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, comes together in 30mins and is healthier and better than takeout for sure!!
My older one loves chicken teriyaki but the younger one is not a big chicken fan yet. However she she loves noodles so these Teriyaki Noodles is my way to make both of them happy and meal times easier!!
What I like about these noodles is, its 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 them with 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 recipe is a sure pleaser!!
Ingredients
The main ingredients for making this vegetarian teriyaki noodles are
- Veggies: 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 cant 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. Its so much better this way as you have more control on the ingredients plus option to customize as per your family’s taste.
What is Teriyaki Sauce
Before talking about the sauce I want to quickly tell about Teriyaki and what this word means. 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 complain there!!
Now coming back to the question of what is Teriyaki sauce. Its a simple sauce made with 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.
Teriyaki sauce is commonly used as dipping sauce or marinade especially for meat dishes. This sauce is generally sweet but can be spiced up like I did for this recipe.
How to make these Easy Teriyaki Noodles (step by step method)
You can make these noodles in a wok on stovetop or in Instant pot (my preferred way) since its really very easy to make in this and they turn out perfect always!!
Combine all the ingredients listed under sauce in a bowl, stir so all is 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 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 so all is combined and then add the noodles and sauce mix.
Add the white portion of spring onions along with 1 and half cups of water/broth. Gently push the noodles so they are as much under water as possible. Its 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 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.
The noodles are ready to be served. Serve immediately garnished with some sesame seeds and spring onions green.
To make these noodles on stovetop
All you need to do is cook the noodles separately as per package instructions, drain and toss with 1 tbsp 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 to combine. The noodles are ready to be served. Serve immediately garnished with some sesame seeds and spring onions green.
Vegan and gluten-free options
To make these noodles gluten-free and/or vegan
- Use gluten free noodles of choice. Please note cooking time will vary.
- Tamari is great gluten free and vegan soy sauce alternative. Another option is Coconut Aminos is another option.
- Honey does not contain gluten so can be used if you are just looking for gluten free option. For vegan option, use organic sugar only and skip the honey.
More such delicious Noodle recipes for you to try:
Hope you enjoy these Teriyaki Noodles as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Teriyaki Noodles
Equipment
Ingredients
- 4 rounds of asian noodles or 3/4lb of the Angel hair pasta (thin noodles)
- 2 tbsp oil
- 6-7 spring onions cut length wise
- 1 onion cut in julienne used 1/2 of each yellow and red
- 1 tbsp ginger minced or grated
- 1 tbsp 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 tsp salt or to taste
- 1/8 tsp black pepper or to taste
For Teriyaki Sauce
- 1/4 cup dark soya sauce
- 1/8 cup white Vinegar or mirin or rice vinegar
- 1 tbsp honey
- 1 tbsp brown sugar
- 1/8 cup Siracha hot garlic sauce (optional) or use any hot sauce
Instructions
Instant Pot Method:
- Combine all the ingredients listed under sauce in a bowl, stir so all is 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 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.
- The noodles are ready to be served. Serve immediately garnished with some sesame seeds and spring onions green.
Stove top Method:
- Combine all the ingredients listed under sauce in a bowl, stir so all is well combined and keep aside.
- In a large pot, bring water to a rolling boil and salt it. Add the noodles and cook as per package instructions.
- In a wok or pan, heat oil 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, cover and cook until the veggies are cooked but crunchy.
- Add in the cooked noodles and sauce and mix until all is well combined.
- Cover with a lid and let it sit for 5 mins covered. This helps for the flavors to marry.
- The noodles are ready to be served. Serve immediately garnished with some sesame seeds and spring onions green.
Notes
- The cooking time will vary based on the type of noodles used.
- If using thin spaghetti, break it into half and layer then in criss cross manner. Add water enough to wet them not necessarily cover. Cook on manual high for 4 mins followed by quick release.
Happy Cooking!
ShwetaBrin
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