teriyaki noodles

These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper

Yaki udon

dried udon noodles

tbsp sesame oil

onion,

¼ head white cabbage,

shiitake mushrooms

spring onions, finely sliced

mirin

soy sauce

tbsp caster sugar

Worcestershire sauce (or vegetarian alternative)

Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.

Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.

A quick and easy stir-fried chicken teriyaki yaki udon recipe, made with leftover chicken, vegetables, chewy udon noodles and tossed with a sweet and sticky teriyaki sauce. Great for using up leftovers, or when you want a simple meal in less than 30 minutes!

Teriyaki Chicken Yaki Udon (Stir-fried Udon Noodles)

chicken ((or any leftover meat. Approx. 2 cups, shredded

brick of Frozen Sanuki Udon Noodle

Cabbage ((approx. 1/4 of a small cabbage, finely sliced))

carrot ((finely

onion

garlic ((finely chopped))

water

honey

sesame oil

ginger ((optional, grated))

corn starch

water ((cold))

Wash and peel (optional) the carrot, and cut them into thin slivers and set aside

Wash and cut the cabbage into half, and then cut each half into half again so you get 1/4 of a cabbage. Use only 1/4 of the cabbage. Cut out the core of the cabbage and cut them into thin slices and set aside

Cut off the ends of the onion and then peel it. Cut the onion in half and then place the onion flat side down on the cutting board and cut them into thin slices and set aside

Peel and finely chop the garlic. Set aside 1 tablespoon for the sauce and set the rest of it a side for the stir fry.

Grate the ginger and set aside later for the sauce

Hand shred, or thinly slice the leftover chicken and set aside

Place a frozen brick of udon noodles into a colander and run it under cold water to melt the ice. Once the noodles are soft and pliable (it should take about 1-2 minutes), they are done. Set it aside

Preparation

Set a small pot on the stove on medium-low heat

Add a bit of oil to it. Once the oil is hot, add in the garlic and ginger and toast it until it is brown (approximately 1-2 minutes)

Once the garlic and ginger has browned, add in the soy sauce, water and honey and let it simmer for 1-2 minutes

While the sauce is simmering, mix corn starch and cold water together to make a corn starch slurry and set it aside.

Once the sauce has simmered for a few minutes, stir the sauce quickly with a utensil while adding in the corn starch slurry slowly. Keep stirring until the sauce thickens.

Once the sauce thickens, set it aside for later.

Making the Teriyaki Sauce

Use a large frying pan and set the stove to medium to medium high heat.

Add 2 tablespoons of oil to the frying pan and wait for it to get hot.

Once the oil is hot and shimmering, add in the onions and cook them until they are soft (approximately 1-2 minutes)

Then add in the carrots and cabbage and stir fry it with the onions. Try to leave it on the pan for 20-30 seconds without touching it every minute to give the cabbage a bit of a char. Cook everything for approximately 3-4 minutes or until the vegetables are soft.

Add in the garlic and cook for another 1-2 minutes - we put the garlic last so it doesn't burn.

Add in the chicken and mix everything together and cook for another 1-2 minutes.

Add in the noodles and cook for 1 minute

Add in the sauce and cook everything for 1 minute

Once everything is all cooked, plate it and enjoy!

Putting Everything Together

Quick and flavorful spicy garlic noodles with shiitakes and a soft-boiled egg. Ready in just 15 minutes, this recipe elevates noodles with a garlic-soy sauce, chili sauce, and seared shiitakes. Add scallions for freshness and an explosive flavor!

Spicy Garlic Shiitake Noodles

instant ramen noodles

shiitakes

garlic

tsp grated ginger

tsp crushed red chili flakes

tsp peppercorns

vegetable oil

unsalted butter

black pepper

eggs (soft-boiled)

tbsp sesame seeds (for serving)

scallions (finely chopped, more for serving)

tbsp toasted sesame oil

tomato paste

mirin (or 2 tbsp rice vinegar)

tbsp oyster sauce

tsp sambal oelek (more if you like it super hot)

brown sugar

combining

Combine the ingredients for the sauce in a small bowl.

boiling

Add water to a small sauce pan, once boiling, add eggs, boil for 6 minutes. Run under cool water, set aside.

