Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » 30-Minute Meals

Teriyaki Noodles

By Erin · August 28, 2021 · Updated May 9, 2022 · 24 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet
Dairy FreeVeganVegetarian
teriyaki noodles in an oval bowl with text overlay

These easy Teriyaki Noodles are made with tender shiitake mushrooms and bok choy before they’re tossed in a homemade teriyaki sauce. It’s a quick and tasty dinner that’s ready in 15 minutes!

a bowl of long noodles with cooked bok choy and scallions

Skip the takeout and make this vegetarian Teriyaki Noodles recipe instead! A big ‘ol pile of noodles is tossed with sauteed shiitake mushrooms, bok choy, and a simple homemade teriyaki sauce. In just 15 minutes, these saucy noodles are ready to be enjoyed.

Can you believe that the homemade teriyaki sauce is made with only four ingredients? They’re whisked together in a bowl before being drizzled over the teriyaki noodle stir fry. So sweet and savory, the tasty sauce thickens when it hits the heat and coats the noodles effortlessly.

If you love the teriyaki sauce as much as I do, make an extra batch and keep it in your fridge at all times. It’s a delicious glaze for tofu, tempeh, and mushrooms on a Tofu Quinoa Bowl or Vegan Bibimbap!

Recipe features

  • Every bite is tender, savory, and just the right amount of salty. Even better than takeout!
  • Super flexible! Keep the teriyaki noodles vegan, load on more veggies, or toss in some meat.
  • The noodles and veggies are coated in a simple 4-ingredient homemade teriyaki sauce.
a bowl with long noodles, mushrooms and bok choy

Ingredient notes:

  • Noodles - Almost any long noodle works here. My favorites are brown rice noodles, pad thai noodles, and lo mein noodles, but even spaghetti will work in a pinch.
  • Shiitake mushrooms - I love their earthy, umami flavor but you can use cremini or portobello mushrooms instead.
  • Bok choy - For that gorgeous pop of green!
  • Teriyaki sauce - Made from soy sauce, rice vinegar, maple syrup, and cornstarch. To make it gluten free, use tamari instead of soy sauce.

Step-by-step instructions

Step 1: Cook the noodles. First, cook your noodles of choice according to the package instructions. Drain and rinse them under cold water.

Step 2: Sauté the veggies. Next, heat up some oil in a skillet on the stove. Add the mushrooms and sauté. Next, add the bok choy and garlic.

a skillet with cooked shiitake mushrooms and bok choy

Step 3: Make the sauce. Whisk the soy sauce, maple syrup, rice vinegar, and cornstarch together in a bowl.

Step 4: Assemble and serve. Turn the heat down and add the noodles into the skillet along with the sauce. Toss everything together. Finally, garnish each bowl of noodles with scallions and sesame seeds, then serve and enjoy!

skillet with long noodles, mushrooms and bok choy

Expert tips and FAQs

  • If the sauce is too thin in the pan with the noodles, you can turn up the heat slightly to help it along.
  • If you’re worried about the sauce tasting too salty, feel free to use a little less soy sauce.
  • Looking for more topping ideas? Add a fried egg, chili peppers, hot sauce, or crushed nuts on top of each noodle bowl.
  • To save time, make the sauce 1 or 2 days ahead of time and keep it in a container in the fridge.

Can it be made gluten free?

There are a few steps you can take to make your teriyaki noodles and sauce gluten free. First, use brown rice, soba, or gluten free ramen noodles. For the sauce, replace the soy sauce with gluten free tamari or even coconut aminos.

What else can I add to this?

The noodles are the real star of this dish, but you can add a few more veggies to make it extra filling. Saute broccoli, spinach, tempeh, bell peppers, sugar snap peas, onions, tofu, cabbage, or carrots along with the mushrooms and bok choy.

Can I make it with meat?

My Asian chicken, steak bites, or shrimp would pair really well in a teriyaki noodle bowl.

What goes with teriyaki noodles?

