Teriyaki Noodles with Easy Homemade Teriyaki Sauce

These teriyaki noodles feature a homemade teriyaki-inspired sauce, plus cabbage, carrots, green onions, and sesame seeds. This easy recipe can be made with ramen noodles, rice noodles, or whatever noodles you have on hand. Ready in just 20 minutes, it’s a delicious, quick veggie-packed meal. 

This teriyaki noodles recipe is a family favorite dish that’s loaded with sweet and savory flavors. It’s an Asian-inspired meal perfect for busy nights since it’s ready in just 20 minutes! This easy dinner can be eaten as a noodle bowl main dish or side dish for teriyaki chicken skewers or teriyaki salmon stir fry

I love a good easy noodle bowl recipe and can never say no to pasta. However, I have to admit that I have a particular weakness for Asian-inspired meals, and am guilty of ordering takeout when life gets busy. Yup, even food bloggers are human too.

Recipes like this help me recreate those takeout style Asian cuisine umami flavors without extra expense and with more control over the ingredients. Plus, this one turned out so slurpable and delicious!

Made with a homemade teriyaki sauce and healthy veggies, these teriyaki noodles are sweet, savory, and flavored with just a hint of (optional) spice. Cooked to tender perfection, it all comes together in a single pot and is ready in minutes for an easy meal that’s sure to become a family favorite. 

If this is right yup your alley and you’re craving another 20-minute vegetarian noodle recipe, you won’t want to miss my miso noodle bowls! It’s a truly fantastic recipe. Or if you’re looking for more protein, serve them alongside my saucy and delicious Mongolian ground beef recipe. It’s a match made in heaven!

Why You’ll Love These Tasty Teriyaki Noodles

Better than takeout, these teriyaki noodles offer so much to love. For instance, they’re: 

• Easy and quick to make
• Naturally vegan and vegetarian
• Dairy-free, nut-free, gluten-free (if using GF noodles – the ones linked in the recipe card are my favorite!)
• Works as a main dish or side dish paired with your favorite protein source
• Full of fresh vegetables 

Ingredients and Substitutions

In addition to being easy, delicious, and nutritious, this teriyaki noodles recipe features simple ingredients and a homemade teriyaki sauce. I listed the exact items I include below and provide notes on what kind of noodles to use.

For the teriyaki noodles

• Fresh veggies – Shredded cabbage and shredded, peeled carrots add a bit of crunch, color, and tons of nutrients to these Japanese teriyaki noodles. If you can’t find cabbage, use a pack of coleslaw mix, and discard the sauce packet that comes with it. 
• Noodles – I used Lotus Foods brown rice noodles since they cook fast and are naturally gluten-free. I tested the recipe with other kinds too though and you can substitute udon noodles, soba noodles, spaghetti noodles, lo mein noodles, rice noodles, angel hair pasta, or whatever type of noodle you like best. You can use gluten-free varieties of any of those if needed. Just be sure to follow the package instructions, and cook accordingly, starting earlier if your noodles need more cook time.
• Garnishes – Technically optional but highly recommended, sesame seeds, crisp green onion, and chili crisp add extra crunch and flavor. 

One of my favorite things about these tasty teriyaki noodles is how versatile they can be! For simplicity’s sake, I kept the ingredient list fairly short, but feel free to mix and match different items. You can add extra veggies and a protein source to add bulk and turn it into a more filling main dish. 

For instance, bell peppers, snow peas, water chestnuts, mushrooms, bok choy, teriyaki chicken, teriyaki shrimp, ground turkey, scrambled eggs, and tofu are all great options. Then, if you want to amp up the heat, try an extra dash of sriracha or a sprinkle of red pepper flakes or chili crisp oil. 

How to Make Easy Teriyaki Noodles

This Asian-inspired meal is an easy dinner recipe or side dish that will become a new staple in your lineup. Cooked in a single pot, this stir fry recipe is virtually fail proof so you can nail it the first time. Here are the basic steps: 

1. Prepare the homemade teriyaki sauce. Whisk the arrowroot with cold water until fully dissolved (can make a cornstarch slurry instead if preferred).
2. Make sauce. Add the remaining sauce ingredients, stirring to combine. 
   
3. Cook the noodles. Bring a large pot of water to a boil, and add the noodles. Cook them to al dente according to the package directions. Once tender, drain them in a strainer. If using rice noodles, run cold water over them quickly while in strainer or they’ll be starchy.
   
4. Stir fry the fresh veggies. Heat the sesame oil in a large pan over medium-high heat. Add the cabbage and carrots. Cook until tender, stirring occasionally. 
   
5. Combine the stir-fry ingredients. Give the sweet teriyaki sauce one last stir in case anything settled to the bottom, and pour it over the veggies. Add the noodles, and continue to cook until the sauce begins to bubble and thicken. 
   
6. Garnish. Remove the pan from the heat, and add a sprinkle of sesame seeds, green onions, or chili crisp oil. Finally, prepare yourself a big teriyaki noodle bowl, and dig in while it’s warm!
   

Recipe Notes and Pro-Tips

As with all my recipe ideas, this recipe worked amazingly the first time. Ha, kidding! It has been tested, re-tested, and tested again in order to get the flavor combination and cooking method exactly right. As you might expect, with all that cooking, I came up with a few tips and tricks along the way.

How to Store and Reheat

These easy teriyaki noodles are best eaten fresh while they’re still warm. However, if you have leftovers, allow them to cool completely before transferring them to an airtight container. They will stay fresh in the fridge for up to 3 days.

When you’re ready to eat, you can enjoy leftover teriyaki noodles cold or warm. If eating cold, you can sometimes taste the starchiness of the arrowroot, but it disappears when the noodles are warm! To heat them back up, place them in the microwave or in a pan on the stovetop over medium heat just until they’re heated through.  Add a few drops of water while heating if the noodles are too dry.