Print

Teriyaki Noodles with Veggies

Teriyaki Noodles with Veggies
Print Recipe

Easy Teriyaki Noodles with Veggies is a quick, flavorful, and vibrant one-pan dish combining tender stir-fry noodles, crisp fresh vegetables, and a glossy homemade teriyaki sauce that balances sweet, salty, and umami flavors perfectly. Ideal for busy weeknights or casual gatherings, this recipe is versatile, nutritious, and ready in under 30 minutes.

Ingredients

Scale

Noodles

  • 200g stir-fry noodles (udon, soba, rice noodles, or your choice)

Vegetables

  • 1 bell pepper, sliced
  • 1 cup snap peas
  • 1 cup carrots, sliced or julienned
  • 1 cup broccoli florets

Aromatics

  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Teriyaki Sauce

  • 1/4 cup soy sauce (naturally brewed or tamari for gluten-free)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2–3 tablespoons water

Finishing Touches

  • 1 teaspoon sesame oil
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)

Optional Variations

  • Protein: grilled chicken, tofu, shrimp, or beef (as desired)
  • Spice: chili flakes or sriracha (to taste)
  • Nutty: chopped peanuts or cashews (for extra crunch)

Instructions

  1. Prep Your Ingredients: Chop all vegetables into bite-sized pieces. Mince garlic and ginger. Cook noodles according to package instructions, then rinse under cold water to stop cooking and prevent sticking.
  2. Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, minced garlic, minced ginger, and water. Adjust sweetness or acidity to your preference.
  3. Stir-Fry the Vegetables: Heat oil in a wok or large skillet over medium-high heat. Start by adding harder vegetables like carrots and broccoli, stir-frying until they start to soften. Then add quicker-cooking vegetables like bell peppers and snap peas, stir-frying until crisp-tender.
  4. Combine Noodles with Sauce and Veggies: Add the cooked noodles and teriyaki sauce to the skillet. Toss everything thoroughly to coat noodles and vegetables evenly in the glossy sauce. Cook for an additional 2-3 minutes until heated through.
  5. Garnish and Serve: Remove from heat and drizzle sesame oil over the dish. Garnish with sliced green onions and toasted sesame seeds before serving for added flavor and texture.

Notes

  • Use fresh vegetables to maintain optimal crunch and vibrant colors.
  • Undercook noodles slightly during boiling, as they’ll continue cooking in the sauce.
  • Taste the sauce before cooking and adjust the balance of sweetness and acidity to suit your preference.
  • Use high heat during stir-frying to keep vegetables crisp and colorful.
  • Add sesame oil only at the end to preserve its nutty aroma.
  • For a thicker sauce, mix 1 tsp cornstarch with cold water and add while cooking sauce, stirring until thickened.
  • Store leftovers in an airtight container in the fridge up to 3 days; freeze noodles and sauce separately for up to 1 month.
  • Reheat gently in a skillet with a splash of water or broth, stirring frequently.

Nutrition

Keywords: teriyaki noodles, stir fry, easy dinner, vegetable noodles, quick recipe, gluten free, vegan option, one-pan meal

Find it online: https://homemademealz.com/teriyaki-noodles-with-veggies/