Cook the noodles according to package directions until just al dente. Drain, reserving 1/2 cup cooking water, and run the noodles under cool water to stop the cooking.

searing

In the meantime prepare the shiitakes: In a large skillet, heat the oil until shimmering over high. Add shiitakes, cook for 4-5 minutes, stirring occasionally. Lower the heat, add garlic, ginger, chili flakes and Sichuan pepper. Cook for 2 minutes. Add butter, stir until it melts. Stir in scallions and season with black pepper.

simmering

Add the sauce, bring to a boil and simmer for 2 minutes. Stir in noodles and 1/4 cup water. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 30 seconds.

serving

Divide noodles among plates, top with a soft-boiled egg, sesame seeds and chopped scallions. Add more sambal if you can handle the heat, enjoy!

Kinda too salty and we used low sodium soy sauce. Would probably add more ginger next time as well. But everyone ate it! And the eggs were spot on!!

This came out really good! I used coconut aminos instead of soy sauce as I wanted my dish to be gluten and soy free. I also used gluten free udon noodles. It tastes great and I have some left over for lunch during the week. Thanks for the recipe!

The exceeded my expectations. My family loved it! Followed recipe mostly….swapped coconut aminos for soy sauce and left out the spicy stuff for the kids. Hubby and I added sriracha and it was flavorful, delicious, filling and a repeat recipe, for sure. Thank you!!!

This is legit the first time I ever comment on a recipe and I'm only doing it cause the first review it's very unfair. The recipe is fantastic! unfortunately I cannot find Sichuan peppercorns here, but I add some kechap manis sauce and any veggies I have (round green beans pair very nicely ) and I usually fry the egg.
I jut think that the recipe is a good base and then you go on and make adjustments according to your taste and available ingredients. Keep up the good work!

This recipe was wonderful! We replaced oyster sauce with fish sauce because we didn't have oyster sauce and it worked really well! I'm really happy with the flavor - spicy enough to make your nose run a little (but you can of course make it less spicy if you want) - but not spicy enough to not taste the flavor. Great recipe!

Loved this!! Very flavorful and delicious recipe. I made this exactly as the recipe says and it was great. Not too salty in my opinion (as a previous reviewer said) I think it's helpful to make sure you're using dark soy sauce and not light soy sauce because light soy sauce tastes saltier (if you are using light soy sauce I'd probably half the amount). I will be stretching the leftovers out with some bok choy for lunch!

This was outstanding! Threw in some thinly sliced steak, and didn’t have any Sichuan peppercorns handy, but otherwise made it exactly as directed. Super flavorful sauce, especially with a little extra sambal (the fam likes it spicy). Definitely will be making again- often!

I've been looking for that take-out flavor and texture in a recipe that is easy, but doesn't skip what makes it good. This is that recipe. Given, I did use a different noodle (soba) that wasn't the best choice, but everything else was in place perfectly. The sauce was a little thicker, slightly spicy and had amazing flavor. Loved that I can make this meatless with the mushrooms and even added some green beans I needed to use. I love the versatility to it and appreciate the solid foundation that gives everything you need to build on. Will be making this over and over again and so thankful I found this recipe!

Easy teriyaki noodles recipe with ramen, vegetables, and homemade teriyaki sauce.

Teriyaki Noodles

blocks of ramen noodles (flavor packets discarded)

oz baby bella mushrooms (sliced)

broccoli florets

oz sugar snap peas

green onions (sliced)

this homemade teriyaki sauce

Prepare one batch of teriyaki sauce

Add sesame oil, sliced mushrooms, broccoli florets, sugar snap peas, and green onions to a large skillet

Cook over medium high heat for 15 - 20 minutes, until mushrooms release and cook off their liquid

During the last 10 minutes, prepare the ramen noodles according to package instructions and discard the flavor packets

Once vegetables are done cooking, add the ramen noodles and homemade teriyaki sauce to the skillet and stir to combine

Salt or add soy sauce to taste, if desired

Serve as is, or top with sweet chili sauce for a spicy kick

Incredibly satisfying noodles tossed with a flavorful teriyaki sauce. Ready in 30 minutes, plus you can customize it with your own favorite veggies!

