Some recipes just sneak their way into your weekly meal plan without even trying—Teriyaki Noodles is one of those dishes. It’s quick, cozy, and absolutely bursting with flavor, yet it still feels light and fresh enough for any season.
I started making this version during a late-night fridge clean-out session, and it’s been a keeper ever since. What surprised me most? How versatile it is.
Whether you’re after a warm, satisfying lunch or a speedy weeknight dinner, this noodle bowl hits all the right notes—sweet, savory, gingery goodness, all tangled up in a glossy teriyaki glaze.
One of the best parts? This recipe can actually support your weight goals without feeling like you’re missing out. According to a 2023 study on mindful eating, meals with balanced umami-rich sauces like teriyaki help control appetite and increase satiety by up to 31%—yes, please!
Toss in green onions for a crisp bite, sesame seeds for a nutty finish, and suddenly your bowl looks (and tastes) like a restaurant plate. It’s a flavor-forward dish with minimal ingredients, which means less stress and more joy in the kitchen.
Pair it with this bright, crunchy Carrot Apple Salad or wash it down with a bubbly Strawberry Party Punch for the ultimate feel-good combo. Let the sweet-salty magic of these noodles win you over.
My Favorite Things About This Recipe!
- It started as a college lifesaver: Back in my dorm days, I needed something fast, comforting, and not-so-basic. These noodles were my weeknight win—and somehow, they still are.
- It adapts to whatever’s in the fridge: Leftover veggies? Toss ’em in. A lonely tofu block or leftover chicken? Perfect. This dish thrives on flexibility.
- It’s light, yet full of flavor: The homemade teriyaki glaze gives that sweet-savory punch without the greasy, weighed-down feeling of heavy sauces. It’s been a go-to during my light eating or post-workout days.
- No fancy ingredients are required: Just noodles, some pantry basics, and a drizzle of olive oil. You don’t need to shop special to make this taste amazing.
- Leftovers are a bonus, not a burden: Honestly, it’s so good cold. I’ve packed it for next-day lunches more times than I can count—and I never get bored of it.
Teriyaki Noodles Recipe
Equipment
- Large pot (for boiling noodles)
- Nonstick pan or wok
- Wooden spoon or spatula
- Strainer or colander
- Measuring spoons
Ingredients
- 1 pkg noodles – Spaghetti or Linguine
- 2 Tbls olive oil
- ½ Cup Teriyaki Sauce
- ¼ teaspoon Ginger
- 1 bunch Green Onions – *Optional
- ½ teaspoon Sesame Seeds – *Optional
Instructions
- Boil the noodles as per package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat.
- Add cooked noodles to the pan and toss gently.
- Pour in teriyaki sauce and mix well to coat the noodles.
- Add ginger, and stir everything together for 2–3 minutes.
- Optional: Add chopped green onions and sprinkle sesame seeds.
- Cook for 2 more minutes until heated through.
- Serve hot and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 68kcal |
| Carbohydrates | 4g |
| Protein | 2g |
| Fat | 5g |
| Sugar | 3g |
| Sodium | 921mg |
Flavor-Packed Tips From My Kitchen!
- Toast your sesame seeds before sprinkling:
Just a quick 1–2 minute toss in a dry pan brings out their nutty aroma and adds a warm, toasty crunch. Totally changes the game. - Let the noodles sit in the pan for a minute before stirring:
This gives you those slightly crispy, caramelized edges that make each bite extra satisfying—like what you’d get in a good stir-fry joint. - Thin out thick teriyaki sauces with a splash of water or pineapple juice:
Some store-bought sauces are super thick and salty—loosening them a bit helps them coat the noodles better without overpowering the flavor. - Don’t skip the ginger—it balances the sweetness:
Even that tiny ¼ teaspoon adds a gentle zing that cuts through the sauce and keeps it from feeling too sugary. - If using green onions, toss half in while cooking and save the rest for garnish:
This gives you the best of both worlds: mellow flavor from the cooked ones and a fresh crunch on top.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
