These teriyaki noodles are ready in only 20 minutes and are tossed in a deliciously sweet and simple homemade sauce. They are a quick and easy takeout-inspired dinner that's naturally vegan and can easily be made gluten-free.
This recipe will quickly become a go-to in your kitchen because it's super simple. To make these noodles all you'll need to do is cook the noodles, mix the sauce, and add everything together.
These noodles are ideal as dinner on a busy weeknight or as meal prep for the next few days. Plus they're easy to customize by adding your favorite protein or vegetables (instructions below).
If you love these teriyaki noodles, you'll also enjoy these similar favorites: 20 Minute Peanut Butter Noodles and Thai Noodle Salad with Peanut Sauce.
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Ingredients
Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.
- Noodles (udon, ramen, lo mein, spaghetti noodles)
- Soy sauce
- Garlic
- Pure maple syrup
- Ginger
- Sesame oil
- Rice vinegar
Instructions
Here's how to make this recipe in 5 simple steps:
- Cook the noodles: in a large pot of boiling water, cook the noodles according to the package instructions. Drain and set aside.
- Make the sauce: while the pasta cooks, stir together the ingredients for the sauce: soy sauce, garlic, syrup, ginger, sesame oil and rice vinegar.
- Simmer the sauce: pour the sauce into the pot that the noodles were cooked in and bring it to a low simmer over medium high heat. Stir frequently for 2 - 3 minutes.
- Add noodles: add the noodles to the pot and toss to coat them in the sauce.
- Serve: serve warm or cold, optionally topped with green onions or sesame seeds.
Substitutions
Here's some of the most popular substitutions and additions for this recipe:
- Noodles: I use udon noodles but you could also use ramen, lo mein, or even spaghetti or fettuccini noodles. Use rice noodles as a gluten-free option.
- Soy sauce: substitute coconut aminos or tamari sauce as gluten-free options
- Pure maple syrup: swap this out for honey (or your preferred sweetener)
- Sesame oil: sesame oil adds the best flavor; but avocado oil can also be used
- Rice vinegar: substitute fresh lime juice if preferred
- Sriracha: add 1 tablespoon (or more) Sriracha to your sauce for some added spice
Variations
One of the most popular variations of this recipe is to add vegetables (like carrots, broccoli, snap peas, green onions or red pepper).
How to Add Vegetables
To make your noodles with vegetables, add about 3 cups of vegetables and ½ cup of water to your pot before making the sauce. Cover and cook over high heat for 4 - 5 minutes, until tender. Set aside the vegetables and stir them into your your sauce with the noodles.
Note: You may need to add more sauce or less noodles to account for the 3 cups of added vegetables. Double the sauce to ensure you have enough or use 10 - 12 ounces of noodles.
Storage
- In the fridge: cool and store in an airtight container for up to 3 - 4 days.
- In the freezer: it's not recommended to freeze this recipe.
Frequently Asked Questions
Teriyaki noodles are a takeout-inspired dish that's super simple: they are noodles coated in a sweet teriyaki sauce. If you love the flavor of teriyaki sauce, you'll love this recipe.
You can serve teriyaki noodles hot or cold. They can also be a main dish or a side dish (we usually eat ours as a main dish). Some tasty toppings to try include: green onions, sesame seeds, chopped peanuts or cilantro.
One of the best parts of this recipe is that the sauce is easy to customize. Add more syrup for sweetness, add Sriracha for spice, and soy sauce for saltiness. After you mix your sauce, taste it and adjust the flavors to match what you're craving.
Recipe
Teriyaki Noodles
Ingredients
- 1 pound (16 ounces) udon noodles (or ramen, lo mein, spaghetti noodles)
- ½ cup soy sauce (or coconut aminos for gluten-free)
- 4 cloves garlic minced
- 3 tablespoons pure maple syrup
- 1 tablespoon minced fresh ginger
- 2 tablespoon sesame oil
- 2 tablespoon rice vinegar
Optional, for topping:
- Chopped green onions
- Sesame seeds
Instructions
- In a large pot of boiling water, cook the noodles according to the package instructions. Drain and set aside.
- While the pasta cooks, stir together the ingredients for the sauce: soy sauce, garlic, syrup, ginger, sesame oil and rice vinegar.
- Pour the sauce into the pot that the noodles were cooked in and bring it to a low simmer over medium high heat. Stir frequently for 2 - 3 minutes.
- Add the noodles to the pot and toss to coat them in the sauce.
- Serve warm or cold, optionally topped with green onions or sesame seeds.
Notes
- Noodles: you can use udon, ramen, lo mein, or even spaghetti or fettuccini noodles. Use rice noodles as a gluten-free option.
- Soy sauce: substitute coconut aminos or Tamari sauce for a gluten-free option
- Maple syrup: you can substitute honey if preferred
- Rice vinegar: you can substitute lime juice if preferred
Gabby K.
Obsessed with these! Made them for dinner last night and there was enough for leftovers today. Could you also use rice noodles?