Quick Teriyaki Noodles with Vegetables

There’s something about a good noodle bowl that’s hard to resist — especially when it’s quick, colourful, and coated in a glossy homemade sauce.

These Quick Teriyaki Noodles with Vegetables have quickly become a favourite in my kitchen.
Simple fine egg noodles tossed with stir-fried vegetables, and finished with a sweet-savoury teriyaki glaze that clings just right.

I’ll admit, I have a weakness for Asian-style noodle dishes — the kind you order when life gets busy.
But this version feels fresher, lighter, and even quicker to make.

Everything cooks in one pot, so clearing up is easy too.
It comes together in about 20 minutes — fast enough for weeknights, but still worth sitting down for.

Sweet, savoury, just sticky enough — the kind of bowl you’ll want to make again and again.

💛 Why You’ll Love This Recipe

• Fast, but not rushed – These noodles come together in around 20 minutes, so you can have something fresh and satisfying without the stress.
• Flexible with what you have – Egg noodles, rice noodles, ramen… whatever’s in the cupboard will work beautifully.
• Homemade sauce, homemade comfort – The teriyaki glaze is sticky, savoury, and made with real ingredients you can feel good about.
• Crisp veg, glossy noodles – Fresh vegetables keep the dish bright and lively, balancing the rich, sweet-savoury sauce.
• One pan, one good meal – Everything cooks quickly together, leaving you more time to sit down and enjoy it.
• Takeaway feeling, made better – All the comfort of your favourite noodle bowl, but lighter, fresher, and tailored to your own taste.

What you need to Make Quick Teriyaki Noodles with Vegetables:

In addition to being quick, fresh, and full of flavour, these teriyaki noodles use simple ingredients and a homemade teriyaki sauce.
Here’s what I use, along with a few easy swaps if you like.

For the teriyaki noodles:

• Fresh vegetables – Diced carrots add a touch of crunch, colour, and natural sweetness.
  Sliced onions bring a soft bite and a little depth of flavour as they cook.
  Serrano chillies add a gentle heat that lifts the dish without overpowering it.
  Baby corn offers a tender, juicy crunch that soaks up the sauce beautifully.
  Broccoli brings a fresh green pop and a satisfying bite to balance the glossy noodles.
• Noodles – I used fine egg noodles here because they cook quickly and hold the sauce beautifully. You could also use udon noodles, soba noodles, lo mein, rice noodles, or even angel hair pasta. Gluten-free options work too — just check the cooking times and adjust as needed.
• Garnishes – Technically optional, but highly recommended. A sprinkle of sesame seeds, a few crisp green onions, and a spoonful of chilli crisp add lovely texture and extra depth of flavour.

Other vegetables like red peppers, garlic chives, snow peas, water chestnuts, mixed mushrooms, or pak choy also work brilliantly.
You can even add scrambled eggs, tofu, or teriyaki chicken if you’d like a heartier meal.
And if you like a bit more heat, try a dash of sriracha, a sprinkle of red pepper flakes, or a swirl of homemade chilli crisp oil.

How to Make Quick Teriyaki Noodles with Vegetables

Start by cooking your noodles. Bring a pot of water to the boil and cook them just until al dente — firm, but not hard. Drain and set aside while you get everything else ready.

Heat a little oil in a wide pan or wok over medium heat. Add the sliced onions and let them soften for a minute or two.

Next, stir in the sliced chillies, baby corn, and carrots. Let them sizzle for a few minutes, just until they start to soften but still hold their colour and bite.

Add the broccolini and give everything a good toss. It only needs about a minute in the pan.

Now add the noodles back in, pour over the teriyaki sauce, and toss everything together until well coated and glossy. Let it cook for another minute or two so the sauce clings to the noodles.

Take the pan off the heat and finish with spring onions and sesame seeds for a little crunch.

Serve warm — ideally with chopsticks, and possibly seconds.

Helpful Tips and Tricks to Make Teriyaki Noodles :

• Cook the noodles just right – Follow the packet instructions, but aim for al dente. Slightly undercooked noodles will hold their shape better and absorb the teriyaki sauce without turning mushy.
• Rinse if needed – If using noodles like rice noodles, rinse them after cooking. This removes excess starch and prevents clumping when added to the stir-fry.
• Don’t overcook the sauce – Once the sauce thickens and coats the noodles, take the pan off the heat straight away. This keeps the vegetables crisp and the noodles silky.
• Save time with prepared ingredients – For an even quicker version, use pre-shredded coleslaw mix and jarred garlic or ginger. It won’t compromise the flavour but will cut down prep time.

Helpful Tips and Trick to Make Teriyaki Noodles

1. Make the sauce ahead – If you’ve made the teriyaki sauce in advance, this whole dish comes together in under 15 minutes.
2. Don’t skip the garnish – A little sesame seed or spring onion at the end adds crunch and freshness that balances the glaze.
3. Use whatever noodles you have – This recipe works just as well with rice noodles, udon, soba, or even spaghetti — just adjust the cooking time.
4. Toss, don’t stir too much – Once the sauce goes in, toss gently rather than over-mixing — it helps keep the noodles glossy, not broken.

If you loved these Quick Teriyaki Noodles, you might also enjoy:

• Thai Basil Noodles — aromatic, lightly spiced, and bursting with fresh herbs.
• Easy Stir-Fried Udon Noodles — thick, chewy noodles stir-fried with a fresh, citrusy twist.
• Chilli Miso Ramen — fiery, rich, and ready to warm you through with every spoonful.
• Teriyaki Mushroom with soba noodles — earthy, savoury, and full of deep umami flavour.

Afraid you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook, Tiktok and Pinterest for food inspiration and adventures.

Quick Teriyaki Noodles with Vegetables

Serves: 2 Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Pin

Print

Ingredients

• 125g dry fine egg noodles
• 1½ tablespoons vegetable oil
• 1 brown onion, sliced
• 1 red Serrano chilli, sliced
• 4–5 baby corn, sliced diagonally
• ½ cup carrot, diced into small cubes
• 1 cup broccolini, cut into bite-sized pieces
• 1 cup homemade teriyaki sauce

For garnish:

• 2 spring onions, finely sliced
• ½ tablespoon sesame seeds

method

1. Bring a large pot of water to the boil. Cook the noodles according to the packet instructions. Drain and set aside.
   (125g fine egg noodles)
2. Heat the oil in a large pan or wok over medium heat.
   (1½ tablespoons vegetable oil)
3. Add the onion and sauté for 1–2 minutes until softened.
   (1 brown onion, sliced)
4. Add the chilli, baby corn, and carrot. Stir-fry for 2–3 minutes until slightly softened.
   (1 red Serrano chilli, sliced + 4–5 baby corn, sliced diagonally + ½ cup diced carrot)
5. Add the broccolini and cook for another minute, stirring often.
   (1 cup broccolini)
6. Add the cooked noodles and pour over the teriyaki sauce. Toss to coat everything evenly.
   (1 cup homemade teriyaki sauce)
7. Cook for a further 1–2 minutes until the sauce is glossy and heated through.
8. Remove from the heat. Garnish with spring onions and sesame seeds before serving.
   (2 spring onions, sliced + ½ tablespoon sesame seeds)

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!