Besides the piles of vegetables you can add to your bowl of teriyaki noodles, this simple dish was made to be enjoyed with all of your copycat takeout favorites. Serve the noodles with tofu spring rolls, Thai cauliflower steaks, or spicy cucumber salad on the side for a vegan feast.

Storage

  • Refrigerator - The leftover noodles will stay fresh in an airtight container for up to 4 days.

These teriyaki noodles are best reheated in a skillet on the stove for a few minutes. You can stir in a little water or soy sauce to help get them back to being “saucy”.

a bowl with noodles wrapped around chop sticks

More vegan takeout recipes

  • Tofu Bahn Mi Sandwich
  • Easy Vegan Ramen
  • General Tso’s Chickpeas

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

a bowl of long noodles with cooked bok choy and scallions

Teriyaki Noodles

These easy Teriyaki Noodles are made with tender shiitake mushrooms and bok choy before they’re tossed in a homemade teriyaki sauce. It’s a quick and tasty dinner that’s ready in 15 minutes!
4.72 from 7 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Erin

Ingredients

  • 8 oz. brown rice noodles see notes
  • 1 tablespoon olive oil
  • 8 oz. shiitake mushrooms
  • 1 head bok choy chopped
  • 3 garlic cloves minced
  • 1 scallion chopped
  • 1 teaspoon sesame seeds optional

for the sauce:

  • ¼ cup soy sauce
  • 2 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoon cornstarch

Instructions

  • Cook the noodles according to the instructions on the package. Drain, then rinse under cold water; set aside.
  • Next, heat the oil in a large skillet over medium heat, then add the mushrooms and sauté for 2-3 minutes. Then, add the bok choy and garlic and sauté for 1-2 minutes until the bok choy has wilted and the garlic is fragrant.
  • While the mushrooms are cooking, make the sauce: whisk the soy sauce, maple syrup, vinegar, and cornstarch together in a small bowl and set aside.
  • Transfer the noodles into the skillet, reduce the heat to medium-low, then pour the sauce into the skillet. Use kitchen tongs to toss everything together until the sauce thickens and everything is coated. NOTE: if the sauce isn't thickening, turn the heat back up to medium.
  • Remove skillet from the heat and garnish the noodles with scallions and sesame seeds. Enjoy!

Notes

*Calories are per serving and are an estimation; serving size is 2-4
*If you don't want to use brown rice noodles, use lo mein or pad thai noodles instead

Nutrition

Calories: 327kcal | Carbohydrates: 63g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 964mg | Potassium: 775mg | Fiber: 8g | Sugar: 11g | Vitamin A: 9413IU | Vitamin C: 96mg | Calcium: 247mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

NOTE: This post was originally published in February 2016. It was updated with new text and photos in August 2021.

« Baked BBQ Chicken Thighs
Baked Banana Oatmeal »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Sara says

    March 03, 2020 at 12:21 pm

    5 stars
    So easy to make and so delicious!

    Reply
  2. Anna says

    September 02, 2019 at 5:42 pm

    5 stars
    I added leftover grilled chicken and replaced the mushrooms with zucchini. It was delish and super filling! Thanks so much!

    Reply
  3. Violet says

    March 16, 2016 at 7:58 am

    5 stars
    I've made this twice already - It's a hit with the fam. I substituted sesame oil with peanut oil and sprinkled sesame seeds on top. Thanks so much for the recipe, it's delicious!

    Reply
    • Erin says

      March 16, 2016 at 2:54 pm

      Thanks for the feedback, Violet--I'm glad glad you're enjoying it!

      Reply
  4. SJ Cho says

    March 01, 2016 at 10:15 am

    4 stars
    I know this recipe is sponsored by Kikkoman, but can we substitute Kikkoman Soy Sauce with just regular soy sauce? I live in Korea and they don't sell Kikkoman at the supermarket... And for the rice vinegar can I just use vinegar?

    Thanks! Love the recipe

    Reply
    • Erin says

      March 01, 2016 at 11:06 am

      Hi! Yes, you can use any brand of soy sauce, and as far as the rice vinegar goes, if you are unable to find any, you should be able to substitute apple cider vinegar with a pinch of sugar as a replacement. Let me know if you try it!

