lunch or dinner on busy days.
Freezing
While noodles are best enjoyed fresh, you can freeze Teriyaki Noodles for up to one month. Pop them into a freezer-safe container—just note that the texture of the noodles may soften slightly after thawing. Veggie texture will hold up best if barely cooked before freezing.
Reheating
To reheat leftovers, add a tiny splash of water and warm gently in the microwave or in a skillet on the stove, stirring occasionally until hot. This helps loosen up the sauce and revive that glossy, saucy goodness without overcooking the noodles.
FAQs
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Can I use any type of noodles for Teriyaki Noodles?
Absolutely! This dish is very flexible—ramen, udon, soba, and even rice noodles all work well. Just follow the package instructions for cooking time and enjoy experimenting to find your favorite kind.
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How can I add extra protein to my Teriyaki Noodles?
Marinated or crispy tofu is a perfect addition for a plant-based protein boost. You can also add tempeh or a handful of cooked edamame. Just stir them in with the noodles and sauce before serving.
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Is this recipe suitable for meal prep?
Definitely! Teriyaki Noodles hold up beautifully in the fridge for several days. Pack them into lunch containers, and add fresh toppings or steamed veggies when ready to eat for best results.
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How do I make Teriyaki Noodles gluten free?
It’s easy—just use tamari instead of soy sauce, and choose certified gluten-free noodles (like rice noodles or gluten-free ramen). You’ll still get all the umami flavor, minus the gluten.
Final Thoughts
There’s a reason Teriyaki Noodles have become a staple in my kitchen—they’re the kind of meal that feels like a treat, but is secretly effortless and nourishing. Grab some noodles, whip up that irresistible sauce, and make it your own tonight. I can’t wait for you to fall in love with every sweet-and-savory bite!
Print
Teriyaki Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
Delicious and easy Teriyaki Noodles recipe that is perfect for a quick weeknight meal. These flavorful noodles are tossed in a homemade teriyaki sauce and loaded with veggies, making it a satisfying dish for the entire family.
Ingredients
Teriyaki Sauce
- 1/3 cup low sodium soy sauce (*tamari for gluten free)
- 1/4 cup seasoned rice vinegar
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons cornstarch
- 1/4 cup water
The Rest
- 8 ounce Asian stir fry noodles
- 2 cups broccoli florets
- 1 carrot, peeled and sliced
- 2 green onions, chopped
- sesame seeds + hot sauce, for serving
Instructions
- Make the Teriyaki sauce: In a small pot, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger over medium-high heat until it starts to bubble. Mix the cornstarch and 1/4 cup water in a small bowl, then add to the pot, whisking until the sauce thickens slightly. Remove from heat and set aside.
- Cook the noodles: Boil the noodles according to package instructions, drain, and set aside.
- Cook the vegetables: In the same pot used for noodles, add broccoli, carrot, and 1/2 cup water. Steam for 3-4 minutes until vegetables soften. Turn off heat, add noodles and sauce. Stir to combine. Serve with sesame seeds, green onions, and hot sauce.
Notes
- Gluten free: Use gluten-free noodles and tamari instead of soy sauce.
- Lower sodium: Replace some soy sauce with water to reduce salt intake.
- Noodle options: Use rice noodles, vermicelli, soba noodles, or buckwheat.
- Veggie variations: Customize with your favorite vegetables or add marinated tofu or tempeh.
Nutrition
- Serving Size: 1 serving
- Calories: 293 kcal
- Sugar: 13g
- Sodium: 1200mg
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
