Quick Teriyaki Noodles Recipe- Veggie & Spicy Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Quick Teriyaki Noodles Recipe – Veggie & Spicy Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This teriyaki noodle stir-fry is exactly that. I first made this when I was craving something savory and a little bit spicy, and it’s been a weeknight staple ever since. It’s packed with veggies, coated in a delicious teriyaki sauce, and comes together in under 20 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly fast – perfect for busy weeknights. It’s also super customizable; feel free to swap in your favorite veggies. Plus, the teriyaki sauce is a flavor bomb, and the little kick from the chili flakes just elevates everything. Honestly, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this delicious teriyaki noodle stir-fry:

• 2 tablespoons vegetable oil or sesame oil
• 2 teaspoons vegetable oil or sesame oil
• 3/4 cup bell pepper (red, green, yellow)
• 1/4 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1 medium onion
• 1 medium carrot
• Handful whole-grain spaghetti (about 200g)
• 50g teriyaki sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red chili flakes
• To taste salt
• 1 tablespoon garlic
• 1.5 tablespoons hot sauce
• As needed sesame seeds
• As needed roasted peanuts

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Teriyaki Sauce: You can use store-bought teriyaki sauce, but if you’re feeling ambitious, homemade is fantastic! Look for lower-sodium options if you’re watching your salt intake. Some teriyaki sauces are sweeter than others, so adjust accordingly.
• Noodles: I love using whole-grain spaghetti for a bit of extra fiber, but feel free to use udon noodles, ramen, or even soba noodles. They all work beautifully!
• Oil: Sesame oil adds a lovely nutty flavor, but vegetable oil works just fine if that’s what you have on hand. I often use a mix of both!
• Veggies: Don’t be afraid to get creative with your veggies. Snow peas, snap peas, or even baby corn would be delicious additions.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil a large pot of water and cook your noodles according to the package instructions. Once they’re cooked, drain them and rinse with cold water. Toss with 2 teaspoons of oil to prevent them from sticking together. Set aside.
2. Now, heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the garlic and sauté for about a minute, until it’s fragrant. Don’t let it burn!
3. Add the bell peppers, broccoli, mushrooms, onion, and carrot to the pan. Sprinkle in the black pepper and chili flakes. Stir-fry everything for 5-7 minutes, until the vegetables are tender-crisp. You want them to still have a little bite.
4. Pour in the teriyaki sauce and simmer for 2-3 minutes, stirring constantly, to let the flavors meld together. This is where the magic happens!
5. Add the cooked noodles to the pan and toss everything together thoroughly, making sure the noodles are evenly coated in the teriyaki sauce.
6. Season with hot sauce and salt to taste. Cook for another 2-3 minutes, stirring occasionally, to heat everything through.
7. Finally, garnish with sesame seeds and roasted peanuts before serving. Doesn’t that look amazing?

Expert Tips

• Don’t overcrowd the pan: If you’re making a large batch, cook the vegetables in batches to ensure they get nicely stir-fried and don’t steam.
• Prep your ingredients: Have all your veggies chopped and ready to go before you start cooking. This makes the whole process much smoother.
• Taste as you go: Adjust the seasoning to your liking. Everyone’s palate is different!

Variations

• My Family’s Favorite: My kids love it when I add a handful of frozen edamame towards the end of cooking.
• Protein Boost: Add some grilled chicken, shrimp, or tofu for a more substantial meal.
• Extra Veggies: Throw in some spinach or bok choy during the last minute of cooking for an extra dose of greens.

Vegan Adaptation

This recipe is easily made vegan! Just make sure your teriyaki sauce is vegan-friendly (some contain honey). You can also add some crumbled firm tofu for extra protein.

Gluten-Free Adaptation

To make this gluten-free, use gluten-free noodles (rice noodles or gluten-free spaghetti work well) and ensure your teriyaki sauce is also gluten-free. Tamari is a great gluten-free alternative to soy sauce in teriyaki sauce.

Spice Level Adjustment

If you’re not a fan of spice, reduce or omit the chili flakes and hot sauce. If you like things really spicy, add a pinch of cayenne pepper or a dash of your favorite chili oil.

Quick Weeknight Meal Adaptation

To make this even quicker, use pre-cut vegetables and pre-cooked noodles. You can also use a pre-made teriyaki sauce.

Serving Suggestions

This teriyaki noodle stir-fry is delicious on its own, but it also pairs well with a side of steamed edamame or a fresh cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

What type of noodles work best in this teriyaki noodle recipe?

Honestly, any noodles you like! I prefer whole-grain spaghetti, but udon, ramen, or soba noodles are all great options.

Can I make this recipe ahead of time?

You can prep the vegetables ahead of time and store them in the refrigerator. However, it’s best to cook the noodles and stir-fry everything together just before serving.

How can I adjust the sweetness of the teriyaki sauce?

If the sauce is too sweet, add a splash of rice vinegar or lemon juice to balance it out.

What vegetables can I substitute in this stir-fry?

Feel free to swap in any of your favorite veggies! Snow peas, snap peas, baby corn, and zucchini all work well.

Is it possible to make this dish nut-free?

Yes! Simply omit the roasted peanuts. You can still use sesame seeds for garnish.