This is the kind of meal you make when you’re hungry, short on time, and still want something that tastes like a treat. These 15-minute teriyaki noodles are glossy, savory, and just a little sweet, with a garlicky kick and a silky sauce that clings to every strand. You can make them with pantry ingredients and a single pan.
Toss in veggies or a protein if you like, or keep it simple and slurpable. Either way, it’s weeknight gold.
What Makes This Special
These noodles strike the sweet-salty balance that makes teriyaki irresistible, but they come together in minutes. The sauce thickens fast, thanks to a quick cornstarch slurry, so it coats the noodles instead of pooling at the bottom.
It’s budget-friendly and flexible, perfect for leftover veggies or frozen stir-fry mixes. Best of all, the taste is bold, clean, and satisfying without needing a long marinade or specialty ingredients.
What You’ll Need
- Noodles: 8–10 oz dried noodles (ramen, lo mein, udon, spaghetti, or rice noodles)
- Soy sauce: 1/4 cup (use low-sodium if you prefer)
- Brown sugar or honey: 2–3 tbsp
- Rice vinegar: 1 tbsp (or apple cider vinegar)
- Mirin: 1–2 tbsp (optional, for classic teriyaki sweetness and gloss)
- Garlic: 3 cloves, minced
- Ginger: 1 tbsp freshly grated (or 1 tsp ground in a pinch)
- Sesame oil: 1 tsp for flavor
- Neutral oil: 1–2 tbsp (canola, avocado, or vegetable)
- Cornstarch: 2 tsp mixed with 2 tbsp water
- Water or low-sodium broth: 1/3 cup
- Red pepper flakes or sriracha: to taste (optional)
- Green onions: 2–3, thinly sliced
- Sesame seeds: 1 tsp, for garnish
- Optional add-ins: sliced bell peppers, snap peas, carrots, broccoli, mushrooms, tofu, chicken, or shrimp
Instructions
- Boil the noodles. Cook according to package directions until just tender. Reserve 1/4 cup of the starchy cooking water, then drain and set aside.
- Prep your sauce base. In a small bowl, whisk soy sauce, brown sugar (or honey), rice vinegar, mirin, and water or broth.
Stir in red pepper flakes or sriracha if you like a little heat.
- Make the slurry. In a separate cup, mix cornstarch with water until smooth. Keep it nearby.
- Sauté aromatics. Heat neutral oil in a large skillet over medium heat. Add garlic and ginger.
Cook 30–45 seconds until fragrant, stirring so they don’t brown.
- Add veggies or protein (optional). If using, add quick-cooking vegetables or pre-cooked protein now. Stir-fry 2–3 minutes. For raw chicken or shrimp, cook through before continuing.
- Build the teriyaki sauce. Pour in your sauce base.
Bring to a gentle simmer. Stir the cornstarch slurry, then pour it in and keep stirring. In 30–60 seconds, the sauce will thicken and turn glossy.
- Toss in noodles. Add the cooked noodles and sesame oil.
Toss to coat. If the sauce seems too thick, add a splash of the reserved noodle water to loosen it.
- Finish and serve. Turn off the heat. Sprinkle green onions and sesame seeds.
Taste and adjust with a pinch more sugar for sweetness, vinegar for brightness, or soy sauce for salt.
Storage Instructions
- Fridge: Store in an airtight container for up to 3 days. The sauce may thicken; add a splash of water when reheating.
- Reheating: Warm in a nonstick pan over medium heat with 1–2 tablespoons water, tossing until silky. Microwave in 30-second bursts, stirring between.
- Freezer: Not ideal.
The noodles can turn mushy. If you must, undercook the noodles by 1 minute before freezing.
Why This is Good for You
These noodles offer a balanced plate when you add veggies and a lean protein. Ginger and garlic bring antioxidants and anti-inflammatory benefits, all while boosting flavor without excess fat. Using low-sodium soy sauce helps manage salt, and a small amount of sugar goes a long way thanks to the umami base.
If you choose whole-grain or brown rice noodles, you’ll add fiber that keeps you full longer.
Pitfalls to Watch Out For
- Overcooking noodles: They’ll keep cooking in the hot pan. Aim for just shy of tender when you drain them.
- Burning garlic: It turns bitter fast. Keep the heat moderate and stir continuously.
- Too salty: Regular soy sauce plus reduced liquid can get intense.
Use low-sodium soy sauce and taste as you go.
