Teriyaki Noodles with Easy Homemade Teriyaki Sauce

Teriyaki noodles made quick and easy in just 20 minutes with sweet homemade teriyaki sauce, veggies, green onions, and sesame seeds.

Course dinner, Main Dish, Side Dish

Cuisine American, Japanese

Prep Time 10

Cook Time 10

Servings servings

Calories 407kcal

1/3 cup soy sauce or tamari
1 teaspoons arrowroot powder*
1/3 cup sliced green onion 4-5 stalks
2 Tablespoons rice vinegar
2 Tablespoons mirin
3 Tablespoons coconut sugar or brown sugar
2 teaspoon minced garlic
2 teaspoon minced or grated ginger
1 teaspoon sesame oil or toasted sesame oil
½ - 1 teaspoon chili garlic sauce or siracha add more or less based on your spice preference

Bring a pot of water to a boil over high heat.
While water is coming to a boil, in a small bowl mix arrowroot with 2 Tablespoons cold water until dissolved to make a slurry.
Add the rest of the sauce ingredients and stir until blended together.
Add noodles to pot of boiling water and cook according to package directions al dente (cook time will depend on noodles used).* When noodles are done cooking, drain in a strainer.
Heat avocado oil in a separate pan over medium-high heat. Add cabbage and carrot and allow to cook for 4-5 minutes until cabbage has started to wilt and become tender.
Stir teriyaki sauce one last time and then dump sauce and noodles into the pan with cabbage and stir until sauce starts to bubble and thicken (about 2 minutes).
Remove from heat and garnish noodles with sesame seeds, additional green onion, chili crisp oil or other preferred garnishes and serve right away.

Packaged coleslaw veggie mix can be substituted for the chopped cabbage and carrot.
Replace arrowroot with cornstarch in slurry if preferred using 3/4 teaspoon cornstarch instead of a full teaspoon.
Ramen will take just 3 minutes and spaghetti will take 8-12 minutes so if using longer cooking noodles, start sautéing the vegetables before the noodles start cooking to time it more appropriately.
I used brown rice ramen noodles since they cook fast but any noodle should work. Be sure to follow package directions. A quick rinse briefly after cooking can help remove starchiness before adding noodles to pan with veggies and sauce.
Store leftovers in an airtight container for up to 3 days. Best eaten fresh but leftovers are fine warm or cold. Reheat in microwave or on a pan on the stovetop over low heat. Add a few drops of water while heating if the noodles are too dry.