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Teriyaki Noodles

Teriyaki Noodles

Shweta Arora
If you are looking an easy takeout recipe to make at home, Teriyaki noodles is your perfect bet. These sweet and spicy noodles have simple ingredients, comes together in less than 30mins and is better than takeout for sure!! 
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese, Japanese
Servings 4
Calories 598 kcal

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
  • teaspoon black pepper or to taste

For Teriyaki Sauce

  • ¼ cup dark soya sauce
  • cup white vinegar or mirin or rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • cup siracha hot garlic sauce (optional), adjust to taste

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.

Nutrition

Calories: 598kcal | Carbohydrates: 75g | Protein: 13g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 6445mg | Potassium: 1315mg | Fiber: 11g | Sugar: 50g | Vitamin A: 18413IU | Vitamin C: 355mg | Calcium: 159mg | Iron: 4mg
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