Teriyaki Noodles

5 from 1 vote

Stir-fried to sweet and savory perfection with simple Asian ingredients, these 30-minute easy teriyaki noodles are as quick as dinner gets.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Lunch, Side Dish

Cuisine: Asian

Keyword: teriyaki noodles

Servings: servings

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.

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.