Looking for something fun yet delicious, easy and quick to make, Teriyaki noodles is your perfect bet. These sweet and spicy noodles have simple ingredients, come together in 30mins and are healthier and better than takeout for sure!!
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My older one loves chicken teriyaki but the younger one is not a big chicken fan yet. However, she loves noodles so these Vegetarian Teriyaki Noodles are my way to make both of them happy and meal times easier!!
What I like about these noodles is, it's a family-friendly recipe so you are not making multiple meals for all. Kids love these due to the sweet flavor and we add some hot sauce to ours to make it sweet and spicy!!
Serve these Teriyaki sauce noodles with a side of spring rolls or just on their own and a delicious meal is ready!!
Be it kids lunch box or for that easy weeknight meal or for your potluck/gatherings, this teriyaki noodles recipe is a sure pleaser!!
Jump to:
What are Teriyaki Noodles?
Teriyaki is a Japanese cooking technique where food is glazed with soy sauce, mirin/sake, and sugar and then grilled or broiled.
With time, any food cooked with teriyaki sauce is now tagged as Teriyaki irrespective of the cooking technique. No complaints there!!
So Teriyaki noodles are delicious, spicy and sweet noodles stir fried with veggies in teriyaki sauce.
Teriyaki sauce is a simple sauce made with a base of soy sauce, vinegar (mirin or sake), and sweetened with honey/sugar (sometimes orange or pineapple juice). It's optional but commonly flavored with ginger, garlic.
These ingredients are cooked together and reduced to form a glaze-like consistency. But for this noodles recipe, I'm sharing an instant version of Teriyaki sauce.
Teriyaki sauce is commonly used as dipping sauce or marinade especially for meat dishes. This sauce is generally sweet but can be spiced up as I did for this recipe.
Why You'll Love This Recipe
These noodles are
- Quick and easy
- Ready in 30 mins
- Sweet, spicy, tangy, inshort delicous!!
- Vegetarian
- Can be made vegan and gluten-free
- Made with homemade teriaki sauce
- Healthier and tastier than takeout
Recipe Ingredients
The main ingredients for making these vegetarian teriyaki noodles are
Veggies: I prefer using colorful bell peppers, onions (yellow and red), spring onions, and shredded carrots. It's a classic combination but you can use veggies of choice.
Noodles: I have used these vegetarian noodles (shown in pic) that I get from my local Asian grocery stores. If you can't find them, use thin spaghetti or angel hair pasta.
Teriyaki sauce: For this recipe, I've made my own Teriyaki sauce which is an instant homemade version. It's so much better this way as you have more control over the ingredients plus the option to customize as per your family's taste.
Step by Step Method
You can make these noodles in a wok on the stovetop or in Instant Pot (my preferred way) since it's really very easy to make in this and they turn out perfect always!!
Instant Pot Teriyaki Noodles
Combine all the ingredients listed under sauce in a bowl, mix until well combined and keep aside.
Start the Instant Pot on saute mode (normal) and once hot, add the oil followed by onions, ginger, and garlic. Saute for 1 minute or until the raw garlic smell goes away.
Add in the rest of the veggies (bell peppers and carrots) along with salt and pepper. Mix so all is well combined and then add the noodles and sauce mix.
Add the white portion of spring onions along with 1 and a half cups of water/broth. Gently push the noodles so they are as much underwater as possible. It's ok if they are not completely immersed.
Close the lid, push the vent to seal. Cook on manual (pressure cook) high for 4 mins. When done, do a quick release. Mix it all up gently and open the noodles using tongs.
Close the lid and let it sit for another 5 mins covered. This helps absorb any liquid left and also for the flavors to marry. If even after opening there is water, start the saute mode and dry out the water by stirring occasionally.
Teriyaki noodles are ready. Serve immediately garnished with some sesame seeds and spring onions green.
Stovetop version
Cook the noodles separately as per package instructions, drain and toss with 1 tablespoon oil and keep aside.
Heat a wok and stir fry the veggies with ginger garlic and once the veggies are almost cooked but still crunchy add in the cooked noodles and teriyaki sauce. Mix well.
The noodles are ready. Serve immediately garnished with some sesame seeds and spring onions green.
Variations
Here are a few variations that you can make
Teriyaki Ramen noodles - cook your favorite ramen noodles separately as per package instructions and then stir fry with sauce and veggies.
Spicy teriyaki noodles - Add more siracha or red chili flakes or diced chili to the sauce based on your spice preference.
Teriyaki Tofu Noodles - Make these noodles protein-rich by adding some plain tofu or air-fried or baked tofu along with veggies.
Recipe Tips
I have used vegetable noodles available in my Asian grocery store. You can use thin or regular, spaghetti, ramen noodles, or any noodles of choice. Zoodles can be used too for that low-carb option. Please note the cooking time will vary based on the type of noodles used.
For cooking with spaghetti in Instant Pot, break it into half and layer then in a criss-cross manner. Add water enough to wet them not necessarily cover. Cook on manual high for 4 mins followed by quick release.
