Teriyaki Noodles

Teriyaki noodles are a simple, humble, yet tasteful noodle dish you can make in no more than 15 minutes. It is super easy to make, vegan, gluten-free, and perfectly healthy.

5 from 6 votes

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Course: Entrée, Main Course

Cuisine: Asian

Keyword: Teriyaki Noodles

Prep Time: 20

Cook Time: 15

Servings: servings

Calories: 126kcal

Ingredients

8 ounces ramen noodle or angel hair pasta ( I used gluten-free ramen noodles)
1 medium carrot julienned
2 tablespoons roasted sesame oil
1 teaspoon freshly grated ginger
1 small onion chopped
1 clove garlic minced
2 green onions cut into thin slices
fresh basil leaves for garnish

For The Teriyaki Sauce

1/4 cup pineapple juice
2 tablespoons Bragg's liquid aminos
2 tablespoons maple syrup
1 tablespoon cornstarch
1 clove garlic minced
1/2 teaspoon ginger grated

Instructions

In a large pot, add water and place it on medium heat.
Once the water starts to boil, add salt and noodles. Cook the noodles for 5 to 7 minutes or until al Dente.
Drain the noodles, run cold water over them, and set them aside.
In a bowl, add Bragg’s liquid aminos and maple syrup. Mix well and set it aside.
Place a skillet over medium heat and add sesame oil.
Once the oil heats up, add onion and cook for 2 minutes, stir in minced garlic and grated ginger. Cook for 20 to 30 seconds or until fragrant.
Add carrots and cook for a minute.
Combine Teriyaki sauce ingredients in a bowl, and mix well. Add to the skillet and cook until bubbly, about 1- 2 minutes.
Add cooked noodles and mix well until everything is well combined.
Garnish with green onions and basil leaves. Enjoy!

Nutrition