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.

Course Main Course, Side Dish

Cuisine Asian

Prep Time 3

Cook Time 12

Total Time 15

Servings servings (1 cup each)

Calories 148kcal

Author Meggan Hill

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 fresh ginger grated (from one 6-inch piece, see note 2)
1 clove garlic minced
1/4 teaspoon crushed red pepper flakes optional (see note 3)
2 teaspoons cornstarch

For the noodles:

8 ounces lo mein noodles or rice noodles
thinly sliced scallions
sesame seeds

US Customary - Metric

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.

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