Teriyaki Noodles
Inspired by takeout but with some creative liberties, these teriyaki noodles feature a rich, sweet, and savory sauce that's easy to make your own.
Servings: 5 servings
Calories: 310kcal
Ingredients
- 12 ounces dry udon noodles see note #1
- ⅓ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup vegetable broth or water
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon black vinegar see note #2
- 1 tablespoon Shaoxing wine see note #3
- 1 teaspoon toasted sesame oil
- ½ inch ginger grated into paste
- 1 clove garlic grated into paste
- 1 tablespoon corn starch
Instructions
- In a small pot, whisk together the soy sauce, rice vinegar, vegetable broth, brown sugar, honey, black vinegar, Shaoxing wine, sesame oil, ginger, and garlic.
- In a small bowl, whisk together the cornstarch with 1 tablespoon water to thin it. Add this to the teriyaki sauce.
- Bring the sauce to a rapid simmer over medium-high heat on the stove. Reduce to a low simmer. Simmer until thickened, stirring occasionally, about 5 minutes. The longer the sauce simmers, the thicker it becomes.
- Meanwhile, cook the noodles in well-salted water per package instructions. Drain and return to the pot.
- Pour the sauce onto the noodles. Adjust the heat to medium so that the sauce starts to simmer a little bit. Use tongs to toss the noodles in the sauce. Enjoy!
Video
Notes
- Noodles: Any variety of noodles works here. Rice noodles, ramen noodles, soba, etc.
- Noodle weight: I like to serve teriyaki noodles with udon noodles. The noodles I use are 24 ounces of frozen cooked noodles which I thaw in boiling water for a minute. If using dry noodles (per recipe instructions) you will need 12 ounces, which equals about 24 ounces of cooked noodles.
- Black vinegar and Shaoxing wine: *These two ingredients can be omitted if desired* These are not traditional to teriyaki sauce. I like to add them to increase the depth of the sauce, as typically teriyaki sauce is served with umami-rich meat, and in this case, we are serving it in a vegetarian method.
- Find these at H Mart or an East Asian grocery store.
- The teriyaki sauce can be made up to a week in advance. Keep refrigerated until ready to use. The sauce is also fantastic on tofu. I recommend ½ cup of teriyaki sauce per 1 pound of tofu.
- To thicken the sauce further, add 1 teaspoon corn starch dissolved in 1 teaspoon water, or continue simmering to evaporate liquid.
- For a lower sodium option, start with ¼ cup reduced-sodium soy sauce and adjust to taste.
Nutrition
Calories: 310kcal | Carbohydrates: 60g | Protein: 12g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 1431mg | Potassium: 77mg | Fiber: 4g | Sugar: 18g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 0.3mg
