Easy Teriyaki Noodles

These teriyaki noodles are loaded with flavor and come together in a flash! With slurpable udon noodles, savory sauce, and tender veggies, this will be your new favorite weeknight dinner.

Is there anything more comforting than a big old bowl of saucy noodles? I think not! And let me tell you, these teriyaki noodles are about as comforting as it gets.

Another thing I love about all types of noodle dishes is the ease with which they come together. This dish is no exception!

I created the recipe using the sauce from my teriyaki tofu recipe, paired it up with noodles and veggies, and worked in a few cooking shortcuts. The result was dinner bliss!


What You’ll Need

Close Up of Teriyaki Noodles in a Skillet with Wooden Spoon
  • Peanut oil. You can substitute just about any high heat oil, such as canola, coconut, or vegetable.
  • Scallions.
  • Garlic.
  • Fresh ginger.
  • Soy sauce. Substitute gluten-free tamari for a gluten-free version of this recipe.
  • Water.
  • Brown sugar. Use organic to keep the recipe vegan.
  • Rice vinegar.
  • Mirin or dry sherry. You can omit this ingredient if it’s not something you normally buy, though it does add a nice flavor to the sauce.
  • Cornstarch.
  • Toasted sesame oil. Look for this in the international foods section of your supermarket.
  • Udon noodles. Plenty of other types of noodles can be substituted here — soba, rice, ramen, or even plain old spaghetti. I recommend pure buckwheat soba noodles for a gluten-free version.
  • Veggies. I used broccoli, carrots, and baby corn, but you can substitute your favorites if you’d like!
  • Edamame. Use the frozen, shelled variety. Look for them in the frozen veggies section of your supermarket.
  • Toasted sesame seeds.

How to Make Teriyaki Noodles

This section includes a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe!

Make the Sauce

  • Heat up some oil in a small saucepan, then add chopped scallions (white parts only), minced garlic, and freshly grated ginger. Sauté everything briefly, until it becomes very fragrant.
  • Now stir in soy sauce, water, brown sugar, rice vinegar, and mirin or dry sherry. Bring everything to a simmer and let it cook for about 10 minutes, stirring every now and then.
  • Stir your cornstarch together with some cold water in a small cup, then pour it into your sauce mixture.
  • Bring the sauce back up to a simmer. It should thicken up quickly. Now take it off the heat — it’s done! Be sure to give it a quick taste-test and adjust any seasonings to your liking.
Collage Showing Steps for Making Teriyaki Sauce: Sauté Aromatics, Add Liquid Ingredients, Add Cornstarch Slurry, and Simmer

Boil the Noodles

  • Bring a large pot of water to a boil, then add the noodles. Cook them according to the package directions.
  • When the noodles have a minute left to cook, add chopped fresh veggies. Boil them with the noodles, then drain everything together in a colander.
Udon Noodles and Vegetables Simmering in a Pot

Mix it Up!

  • Combine the noodles and veggies with the sauce. You can do this by pouring the sauce over the noodles and veggies, or mix everything up in a skillet and place it on the stove for a minute if things need to be reheated.
  • Stir in the edamame.
Collage Showing Last Two Steps for Making Teriyaki Noodles: Stir in Sauce, and Stir in Edamame
  • Top your noodles with sesame seeds and scallion greens.
Wooden Surface Set with Skillet of Teriyaki Noodles with Wooden Spoon

Teriyaki Noodles Tips & FAQ

  • Can this dish be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce, and use a gluten free variety of noodle, such as rice noodles or 100% buckwheat soba noodles.
  • Shelf-life & storage: Leftovers will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
  • Can I use store-bought teriyaki sauce? Yes! You’ll need about 3/4 cup.
  • Is there a way to reduce the sodium content of this dish? Because soy sauce is one of the main ingredients, the sodium content will be on the higher side no matter what. But you can lower it a bit by using reduced sodium soy sauce.
  • Feel free to substitute your favorite veggies for those the recipe calls for. Just don’t use anything significantly harder or softer. Cauliflower, green beans, and snow peas would all be great choices.
Wooden Table Set with Skillet, Water Glass, and Plate of Teriyaki Noodles

More Noodle Recipes

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Close Up of a Plate of Teriyaki Noodles with a Cluster of Noodles Wrapped Around Chopsticks


Easy Teriyaki Noodles

These teriyaki noodles are loaded with flavor and come together in a flash! With slurpable udon noodles, savory sauce, and tender veggies, this will be your new favorite weeknight dinner.
Course Entree
Cuisine American, Japanese
Keyword Asian noodles, easy vegan dinner recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 327kcal
Author Alissa Saenz


  • 1 tablespoon peanut oil (or high-heat oil of choice)
  • 2 scallions, white and green parts separated and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 3 tablespoons organic brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin or dry sherry (optional)
  • 1/2 teaspoon toasted sesame oil
  • 6 ounces dried udon noodles
  • 2 cups fresh broccoli florets
  • 1 cup julienne cut carrots
  • 1 cup fresh baby corn, cut into 1-inch pieces
  • 2 tablespoons chilled water
  • 1 tablespoon cornstarch
  • 1 cup frozen shelled edamame, thawed
  • Toasted sesame seeds, for serving


  • Heat the oil in a small saucepan over medium heat.
  • When the oil is hot, add the white parts of your scallions, garlic, and ginger. Sauté everything for about a minute, until very fragrant.
  • Stir in the soy sauce, 1/4 cup of water, brown sugar, rice vinegar, mirin or sherry.
  • Bring the liquid to a boil, lower the heat, and let the sauce simmer for about 10 minutes, stirring occasionally.
  • While the sauce simmers, bring a large pot of water to a boil.
  • Add the noodles and begin cooking them according to the package directions.
  • When the noodles have one minute of cook time left, stir in the broccoli, carrots and baby corn.
  • When the cook time for the noodles is up, drain them and the veggies into a colander. Return everything to the pot.
  • When the sauce has simmered for about 10 minutes, stir the cold water and cornstarch together in a small bowl, then pour the mixture into the sauce.
  • Bring the sauce back up to a simmer and let it cook for about 1 minute, until it thickens up.
  • Pour the sauce over the noodles and veggies. Add the edamame, and stir everything to combine. You can briefly place the pot over heat if things have cooled down too much.
  • Top your noodles with the green parts of your scallions and sesame seeds. Serve.


Serving: 1cup or 1/4 of total recipe | Calories: 327kcal | Carbohydrates: 53.7g | Protein: 12.2g | Fat: 6.6g | Saturated Fat: 0.8g | Sodium: 1911mg | Potassium: 578mg | Fiber: 5.5g | Sugar: 16.4g | Calcium: 75mg | Iron: 3mg

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