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Overhead view of a bowl of teriyaki noodles and vegetables.
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4.46 from 42 votes

Teriyaki Noodle Bowls

These teriyaki noodle bowls are fast, easy, and super flavorful. Forget take out and whip up your own healthy Asian meal at home. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Total Cost: $7.56 recipe / $1.89 serving
Servings: 4
Calories: 340kcal
Author: Beth Moncel

Equipment

  • Mixing bowl
  • Medium Pot
  • Skillet

Ingredients

Teriyaki Sauce

  • ¼ cup soy sauce $0.20
  • 2 Tbsp rice vinegar $0.24
  • 2 Tbsp brown sugar $0.06
  • ¼ tsp toasted sesame oil $0.14*
  • pinch crushed red pepper flakes optional, $0.02
  • 1 Tbsp cornstarch $0.04
  • 2 Tbsp water $0.00
  • 2 inches fresh ginger grated, $0.21
  • 2 garlic cloves minced, $0.08

Noodles & Vegetables

  • 8 oz. buckwheat soba noodles $3.69**
  • 1 Tbsp vegetable oil $0.02
  • 1 lb. frozen stir fry vegetables $2.86***

Instructions

  • Add the soy sauce, rice vinegar, brown sugar, toasted sesame oil, red pepper flakes, corn starch, and water to a bowl. Peel and grate the ginger into the bowl. If you don't have a grater, you can mince the ginger. Mince the garlic and add it to the bowl. Stir to combine the ingredients.
  • Bring a medium pot of water up to a boil over high heat, add the noodles, and then continue to boil for 5-6 minutes, or until the noodles are tender. Drain the noodles in a colander.
  • Heat the vegetable oil in a large skillet over medium-high heat. Once the skillet is hot, add the frozen vegetables. Stir and cook for only about 2 minutes, just to slightly heat the vegetables.
  • Briefly stir the teriyaki sauce and then pour it into the skillet. Allow it to come up to a simmer, at which point it will thicken. The vegetables will finish heating through as this happens. Turn the heat off once the sauce is hot and thick.
  • Add the drained noodles to the skillet and stir until they are coated in the sauce. Divide the noodles between four bowls and then spoon any leftover vegetables from the skillet on top. Enjoy!

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Notes

*The toasted sesame oil adds a lot of flavor to the sauce. I don't recommend using regular sesame oil as the flavor isn't as strong. Sometimes, toasted sesame oil isn't labeled as such, but you can tell it's toasted sesame oil by the color. The color is darker and richer, whereas regular sesame oil has a pale yellow color similar to vegetable oil.
***Any noodles will work in this recipe! You can also use spaghetti if that's what you've got.
***You can also use fresh vegetables in place of the frozen. If using fresh, be sure to blanch them first in hot water to take the raw edge off.
 
Flavor note: I went a little on the light side with the soy sauce. If you want a teriyaki sauce with more punch, add an extra tablespoon of soy sauce. You can taste the sauce after it thickens in the skillet with the vegetables to see if you want more soy sauce. Remember, once the noodles are added, the sauce will be spread out thinner, so you want the sauce to be slightly stronger in flavor.

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 67g | Protein: 14g | Fat: 5g | Sodium: 1315mg | Fiber: 5g