top of page

Teriyaki Noodles


6 Servings

Prep Time:

10 Minutes

Cook Time:

25 Minutes

Total Time:

35 Minutes

I like a little heat so I ended up adding just a little bit of red chili paste for an extra kick. Adjust flavor to your liking!


  • 12 oz whole grain soba noodles (I used a package and a half of Lotus Foods Soba Rice Noodles)

  • 1 bunch of broccoli

  • 1 small red bell pepper

  • 1 small zucchini

  • 1 small yellow summer squash

  • 1 handful of snow peas or sugar snap peas

Teriyaki Sauce:

  • 1 1/4 cups of water (save 1/4 cup of water for slurry)

  • 1/3 cup of pure maple syrup

  • 1/4 cup of tamari soy sauce

  • ½ inch piece of ginger, minced (or ½ teaspoon of ginger powder)

  • 1-2 cloves of garlic, minced (or ½ teaspoon of garlic powder)

  • Slurry (2 tablespoons of cornstarch + 1/4 cup of cold water)


Bring a large pot of water to a boil. Add noodles and cook for 7 minutes, stirring occasionally, or until tender. Drain and rinse under cold water. Chop veggies and add to a large wok or pan with a tablespoon of water to prevent sticking. Sprinkle with a little salt and pepper. Cover with a lid and cook for about 10 minutes, stirring every few minutes. For the teriyaki sauce, add all the ingredients, minus the slurry, to a food processor and process until ginger and garlic are well blended. If using ginger and garlic powder, you can just use a whisk until well combined. Pour sauce into a saucepan on medium heat. Meanwhile, make slurry by adding cornstarch to cold water. Mix until well combined. Bring sauce to a boil, then, using a whisk, slowly mix in slurry. Once thickened, remove from heat. Add cooked noodles and teriyaki sauce to the cooked veggies, mix well and cook on low heat for 1-2 minutes until everything is warmed through. Let cool a little and enjoy!

Recipe Origin:

bottom of page