Teriyaki Noodles

Overehead shot of bowl of teriyaki udon noodles with chopsticks.

Course: Main Course

Cuisine: Asian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 434kcal

Author: Platings and Pairings

These Teriyaki Noodles are the ultimate quick-fix dinner when you're craving something savory, sweet, and utterly satisfying. Tender udon noodles get tossed in a glossy, homemade teriyaki sauce with earthy mushrooms and crisp Napa cabbage, ready to serve in just about 20 minutes!

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Equipment

Ingredients

14 ounces udon noodles or any kind of noodle
1 Tablespoon vegetable oil or any neutral oil such as corn or canola
5 ounces mushrooms sliced, shiitake, crimini, etc. (about 2 cups sliced mushrooms)
2 cups napa cabbage or bok choy, chopped
3 green onions chopped

Teriyaki Sauce

2 teaspoons cornstarch
¼ cup water
1/4 cup brown sugar
1/3 cup soy sauce low-sodium or tamari
1/2 Tablespoon rice wine vinegar
½ teaspoon toasted sesame oil
2 cloves garlic finely chopped or grated
1 teaspoon ginger peeled and and grated or minced

Instructions

Bring a pot of water to boil and gently add 14 ounces udon noodles and cook until the noodles separate easily, about 2 minutes. Drain the noodles.
Meanwhile, heat 1 Tablespoon vegetable oil in a large skillet over medium high heat. Add the 5 ounces mushrooms, 2 cups napa cabbage and 3 green onions. Saute for about 5-7 minutes or until wilted.
While the veggies are cooking, in a medium bowl, whisk together the 2 teaspoons cornstarch, ¼ cup water, 1/4 cup brown sugar, 1/3 cup soy sauce, 1/2 Tablespoon rice wine vinegar, ½ teaspoon toasted sesame oil, 2 cloves garlic and 1 teaspoon ginger, until smooth.
Combine the veggies with the cooked noodles and pour the sauce on top. Stir to coat.
Let simmer for 2-3 minutes until the sauce is thick and glossy.

Notes

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.

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.

Variations

Add protein: Toss in sliced chicken breast, beef strips, shrimp, or tofu for a heartier meal. Cook the protein first, remove it from the pan, then add it back at the end with the noodles.
Boost of veggies: Mix and match with snap peas, bell peppers, broccoli florets, carrots, edamame, or baby corn. Just adjust cooking times accordingly since harder vegetables need a bit more time in the pan.
Make it spicy: Add a teaspoon of sriracha, gochujang, or red pepper flakes to the sauce for a kick of heat.
Add crunch: Top with toasted sesame seeds, crushed peanuts, or crispy fried shallots for extra texture.
Gluten-free: Use tamari instead of soy sauce and ensure your noodles are made from rice or buckwheat.

Nutrition