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.
Easy Teriyaki Noodles Recipe
Topped with green onions and sesame seeds, these easy teriyaki noodles are served with a bright pop of color and some crunch. Made with a quick homemade teriyaki sauce, they still come together in just 30 minutes — which is faster than ordering in.
Showing off some sweet and savory flavors from soy sauce, dark brown sugar, and honey, this recipe is cooked until every single noodle is perfectly coated in the tasty sauce, from tip to tip. Don’t worry if you need to make some substitutions, though. I’ve added all possible swaps to get the best teriyaki noodles on your plate.
Served on its own or with shrimp, it’s a fantastic side-turned-main that doesn’t require much more than simmering a sauce, boiling some noodles, and mixing everything together. Packed with garlicky ginger goodness, no one will have trouble slurping these noodles down for dinner.
What You’ll Need
The sauce ingredients are the most important, so make sure you’ve got everything you need before you start making these easy teriyaki noodles. Check out the recipe card at the bottom of the post for full ingredient amounts.
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
- 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.
- 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.
- Dried chilis – You can also add red pepper flakes instead.
- Soy sauce
- Black sesame seeds – White ones work too.
- Green onions
How to Make Teriyaki Noodles
Even with a homemade sauce, these easy teriyaki noodles come together in 30 minutes. How hard can they be?
- 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 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 with sesame seeds and green onions. Serve and enjoy.
Recipe Tips & Variations
Shrimp and tofu can transform this easy teriyaki noodles recipe into 2 new others. However, you’ll need to make the noodles for that first. Here’s how:
- 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. Never overcook them because this causes the noodles to break easily.
- Stir gently. Don’t get too excited once you’re cooking, you still have to be gentle with the noodles or they’ll break and look battered. I recommend using kitchen tongs and carefully moving the noodles around, even lifting them up a little if possible.
- Add shrimp. Heat a couple of tablespoons of vegetable oil in a large pan over high heat. Add 1 pound of medium shrimp and let it cook for 1 to 3 minutes on each side or until pink, opaque, and no longer translucent. Season with salt and pepper to taste. Remove it from the heat and use it to top the noodles.
- Use tofu. Slice your favorite extra-firm tofu into 1/2″ thick slices. Add 2-3 teaspoons of vegetable oil to a pan over medium heat. Add the tofu and drizzle it with 1/2-1 tablespoon of soy sauce on both sides. Let it cook for 3-4 minutes on each side or until slightly grilled. Remove it from the heat and use it to top your noodles.
- Prep ahead. To help you speed things up throughout the week, you can prepare the sauce up to 3 days in advance.
- Add sesame oil. If you’re not throwing the noodles into the sauce immediately after boiling them, gently toss them in 4 teaspoons of sesame oil to prevent them from sticking.
What to Serve with Asian-Style Teriyaki Noodles
These easy 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 love to serve it with my Orange Chicken Bites, Chinese Chicken and Broccoli, and Easy Kung Pao Chicken.
How to Store & Reheat Leftovers
- 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.
- To reheat them, sprinkle them with a teaspoon of water and then microwave them for up to a minute or until warm. You can also do it in a pan over medium-low heat. Add 1 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.
More Easy Side Dish Recipes
- Roasted Green Beans with Squash and Tomatoes
- Baby Bok Choy with Warm Garlic Soy Dressing
- Crispy Smashed Potatoes in the Air Fryer
- Japanese Kani Salad
- Cheesy Baked Cauliflower
- Whisk together the soy sauce, brown sugar, rice vinegar, raw honey, sesame oil, chili oil, and garlic in a saucepan.
- 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.
- 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.
- Boil water in a separate large pot. Add the noodles and cook them according to the package instructions. Strain and set them aside.
- 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.
- 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. Adjust the seasoning with the remaining two tablespoons of soy sauce. Cook for another minute.
- Remove from the heat. Sprinkle with sesame seeds and green onions.
- Serve and enjoy.
- Noodles: We are using tagliatelle-type egg noodles for this recipe – do not use rice noodles. You can, however, use fettuccine or linguine.
- 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.
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.