I prefer using fresh veggies for this recipe but frozen veggies and veggies of choice can be used. Shitake mushrooms would be a great addition to this recipe.
The color of noodles will vary based on the type of soya sauce used. I've used dark soya sauce and hence the dark color.
This recipe is great for meal preps. Prep the sauce, veggies, and noodles ahead of time or on the weekend, and just before serving stir fry them together, and it's ready!!
Frequently Asked Questions
Yes, To make these noodles gluten-free and/or vegan
- Use gluten-free noodles of choice. Please note cooking time will vary.
- Tamari is a great gluten-free and vegan soy sauce alternative. Coconut Aminos is another option.
- Honey does not contain gluten so can be used if you are just looking for a gluten-free option. For the vegan option, use organic sugar only and skip the honey.
Leftover Teriyaki noodles can be stored in the refrigerator for 3-4 days in an air-tight container. Allow them to cool completely before storing. Reheat in microwave and serve.
More Noodles Recipes
Hope you enjoy these Teriyaki Noodles !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what's cooking in my kitchen!!
Recipe Card
Teriyaki Noodles
Equipment
Ingredients
- 4 rounds Asian noodles or ¾lb thin spaghetti or angel hair pasta (thin noodles)
- 2 tablespoon oil
- 6-7 spring onions cut length wise
- 1 onion cut in julienne, used ½ of each yellow and red
- 1 tablespoon ginger minced or grated
- 1 tablespoon garlic minced or grated
- 1-2 carrots cut in thin strips or shredded
- 2 bell pepper cut in juliennes, used mix colors red, yellow, orange and green
- 1 teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
For Teriyaki Sauce
- ¼ cup dark soya sauce
- ⅛ cup white vinegar or mirin or rice vinegar
- 1 tablespoon honey
- 1 tablespoon brown sugar
- ⅛ cup siracha hot garlic sauce (optional), adjust to taste
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Instructions
Prep Work
- Combine all the ingredients listed under Teriyaki sauce in a bowl, mix well and keep aside.
- Gather rest of the ingredients, chop and keep them ready.
Instant Pot Method:
- Start the Instant Pot on saute mode (normal) and once hot, add the oil followed by onions, ginger and garlic. Saute for 1 minute or so or until the raw garlic smell goes away.
- Add in rest of the veggies (bell pepper and carrots) along with salt and pepper. Mix well until combined and then add the noodles and sauce mix.
- Add the white portion of sprint onions along with 1 and half cups of water/broth.
- Gently push the noodles so they are as much under water as possible. It's ok if they are not completely immersed.
- Close the lid, push vent to sealing. Cook on manual (pressure cook) high for 4 mins. When done, do a quick release.
- Mix it all up gently and open the noodles using tongs. Mix it well.
- Close the lid again and let it sit for another 5 mins covered. This helps absorb any liquid left and also for the flavors to marry.
- Teriyaki noodles are ready. Serve immediately garnished with some sesame seeds and spring onions green.
Stove top Method:
- In a large pot, bring water to a rolling boil and salt it. Add the noodles and cook as per package instructions.
- Heat oil in a wok or pan, add the onions, ginger and garlic. Saute for 1 minute or so or until the raw garlic smell goes away.
- Add in rest of the veggies (bell pepper and carrots) along with salt and pepper. Mix well, cover and cook until the veggies are cooked but crunchy.
- Add in the cooked noodles and sauce and mix until well combined.
- Cover with a lid and let it sit for 5 mins covered. This helps for the flavors to marry.
- Teriyaki noodles are ready. Serve immediately garnished with some sesame seeds and spring onions green.
Notes
- I have used vegetable noodles available in my Asian grocery store. You can use thin or regular, spaghetti, ramen noodles or any noodles of choice. Zoodles can be used too for that low-carb option. Please note the cooking time will vary based on the type of noodles used.
- For cooking with spaghetti in Instant Pot, break it into half and layer then in a criss-cross manner. Add water enough to wet them not necessarily cover. Cook on manual high for 4 mins followed by quick release.
- I prefer using fresh veggies for this recipe but frozen veggies and veggies of choice can be used. Shitake mushrooms would be a great addition to this recipe.
- The color of noodles will vary based on the type of soya sauce used. I've used dark soya sauce and hence the dark color.
- This recipe is great for meal preps. Prep the sauce, veggies, and noodles ahead of time or on the weekend, and just before serving just stir fry them together, and it's ready!!
- To make these noodles gluten-free and/or vegan
- Use gluten-free noodles of choice. Please note cooking time will vary.
- Tamari is a great gluten-free and vegan soy sauce alternative. Coconut Aminos is another option.
- Honey does not contain gluten so can be used if you are just looking for a gluten-free option. For the vegan option, use organic sugar only and skip the honey.
C T says
Love this!
So quick, easy and delicious.
I make it often, especially when I want something quick.
Shweta Arora says
Thank you! Happy to know that and agree its totally my go to noodles recipe too when I want something quick and delicious!