5 from 6 votes
Teriyaki Noodles
If you're in the mood for quick and easy comfort food, Teriyaki Noodles are a solid choice. Soft, chewy noodles tossed in sweet and spicy teriyaki sauce is ready in 15 minutes or less. Enjoy as-is or add cooked vegetables or your favorite protein for a complete meal.
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
Servings:
4
servings (1 cup each)
Calories:
148 kcal
Course:
Side Dish, Main Course
Cuisine:
Asian
Ingredients
For the teriyaki sauce:
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons mirin (see note 1)
- 2 teaspoons ginger grated (from one 6-inch piece, see note 2, fresh
- 1 clove garlic minced
- 1/4 teaspoon red chili flakes optional (see note 3)
- 2 teaspoons cornstarch
For the noodles:
- 8 ounces lo mein noodles or rice noodles
- scallions thinly sliced
- sesame seeds
Instructions
To make the teriyaki sauce:
- In a large nonstick skillet, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil; reduce heat to medium and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 1 minute.
Cup of Yum
To make the noodles:
- Meanwhile, in a large pot, bring 4 cups water and 1 tablespoon salt to boil. Add noodles and stir to separate. Boil until tender but still firm, about 4 to 6 minutes depending on package instructions. Drain well, rinse with cold water, and drain again.
- To the skillet with the teriyaki sauce, stir in noodles and toss gently until coated and heated through, about 2 minutes. Garnish with scallions and sesame seeds.
Notes
- Mirin: Mirin is a Japanese cooking wine that is widely available at grocery stores, Target, and Walmart. If you can’t find it, substitute 2 tablespoons dry white wine OR rice vinegar AND 1 teaspoon sugar for the 2 tablespoons mirin in this recipe.
- Ginger: Store the whole root in the freezer, as-is and grate it when you need it. Some grocery stores also sell tubes of grated ginger in the produce area and it works perfectly here (I usually pick up a tube of the garlic paste, too, if I’m going to make teriyaki sauce).
- Red pepper flakes: Maybe omit these if you’re feeding children (I always do) or add more if you love heat.
- Yield: This recipe makes about 4 cups noodles and 1 cup teriyaki sauce.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
0.25 cup
Calories
148kcal
(7%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.03g
(0%)
Monounsaturated Fat
0.01g
(0%)
Sodium
1689mg
(70%)
Potassium
74mg
(2%)
Fiber
0.3g
(1%)
Sugar
32g
(64%)
Vitamin A
37IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings (1 cup each)
Amount Per Serving
Calories 148
% Daily Value*
| Serving | 0.25 cup | |
| Calories | 148kcal | 7% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1689mg | 70% |
| Potassium | 74mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 32g | 64% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.