Teriyaki Noodles

Once you try these saucy teriyaki noodles, you’ll never reach for a bottled sauce again. This recipe combines bouncy, chewy noodles with stir-fried vegetables in a perfectly balanced sweet-and-savory sauce that’s rich with garlic and ginger.

The main attraction of this dish is, of course, the homemade teriyaki sauce! Unlike store-bought sauce that can be overly sweet or artificially flavored, this homemade version is made with simple pantry ingredients that can easily be doubled and used in other dishes. 

Ingredient notes

• Udon noodles – I’ve used 14 ounces of udon noodles here, but feel free to substitute with any noodle you have on hand. Lo mein, soba, or even spaghetti work well! Cook until they just separate and remain slightly chewy.
• Vegetable oil – Any neutral oil with a high smoke point works well here, including canola, corn, or avocado oil.
• Mushrooms – Shiitake mushrooms offer the most umami flavor, but cremini, button, or oyster mushrooms are delicious too. 
• Napa cabbage – Also known as Chinese cabbage, this adds a mild, slightly sweet flavor and wonderful texture. Bok choy makes an excellent substitute if you can’t find Napa cabbage.
• Green onions – These add a fresh, mild oniony bite to the dish without overwhelming the other flavors. Save some extra for garnish!
• Soy sauce – I recommend low-sodium soy sauce or tamari to keep the dish balanced, but regular soy sauce works too if you prefer a saltier flavor.
• Dark brown sugar – This adds deep, molasses-like sweetness to the sauce. Light brown sugar works as well, or you can substitute honey or maple syrup.
• Rice wine vinegar – Adds a subtle tanginess that brightens the sauce. Apple cider vinegar or white wine vinegar can be substituted in a pinch.
• Toasted sesame oil – This brings a nutty, aromatic depth that’s essential for authentic teriyaki flavor. Don’t skip it!
• Garlic and ginger – Freshly minced garlic and grated ginger are non-negotiable here. They provide the aromatic backbone that makes this sauce so addictive.
• Cornstarch – Mixed with water to create a slurry that thickens the sauce to that perfect glossy, clingy consistency.

How to make it

Step 1

Cook the noodles and prep the sauce

• Boil udon noodles until they separate easily and are tender but still slightly chewy, about 2 minutes.
• Drain and set aside while you prepare the vegetables and sauce.
• In a small bowl, make the cornstarch slurry. Add the rest of the sauce ingredients and stir until the sugar has fully dissolved and the sauce is well combined.

Step 2

Saute the vegetables

• Heat oil in a large skillet or wok over medium-high heat. Once hot, add the sliced mushrooms and cook until they begin to soften and release their moisture.
• Add the cabbage and continue cooking until the cabbage has wilted down. The veggies should be tender but still have some bite.
• Stir in the chopped green onions and cook for 1 minute more, just until they become fragrant.

Step 3

Combine and serve

• Add the noodles and pour the sauce over everything and toss well to ensure an even coating.
• Let everything simmer together for 2-3 minutes. The sauce will thicken and turn glossy as it heats.
• Taste and adjust the seasonings. For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil.
• Serve garnished with green onions and a sprinkle of sesame seeds, if desired.

Ways to Use Extra Teriyaki Sauce

This teriyaki sauce is so good, you’ll want to double (or triple!) the batch. It keeps beautifully in the fridge for up to two weeks, and having it on hand means a delicious meal is never far away. Here are a few ways to put that extra sauce to work:

• Teriyaki Chicken Rice Bowls: Grill or pan-sear chicken thighs until golden and cooked through, then toss them in a few tablespoons of teriyaki sauce during the last few minutes of cooking. Serve over steamed rice with broccoli or snap peas for an easy, satisfying dinner.
• Teriyaki salmon or tofu: Brush the sauce onto salmon fillets or slabs of extra-firm tofu and bake or broil until caramelized and sticky. The sauce forms a gorgeous, glossy glaze that’s absolutely irresistible.
• Stir-Fried Vegetables: Short on time? Toss a handful of pre-cut stir-fry veggies in a hot pan with a splash of the sauce and serve over rice or noodles for a 10-minute meal.
• Teriyaki meatballs: Mix the sauce into turkey or pork meatballs before baking, or simply toss cooked meatballs in the sauce for a quick appetizer or main dish.
• Rice bowl drizzle: Keep a small jar in the fridge to drizzle over grain bowls, roasted vegetables, or even scrambled eggs for an instant flavor boost.
• Marinade for grilled meats: Use the sauce (without the cornstarch slurry) as a marinade for chicken, beef, or pork. Let it sit for at least 30 minutes (or overnight) before grilling or pan-searing for maximum flavor.

Tips and tricks

• This recipe moves fast, so I recommend prepping all your vegetables and mixing the sauce before you start cooking. Having everything ready to go will make your process easier and stress-free.
• Don’t overcrowd the pan when cooking the vegetables. If your skillet is too small, cook the mushrooms and cabbage in batches to ensure they brown nicely rather than steaming.
• Taste the sauce before adding it to the noodles to ensure the flavor balance is right. If it tastes too salty, add a bit more brown sugar; if too sweet, add an extra splash of soy sauce or vinegar.
• For the best texture, cook the noodles just until they separate. Overcooking will make them mushy and less satisfying. Rinsing isn’t necessary unless you’re not using them immediately.
• If you’re making extra sauce specifically for future use, omit the cornstarch slurry until you’re ready to use it. The sauce will thicken better when heated fresh.

Serving suggestions

Remember, small finishing touches, such as sliced green onions, sesame seeds, a drizzle of sesame oil, or a sprinkle of red pepper flakes will completely elevate both the flavor and the presentation of this dish. These teriyaki noodles are satisfying enough to enjoy on their own, but they also pair wonderfully with:

• Spicy Edamame or Cucumber Edamame Avocado Salad
• Vegetable spring rolls or egg rolls
• Thai Cucumber Salad
• Miso soup
• Steamed or stir-fried bok choy
• Gyoza or potstickers with dipping sauce

Storing

These teriyaki noodles are best served fresh out of the skillet, as the noodles can become sticky when reheated. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 to 3 days.

To reheat, warm them in a skillet over medium heat with a splash of water or a drizzle of oil to loosen the sauce. Alternatively, microwave for 1 to 2 minutes, stirring halfway through. Avoid overcooking during reheating, as the noodles can become mushy.

Did you make these teriyaki noodles?

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