      Reply
  5. Lisa @ Healthy Nibbles & Bits says

    February 06, 2016 at 12:01 pm

    Yummmm, I love myself a big bowl of noodles! This looks delicious, Erin!!

    By the way, I think Chinese new year starts on Monday. I know only because that's the day I start collecting red envelopes from family. =P

    Reply
    • Erin says

      February 08, 2016 at 7:42 pm

      Whooooops! Thanks for that. I even looked it up but must have typed it wrong.

      Reply
  6. Dani @ Dani California Cooks says

    February 05, 2016 at 4:12 pm

    I LOVE noodles. Whenever we go out for Thai food, I'm always the one ordering noodles for the table!

    My plans for the superbowl are unfortunately working. I have to travel to my client for work on Saturday night, and I'm pretty sure I'll be the only person leaving SF!

    Reply
    • Erin says

      February 08, 2016 at 7:40 pm

      I hope work was ok though! And if it makes you feel any better, the game wasn't too exciting. Noodles ftw!

      Reply
  7. Amanda @ .running with spoons. says

    February 05, 2016 at 12:43 pm

    There's one sauce that will always and forever hold the key to my heart, and that's the sweet and sour sauce from McDonald's 😆 Oh man. I know it's horrible for you, but I would literally buy McD's when I was younger JUST for the sauce. That being said... hooray for soy sauce and stir fries!!

    Reply
    • Erin says

      February 08, 2016 at 7:39 pm

      Hhaha! I thinkkkkk I know the one you're referring to, though I haven't had it in awhile. Pretty much any sweet-sour source is bound to be delicious.

      Reply
  8. Megan @ Skinny Fitalicious says

    February 05, 2016 at 11:46 am

    I have thai pho in the slow cooker right now, but now I'm craving Chinese thanks to you! No Super bowl plans here. I'll be studying all weekend! Have a great weekend Erin!

    Reply
    • Erin says

      February 08, 2016 at 7:38 pm

      Thanks Megan--I hope your weekend was fun despite the studying. And GAH pho sounds so good right about now!

      Reply
  9. Rebecca @ Strength and Sunshine says

    February 05, 2016 at 10:42 am

    My Asian food addiction has been going strong all month! Literally can't get enough of the cuisine and researching about it and recipes online 😛 Total nerd!

    Reply
    • Erin says

      February 08, 2016 at 7:37 pm

      Ha that's hilarious. I hope I just made the addiction that much worse 😀

      Reply
  10. Monica says

    February 05, 2016 at 10:21 am

    annnnnd now I want chinese food. thanks for the recipe, looks delish ! 🙂

    Reply
    • Erin says

      February 08, 2016 at 7:35 pm

      Thanks Monica!

      Reply
  11. Ellen @ My Uncommon Everyday says

    February 05, 2016 at 10:06 am

    Soy sauce totally means stir-fry for me, but I love the way it coats noodles, too! This looks delicious!

    Reply
    • Erin says

      February 08, 2016 at 7:34 pm

      Yes! Soy sauce and stir fry kind of go hand in hand.

      Reply
  12. Kellen says

    February 05, 2016 at 10:00 am

    These look amazing! I'm actually celebrating the Super Bowl with my boyfriend's roommate who is Chinese and will be hosting a pot luck for Chinese New Year. I think this is the perfect recipe to bring along!

    Reply
    • Erin says

      February 08, 2016 at 7:33 pm

      Ahhh that's so fun!! let me know if you try/tried it 🙂

      Reply
  13. Kelly @ Kelly Runs For Food says

    February 05, 2016 at 8:12 am

    Mmm a warm bowl of noodles sounds so good right now. We'll be watching the super bowl, but I'm not super invested in it this year, so we'll see if I make it past the half-time show!

    Reply
    • Erin says

      February 08, 2016 at 7:28 pm

      I wasn't invested either, and I felt like the half time show was the best part!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter