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Easy Teriyaki Noodles
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5 from 7 votes

Easy Teriyaki Noodles

Easy Teriyaki noodles take less than 10 minutes from start to finish. Add some air-fried tofu and sauteed vegetables and turn this quick teriyaki noodle recipe into a fabulous meal. You will love these noodles plain or loaded with your favorite veggies with a homemade, healthy sugar-free sauce.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Entrees
Cuisine: Asian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 401kcal
Author: Kathy Carmichael

Ingredients

Healthy Teriyaki Sauce

  • ½ cup Tamari or soy sauce
  • ¼ cup water
  • ½ cup fresh pineapple juice
  • 2 cloves garlic minced
  • 1 Tablespoon ginger minced
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon arrowroot powder or corn starch + 2 Tablespoons water
  • 1 Tablespoon sesame seeds

Noodles

  • 14 ounces bag of Shirataki noodles or rice noodles

Vegetables (optional)

  • 2 carrots peeled and cut into similar sized ¼ inch pieces
  • 1 head broccoli cut into florets
  • 8 ounces mushrooms, sliced
  • 1 bunch scallions green onions, sliced thin
  • 1 cup mame shelled edamame

Tofu (optional)

Garnish

  • Sesame seeds
  • Thai basil

Instructions

Homemade Healthy Teriyaki Sauce

  • In a small bowl, combine arrowroot powder or cornstarch with 2 Tablespoons of water and form a paste. Set aside.
  • Add all the remaining ingredients in a small saucepan and cook on medium-low until heated through.
  • Add the arrowroot (or cornstarch) paste, stir into the saucepan, and reduce the temperature to low.
  • The sauce will thicken as it heats.

Preparing the Noodles

  • If using Shirataki noodles, follow the package instructions.
  • Or, is using rice noodles, follow the directions on the package.
  • Rinse and drain.
  • Transfer noodles to a bowl.
  • Add ¼ cup homemade teriyaki sauce and toss to coat. Add additional sauce in small amounts to get the amount preferred. The goal is to lightly coat the noodles, not soak them in the sauce.
  • Serve with sesame seeds and Thai basil if desired.

Tofu and Vegetable Options

  • Cut tofu into cubes and marinate overnight in ¼-1/2 cup teriyaki sauce if using tofu.
  • Cook the tofu on the grill, bake it, air fry, or cook in a skillet.
  • In a skillet, saute onions and mushrooms until onions are translucent and mushrooms are browned.
  • Add carrots, broccoli, and name and stir to combine—Cook for 10 minutes on medium-low.

Serving Teriyaki Noodles

  • If eating teriyaki noodles plain, toss in sauce and garnish with sesame seeds and Thai basil.
  • To add tofu and vegetables, toss the noodles in sauce and plate.
  • Add the sauteed vegetables and cooked tofu pieces.
  • Sprinkle with sesame seeds and Thai basil leaves for added flavor.
  • Drizzle with additional sauce if desired.

Notes

  • Whenever sauteing vegetables to add to noodles or stir fry, I highly recommend NOT cooking the vegetables in sauce. Instead, saute the vegetables in a small amount of water or vegetable broth to avoid sogginess and an overpowering taste from the sauce. 
  • Toss the noodles in a small amount of sauce (about ¼ cup) to coat them, not drown them. Once the noodles are tossed, add the vegetables and cooked tofu. Then, drizzle with a small amount of extra sauce, if any. 
  • Sprinkle with sesame seeds after plating to keep sesame seeds crunchy, not soggy
  • Add a bit of Thai basil for additional flavor. 

 

Nutrition

Serving: 1g | Calories: 401kcal | Carbohydrates: 75g | Protein: 16g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 353mg | Potassium: 740mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4069IU | Vitamin C: 96mg | Calcium: 131mg | Iron: 4mg