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.
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.
Course: Side Dish, Side Dish/Appetizer, Side Dish/Dinner, Sides
Cuisine: Asian, Japanese
Keyword: Asian teriyaki noodles, easy teriyaki noodles, noodles with teriyaki sauce