Why You’ll Love Teriyaki Stir Fry Noodles Recipe

  • Fast & efficient: Ready in under 30 minutes — perfect for busy weeknights.

  • Flavorful & comforting: The sweet-savory teriyaki-style sauce made with tamari, ginger, garlic, and a hint of sweetness creates a rich and satisfying flavor profile.

  • Flexible for dietary needs: Easily made gluten-free and vegan with a few simple swaps.

  • Customizable: Use your favorite vegetables or add proteins like tofu, salmon, or chicken.

  • Great for leftovers: Stores well and reheats nicely for lunch the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Brown rice noodles (or another noodle of your choice)

  • Sliced mushrooms (shiitake, baby bella, etc.)

  • Chopped bok choy or kale

  • Garlic, minced

  • Fresh grated ginger

  • Chopped green onions (white and green parts separated)

  • Low-sodium soy sauce or tamari

  • Water or vegetable broth

  • Toasted sesame oil

  • Rice vinegar

  • Coconut sugar or brown sugar

  • Honey (or maple syrup for vegan)

  • Red pepper flakes

  • Cornstarch (for thickening)

  • Optional: protein of choice (chicken, salmon, tofu) or extra vegetables

Directions

  1. Cook the noodles according to package instructions. Drain and set aside.

  2. Heat a large skillet or wok over medium heat with a neutral oil. Add garlic, ginger, and the white parts of the green onion. Sauté for about 3 minutes until fragrant and lightly golden.

  3. Add the mushrooms and bok choy (or kale). Cook for 5–7 minutes until tender and wilted.

  4. In a small bowl, whisk together the soy sauce or tamari, water or broth, sesame oil, rice vinegar, sugar, honey (or maple syrup), red pepper flakes, and cornstarch.

  5. Add the cooked noodles and stir-fried vegetables back into the pan. Pour the sauce over top and stir to coat evenly.

  6. Let it simmer over low heat for 5 minutes until the sauce thickens and the noodles absorb the flavor.

  7. Taste and adjust the seasoning as needed. Garnish with the green parts of the green onion and sesame seeds if desired.

  8. If adding a protein, stir it in during step 3 or cook separately and add before serving.

Servings and timing

  • Serves: Approximately 4 servings

  • Prep time: ~10 minutes

  • Cook time: ~15 minutes

  • Total time: ~25 minutes

Variations

  • Change the veggies: Use bell peppers, carrots, broccoli, snow peas, or edamame.

  • Add protein: Grilled chicken, sautéed tofu, or salmon can be added for a heartier meal.

  • Switch noodles: Use egg noodles, wheat noodles, or zucchini noodles.

  • Adjust sweetness: Use more or less sugar/honey depending on your taste.

  • Make it spicier: Add sriracha, more red pepper flakes, or fresh chili slices.

  • Vegan version: Use maple syrup instead of honey and tofu as your protein.

Storage/Reheating

  • Storage: Cool and store in an airtight container in the fridge for 3–5 days.

  • Reheating: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving for best texture.

  • Freezing: Not recommended, as noodles and vegetables may lose their texture upon thawing.

FAQs

1. Can I use regular wheat noodles instead of rice noodles?

Yes, any type of noodles will work. Just cook them according to the package directions.

2. What can I use instead of bok choy?

You can use kale, spinach, broccoli, cabbage, or other leafy greens.

3. How do I make this gluten-free?

Use gluten-free noodles like rice noodles and substitute tamari for soy sauce.

4. How do I make it spicier?

Add more red pepper flakes or stir in a bit of sriracha or fresh chili.

5. Can I prepare it ahead of time?

Yes, cook the components in advance and store them separately. Reheat and combine when ready to eat.

6. How do I keep the sauce from being too salty?

Use low-sodium soy sauce or tamari and taste the sauce before adding extra seasoning.

7. Is this recipe vegan?

Yes, just use maple syrup instead of honey and choose a plant-based protein like tofu.

8. What proteins go well with this dish?

Chicken, salmon, tofu, shrimp, or even chickpeas all pair well with the flavors.

9. What’s a good vegetable-to-noodle ratio?

Around 2 cups of chopped vegetables per 12 oz of noodles keeps the dish well balanced.

10. Will the sauce thicken nicely?

Yes, the cornstarch in the sauce thickens it as it simmers, creating a glossy coating on the noodles.

Conclusion

This Teriyaki Stir Fry Noodles recipe is an easy, adaptable, and flavor-packed dish perfect for busy weeknights or meal prep. Whether you keep it simple with vegetables or bulk it up with your favorite protein, the sweet and savory sauce ties everything together for a satisfying, homemade takeout-style meal.

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Teriyaki Stir Fry Noodles

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  • Author: Mia
  • Total Time: 25 minutes
  • Yield: 2-3 servings
  • Diet: Vegan
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Description

These Teriyaki Stir Fry Noodles are a quick and flavorful plant-based dish loaded with colorful vegetables and coated in a homemade teriyaki sauce. Perfect for a weeknight dinner or meal prep, this recipe is vegan, customizable, and ready in under 30 minutes.

Ingredients

  • 8 oz noodles (soba, rice noodles, or lo mein)
  • 1 tablespoon sesame oil
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, julienned or thinly sliced
  • 1/2 cup snap peas
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 green onions, chopped (optional for garnish)
  • Sesame seeds (optional for garnish)
  • Teriyaki Sauce:
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions

  1. Cook the noodles according to package instructions. Drain and set aside.
  2. In a small bowl, whisk together all teriyaki sauce ingredients until smooth. Set aside.
  3. Heat 1 tablespoon sesame oil in a large skillet or wok over medium heat.
  4. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
  5. Add bell pepper, broccoli, carrot, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
  6. Whisk the teriyaki sauce again and pour it into the skillet with the vegetables. Stir and cook for 2-3 minutes until the sauce thickens.
  7. Add the cooked noodles to the skillet and toss to coat evenly with the sauce and vegetables.
  8. Serve hot, garnished with green onions and sesame seeds if desired.

Notes

  • Use any stir-fry vegetables you have on hand, such as zucchini, mushrooms, or cabbage.
  • For added protein, include tofu, edamame, or tempeh.
  • Double the sauce if you like your noodles extra saucy.
  • Use tamari instead of soy sauce to make this gluten-free.
  • Leftovers store well in the fridge for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 10g
  • Sodium: 900mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 0mg

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