These teriyaki rice noodles are tossed with broccoli, carrot ribbons, and a delicious homemade teriyaki sauce. It’s a quick stir fry that tastes better than takeout, and it’s perfect for busy nights!
I love this one because it’s super quick and easy to make, and even the homemade sauce comes together quickly. It’s an easy way to use up what you have in your pantry and you can swap in whatever vegetables you have on hand. This would work well with anything from bell peppers to bok choy.
Why You’ll Love This Teriyaki Noodles Recipe
- It’s fast. It only takes 10 minutes of prep and 12 minutes of cooking.
- The teriyaki sauce is homemade. No bottled stuff needed, and you probably have most of the ingredients in your pantry already.
- It’s easy to customize. Add tofu, make it spicy, or clean out your veggie drawer.
- It’s easy to make this vegan and gluten-free. So it’s perfect if anyone in your family has dietary restrictions.
Ingredients & Substitutions
- Rice noodles: Wide rice noodles, rice linguine, or stir-fry rice noodles work best. The wider shape grabs onto the sauce.
- Broccoli florets: Fresh or frozen both work, but fresh gives you the best texture.
- Carrots: I peeled these into long ribbons with a vegetable peeler but you could use shredded carrots if you prefer.
- Sesame oil: You can just use olive oil if you want a milder flavor or if you don’t have sesame oil.
- Green onions and sesame seeds: These are optional for garnishing, so don’t stress if you don’t have them.
- Liquid aminos: This is the savory, salty base of the sauce. Tamari or soy sauce work too, but keep in mind soy sauce isn’t gluten-free.
- Brown sugar: This gives the sauce that classic sweet teriyaki flavor.
- Rice vinegar: This adds a little tang to balance out the sweetness.
- Fresh ginger and garlic: Grated works best so they melt right into the sauce, but dried is fine, too!
- Cornstarch and water: This is what makes the sauce thick and glossy.
How to Make Teriyaki Rice Noodles
Tips for the Best Teriyaki Noodles
- Rinse the noodles. After draining, rinse the rice noodles quickly under cold water. It washes off extra starch so they don’t clump together while the veggies cook.
- Watch the sauce. Thanks to the cornstarch, it thickens fast. If it gets too thick, add a tablespoon or two of water and toss until it loosens up.
- Know your liquid aminos. Saltiness varies a lot by brand. The ⅓ cup in this recipe gives you plenty of savory flavor without making the noodles too salty.
- Use a big pan. A large skillet or wok gives you room to toss the noodles without them breaking apart or spilling over the sides.
- Like softer veggies? Just cook them a few minutes longer before adding the sauce.
How to Make The Best Teriyaki Noodles
This recipe is already packed with flavor, but here’s how I’d tweak the taste to fit what you’re craving:
- Want it less sweet? Cut back on the brown sugar slightly.
- Want more depth? Add an extra teaspoon of freshly grated ginger or another clove of garlic. (In a pinch, a little garlic powder works too.)
- Want some heat? Add ½ teaspoon crushed red pepper flakes, or drizzle the finished noodles with sriracha.
- Want a different sweetener? Honey or maple syrup can replace the brown sugar. Use maple syrup to keep the dish vegan.
- Finish it right. A few extra sliced scallions and sesame seeds on top add freshness and crunch.
Easy Variations
- Add protein: Crispy tofu is my favorite here. Shelled edamame or pan-fried tempeh are great options too.
- Add more veggies: Bell peppers, snap peas, shredded cabbage, bok choy, and mushrooms all work well in this stir fry.
- Make it gluten-free: Rice noodles and liquid aminos are typically gluten-free, but check your labels to be sure. If you’re swapping in soy sauce, use tamari to keep it gluten-free.
How to Store and Reheat Leftovers
These noodles are best served right away, but leftovers keep in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium-low heat with a splash of water, and toss until the noodles are heated through and the sauce loosens back up. You can also microwave individual portions. Add a splash of water, cover, and heat in 30-second bursts, stirring in between. The noodles tend to dry out a bit when reheated so a little water helps loosen things up.
Frequently Asked Questions
Can I use soy sauce or tamari instead of liquid aminos? Yes! For the best flavor, use ¼ cup low-sodium soy sauce in place of the ⅓ cup liquid aminos. If you’re using regular soy sauce, start with 3 tablespoons of soy sauce plus ¼ cup water, then taste and add a little more soy sauce if needed. That keeps the sauce from getting too salty. Tamari works the same way and is a good choice if you need the dish to be gluten-free.
What type of noodles is best for teriyaki noodles? Wide rice noodles, rice linguine, or stir-fry rice noodles. The wider shape holds onto the teriyaki sauce much better than thin vermicelli.
Can I make teriyaki noodles with ramen noodles? Yep! Cook the ramen noodles according to the package instructions (toss the seasoning packet), drain well, and add them to the skillet just like the rice noodles. Keep in mind that most ramen noodles are made with wheat, so they won’t be gluten-free.
Can I use pre-shredded carrots or frozen broccoli? Carrot ribbons give you a prettier texture and fresh broccoli has the best bite, but shortcuts are totally fine on a busy night.
Can I make the sauce in a saucepan instead? Yes! If you’d like to make the teriyaki sauce ahead, simmer it in a small saucepan over medium heat, stirring constantly, until it thickens. Store it in the fridge and toss it with the veggies and noodles when you’re ready. You’ll probably need a splash of water to loosen it up.
Can I make this recipe ahead of time? It’s best fresh, but leftovers reheat well. Just add a splash of water when you reheat to loosen the sauce.
Other Teriyaki Dishes
If you enjoy the flavors of this recipe, be sure to try my teriyaki tofu sheet pan meal or my teriyaki tempeh!
PrintDescription
These teriyaki rice noodles are tossed with broccoli, carrot ribbons, and a delicious homemade teriyaki sauce. It’s a quick stir fry that tastes better than takeout, and it’s perfect for busy nights!
For the noodles:
- 8 ounces rice noodles
- 2 cups broccoli florets (fresh or frozen)
- 1 cup carrots, peeled into long ribbons with a vegetable peeler
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- 1 tablespoon black sesame seeds
For the sauce:
- 1/3 cup liquid aminos
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, grated
- 1 tablespoon cornstarch
- 1/4 cup water
- Add the liquid aminos, brown sugar, rice vinegar, sesame oil, ginger, garlic, cornstarch, and water to a small bowl. Whisk until the cornstarch is completely dissolved. Set aside.
- Prepare the rice noodles according to the package directions. Drain well and set aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the broccoli and cook for about 2 minutes, stirring occasionally.
- Add the carrot ribbons and continue cooking for 2-3 minutes, until the broccoli is crisp-tender and the carrot ribbons have softened slightly.
- Give the sauce another quick stir, then pour it over the vegetables. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and becomes glossy.
- Add the cooked rice noodles to the skillet. Using tongs, gently toss the noodles, broccoli, and carrot ribbons until everything is evenly coated in the teriyaki sauce. If the sauce becomes too thick, add a tablespoon or two of water and toss until it reaches your desired consistency.
- Remove from the heat. Toss with the sliced green onions and sprinkle with black sesame seeds.