Why You’ll Love Teriyaki Stir Fry Noodles Recipe

It comes together fast — from prep to table in around 20–25 minutes.
Versatile: stay vegetarian/vegan or easily add chicken, salmon, tofu or chickpeas.
Naturally gluten-free when you use rice noodles and tamari (or gluten-free soy sauce).
Customisable: swap or add veggies to suit your fridge and taste.
Flavor-packed: the sauce has a sweet-savory balance, with sesame oil, vinegar and red pepper flakes giving it depth and a light kick.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces brown rice noodles (or any kind of noodle)
5 ounces sliced mushrooms (shiitake, baby bella, etc.)
2 cups chopped bok choy (or kale)
3 cloves garlic, minced
1 tablespoon fresh grated ginger
¼ cup chopped green onion (mostly the white part; reserve the green for serving)
⅓ cup low-sodium soy sauce or tamari
2 tablespoons water or vegetable broth
2 teaspoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon coconut or brown sugar (or more to taste)
2–3 tablespoons honey (or maple syrup for vegan)
¼ teaspoon red pepper flakes
1 tablespoon cornstarch

Directions

Bring a large pot of water to a boil and cook the noodles according to package instructions.
Meanwhile, in a large pan, heat a neutral oil and add the minced garlic, grated ginger and the white part of the chopped green onion. Sauté for about 3 minutes or until lightly golden.
Add the sliced mushrooms and chopped bok choy (or kale). Sauté for about 5–7 minutes, until the vegetables are wilted and tender.
While the veggies are cooking, whisk together the soy sauce (or tamari), water (or vegetable broth), toasted sesame oil, rice vinegar, coconut/brown sugar, honey (or maple syrup), red pepper flakes and cornstarch in a small bowl.
Drain the cooked noodles and add them to the pan with the veggies. Pour the sauce mixture over top and stir to coat everything evenly.
Let the mixture simmer over low heat for about 5 minutes, allowing the sauce to thicken and the noodles to soak up the flavor. Taste and adjust if needed — you might like to add more soy sauce or honey depending on your preference.
Serve immediately, topped with the reserved green portion of the chopped green onion. Enjoy warm.

Servings and timing

Servings: approximately 4 bowls
Prep time: 10 minutes
Cook time: 15 minutes
Total time: about 25 minutes

Variations

Add protein: stir in cooked diced chicken, salmon, tofu or chickpeas to make it more substantial.
Use different noodles: swap in soba, udon, wheat noodles or even zoodles (zucchini noodles) for a lower-carb twist.
Veggie swap-ins: use carrots, broccoli, bell peppers, snap peas, edamame or cabbage instead of (or in addition to) the mushrooms and bok choy.
Spice it up: increase the red pepper flakes, add a dash of sriracha or chili oil for extra heat.
Sweet/salty balance: adjust the honey/maple syrup and sugar to your taste — you can make it more sweet or less, depending on how you like your teriyaki.

Storage/Reheating

Store leftovers in an airtight container in the fridge for about 3–5 days.
If you added meat or another protein, consider storing the noodles and the protein separately to maintain freshness as the protein may not keep as long.
Reheat in a skillet on the stove (preferred to preserve texture) or in the microwave. The vegetables may lose some crispness over time, but the dish will still be tasty.

FAQs

What type of noodles work best?

You can use brown rice noodles for a gluten-free version, or switch to any kind of noodle you like (wheat, soba, udon, etc). The key is to cook them according to their package instructions so they stay firm yet tender.

Can I make this vegan?

Yes — simply replace the honey with maple syrup (or another plant-based sweetener) and use tamari (or vegan soy sauce) and you’ll have a delicious vegan version of the recipe.

Is this dish gluten-free?

Yes — if you use rice noodles and tamari (or gluten-free soy sauce) you’ll have a gluten-free stir-fry. Make sure any added sauces or condiments are certified gluten-free if you’re strict.

Can I add meat or tofu?

Absolutely. You can add cooked chicken, salmon, tofu or chickpeas. For tofu, press and cook beforehand for best texture; for meat or fish make sure it’s cooked through before mixing it in with the sauce and noodles.

What vegetables pair well with this dish?

Besides mushrooms and bok choy, you can use carrots, broccoli, bell peppers, snap peas, spinach, cabbage or kale. The idea is to use fresh vegetables that sauté quickly and absorb the sauce.

How do I adjust the sweetness/saltiness?

Since the sauce uses soy sauce (or tamari) plus sugar and honey, you can tweak the amounts. Use low-sodium soy sauce to avoid it becoming too salty. You can also add more or less honey/maple syrup and sugar to match your taste.

Can I make this ahead of time?

You can prep the sauce and chop the vegetables ahead of time to save minutes. Cook the noodles and vegetables and mix with sauce when you’re ready to eat. However, it’s best served fresh to preserve texture; leftovers are great, but the vegetables lose some crispness.

How to thicken the sauce?

The recipe uses cornstarch (1 tablespoon) in the sauce mixture, and letting the noodles and sauce simmer for about 5 minutes helps it thicken and coat the noodles nicely.

What’s the best way to reheat leftovers?

For best results, reheat on the stove in a skillet with a splash of water or broth to loosen up the sauce. This helps maintain texture. The microwave works too for convenience.

Can I freeze this dish?

Freezing noodles with sauce and vegetables is not recommended because the texture of the vegetables (especially bok choy) will degrade when thawed. If you want to freeze, you could freeze the cooked sauce separately and add fresh noodles and vegetables when reheating.

Conclusion

If you’re looking for a fast, adaptable and flavor-packed dinner, this teriyaki stir-fry noodle dish is a great go-to. With its simple ingredients, flexible veggie and protein options, and the convenience of being ready in under 30 minutes, it fits easily into a busy weeknight schedule. Whether you keep it vegan, gluten-free, or throw in some chicken or salmon for extra heft, the sticky teriyaki-style sauce and tender noodles make it genuinely satisfying. Give it a try and make it your own by swapping in your favourite veggies and proteins.