Whip up a delicious, wholesome meal in just 15 minutes with these vibrant Teriyaki Stir-Fry Noodles.
Packed with fiber-rich bok choy, plant-based protein from noodles, and a lightly sweet, savory teriyaki sauce, this recipe is low in saturated fat and fully gluten-free.
Quick, easy, and satisfying, it’s perfect for busy weeknights or effortless meal prep.
Stir Fry Teriyaki Noodles
Equipment
- 1 Large Skillet or Wok
- 1 pot for boiling noodles
- 1 Cutting board
- 1 Knife
- 1 Measuring Spoon Set
- 1 – Spatula or wooden spoon
Ingredients
Noodles & Veggies:
- 8 oz rice noodles or preferred noodles
- 1 tbsp vegetable oil
- 2 green onions chopped
- 3 cups baby bok choy washed and chopped
Teriyaki Sauce:
- 2 –3 tbsp tamari or soy sauce gluten-free if needed
- 2 tbsp coconut sugar or brown sugar
- 2 garlic cloves minced
- 1- inch piece fresh ginger minced
- 1/2 tbsp rice vinegar or lemon/lime juice
Instructions
- Prepare Noodles Carefully: Start by bringing a large pot of water to a rolling boil. Add the rice noodles and cook them according to the package directions, usually about 4–6 minutes, until tender but still slightly firm to the bite (al dente). Avoid overcooking, as they will continue to soften when combined with the stir-fry. Once cooked, drain the noodles in a colander and rinse under cold running water to stop further cooking and prevent sticking. Set aside while preparing the vegetables and sauce.
- Chop Vegetables with Precision: While the noodles are cooking, rinse the baby bok choy thoroughly to remove any grit or sand. Chop the bok choy into bite-sized pieces, separating the stems from the leafy greens if desired for even cooking. Slice the green onions thinly, including both the white and green parts, for balanced flavor and a nice garnish later. Keep the vegetables ready near your cooking area, as stir-frying moves quickly.
- Make the Teriyaki Sauce: In a small bowl, combine the tamari (or soy sauce) with coconut sugar. Add the minced garlic and finely grated fresh ginger, followed by the rice vinegar (or lemon/lime juice). Whisk everything together until the sugar dissolves completely and the sauce is smooth. Taste the sauce and adjust sweetness or saltiness if needed. This homemade teriyaki sauce is quick to make and will coat your noodles beautifully, giving a rich, savory-sweet flavor.
- Heat the Skillet Properly: Place a large skillet or wok over medium-high heat. Add the vegetable oil and let it warm until shimmering but not smoking. The right temperature is crucial to quickly sauté the vegetables without making them soggy. Test the oil by adding a small piece of bok choy—if it sizzles immediately, the skillet is ready.
- Sauté Aromatics and Bok Choy: Add the chopped green onions and bok choy to the hot skillet. Stir constantly for 3–4 minutes, ensuring the white stems soften while the leaves wilt evenly. Use a spatula to toss the vegetables, making sure nothing burns. This step unlocks the natural sweetness of the bok choy while keeping the greens tender yet crisp, creating a perfect texture contrast for the noodles.
- Combine Noodles and Sauce: Once the vegetables are lightly sautéed, reduce the heat slightly and add the cooked noodles to the skillet. Pour the prepared teriyaki sauce over the noodles and vegetables. Using a spatula or tongs, gently toss everything together until the noodles are evenly coated and the sauce is slightly warmed through, about 1–2 minutes. Be careful not to break the noodles while mixing. If the mixture starts to stick, add a small splash of water to loosen it and create a glossy, saucy finish.
- Taste and Adjust Flavor: Pause to taste a small portion of your noodles. If the flavor needs more depth, add a little extra tamari or a pinch of sugar, depending on your preference. Adjusting at this stage ensures that the dish is perfectly balanced before serving.
