Quick and Simple Teriyaki noodles
Here are the top reasons why we think you're going to love these noodles:
- The noodles are cooked to perfection (just follow the package instructions).
- The sauce is aromatic, light, and silky smooth, making it ideal for pairing with noodles and vegetables.
- It's a simple, beginner-friendly recipe that can be prepared in just 15 minutes.
- This dish is a delightful meatless option for a weeknight dinner.
- It also makes for a great meal on the go.
Essential ingredients
These are the key ingredients we need to prepare the recipe. We've also included a few possible substitutions.
Noodles – we use egg noodles. We especially like the Shan'Shi brand because the noodles don’t get overcooked easily, they stay firm, and they blend nicely with the sauce.
Vegetables – this colorful dish includes cabbage, garlic, ginger, spring onion, and bean sprouts.
Mushrooms – button mushrooms or oyster mushrooms are both great choices.
Sauce – the only sauce we use is this teriyaki sauce, which is added to the pan and blends beautifully and smoothly with the dish.
Storing
Since this is a 15-minute recipe, we recommend making it fresh.
However, feel free to serve any leftover Teriyaki noodles in an airtight container in the fridge for up to a day. Reheat before serving.
How to make 15-minute Teriyaki noodles at home (video)
Check this short video to master making 15-minute Teriyaki noodles at home.
Next, try these Asian-inspired recipes
- 10-Minute Ginger Scallion Noodles
- Kung Pao Chicken
- Chicken Chow Mein
- Beef Stir Fry Noodles
- Sweet and Sour Chicken with Pineapple
- Gyoza Dumplings with Ground Turkey
- Ginger Scallion Noodles with Shrimp
Made in collaboration with Merit HP d.o.o.
METHOD
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cook the noodles
Place a pot of salted water on high heat. When the water comes to a boil, add the noodles and cook them according to the instructions on the package. Once cooked, drain them, rinse under water, and set aside until ready to use.
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egg
Place a wok or a large deep pan over medium heat. Add a tablespoon of sesame oil and crack an egg into the center of the wok. Fry it for 30 seconds, then stir to scramble the egg and let it cook a bit more until lightly browned. Remove it from the pan and set it aside for later use.
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vegetables
Add another tablespoon of sesame oil to the pan along with chopped cabbage. Add minced garlic, minced ginger, and sliced mushrooms. Stir and stir-fry over high heat for 2 minutes. Add the teriyaki sauce, mix well, and stir-fry for another minute.
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Teriyaki noodles
Add the cooked noodles to the vegetables and stir to combine. Then add the chopped green part of the spring onion, bean sprouts, and the scrambled egg. Mix well so all the ingredients come together. Transfer to four serving bowls and serve.
