A trip to Tokyo taught me that the perfect teriyaki isn’t just sweet—it’s layered, savory, and deeply umami. This Teriyaki Noodles recipe brings that same bustling street-food flavor into your kitchen with a glossy sauce and tender stir-fried noodles.
We’re blending Japanese cooking techniques with a weeknight-friendly approach—think quick wok-tossed veggies, just-right soy balance, and a finishing drizzle of sesame oil. Add a Vesper or a Strawberry Daiquiri with Vodka, and suddenly, dinner feels like a passport stamp.
Whether you’re cooking solo or making it for friends, this dish invites play—try different proteins or veggies based on what’s in your fridge. Once you master the base, the variations are endless (and delicious).
Perfect For Flavor Adventures!
- I first made these noodles after a long workday—it’s now my favorite “too tired to cook” meal because it’s fast, filling, and better than takeout.
- When friends are over, I double the batch and pair it with a Vesper—it’s the kind of combo that makes a Tuesday feel like a rooftop dinner abroad.
- I’ve swapped in zucchini ribbons, tofu, and even leftover rotisserie chicken—it’s endlessly flexible, which keeps it fun and reduces food waste.
- On days I’m watching my weight, I load it up with shredded cabbage and skip the noodles entirely—it still hits all the same satisfying notes.
- It’s got that perfect salty-sweet balance that clings to every bite. Honestly? It just tastes good.
Teriyaki Noodles Recipe
These Teriyaki Noodles are a cozy, veggie-packed stir-fry made with tender mushrooms, bok choy, and a garlicky, gingery sauce. Sweet, salty, and slightly spicy, it’s tossed with noodles and simmered to glossy perfection—a simple yet satisfying dish you’ll crave for weeknight dinners or lunch leftovers.
Equipment
- Medium pot
- Large skillet or sauté pan
- Garlic press or microplane
- Measuring spoons
- Mixing bowl or small cup
- Whisk or fork
Ingredients
- 2 cups chopped bok choy or kale
- 1 tbsp corn starch
- 3 tbsp honey can sub maple syrup for vegan
- 12 oz brown rice noodles or any kind of noodle
- ¼ tsp red pepper flakes
- ⅓ cup low sodium soy sauce or tamari
- 1 tbsp fresh grated ginger
- 1 tbsp coconut or brown sugar or more to taste
- 2 tsp toasted sesame oil
- 2 tbsp water or vegetable broth
- 1 tbsp rice vinegar
- ¼ cup chopped green onion mostly just the white part
- 3 cloves garlic
- 5 oz sliced mushrooms shiitake, baby bella, etc.
Instructions
- Start by cooking the noodles according to the package instructions.
- While they cook, mince the garlic and grate the ginger.
- Add them to a pan with neutral oil—olive oil works well—along with chopped green onion.
- Sauté for about 3 minutes or until everything turns lightly golden.
- Add sliced mushrooms and chopped bok choy to the pan and continue sautéing for 5 to 7 minutes, or until the vegetables are soft and wilted.
- While the veggies cook, whisk together soy sauce, water or vegetable broth, sesame oil, vinegar, sugar, honey, red pepper flakes, and cornstarch in a small dish or cup.
- Once the vegetables are ready, combine them with the cooked noodles and pour in the prepared sauce.
- Stir well to coat everything evenly, and let it simmer for about 5 minutes to thicken and allow the flavors to meld.
- Taste and adjust the seasoning—I usually go in with a bit more soy sauce for that extra salty-saucy kick.
- Serve warm, topped with chopped scallions.
Notes
- Use low-sodium soy sauce if you prefer a lighter, less salty flavor.
- Swap bok choy with spinach, napa cabbage, or broccoli for a different veggie twist.
- Add tofu, edamame, or tempeh for a boost of plant-based protein.
| Nutrition | Value |
| Calories | 380kcal |
| Carbohydrates | 52g |
| Fibre | 7g |
| Fat | 3g |
| Protein | 9g |
