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.
I love teriyaki everything (peep teriyaki tempeh) and these teriyaki noodles are no exception! If you’re not familiar, teriyaki is actually a cooking technique where certain ingredients, such as meat or vegetables, are grilled or broiled with a sauce made of a base of soy sauce and sugar.
These teriyaki noodles are a bit more like a stir fry, so not as traditional, but still feature a delicious sauce made with soy sauce (or tamari), honey, brown sugar and more.
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.
How to make teriyaki noodles
Bring a large pot of water to a boil and 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 mushrooms and chopped bok choy. Saute for about 5-7 minutes or until wilted.
Meanwhile, whisk together the soy sauce, water, rice vinegar, 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 warm!
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, bell peppers, snap peas or edamame.
You can also include chicken, salmon, tofu, 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!
What vegetables are best with teriyaki?
I used bok choy and shiitake mushrooms in this recipe, but you can really use anything! Carrots, bell pepper, spinach, broccoli, cabbage all work well.
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 5-10 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.
How to store
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!
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by: claire cary
- 12 ounces brown rice noodles or any kind of noodle
- 5 ounces sliced mushrooms I used shiitake
- 2 cups chopped bok choy
- 3 cloves garlic
- 1 tbsp fresh grated ginger
- ¼ cup chopped green onion mostly just the white part, save green for serving
- ⅓ cup low sodium soy sauce or tamari
- 2 tbsp water or vegetable broth
- 2 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp coconut or brown sugar or more to taste
- 2-3 tbsp honey can sub maple syrup for vegan
- ¼ tsp red pepper flakes
- 1 tbsp corn starch + 2 tbsp water
- 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, along with the chopped green onion.
- Saute for about 3 minutes or until lightly golden brown.
- Add the sliced mushrooms and chopped bok choy.
- Saute for about 5-7 minutes or until wilted.
- Meanwhile, whisk together the soy sauce, water or vegetable broth, sesame oil, vinegar, 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 for about 5 minutes to thicken and allow the flavors to blend.
- Taste and adjust flavors as desired, I usually add more soy sauce because I like it saucy/salty!
- Serve with chopped scallions and enjoy warm!