- Plate and Serve Immediately: Turn off the heat and transfer the teriyaki noodles to serving bowls or plates. Garnish with additional green onion slices, sesame seeds, or a drizzle of extra sauce if desired. Serve hot for the best flavor and texture, as these noodles are most enjoyable fresh from the skillet while still saucy and tender.
- Optional Customizations: Feel free to add extra vegetables such as bell peppers, carrots, mushrooms, or snap peas to make the dish more colorful and nutrient-rich. For added protein, toss in cooked tofu, tempeh, or edamame during step 6. These variations can make the meal even more satisfying and versatile for weekly meal prep.
- Enjoy Mindfully: Savor each bite of your quick, healthy, and flavorful stir-fry. The combination of tender noodles, crisp greens, and sweet-savory teriyaki sauce makes it a comforting yet guilt-free meal that’s perfect for lunch, dinner, or even a busy weeknight family dinner.
Notes
- Cook the noodles just until al dente to prevent them from becoming mushy when stir-fried. Rinsing them under cold water immediately after cooking helps maintain their texture.
- Adjust the tamari or soy sauce according to your taste and the brand you’re using; some are saltier than others.
- Use fresh ginger and garlic for the most vibrant flavor. Pre-minced or powdered versions can be used in a pinch but won’t provide the same depth.
- Don’t overcrowd the skillet when sautéing vegetables; this ensures they cook evenly and retain a nice crunch.
- This recipe is highly versatile—add bell peppers, carrots, mushrooms, or tofu for extra color, flavor, and protein.
Chef’s Secrets for Perfect Noodles
The key to mastering these teriyaki noodles lies in timing and texture.
Cook your noodles just until tender, and always rinse them under cold water to stop residual cooking.
When stir-frying, ensure your skillet is hot enough to sauté vegetables quickly without steaming them, preserving their crispness.
For maximum flavor, make the sauce from scratch with fresh ginger and garlic, then add it at the very end to lightly coat the noodles.
This keeps each bite glossy, flavorful, and perfectly balanced.
Serving Suggestions for Maximum Enjoyment
These stir-fry noodles are a meal on their own, but they also pair beautifully with complementary sides.
Serve with a simple cucumber salad or miso soup for a full Japanese-inspired dinner.
Sprinkle sesame seeds or crushed peanuts on top for added crunch.
For extra protein, add baked tofu, tempeh, or edamame.
Enjoy this dish immediately after cooking to experience the warm, saucy noodles at their best.
Storage Tips for Best Results
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the noodles gently in a skillet over medium heat, adding a splash of water or extra teriyaki sauce to prevent sticking.
Avoid reheating in the microwave without adding liquid, as the noodles can dry out.
For meal prep, keep vegetables and noodles separate until ready to combine, which helps maintain freshness and texture.
Frequently Asked Questions
1. Can I use other noodles instead of rice noodles?
Yes! You can substitute rice noodles with soba, udon, or even whole wheat spaghetti.
Adjust cooking times according to the package instructions and ensure noodles are still slightly firm before stir-frying.
2. Is this recipe vegan and gluten-free?
Absolutely. Using tamari instead of regular soy sauce ensures it’s gluten-free, and the entire recipe contains plant-based ingredients, making it vegan-friendly.
3. How do I prevent noodles from sticking together?
Rinsing cooked noodles under cold water and tossing them lightly with a small amount of oil helps prevent sticking.
Stir gently when adding them to the skillet to avoid breaking.
4. Can I make this ahead of time for meal prep?
Yes! Cook noodles and vegetables separately, store in airtight containers, and combine with sauce just before reheating.
This keeps the noodles from becoming soggy and preserves the fresh texture of the vegetables.
5. How can I adjust the flavor of the sauce?
Taste the sauce before mixing with noodles. Add more tamari for saltiness, more coconut sugar for sweetness, or a splash of rice vinegar for acidity.
You can also add a pinch of chili flakes for a subtle spicy kick.
