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From pan to table in 30 minutes, these easy teriyaki noodles are as quick as takeout-style dinners get. Tossed in a thick and glossy sauce, they’re stir-fried to sweet-and-savory perfection and sprinkled with green onions and sesame seeds.
Noodles, how I love thee! They’re my lifesavers on busy days. If it’s not garlic butter noodles or spinach pasta, it’s these easy teriyaki sauce noodles! Tossed with green onions and sesame seeds, they’ve got that bright pop of color and a little crunch.
Reasons To Make My Teriyaki Stir Fry Noodles
- Ready in 30 minutes. The homemade teriyaki sauce is super quick, and the whole dish comes together faster than ordering takeout.
- One-pan magic. All you’re doing is simmering a sauce, boiling noodles, and tossing everything together. These teriyaki stir-fry noodles are a total busy-family win.
- Sweet-and-savory perfection. Soy sauce, dark brown sugar, honey, garlic, and ginger coat every noodle in glossy, slurpable goodness.
- Serve it your way. Enjoy them on their own, pair with bang bang shrimp, or go full-on takeout night with maki rolls.
What You’ll Need
The sauce ingredients are the most important, so make sure you’ve got everything you need before you start making this teriyaki noodle recipe. If you need to make substitutions, I’ve added all possible swaps to get the best teriyaki stir fry noodles on your plate.
For the Homemade Teriyaki Sauce
- Soy sauce – I used regular soy sauce, but you can use low-sodium instead.
- Dark brown sugar – Light brown sugar is a great substitute. No white sugar, please.
- Raw honey – Using half the amount of agave syrup or rice syrup also works.
- Rice vinegar – You can substitute it for cooking sake.
- Sesame oil – Infuses the sauce with a nutty flavor.
- Chili oil – If you don’t have any, or aren’t a fan of it, feel free to leave it out.
- Garlic – Try not to use garlic powder in this recipe.
- Water – Used for the slurry.
- Cornstarch – Please don’t use all-purpose flour.
For the Noodles
- Dry egg noodles – Don’t use rice noodles for this recipe.
- Vegetable oil – Corn and canola oil are great substitutes. No olive oil, please.
- Garlic – I almost always use fresh garlic, but for the noodles you can add in garlic powder instead.
- Dried chilis – You can also add red pepper flakes instead.
- Soy sauce – To add some umami flavor to the dish.
- Black sesame seeds – Regular white ones work too.
- Green onions – Thinly sliced, for garnish.
Katerina’s Recipe Tips
- Prep ahead. To help you speed things up throughout the week, you can prepare the sauce up to 3 days in advance.
- Don’t overcook the noodles. Always cook the noodles according to package instructions. They should be “al dente” like pasta, still having a slight bite.
- Stir gently. Be gentle with the noodles, or they’ll break. I recommend using kitchen tongs and carefully moving the noodles around, even lifting them up a little if possible.
- Prevent sticky noodles. If you’re not adding the noodles to the sauce immediately after boiling them, gently toss them in 4 teaspoons of sesame oil to prevent them from sticking.
Variations
- Add shrimp. Heat a couple of tablespoons of vegetable oil in a large pan over high heat. Add 1 pound of medium shrimp and cook for 1 to 2 minutes on each side or until opaque, and season them with salt and pepper to taste. Remove the shrimp from the heat and use them to top the noodles.
- Make Teriyaki Beef Noodles. Thinly slice a pound of flank steak. Heat a tablespoon of vegetable oil in a pan over medium-high heat. Add the steak and drizzle it with a couple of tablespoons of teriyaki sauce on both sides. Let it cook for 2-4 minutes or until done. Remove it from the heat and use it to top your noodles.
Serving Suggestions
These easy Asian-style teriyaki noodles pair well with all your Asian-inspired dishes, like my Asian beef skewers and crock pot Asian meatballs. Since I love takeout-style nights, I also serve it with these orange chicken bites, my Chinese chicken and broccoli, and easy kung pao chicken.
For some veggies, I love a side of sesame snap peas and this bok choy recipe.
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Teriyaki Noodles
Stir-fried to sweet and savory perfection with simple Asian ingredients, these 30-minute easy teriyaki noodles are as quick as dinner gets.
