These teriyaki noodles are a quick & easy dinner and only takes about 20 minutes to make! Keep it plant based or add chicken, salmon or another protein of your choice. This gluten free recipe is fresh, flavorful & perfect for busy nights.
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Someday I’m going to run out of stir fry noodle ideas because you guys love them so much and there’s only so many ways they can be made, but ohmygosh these teriyaki noodles are so good!
Quick and easy seem to be your favorite kind of dish, and this recipe is exactly that! You can keep them vegan (just swap the honey for maple syrup) add any of your other favorite veggies, chicken, salmon, tofu or even chickpeas.
Before we get into the nitty gritty, please think of any other noodle recipes you love, I need your input!
How to make this stir fry
Cook the noodles according to package instructions.
Meanwhile, mince the garlic and grate the ginger and add to a pan with any neutral oil of your choice, I used olive.
Saute for about 3 minutes or until lightly golden brown.
Add the sliced bell pepper and chopped bok choy. Saute for about 5-7 minutes or until wilted.
Meanwhile, whisk together the soy sauce, 2 tbsp water, sesame oil, sugar, honey and red pepper flakes in a small dish or cup.
In a separate bowl, whisk together the cornstarch and 2 tbsp of water.
Combine the veggies with the noodles and pour on top the sauce. Stir to coat. Over low heat, add the cornstarch slurry and let simmer until thickened.
Taste and adjust flavors as desired, I usually add more soy sauce and honey.
Serve with chopped scallions and enjoy hot!
Substitutions & Additions
There are a lot of things that pair well with teriyaki noodles, and the veggies in the stir fry are simply suggestions. Some of my other favorites include carrots, broccoli, mushrooms, snap peas or edamame.
You can also include chicken, salmon, or another protein of your choice. Or, if you really want to go big with the teriyaki, try my teriyaki salmon to go with it!
Does it keep well?
Yes! These noodles will keep in the fridge for about 3-5 days in an air tight container. You can eat them hot or cold, so they’re perfect for an on the go lunch! The veggies will lose their crispness as they sit, so if you prefer them softer anyway, this is a win for you!
Final tips & tricks
Be sure to use low sodium soy sauce for this recipe! The full strength stuff will make this way too salty since we’re using a generous amount, so stick with low sodium for best results.
Also, be sure to really let the noodles, sauce and veggies simmer for a good 10 minutes to allow the noodles to soak up all of the flavor from the sauce. This will also help it thicken more and get a classic sticky teriyaki feel.
Traditional teriyaki has a lot more sugar than this recipe calls for. You are welcome to add more, or even less, to adjust to your preferences.
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Teriyaki Noodles
Ingredients
- 12 ounces brown rice noodles (or any kind of noodle)
- 1 red bell pepper
- 2 cups chopped bok choy
- 3 cloves garlic
- 1 tbsp fresh grated ginger
- 1/3 cup low sodium soy sauce or tamari
- 2 tbsp water
- 1 tbsp coconut or brown sugar (or more to taste)
- 2-3 tbsp honey (can sub maple syrup for vegan)
- 1 tsp toasted sesame oil
- 1/4 tsp red pepper flakes
- 1/4 cup chopped green onion for serving
- 1 tbsp corn starch + 2 tbsp water
Instructions
- Cook the noodles according to package instructions.
- Meanwhile, mince the garlic and grate the ginger and add to a pan with any neutral oil of your choice, I used olive.
- Saute for about 3 minutes or until lightly golden brown.
- Add the sliced bell pepper and chopped bok choy.
- Saute for about 5-7 minutes or until wilted.
- Meanwhile, whisk together the soy sauce, 2 tbsp water, sesame oil, sugar, honey and red pepper flakes in a small dish or cup.
- In a separate bowl, whisk together the cornstarch and 2 tbsp of water.
- Combine the veggies with the noodles and pour on top the sauce. Stir to coat.
- Over low heat, add the cornstarch slurry and let simmer until thickened.
- Taste and adjust flavors as desired, I usually add more soy sauce and honey.
- Serve with chopped scallions and enjoy hot!
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