Anytime I get a noodle bowl craving, this super fast and easy Teriyaki Noodle Bowl recipe is exactly what I make! It’s perfect for recreating those store-bought frozen noodle bowls at home, but way fresher and more customizable. Plus, this recipe freezes really well, so you can make a big batch and have homemade noodle bowls ready whenever the craving strikes!
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“Add this recipe to the list of favorites from BB. We used thin spaghetti, a whole bag of frozen stir fry mix then added more frozen broccoli. We also sliced up grilled boneless pork for the noodle bowls to make it more filling. Next time I will make a little bit more sauce since we like things saucier, but this was a great, easy and quick recipe! Leftovers were delicious as well.”
Sheryl
Better Than Takeout Teriyaki Noodles
These teriyaki noodle bowls are made with simple ingredients I almost always have on hand. Using frozen stir-fry veggies cuts time and prep work significantly! I usually prefer fresh vegetables to frozen, but sometimes when I want a small amount of a lot of different vegetables, it just makes sense to buy a frozen mix (otherwise I’ll have vegetables coming out of my ears!)
As for the sauce, this is my take on teriyaki sauce made with soy sauce, rice vinegar, brown sugar, and aromatics like garlic and ginger. When you make it yourself, you know exactly what’s in there, and you can totally experiment with the recipe and tweak the ingredients to match your palate.
Teriyaki Noodle Bowls
Ingredients
Teriyaki Sauce
- ¼ cup soy sauce ($0.20)
- 2 Tbsp rice vinegar ($0.24)
- 2 Tbsp brown sugar ($0.06)
- ¼ tsp toasted sesame oil ($0.14*)
- pinch crushed red pepper flakes (optional, $0.02)
- 1 Tbsp cornstarch ($0.04)
- 2 Tbsp water ($0.00)
- 2 inches fresh ginger (grated, $0.21)
- 2 garlic cloves (minced, $0.08)
Noodles & Vegetables
- 8 oz. buckwheat soba noodles ($3.69**)
- 1 Tbsp vegetable oil ($0.02)
- 1 lb. frozen stir fry vegetables ($2.86***)
Instructions
- Add the soy sauce, rice vinegar, brown sugar, toasted sesame oil, red pepper flakes, corn starch, and water to a bowl. Peel and grate the ginger into the bowl. If you don't have a grater, you can mince the ginger. Mince the garlic and add it to the bowl. Stir to combine the ingredients.
- Bring a medium pot of water up to a boil over high heat, add the noodles, and then continue to boil for 5-6 minutes, or until the noodles are tender. Drain the noodles in a colander.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the skillet is hot, add the frozen vegetables. Stir and cook for only about 2 minutes, just to slightly heat the vegetables.
- Briefly stir the teriyaki sauce and then pour it into the skillet. Allow it to come up to a simmer, at which point it will thicken. The vegetables will finish heating through as this happens. Turn the heat off once the sauce is hot and thick.
- Add the drained noodles to the skillet and stir until they are coated in the sauce. Divide the noodles between four bowls and then spoon any leftover vegetables from the skillet on top. Enjoy!
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Equipment
- Mixing bowl
- Medium Pot
- Skillet
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Teriyaki Noodle Bowls step-by-step photos
Gather all of your ingredients.
Make the teriyaki sauce: Stir together 1/4 cup soy sauce, 2 Tbsp rice vinegar, 2 Tbsp brown sugar, 1/4 tsp sesame oil, pinch red pepper flakes, 1 Tbsp corn starch, and 2 Tbsp water. Grate 2 inches ginger and mince 2 cloves of garlic. Stir them into the sauce. (Note: this picture was before I stirred in the cornstarch. It will have a slightly milky/opaque color once the corn starch is added).
Prep the noodles: Cook 8 oz. noodles according to the directions on the package (boil 5-6 minutes) and then drain them in a colander.
Stir fry the veggies: Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. Once hot, add 1 lb. frozen vegetables and cook for 1-2 minutes. Frozen vegetables can be tricky because you want them to heat through without overcooking. Once the vegetables have cooked for just a short minute or two, give your sauce a quick stir (to re-suspend the corn starch) and then pour it into the skillet. Allow the sauce to come up to a simmer.
Taste the sauce to see if you want more soy sauce. If you want a more potent dish, you can just stir in an extra tablespoon of soy sauce. Remember, once the noodles are added, the sauce will be spread more thin, so you want it to taste a little on the strong side.
Add the noodles: Finally, add the drained noodles and stir them in until they are well coated in sauce.
Now your teriyaki noodles are ready to serve! Enjoy.
