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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine asian
Servings 4 people
Calories 380 kcal

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.