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Teriyaki Noodle Stir-Fry

  • Author: Joscelyn Abreu
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2-3 servings 1x


Photos and recipe updated August 2017. This is a quick and easy Asian inspired dish which can be ready in less than 30 minutes! Substitute any of the veggies for some you have on hand. Feel free to add a protein, like chicken or shrimp, as well!


  • 1/4 cup low sodium tamari, gluten-free, soy sauce, or coconut aminos, gluten-free and soy free
  • 1 tablespoon honey, coconut nectar, or coconut/brown sugar, add more or less to taste
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • pinch of black pepper (can use crushed red pepper or sriracha if you like it more spicy)
  • 89 oz noodles – I used these ramen noodles or if gluten-free you can use rice noodles or brown rice spaghetti
  • 2 cups shredded nappa cabbage or other green leafy vegetable like baby bok choy, spinach, or regular cabbage
  • 2 carrots, julienned
  • 1 whole bell pepper, stem and seeds discarded and thinly sliced (any color will do)
  • 45 mushrooms, sliced (baby bella, shiitake, button, etc.)
  • 2 cloves garlic, minced
  • 1 cup snow peas
  • 34 green onions, chopped into 2-inch pieces


To Prepare Noodles:

  1. If using regular ramen noodles, place noodles into a pot of boiling water and cook just until broken up. DO NOT cook the noodles fully at this point or they will not hold up in the stir-fry. Drain and rinse with cold water to stop the cooking process.
  2. If using rice noodles, place noodles into a bowl of hot water for up to 10 minutes, just until tender. Drain and rinse under cold water.

To Make Sauce:

  1. In a small bowl combine tamari/soy sauce, honey, rice vinegar, sesame oil, and pepper. Stir and set aside. (If you add extra veggies/noodles or like it really saucy, I recommend doubling the sauce!)

For Stir-Fry:

  1. Place a large frying pan or wok on the stove over medium-high heat. Add 1 tablespoon of cooking oil, along with the cabbage, carrots, bell pepper, mushrooms, and garlic. Sauté vegetables for 2-3 minutes until slightly tender. Add snow peas and green onions and sauté for 1 more minute.
  2. Add drained noodles and half of the teriyaki sauce. Quickly stir-fry on hight heat for 1-2 minutes, stirring constantly, until sauce thickens and evenly coats the noodles, adding the remaining sauce as needed. Serve immediately. Makes 2-3 servings.


*Can also use 2–3 packets of ramen noodles, seasoning packets discarded.

  • Category: Asian, Entree, Vegan, Vegetarian