Is there anything more comforting than a big old bowl of saucy noodles? I think not! And let me tell you, these teriyaki noodles are about as comforting as it gets. Another thing I love about all types of noodle dishes is the ease with which they come together. This dish is no exception! I created the recipe using the sauce from my teriyaki tofu recipe, paired it up with noodles and veggies, and worked in a few cooking shortcuts. The result was dinner bliss!
What You’ll Need
Peanut oil. You can substitute just about any high heat oil, such as canola, coconut, or vegetable.Scallions.Garlic.Fresh ginger.Soy sauce. Substitute gluten-free tamari for a gluten-free version of this recipe.Water.Brown sugar. Use organic to keep the recipe vegan.Rice vinegar.Mirin or dry sherry. You can omit this ingredient if it’s not something you normally buy, though it does add a nice flavor to the sauce.Cornstarch.Toasted sesame oil. Look for this in the international foods section of your supermarket.Udon noodles. Plenty of other types of noodles can be substituted here — soba, rice, ramen, or even plain old spaghetti. I recommend pure buckwheat soba noodles for a gluten-free version.Veggies. I used broccoli, carrots, and baby corn, but you can substitute your favorites if you’d like!Edamame. Use the frozen, shelled variety. Look for them in the frozen veggies section of your supermarket.Toasted sesame seeds.
How to Make Teriyaki Noodles
This section includes a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe!
Make the Sauce
Heat up some oil in a small saucepan, then add chopped scallions (white parts only), minced garlic, and freshly grated ginger. Sauté everything briefly, until it becomes very fragrant.Now stir in soy sauce, water, brown sugar, rice vinegar, and mirin or dry sherry. Bring everything to a simmer and let it cook for about 10 minutes, stirring every now and then.Stir your cornstarch together with some cold water in a small cup, then pour it into your sauce mixture.Bring the sauce back up to a simmer. It should thicken up quickly. Now take it off the heat — it’s done! Be sure to give it a quick taste-test and adjust any seasonings to your liking.
Boil the Noodles
Bring a large pot of water to a boil, then add the noodles. Cook them according to the package directions.When the noodles have a minute left to cook, add chopped fresh veggies. Boil them with the noodles, then drain everything together in a colander.
Mix it Up!
Combine the noodles and veggies with the sauce. You can do this by pouring the sauce over the noodles and veggies, or mix everything up in a skillet and place it on the stove for a minute if things need to be reheated.Stir in the edamame.
Top your noodles with sesame seeds and scallion greens.
Can this dish be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce, and use a gluten free variety of noodle, such as rice noodles or 100% buckwheat soba noodles.Shelf-life & storage: Leftovers will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.Can I use store-bought teriyaki sauce? Yes! You’ll need about ¾ cup.Is there a way to reduce the sodium content of this dish? Because soy sauce is one of the main ingredients, the sodium content will be on the higher side no matter what. But you can lower it a bit by using reduced sodium soy sauce.Feel free to substitute your favorite veggies for those the recipe calls for. Just don’t use anything significantly harder or softer. Cauliflower, green beans, and snow peas would all be great choices.
More Noodle Recipes
Sesame Peanut NoodlesVegan Vegetable Lo MeinSingapore NoodlesVegetable Chow MeinVegan Ramen with Glazed Tofu
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