These quick and flavorful Teriyaki Noodles are the perfect weeknight dinner—ready in just 20 minutes!
Made with fresh veggies, wholesome noodles, and a homemade teriyaki sauce, this dish is both satisfying and nutritious.
Packed with plant-based protein, fiber, and low in saturated fat, it’s a guilt-free comfort meal.
Whether you’re cooking for family or meal-prepping for the week, this recipe delivers taste, balance, and convenience in every bite.
Healthy Teriyaki Noodles
Equipment
- 1 Knife set
- 1 cutting board
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
- 1 Large pot (for noodles)
- 1 Skillet or wok (for veggies)
- 1 small mixing bowl
Ingredients
- 8 ounces linguine or other noodles of choice
- 4 cloves garlic minced
- 1 tablespoon fresh grated ginger
- ½ cup soy sauce
- 3 tablespoons maple syrup agave, or brown sugar
- 2 teaspoons rice vinegar
- 2 medium carrots cut into thin matchsticks
- ½ cup green beans or haricots verts, chopped
- ½ cup fresh cilantro chopped
- Optional: 1 cup cooked beans pinto or other variety for extra protein
Instructions
- Cook the Noodles to Perfection: Bring a large pot of water to a rolling boil and season generously with a pinch of salt. Add the linguine (or your preferred noodles) and cook according to the package directions until just al dente—tender but still slightly firm when bitten. This is important because the noodles will continue to absorb flavor and soften slightly once mixed with the sauce. When ready, drain the noodles well, reserving about ¼ cup of the cooking water in case you want to thin the sauce later. Return the noodles to the pot and lightly toss with a drizzle of oil to prevent sticking while you prepare the rest of the dish.
- Prepare the Homemade Teriyaki Sauce: While the noodles are cooking, make the sauce. In a small mixing bowl, combine the minced garlic, freshly grated ginger, soy sauce, sweetener of choice (maple syrup, agave, or brown sugar), and rice vinegar. Whisk thoroughly until the mixture is smooth and the sweet and savory flavors are well blended. Taste-test the sauce and adjust if needed—add more soy sauce for saltiness or an extra splash of sweetener if you like a richer glaze. Set the sauce aside to allow the flavors to meld together as you cook the vegetables.
- Chop and Prepare the Vegetables: Using a sharp knife and cutting board, peel and slice the carrots into thin matchsticks for quicker cooking and a nice crunch. Chop the green beans (or haricots verts) into bite-sized pieces. If you’re including beans for extra protein, have them rinsed, drained, and ready to go. Keeping everything prepped and organized before cooking ensures a smooth and stress-free stir-fry process.
- Cook the Vegetables for Balance: Heat a large skillet or wok over medium-high heat. Once hot, add a very light drizzle of oil (or a splash of water if cooking oil-free). Add the carrots and green beans to the pan and sauté for 3–4 minutes, stirring often, until they soften slightly but still maintain a bit of crunch. If using beans, stir them in at this stage so they can heat through and absorb flavor. Avoid overcooking, as the vegetables should retain their color and freshness.
- Combine Noodles, Veggies, and Sauce: Transfer the drained noodles into the skillet with the vegetables. Pour in half of the prepared teriyaki sauce and gently toss everything together until the noodles are evenly coated and glossy. Cooking with only half the sauce at first prevents the noodles from absorbing all the liquid too quickly. If you’re planning to serve the dish later, keep the remaining sauce aside and add it just before eating to refresh the flavors and prevent dryness.
- Heat Through and Balance Flavors: Continue cooking the noodles and veggies together for 1–2 minutes over medium heat. This brief cooking time helps soften the raw edge of the garlic in the sauce while allowing the flavors to fully infuse into the noodles. If the mixture seems too thick or sticky, splash in a tablespoon or two of the reserved pasta water to loosen it up without diluting the taste.
- Finish with Fresh Herbs: Once the noodles are hot and perfectly coated, remove the skillet from the heat. Sprinkle the chopped cilantro over the dish and gently toss again. The fresh herb adds a pop of color and brightness that balances the rich, savory-sweet teriyaki sauce. At this stage, you can also taste and make final adjustments, adding more sauce if desired for extra flavor.
- Serve and Enjoy Immediately: Transfer the noodles into individual serving bowls or a large platter for family-style dining. Garnish with additional cilantro, sesame seeds, or even a squeeze of lime juice for a refreshing twist. These teriyaki noodles are best enjoyed warm, but they also keep well for meal prep, making them an excellent choice for busy weekdays.
Notes
- Use a wok or wide skillet if possible—its sloped sides allow for even heating and quick tossing, which enhances the noodle texture and helps the sauce cling beautifully.
- Always cook noodles to al dente, since they’ll continue cooking when mixed with the hot vegetables and sauce.
- Taste your teriyaki sauce before using it—adjust the balance of sweet and salty flavors to match your preference.
- If you plan to make the dish ahead, reserve half the sauce and stir it in right before serving to prevent dryness.
- Fresh herbs like cilantro or green onions add brightness, but you can also sprinkle toasted sesame seeds for an extra nutty finish.
Chef’s Secrets for Perfect Teriyaki Noodles
The key to a successful teriyaki noodle dish lies in balance and timing.
Preparing all ingredients in advance, also known as mise en place, ensures smooth cooking and prevents overcooking the vegetables.
A hot wok or skillet gives the noodles a light sear and helps the sauce coat evenly.
If you like a glossy finish, reserve a small splash of noodle cooking water to adjust the sauce texture at the end.
Remember that fresh ginger and garlic are non-negotiables for flavor—they elevate the sauce from simple to restaurant-quality.
Serving Suggestions for Every Occasion
These teriyaki noodles are versatile enough to stand on their own or pair with other dishes.
For a heartier meal, serve alongside grilled tofu, crispy tempeh, or stir-fried mushrooms for added protein.
If you enjoy variety, add a side of steamed dumplings or a simple cucumber salad to contrast the savory-sweet sauce.
For presentation, garnish with sesame seeds, chopped scallions, or a squeeze of lime juice to brighten the flavors.
Whether enjoyed as a quick dinner, part of a potluck spread, or even cold for lunch the next day, these noodles adapt beautifully.
Storage Tips for Freshness and Flavor
This dish stores well, making it excellent for meal prep.
Allow the noodles to cool completely before transferring them to an airtight container.
They can be refrigerated for up to 4 days.
When reheating, warm them gently in a skillet with a splash of water or extra teriyaki sauce to restore moisture and prevent sticking.
If freezing, it’s best to freeze the sauce and noodles separately to maintain texture.
Fresh cilantro should be added after reheating, as herbs tend to lose their brightness when stored.
Frequently Asked Questions
1. Can I use different types of noodles?
Absolutely! While linguine works well, you can use rice noodles, soba, udon, or even spaghetti. Just adjust the cooking time according to the noodle type.
2. Can I make this recipe gluten-free?
Yes—substitute tamari or coconut aminos for soy sauce and use gluten-free noodles such as rice or buckwheat. The flavor will remain deliciously rich and satisfying.
3. How can I add more protein?
In addition to beans, try adding tofu, tempeh, edamame, or even seared seitan. These plant-based proteins complement the sauce perfectly and make the dish more filling.
4. Can I make the sauce ahead of time?
Definitely. The teriyaki sauce can be prepared up to 3 days in advance and stored in the refrigerator in a sealed container. Shake or stir before using, as some ingredients may settle.
5. How do I prevent the noodles from clumping?
Toss the drained noodles with a small drizzle of oil before adding them to the vegetables. Once coated in the sauce, they’ll stay loose and flavorful.
