Easy Teriyaki Noodles

Close Up of a Plate of Teriyaki Noodles with a Cluster of Noodles Wrapped Around Chopsticks

5 from 3 votes

These teriyaki noodles are loaded with flavor and come together in a flash! With slurpable udon noodles, savory sauce, and tender veggies, this will be your new favorite weeknight dinner.

Prep Time15

Cook Time15

Total Time30

Course: Entree

Cuisine: American, Japanese

Servings:

Calories: 327kcal

Author: Alissa Saenz

Ingredients

1 tablespoon peanut oil (or high-heat oil of choice)
2 scallions, white and green parts separated and chopped
2 garlic cloves, minced
1 tablespoon freshly grated ginger
⅓ cup soy sauce
¼ cup water
3 tablespoons organic brown sugar
2 tablespoons rice vinegar
2 tablespoons mirin or dry sherry (optional)
½ teaspoon toasted sesame oil
6 ounces dried udon noodles
2 cups fresh broccoli florets
1 cup julienne cut carrots
1 cup fresh baby corn, cut into 1-inch pieces
2 tablespoons chilled water
1 tablespoon cornstarch
1 cup frozen shelled edamame, thawed
Toasted sesame seeds, for serving

US Customary - Metric

Instructions

Heat the oil in a small saucepan over medium heat.
When the oil is hot, add the white parts of your scallions, garlic, and ginger. Sauté everything for about a minute, until very fragrant.
Stir in the soy sauce, ¼ cup of water, brown sugar, rice vinegar, mirin or sherry.
Bring the liquid to a boil, lower the heat, and let the sauce simmer for about 10 minutes, stirring occasionally.
While the sauce simmers, bring a large pot of water to a boil.
Add the noodles and begin cooking them according to the package directions.
When the noodles have one minute of cook time left, stir in the broccoli, carrots and baby corn.
When the cook time for the noodles is up, drain them and the veggies into a colander. Return everything to the pot.
When the sauce has simmered for about 10 minutes, stir the cold water and cornstarch together in a small bowl, then pour the mixture into the sauce.
Bring the sauce back up to a simmer and let it cook for about 1 minute, until it thickens up.
Pour the sauce over the noodles and veggies. Add the edamame, and stir everything to combine. You can briefly place the pot over heat if things have cooled down too much.
Top your noodles with the green parts of your scallions and sesame seeds. Serve.

Nutrition