Recipe Success Tips & Suggestions
- Make a pineapple teriyaki sauce. I fully intended to make this with pineapple, but when I got home, I realized I accidentally bought pineapple in heavy syrup, and that doesn’t work. If you want to use pineapple, here’s how: buy an 8-oz. can of pineapple chunks in juice, drain the juice, and use it in place of the water in the teriyaki sauce. Add the pineapple chunks to the vegetables when you stir fry them, and you’re done. Easy 😊
- Grate your own ginger for the best flavor. Use a vegetable peeler or the side of a spoon to scrape off the skin, then use a small-holed cheese grater to grate the ginger straight into the bowl (so all the juice makes it into the sauce). If you don’t have a cheese grater, you can mince the ginger.
- Want to use a store bought sauce? While I’m all about making my own sauces, you can use a bottled teriyaki sauce if preferred. I’d start with ½ cup and add more if desired.
Serving Suggestions
As written, these teriyaki noodle bowls are a great vegan or vegetarian dinner option. I usually enjoy them as is (or with a drizzle of sriracha sauce…because you know me 😉). For extra protein, try topping them with crispy air-fried tofu. A little side of kimchi or other fermented vegetables would add a really nice tangy crunch, too. But I know a meal isn’t a meal without meat for some! In that case, add some teriyaki chicken or pork and you’re set.
Storage & Reheating
Leftovers keep really well, which makes these bowl noodles perfect for meal prep. Store them in an airtight container in the fridge for 3–4 days, or freeze for up to 1–2 months. When you’re ready to eat, just pop a serving in the microwave and heat until warmed through. If the noodles seem a little dry after reheating, add a splash of water or soy sauce.
I like many of the recipes on this site, but this one is not great.
Could I substitute the red pepper flakes with powdered paprika (either sweet or hot)? Or is there a fundamental difference apart from texture?
You could try subbing with some hot paprika, but it’s hard to imagine how much it might change things without actually testing it. I don’t think texture would be an issue, though. :)
So I’m not a huge teriyaki fan, but I was looking for a meat free meal so I decided to give this a shot… And didn’t care for it lol. However, my husband, who does like teriyaki, said it was very good “after he added some meat to it” so I gave 4 stars on his behalf, and 1 extra from me because it was such a ridiculously easy meal to prepare.
I used regular white vinegar and powdered ginger and garlic, yet these still turned out delicious! Great with gluten free noodles and chicken too:)
Could I use the noodles that come in the Top Ramen package for this recipe? Or would you recommend whole wheat spaghetti instead?
Yes that would be good in a pinch!
If I wanted to use store-bought teriyaki sauce instead of making my own, how much would I need to use?
I would suggest about 1/2 cup of store bought sauce for 4 servings.
I made these for dinner for my roommates and I and ran into a couple issues. 1.) The recipe had to much vegetables and they quickly overpowered the dish. 2.) I don’t know what happened (it could have been user error) but I didn’t have enough sauce to cover up the noodles, in the future I would use 1.5x the measurements called for here. Otherwise it was super good and easy to make. I used the crispy tofu recipe from somewhere else on this site, and it was an excellent addition.
I added about 2 tablespoons of honey to my sauce and it made it way better then without the honey so I suggest you try
Nope., not a fan, and I really like most Asian dishes as a whole!! My daughter (23) gave it an 8 out of 10. I gave it a 4. I will try a different kind of noodle and try a version of it again. In all honesty, I scoured my grocery store for “toasted” sesame oil, but there was none to be found. I went with just sesame oil. I don’t think that was the problem, however.
Using regular sesame oil instead of toasted sesame oil will definitely make a big difference. Toasted sesame oil has a super strong, nutty flavor. It’s a bummer that your grocery doesn’t carry it! :(
My husband is allergic to sesame — is there something else I can substitute the sesame oil with, or should I just leave it out?
I would leave it out, although the sauce won’t have quite as much depth.
Would this work without sesame oil? Forgot to get it
I feel like the sesame oil really adds a lot of flavor and it would be lacking without it.
Just made this and it is hands down my favorite asian noodle recipe on budget bytes! I wasn’t feeling the pad thai, this teriyaki noodle bowl is much more my style! YUM!!
I had some leftover sushi rice from the sushi bowls recipe and I thought some teriyaki style meat would be great to go with it. So I used the recipe for this sauce to make teriyaki pork and it turned out amazing! I just added a bit more of water to thin the sauce at the end.
To make the teriyaki pork, I pan seared two pork chops until browned. Took them out of the pan, turned heat down and added the sauce; sliced the pork and added it back to the pan and cooked just long enough until no pink color was visible. Served it over the rice with some sesame seeds.
Husband absolutely loved it.
Great recipe. Thank you for sharing.
blargh?