Quick & Easy Teriyaki Noodle Bowls—Fresher (and Better!) Than Frozen

It’s perfect for recreating those store-bought frozen noodle bowls at home, but way fresher and more customizable. Plus, this recipe freezes really well, so you can make a big batch and have homemade noodle bowls ready whenever the craving strikes!

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We used thin spaghetti, a whole bag of frozen stir fry mix then added more frozen broccoli. We also sliced up grilled boneless pork for the noodle bowls to make it more filling.

Next time I will make a little bit more sauce since we like things saucier, but this was a great, easy and quick recipe! Leftovers were delicious as well.”

Better Than Takeout Teriyaki Noodles

These teriyaki noodle bowls are made with simple ingredients I almost always have on hand.

Using frozen stir-fry veggies cuts time and prep work significantly! I usually prefer fresh vegetables to frozen, but sometimes when I want a small amount of a lot of different vegetables, it just makes sense to buy a frozen mix (otherwise I’ll have vegetables coming out of my ears!)

As for the sauce, this is my take on teriyaki sauce made with soy sauce, rice vinegar, brown sugar, and aromatics like garlic and ginger. When you make it yourself, you know exactly what’s in there, and you can totally experiment with the recipe and tweak the ingredients to match your palate.

Nutrition Information

how to make Teriyaki Noodle Bowls step-by-step photos

Gather all of your ingredients. Make the teriyaki sauce: Stir together 1/4 cup soy sauce, 2 Tbsp rice vinegar, 2 Tbsp brown sugar, 1/4 tsp sesame oil, pinch red pepper flakes, 1 Tbsp corn starch, and 2 Tbsp water.

Grate 2 inches ginger and mince 2 cloves of garlic. Stir them into the sauce. (Note: this picture was before I stirred in the cornstarch.

It will have a slightly milky/opaque color once the corn starch is added). Prep the noodles: Cook 8 oz. noodles according to the directions on the package (boil 5-6 minutes) and then drain them in a colander.

Stir fry the veggies: Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. Once hot, add 1 lb. frozen vegetables and cook for 1-2 minutes.

Frozen vegetables can be tricky because you want them to heat through without overcooking. Once the vegetables have cooked for just a short minute or two, give your sauce a quick stir (to re-suspend the corn starch) and then pour it into the skillet.

Allow the sauce to come up to a simmer. Taste the sauce to see if you want more soy sauce.

If you want a more potent dish, you can just stir in an extra tablespoon of soy sauce. Add the noodles: Finally, add the drained noodles and stir them in until they are well coated in sauce.

Now your teriyaki noodles are ready to serve! Enjoy.

Recipe Success Tips & Suggestions

• Make a pineapple teriyaki sauce. I fully intended to make this with pineapple, but when I got home, I realized I accidentally bought pineapple in heavy syrup, and that doesn’t work. If you want to use pineapple, here’s how: buy an 8-oz. can of pineapple chunks in juice, drain the juice, and use it in place of the water in the teriyaki sauce. Add the pineapple chunks to the vegetables when you stir fry them, and you’re done. Easy 😊
• Grate your own ginger for the best flavor. Use a vegetable peeler or the side of a spoon to scrape off the skin, then use a small-holed cheese grater to grate the ginger straight into the bowl (so all the juice makes it into the sauce). If you don’t have a cheese grater, you can mince the ginger.
• Want to use a store bought sauce? While I’m all about making my own sauces, you can use a bottled teriyaki sauce if preferred. I’d start with ½ cup and add more if desired.

Serving Suggestions

As written, these teriyaki noodle bowls are a great vegan or vegetarian dinner option. I usually enjoy them as is (or with a drizzle of sriracha sauce…because you know me 😉).

For extra protein, try topping them with crispy air-fried tofu. A little side of kimchi or other fermented vegetables would add a really nice tangy crunch, too.

But I know a meal isn’t a meal without meat for some! In that case, add some teriyaki chicken or pork and you’re set.

Storage & Reheating

Leftovers keep really well, which makes these bowl noodles perfect for meal prep. Store them in an airtight container in the fridge for 3–4 days, or freeze for up to 1–2 months.

When you’re ready to eat, just pop a serving in the microwave and heat until warmed through. If the noodles seem a little dry after reheating, add a splash of water or soy sauce.