Stir Fry Teriyaki Noodles
These teriyaki noodles have become almost a weekly staple in our kitchen lately. I couldn’t help it. These thick, cooked udon noodles were on sale at Costco recently and they happened to be vegan… no way I could pass them up! Naturally, I stocked up on several packs of discounted noodles… I’m either a savvy shopper, or lacking in self-control.
Now I had to figure out what to do with all these noodles. They were the perfect texture for a chow mein type of dish. I’ve always liked making teriyaki sauce for stir fry dishes. Teriyaki sauce + thick udon noodles? Umm, I think yes!
The Teriyaki Sauce
This teriyaki sauce is super versatile and easy to make – no chopping required! I used to cook it separately in its own saucepan, but now I just mix all the ingredients in a jar and cook it with whatever the final dish will be. Sometimes I’ll cook it with stir-fried tofu and veggies and serve it over rice. But it’s perfectly at home with these noodles; they soak up the sauce like a sponge.
You know what else soaks up teriyaki sauce like a sponge? Brussels sprouts! Yeah, I would have never thought to use Brussels sprouts in Asian cuisine. The only way I’ve ever prepared them before is sautéed with garlic, balsamic vinegar, and a hint of sugar (which is a great method, by the way). That’s how I make them for Thanksgiving, at least, but I digress.
Making Veggies Exciting
You can use whatever combination of vegetables you like with these stir fry teriyaki noodles. In the batch photographed here, I started by sautéing diced onions and red bell peppers, then adding frozen broccoli, cauliflower, Brussels sprouts, green peas, and corn (all from my Costco haul, by the way!).
You can also add cooked chickpeas for an extra protein boost. If I’m feeling seriously lazy, I’ll skip the diced veggies and just go for the frozen ones. The teriyaki sauce is what really brings it together, so you won’t miss out on much if you skip the onions.
Try out these stir fry teriyaki noodles for an easy dinner and a tasty way to eat your veggies! Yum!
- 3/4 cups organic sugar
- 3 Tbsp. cornstarch (*see notes)
- 1 tsp. garlic powder
- 1 tsp. ground ginger
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1 Tbsp. molasses (optional)
- 1 tsp. toasted sesame oil (optional)
- 1 1/2 cups water
- 2 Tbsp. cooking oil, divid!ed
- 1 lb. chopped mixed veggies (frozen is fine), for instance: broccoli, cauliflower, Brussels sprouts, bell peppers, onions
- 4 packets cooked Japanese udon noodles
- Mix the sugar, cornstarch, garlic powder, and ground ginger in a large jar. Add the soy sauce, molasses, toasted sesame oil, and water. Shake well to combine; set aside.
- Heat 1 Tbsp. cooking oil in a wok or large skillet over medium heat. Add veggies, cook 5-6 minutes, stirring often until tender. Transfer veggies to a large bowl.
- Heat another 1 Tbsp. cooking oil, add udon noodles. Cook 1-2 minutes, stirring often, until they start to brown. Add a splash of the teriyaki sauce, stir and cook until the noodles absorb the sauce and the excess water has evaporated. Repeat with another splash of sauce.
- Add the cooked veggies back into the wok with the rest of the sauce. Stir and cook until most of the sauce has been absorbed, about 4-5 minutes. Serve hot.
*If you don't have any cornstarch, reduce the water by 1/2 cup and simmer sauce longer to thicken