This teriyaki noodles recipe is tossed in a sweet and tangy homemade sauce that lends heaps of flavor, and it couldn’t be easier to make in around 20 minutes.
Why this recipe works
Tender lo mein noodles meet a homemade teriyaki sauce in this lip-smacking teriyaki noodles recipe. Simply whip up the sauce, cook the noodles, combine the two in a wok or skillet, thicken with a slurry, simmer, and shovel into your mouth. A restaurant-worthy side made right at home in a few quick steps, it’s that easy!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
NOODLE – I recommend lo mein noodles, but you can also use ramen or chow mein noodles instead. Technically you can opt for any kind of noodle for this dish.
SAUCE – We used 1/2 cup of our Homemade Teriyaki Sauce which we make in larger batches and keep in the refrigerator. You can do the same and have extra on hand, or we have provided you with the measurements in the recipe card below for the appropriate amount of sauce for this recipe.
How to Make Teriyaki Noodles
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Combine all sauce ingredients in an immersion blender and blend until smooth. Set aside.
EXPERT TIP – Alternatively, you can use 1/2 cup of our homemade teriyaki sauce and store the rest for other recipes.
- Cook Lo Mein noodles according to package instructions. Drain and add cooked noodles to a wok.
- Add sauce to the noodles in the wok. Cook over medium-high heat for about 5 minutes to heat through.
- Mix cornstarch with water to make a slurry. Add cornstarch mixture to the wok.
- Turn heat down to low and simmer to thicken. When sauce thickens, turn off heat.
- Serve sprinkled with sesame seeds and sliced green onions.
Frequently Asked Questions & Expert Tips
Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a wok or skillet with a splash of olive oil.
Absolutely! Cabbage, carrots, shiitake mushrooms, broccoli, bok choy, snap peas, or your favorite vegetables would work really well in this recipe. Simply steam or stir-fry the vegetable then toss them with the noodles and teriyaki sauce.
Serving Suggestions
Serve teriyaki noodles sprinkled with sesame seeds and sliced green onions as garnish. These noodles are fantastic on their own but pair well with our beef teriyaki and a side of steamed broccoli to make a complete meal. You can optionally stir fry or steam vegetables on the side to toss into the noodles if desired. Enjoy!
More Teriyaki Recipes
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Teriyaki Noodles
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 6 ounces lo mein noodles
- 1 teaspoon olive oil
Teriyaki Sauce
- ¼ cup low sodium soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons oyster sauce
- 1 Tablespoon honey
- ¾ Tablespoon rice vinegar
- ¾ teaspoon chopped ginger
- ½ Tablespoon minced garlic
- ¾ teaspoon brown sugar
Optional Garnish
- sesame seeds
- sliced green onions
Things You’ll Need
Before You Begin
- We used 1/2 cup of our Homemade Teriyaki Sauce which we make in larger batches and keep in the refrigerator. You can do the same and have extra on hand, or we have provided you with the measurements above for the appropriate amount of sauce for this recipe.
- I recommend lo mein noodles, but you can also use ramen or chow mein noodles instead.
- Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a wok or skillet with a splash of olive oil.
Instructions
- Combine all sauce ingredients in an immersion blender and blend until smooth. Set aside.
- Cook Lo Mein noodles according to package instructions. Drain and add cooked noodles to a wok.
- Add sauce to the noodles in the wok. Cook over medium-high heat for about 5 minutes to heat through.
- Mix cornstarch with water to make a slurry. Add cornstarch mixture to the wok.
- Turn heat down to low and simmer to thicken. When sauce thickens, turn off heat.
- Serve sprinkled with sesame seeds and sliced green onions.
Nutrition
Chef Antoine Davis
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