These Teriyaki Udon Noodles are so delicious and will make your whole house smell amazing! This yummy stir fry packs such big flavor, but takes less than 30 minutes to make. Veggies can be mixed and matched according to your preference. This is the perfect, healthy, and delicious weeknight dinner or side dish.
When it comes to healthy, easy weeknight dinners, stir fries are my GO TO! This Ground Beef Noodle Stir Fry, this super easy Teriyaki Chicken with Broccoli, and this Thai Basil Pork are just a few of my faves!
But when I just want to load up on veggies and chewy noodles, these Teriyaki Udon Noodles hit the spot! Stir-fried in a savory sauce, this dish is chock full of fresh veggies and delicious udon noodles.
This dish has a restaurant-quality taste, but the best part?! You can make it in under 30 minutes!
Yes, YOU! 🙂
You’ll need the following ingredients to make this delicious Teriyaki Udon Noodles Recipe:
Udon Noodles: Fresh udon noodles are typically found in the refrigerated produce section of the grocery store. Some come with spice packets (a popular brand sold at Target is Nasoya Udon Noodles) which is OK, you can discard the packet and just use the noodles.
Veggies: Mix and match the veggies according to your preference. Some other veggie ideas: carrots, green beans, peas, peppers, onions, mushrooms, water chestnuts, or baby corn.
Fresh Ginger: Fresh ginger gives this dish such an authentic, nice flavor. However, you can use ginger paste or omit it altogether if you don’t like the taste.
HOW TO MAKE TERIYAKI UDON NOODLES: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Whisk together sauce ingredients: soy sauce, brown sugar, rice wine vinegar, water, and cornstarch. Set aside.
Then, cook udon noodles according to package directions. Drain and set aside.
Step 2: In a large frying pan, stir fry veggies until crisp-tender–about 3-4 minutes. Add garlic and ginger.
Step 3: Toss in cooked udon noodles and sauce. Toss so noodles and veggies and evenly coated and the sauce begins to thicken.
Step 4: Top with green onions and sesame seeds and serve right away!
Because stir fries cook so quickly, chop/prep all of your ingredients (veggies, sauce, noodles) and have them by the stove and ready to go! That will allow you to focus on cooking everything to perfection!
STORAGE & REHEATING
- Storage: Store leftover teriyaki noodles in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat stir fry in a skillet over medium-high heat. You may need to add a splash of water or soy sauce to loosen up the sauce a bit. You can also reheat the noodles in the microwave.
- Make Ahead: This recipe is perfect to prep ahead! Cut veggies and store them in a large Ziploc bag. Make the sauce and store in a sealed container. Last, cook the noodles, cool, and store them in a Ziploc bag.
When you are ready to cook, everything is ready to go!
Additions & Substitutions
- Protein: Add sliced chicken, beef, shrimp, or tofu to this dish! Cook the protein before and remove it from the skillet. Continue with the recipe, then toss protein back in at the end after you add the noodles and sauce.
- Noodles: The type of noodle in this dish can easily be swapped. I personally love the texture of chewy udon noodles, but soba noodles, ramen noodles, or even rice noodles all work with this dish–although gives it a totally different texture.
- Veggies: Mix and match the veggies with whatever you love or have on hand. Some other ideas: carrots, green beans, peas, peppers, onions, mushrooms, water chestnuts, or baby corn.
- Toppings: Swap out the green onions and sesame seeds for chopped nuts like peanuts or cashews.
YOUR QUESTIONS ANSWERED
These noodles serve as a great side dish to go alongside a protein such as this teriyaki salmon. However, because of the hearty texture of the noodles and all the veggies, it serves nicely as a main dish all on its own!
They are Japanese noodles made from wheat flour. They are thick and have a delicious, chewy texture. They are pale white or slightly yellow in color.
Nope, no need for a trip to the Asian market is needed! Fresh udon noodles like the ones used in this recipe can be found a large chain grocery stores–typically in the chilled produce section. I have even seen this brand at my local Target store.
TOOLS FOR THIS RECIPE
MORE DELICIOUS RECIPES…
Stir-Fry Teriyaki Udon Noodles
- 1 tbsp oil (olive oil, canola oil or avacado oil work best)
- 2 cups snow peas or sugar snap peas
- 1 red bell pepper, thinly sliced
- 2 small heads of broccoli florets about 3 cups
- 2 cups frozen shelled edamame
- 14 oz. fresh Udon noodles I use Ka-Me Udon Stir Fry Noodles (see Note 1)
- 4 cloves of garlic, minced the best garlic chopper!
- 1/2 tsp grated fresh ginger
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp cornstarch
- 2 medium green onions (spring onions), sliced about 3-4 tablespoons
- 1 tbsp sesame seeds (optional)
- Make the Sauce: In a small bowl, combine brown sugar, rice vinegar, soy sauce, water, and cornstarch. Whisk until well combined and no lumps remain. Set aside.
- Cook Udon Noodles: Bring a large pot of water to a rolling boil. Add udon noodles. Use a spoon to gently separate the noodles. Cook according to package directions. Drain and set aside.
- Stir Fry Veggies: In a large skillet, heat oil over high heat. When oil is hot, add broccoli, snow peas, and bell pepper. Cook, stirring often until veggies are crisp-tender (about 3-4 minutes). Add frozen shelled edamame, garlic, and ginger. Stir, and cook 2-3 minutes more.
- Add Noodles: Add the cooked noodles to the veggies and mix them into the stir fry until everything is well-combined. Give the sauce a quick stir and pour into the skillet. Reduce to medium heat. Toss to combine all the ingredients and cook 1-2 minutes more until the sauce is thickened enough to coat the back of a spoon.
- Finish: Top the stir fry with green onions and sesame seeds and enjoy!