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Bowl of teriyaki udon noodles garnished with green onions and sesame seeds

Teriyaki Udon Noodles

A quick and satisfying dish featuring chewy udon noodles coated in a flavorful teriyaki sauce with vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 1/4 cup soy sauce Tamari for gluten-free option
  • 1 tablespoon brown sugar Can substitute with honey or maple syrup
  • 2 cloves garlic (minced) Garlic powder can substitute
  • 1 teaspoon ginger (grated) Can use ginger powder if necessary
  • 1 teaspoon rice vinegar Apple cider vinegar is a good alternative
  • 1/2 cup water Adjust for desired sauce thickness
  • 1 teaspoon chili paste (optional) Adjust spice level as desired
  • 1 tablespoon cornstarch Mix with 1 tablespoon of water until smooth
Main Ingredients
  • 2 packages udon noodles (200g each) Ramen or spaghetti can be used as substitutes
  • 1/2 medium yellow onion (diced) Shallots or green onions work well as alternatives
  • 1 medium carrot (julienned) Bell peppers or zucchini can be great substitutes
  • 2 tablespoons neutral oil Sesame oil can be used for added flavor

Method
 

Preparation
  1. In a small bowl, whisk together the soy sauce, 1/2 cup water, brown sugar, garlic, ginger, rice vinegar, and chili paste until well combined.
  2. In another small bowl, whisk together cornstarch and 1 tablespoon of water until smooth; set it aside.
Cooking
  1. Heat a drizzle of neutral oil in a frying pan over medium heat.
  2. Add the carrot and onion, and sauté for 5-6 minutes until slightly softened.
  3. Add the udon noodles to the pan with a splash of water; gently pull them apart as they soften.
  4. Pour the sauce into the pan, mixing to coat the noodles evenly. Once the sauce simmers, it should thicken within 2-3 minutes.

Notes

Serve hot, garnished with green onions or sesame seeds. For a heartier meal, consider adding protein such as chicken, shrimp, or tofu. Store leftover noodles in an airtight container for 2-3 days.