Best 18 Teriyaki Noodles Recipes

TERIYAKI CHICKEN WITH SESAME NOODLES

Steps:

• Add the chicken thighs to a large resealable freezer bag.
• In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
• Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
• Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
• Heat a grill pan or cast-iron pan over medium heat.
• Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
• Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
• Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
• To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.

TERIYAKI NOODLES

Steps:

• Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
• Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

BEEF TERIYAKI NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
• Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and bell pepper, season lightly with salt and pepper, and saute, stirring occasionally, until lightly caramelized and tender, about 8 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Transfer vegetables into a bowl and set aside.
• Heat remaining oil in the skillet until hot. Add steak strips and sear until nicely browned on each side and steak is cooked to medium (or cook longer to your tastes). Season steak lightly with salt and pepper while it cooks.
• Meanwhile, combine soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl to make the teriyaki sauce. Whisk until sauce is well blended.
• Add vegetables back into the skillet once steak is cooked and pour teriyaki sauce over everything. Bring mixture to a simmer, and cook until the sauce thickens up, about 2 minutes. Add cooked noodles and gently stir to evenly coat noodles with the sauce and distribute meat and vegetables evenly. Taste, and adjust the seasonings if desired.

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES

Steps:

• Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
• Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
• Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
• Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
• Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
• Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
• Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

TERIYAKI CHICKEN AND NOODLES

Steps:

• Cook noodles in large pot of boiling salted water until just tender.
• Drain well; return to pot.
• Add sesame oil and toss to coat.
• Heat vegetable oil in heavy large skillet over high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet and saute until no longer pink, about 2 minutes.
• Add sliced green onions, carrot and crushed red pepper.
• Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
• Add noodles and teriyaki sauce and toss to blend well.

BEEF TERIYAKI NOODLES

Steps:

• Prepare noodle mix according to package directions., Meanwhile, sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 6-8 minutes or until no longer pink. Remove from pan; discard drippings., Stir-fry vegetable blend and mushrooms in remaining oil 3-4 minutes or until vegetables are tender., Return beef to pan. Stir in noodle mixture; heat through.

TERIYAKI NOODLES

Steps:

• In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
• Meanwhile, cook and drain noodles as directed on package.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.

TERIYAKI CHICKEN AND NOODLES

Steps:

• Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
• Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.

NO YOLKS NOODLES AND CHICKEN TERIYAKI

Steps:

• Cook NO YOLKS to package directions Add broccoli slaw at 4 minute mark, return to boil and cook for additional 2 minutes.
• drain and keep warm.
• In large frying pan, stir fry meat in oil until browned about 5 minutes.
• Push meat to one side and add onion, garlic, cook 1 minute.
• Mix 2T chicken broth and the cornstarch in a small bowl, whisk until smooth, pour into garlic and onion mixture.
• Add remaining broth,teriyaki sauce and red pepper to pan and cook,stirring constantly until mixture thickens and boils.
• Serve immediately over noodle broccoli mixture.

TERIYAKI VEGETABLE STIR-FRY WITH RAMEN NOODLES

Steps:

• Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside.
• Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots, bell pepper and bok choy stems; cook and stir 3 minutes. Add water; increase heat to high. Break noodles into small pieces; add to water. Discard seasoning packet from soup mix or reserve for another use. Cover; cook 3 minutes.
• Add bok choy leaves, bean sprouts and corn. Stir in teriyaki baste and glaze. Cook and stir 1 to 2 minutes or until vegetables are crisp-tender and mixture is thoroughly heated.

ORANGE TERIYAKI BEEF WITH NOODLES

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
• Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover and cook about 5 minutes or until noodles are tender.
• Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.

BEEF-MUSHROOM TERIYAKI NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, diagonally slice onions; set green tops aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms, carrots, peppers and white portion of onions in oil 5 minutes, stirring occasionally, until soft. Remove mixture from skillet to bowl; cover to keep warm.
• In same skillet, cook beef 1 to 2 minutes or just until meat begins to brown; drain. In small bowl, mix teriyaki marinade and cornstarch until blended. Stir teriyaki mixture and mushroom mixture into skillet. Heat to boiling over medium heat, stirring constantly, until sauce is thickened.
• In large serving bowl, toss noodles with beef mixture and reserved green onion tops. Serve immediately.

MUSHROOM TERIYAKI NOODLES

Steps:

• Heat a large pot of water to a boil, salt it, add the pasta and cook to al dente.
• After you drop the pasta in the water, heat the oil over high heat in a skillet. When the oil smokes up, add the mushrooms and brown 3 to 4 minutes. Season with pepper, and then add the ginger, garlic, edamame and scallions. Stir fry 2 minutes more.
• Drain the pasta, toss with the vegetables and dress with the teriyaki, to taste.

HONEY-TERIYAKI CHICKEN FINGERS WITH SESAME SEEDS WITH SESAME CELLOPHANE NOODLES AND SNAP PEAS

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
• In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds.
• Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas.
• Serve 4 of the chicken breast halves (about 6 strips per serving) with this meal, with all of the noodles and snap peas, and reserve extra chicken for another meal.

TERIYAKI GLAZED COD WITH GINGER SCALLION RAMEN NOODLES RECIPE - (4/5)

Steps:

• Make the dressing and Ramen: In a lidded jar with a tight-fitting lid, combine the rice wine vinegar, soy sauce, lemon juice, ginger, and sugar. Shake until the sugar is dissolved. Add the vegetable and sesame oils and shake until emulsified. In the meantime, cook the Ramen in boiling water according to package directions. Discard or save the seasoning packets for another use. Drain the noodles, wash with cold running water, then drain again. Transfer to a medium mixing bowl. Re-shake the dressing if it has separated. Pour half the dressing over the noodles and toss to coat. Add the scallions and red bell pepper and toss, adding more dressing as needed. (If you have leftovers, the dressing is great on sliced cucumbers.) Garnish with sesame seeds. Cover and refrigerate until serving time. Note: The salad can also be served at room temperature. Make the Glaze for the Cod: Combine the soy sauce, mirin, brown sugar, and sake in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer the sauce until it is thick enough to coat the back of a spoon, about 15 minutes. Set aside. Start your grill and heat to 350 degrees. Pellet grills use indirect heating. If you are using a charcoal or propane be sure to set it up for indirect method. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray. (Or oil it with vegetable oil.) Arrange the fish on the foiled baking sheet and brush the fillets with the teriyaki glaze using a basting brush. Put the baking sheet on the grill grate. Cook the fish for 10 minutes, then brush again with the glaze. When the fish is opaque and cooked through-about 5 minutes more- glaze again, then remove from the grill. Transfer the cod fillets to plates and serve with the Ginger-Scallion Ramen.

ORANGE-SESAME PORK CHOPS WITH TERIYAKI WHOLE-WHEAT NOODLES

Steps:

• Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.
• While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.
• While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.
• Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

TERIYAKI FISH AND NOODLES

Steps:

• Heat oil in a non-stick wok (if your wok is not non-stick you may need extra oil).
• Stir fry the onion and garlic until tender.
• Add the fish and stir fry for 2 minutes.
• Remove the fish and onion from the pan and set aside.
• Add the orange juice and teriyaki sauce to the pan.
• Bring to the boil then turn the heat down a little.
• Toss in the bok choy, mushrooms, snow peas, asparagus and noodles.
• Cook for 1-2 minutes, stirring.
• Return the fish and onion to the wok.
• Cook another minute to heat through and serve immediately.

ORANGE TERIYAKI BEEF WITH NOODLES

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
• Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover and cook about 5 minutes or until noodles are tender.
• Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.