- Gloopy sauce: Add the cornstarch slurry slowly while stirring; thin with a splash of water if needed.
- Watery sauce: Simmer another minute, or add a little more slurry. Avoid adding too much liquid at once.
Recipe Variations
- Veggie-loaded: Add mushrooms, broccoli, bell peppers, and snap peas. Stir-fry first, then proceed with the sauce.
- Protein boost: Toss in pan-seared tofu, rotisserie chicken, or quick-sautéed shrimp.
Coat with sauce before adding noodles.
- Spicy teriyaki: Add gochujang or chili crisp with the soy sauce for a sweet-heat finish.
- Citrus twist: Stir in 1–2 teaspoons orange zest and a squeeze of juice at the end for brightness.
- Gluten-free: Use tamari or coconut aminos and gluten-free rice noodles.
- Sesame-forward: Add 1–2 tablespoons toasted tahini to the sauce for nutty depth and extra body.
- Extra umami: A dash of fish sauce or a sprinkle of mushroom powder makes the flavor pop.
FAQ
Can I use instant ramen noodles?
Yes. Discard the seasoning packets and cook the noodles just until they loosen. They’re perfect for this quick sauce and hold up well if you don’t overcook them.
What’s the best substitute for mirin?
Use a mix of rice vinegar and a bit more sugar or honey.
White wine with a touch of sugar also works in a pinch. If you skip it entirely, the sauce will still taste great—just slightly less rounded.
How do I make this less sweet?
Reduce the sugar or honey to 1 tablespoon and add a splash more vinegar. You can also add extra ginger for brightness without sweetness.
Can I meal prep this?
Absolutely.
Cook the sauce and noodles, then cool quickly. Store portions separately from raw crunchy veggies like shredded cabbage or cucumber. Reheat the noodles and stir in fresh veggies for a crisp finish.
How do I keep the noodles from sticking?
Toss drained noodles with a teaspoon of oil if they’ll sit for more than a minute, and don’t skip the final toss with sauce.
If they clump, a quick splash of hot water in the pan will loosen them.
Is cornstarch necessary?
It’s the fastest way to get that glossy, clingy sauce. If you don’t have it, use potato starch or double the simmer time to reduce the sauce, though the texture will be thinner.
What vegetables cook fastest?
Snow peas, spinach, shredded carrots, bean sprouts, thin-sliced bell peppers, and scallions all soften in 1–2 minutes. Add heartier veggies like broccoli earlier or blanch them first.
Can I make it oil-free?
Yes.
Sauté the garlic and ginger in a splash of water or broth. Skip the sesame oil at the end, or replace with a sprinkle of toasted sesame seeds for flavor.
Final Thoughts
These 15-minute teriyaki noodles are the definition of easy comfort: fast to make, big on flavor, and endlessly flexible. Keep the base formula in your back pocket, then swap in whatever noodles, veggies, or proteins you have.
With a handful of pantry staples and a hot pan, dinner is done before you can set the table. Simple, satisfying, and ready any night of the week.
Ingredients
Method
- Boil the noodles. Cook according to package directions until just tender. Reserve 1/4 cup of the starchy cooking water, then drain and set aside.
- Prep your sauce base. In a small bowl, whisk soy sauce, brown sugar (or honey), rice vinegar, mirin, and water or broth. Stir in red pepper flakes or sriracha if you like a little heat.
- Make the slurry. In a separate cup, mix cornstarch with water until smooth. Keep it nearby.
- Sauté aromatics. Heat neutral oil in a large skillet over medium heat. Add garlic and ginger. Cook 30–45 seconds until fragrant, stirring so they don’t brown.
- Add veggies or protein (optional). If using, add quick-cooking vegetables or pre-cooked protein now. Stir-fry 2–3 minutes. For raw chicken or shrimp, cook through before continuing.
- Build the teriyaki sauce. Pour in your sauce base. Bring to a gentle simmer. Stir the cornstarch slurry, then pour it in and keep stirring. In 30–60 seconds, the sauce will thicken and turn glossy.
- Toss in noodles. Add the cooked noodles and sesame oil. Toss to coat. If the sauce seems too thick, add a splash of the reserved noodle water to loosen it.
- Finish and serve. Turn off the heat. Sprinkle green onions and sesame seeds. Taste and adjust with a pinch more sugar for sweetness, vinegar for brightness, or soy sauce for salt.
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