Ingredients
For the Homemade Teriyaki Sauce:
- ¼ cup soy sauce
- ¼ cup dark brown sugar
- 2 tablespoons rice vinegar
- ½ tablespoon raw honey
- 1 teaspoon sesame oil
- ¼ teaspoon chili oil
- 4 cloves garlic, minced
- ¼ cup water
- 2 tablespoons cornstarch
For the Noodles:
- water, for cooking the noodles
- 6 ounces fettuccine egg noodles
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 3 dried chilis
- 2 tablespoons soy sauce
- black sesame seeds, for garnish
- sliced green onions, for garnish
Instructions
- Mix the sauce ingredients. Whisk together the soy sauce, brown sugar, rice vinegar, raw honey, sesame oil, chili oil, and garlic in a saucepan.
- Make the slurry and combine. Whisk together the water and cornstarch in a separate bowl to make a slurry. Add it to the sauce in the saucepan and whisk until well combined.
- Cook the sauce. Place the saucepan over medium-low heat and cook the sauce for 7 to 9 minutes, occasionally stirring, until the sauce thickens. Remove it from the heat.
- Cook the noodles. Boil water in a separate large pot. Add the noodles and cook them according to the package instructions. Strain and set them aside.
- Stir fry the aromatics. Place a wok or large pan over medium-high heat. Add the vegetable oil. Stir in the grated garlic and dried chilis and cook them for 2 minutes or until fragrant.
- Combine and cook. Add the noodles and teriyaki sauce to the pan. Stir-fry everything for 5 to 6 minutes or until warm. The noodles should be completely coated. Taste and, if needed, adjust the seasoning with the remaining two tablespoons of soy sauce. Cook for another minute.
- Serve. Remove from the heat. Sprinkle the teriyaki noodles with sesame seeds and green onions, and serve.
Notes
- I used tagliatelle-type egg noodles for this recipe – do not use rice noodles. You can, however, use fettuccine or linguine.
- The chili oil is totally optional, and you don’t have to use it if you don’t want to.
- If you don’t have dried chilis on hand, you can use red pepper flakes to taste.
- To speed things up, you can prepare the teriyaki sauce up to 3 days in advance.
Nutrition
Calories: 274kcal | Carbohydrates: 53g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 1328mg | Potassium: 201mg | Fiber: 2g | Sugar: 17g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Teriyaki Noodles
Even with a homemade sauce, these noodles come together in 30 minutes. How hard can they be? Not hard at all!
- Make the sauce. Whisk the soy sauce, brown sugar, raw honey, rice vinegar, sesame oil, chili oil, and garlic in a small pot. Whisk the water and cornstarch in a small bowl to make a slurry. Add it to the pot and whisk to combine.
- Simmer it. Cook the sauce over medium-low heat for 7-9 minutes, mixing constantly, or until the sauce thickens like syrup. Remove it from the heat.
- Boil the noodles. Boil water in a separate large pot. Add the noodles and cook them according to the package instructions. Strain and set them aside.
- Cook the noodles. Place a large pan over medium-high heat. Add the vegetable oil. Stir in the grated garlic and dried chilis. Cook them for 2 minutes or until fragrant. Add the noodles and teriyaki sauce. Stir-fry everything for 5-6 minutes or until warm. The noodles should be completely coated. Adjust the seasoning with the remaining two tablespoons of soy sauce. Cook for another minute.
- Serve. Remove from the heat. Sprinkle the teriyaki noodles with sesame seeds and green onions. Serve and enjoy.
How to Store & Reheat Leftovers
- Fridge. Once fully cooled, refrigerate these easy teriyaki noodles in an airtight container for up to 4 days. Unfortunately, they do not freeze well, so I don’t recommend doing it.
- Reheating. To reheat the noodles, sprinkle them with a teaspoon of water, then microwave for up to 1 minute, or until warm. You can also do it in a pan over medium-low heat. Add a teaspoon of vegetable oil to the pan with the noodles. Stir and let the noodles heat for 5 to 8 minutes, depending on the serving size.
THANK YOU FOR NOTES AND SUBS. DIDN’T WANT TO SPEND 13.99 FOR CHILI OIL OR MESS WITH DRIED PEPPERS. I’M MAKING THIS FOR DINNER TONIGHT.
You’re welcome! ☺️ I hope you’ll enjoy it.