For a super quick and simple meal, look no further than some stir-fried teriyaki udon noodles with vegetables. The easy, scratch made sauce has the perfect balance of sweet, salty, and umami. It will quickly become a staple for your next stir-fry.
There are no two teriyaki sauces and it really should be prepared to your own preferences. Some like it more salty and others like it sweet, it's really about balancing your tastes. For this reason I recommend always making your own instead of buying store-bought (which is usually just loaded with sugar and cornstarch.)
A true teriyaki sauce is usually just made with a few ingredients, sake, mirin, soy sauce, and ginger. For this recipe I like add a pinch of sugar, crushed toasted sesame seeds, and toasted sesame oil just to give the sauce a bit more flavor. Some people like to cook the sauce into a syrup-like texture before using it, but I don't for this recipe because as it cooks and caramelizes with the udon noodles it creates a nice glaze that isn't too sticky.
If you are adventurous enough to make homemade udon, go for it! I usually just stick to a pack of store bought noodles though, I only make this recipe when I want to put a quick meal on the table anyways. Just make sure not to over boil the noodles, they are supposed to have a bit of chew similar to an al dente pasta noodle.
These teriyaki noodles are made vegan, but feel free to add some stir-fried chicken or shrimp if you prefer.
Other Japanese recipes to try
Teriyaki Udon Noodles with Vegetables
- 1 tablespoon ginger, (grated)
- 1 tablespoon toasted sesame seeds, (crushed)
- 2 tablespoon sake
- 2 tablespoon mirin
- 3 tablespoon shoyu soy sauce, (or any other soy sauce)
- 1 tsp sugar
- 1 tablespoon toasted sesame oil
- neutral oil, (for stir-frying)
- 4 oz shiitake mushrooms, (stems removed and caps sliced)
- 1 large red bell pepper, (cored and sliced)
- 1 head baby bok choy, (leaves torn)
- 3 large green onions, (whites chopped into 1" pieces and greens sliced thinly for garnish)
- 8 oz udon noodles
- sesame seeds, (for garnish
- Start by making the teriyaki sauce, combine all the sauce ingredients and stir well to combine.
- Heat a wok or large fry pan to high heat. Add some oil and stir fry peppers and mushrooms until slightly wilted and browned, about 3-4 minutes (depending on how hot your stove is.) Next, add the bok choy and green onion whites and cook until wilted, about 2-3 minutes more. Remove from wok.
- Bring a pot of water to boil and gently add the udon noodles and cook until the noodles separate easily, about 2 minutes. Drain the noodles.
- Add the udon noodles to the wok under high heat. Quickly add the teriyaki sauce and stir fry until the sauce is almost absorbed, about 2-3 minutes then add the vegetables and toss until warmed through. Serve with some toasted sesame seeds and green onions.
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