Teriyaki Noodles (Vegan!)

ramen noodles*

broccoli

carrot

green onions

Teriyaki Sauce (about 1 cup)

Sesame seeds, mung bean sprouts, fresh cilantro, peanuts, cashews, sriracha, etc.

Make the teriyaki sauce (or prepare this ahead of time).

Cook your noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain and rinse with cold water when finished.

Meanwhile, cut broccoli into small florets. Slice mushrooms and carrot.

In a large pan over medium-high heat, add broccoli, mushrooms, and carrot. Cover and sauté for 6-7 minutes or until crisp-tender. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)

Meanwhile, slice green onions.

Reduce heat to medium-low. Add green onions, stir, and cook for 2 minutes.

Add teriyaki sauce and cooked noodles to pan. Gently toss to combine and heat for 1-2 minutes until warmed through. Serve with any desired toppings.

I made this while camping at Grasslands National Park.  We camped for 10 nights, and this was an excellent meal to have.  I used Kirkland stir fry frozen veggies rather than dicing fresh, and pre-made the sauce at home and kept it in the fridge, using it within the week.  Everything came together nicely and the sauce was delicious!  We also had your lentil spinach burritos while there.  It meant the world to me to have healthy plant-based meals to enjoy while camping, and the ease of your recipes made it my go-to source for inspiration! This is another keeper recipe for sure!

We just tried the Teriyaki Noodles stir fry and it was easy to make and the Teriyaki sauce that goes with it made it all taste delicious. It only took about 40 minutes from start to finish, and I'm not fast at getting things done in the kitchen. I highly recommend this recipe. Thank you Garden Grazer!

My husband and I really enjoyed this tonight! The teriyaki sauce was great and easy to make!! Thank you.

Made this for supper a few nights ago and was told it needed to be a regular in our rotation. This happens with most of your recipes! Seriously, delicious and easy to throw together with a decently stocked pantry. Thank you!

This is so good! I made it for lunch today.

Teriyaki noodles are a simple, humble, yet tasteful noodle dish you can make in no more than 15 minutes. It is super easy to make, vegan, gluten-free, and perfectly healthy.

ramen noodle

ginger

garlic (minced)

onions

basil leaves (for garnish)

pineapple juice

Bragg's liquid aminos

maple syrup

cornstarch

ginger (grated)

In a large pot, add water and place it on medium heat.

Once the water starts to boil, add salt and noodles. Cook the noodles for 5 to 7 minutes or until al Dente.

Drain the noodles, run cold water over them, and set them aside.

In a bowl, add Bragg’s liquid aminos and maple syrup. Mix well and set it aside.

Place a skillet over medium heat and add sesame oil.

Once the oil heats up, add onion and cook for 2 minutes, stir in minced garlic and grated ginger. Cook for 20 to 30 seconds or until fragrant.

Add carrots and cook for a minute.

Combine Teriyaki sauce ingredients in a bowl, and mix well. Add to the skillet and cook until bubbly, about 1- 2 minutes.

Add cooked noodles and mix well until everything is well combined.

Garnish with green onions and basil leaves. Enjoy!

This would be perfect for my weeknight dinner! I never say no to a delicious noodle dish!

I do love teriyaki chicken. This noodle option I'm sure would be just as yummy!! Thanks for the recipe.

The Teriyaki Noodles recipe you've shared is a mouthwatering delight! The fusion of flavors and the simplicity of the dish make it a perfect go-to for a quick and satisfying meal.

Tried your teriyaki noodles recipe and it was a delight! The perfect balance of sweet and savory flavors. The noodles soaked up the teriyaki goodness, making each bite a treat. Your clear instructions made cooking a breeze. Thanks for sharing this delicious dish!

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Top 6 teriyaki noodles recipes from across the web

The most viewed teriyaki noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yaki udon

Teriyaki Chicken Yaki Udon (Stir-fr...

Spicy Garlic Shiitake Noodles

Teriyaki Noodles

Teriyaki Noodles (Vegan!)

Teriyaki Noodles

The most viewed teriyaki noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine