Teriyaki Noodles Recipe with Chicken and Vegetables

This Teriyaki Ramen Noodles recipe is a quick, satisfying dinner made with ramen noodles, broccoli, sugar snap peas, mushrooms, and a homemade teriyaki sauce.

Packed with vegetables and coated in a sweet, sticky homemade teriyaki sauce, this teriyaki ramen offers a delicious takeout-style flavor in a fraction of the time. It’s an easy weeknight meal that balances umami, sweetness, and fresh produce for a satisfying bowl.

This recipe pairs well with other ramen variations like sesame garlic or mushroom ramen and can be adapted with extra proteins such as tofu or chicken if desired.

How to make teriyaki noodles

Step 1: Prepare the vegetables. Clean and slice the baby bella mushrooms, trim the broccoli into florets, rinse the sugar snap peas, and slice the green onions.

Make the homemade teriyaki sauce

Step 2: Prepare a simple homemade teriyaki sauce. A basic teriyaki is made from soy sauce, brown sugar, freshly grated ginger, minced garlic, and a splash of citrus juice (orange or water if you prefer). Simmer until slightly reduced and glossy. Homemade sauce takes about 10–15 minutes and delivers fresher flavor than most store-bought options.

Cooking the vegetables

Step 3: Heat sesame oil in a large skillet or wok over medium-high heat. Add sliced mushrooms, broccoli florets, sugar snap peas, and the white and light-green parts of the green onions. Stir regularly to ensure even cooking.

Cook for about 15–20 minutes, until the mushrooms have released their liquid and most of it has evaporated, and the broccoli is tender-crisp. Start preparing the ramen noodles during the last 8–10 minutes so they’re ready to combine with the vegetables.

Adding the sauce and noodles

Step 4: Drain the cooked ramen (discard the seasoning packets) and add the noodles to the skillet with the cooked vegetables. Pour the teriyaki sauce over everything and toss gently but thoroughly to coat the noodles and vegetables. Adjust seasoning with salt or additional soy sauce to taste.

Serving teriyaki noodles

Serve the teriyaki ramen hot. For a sweet-spicy contrast, drizzle a little sweet chili sauce on top or serve the sauce on the side. Garnish with the green parts of the sliced green onions and a sprinkle of sesame seeds for texture and visual appeal.

This dish is mildly sweet, bright from fresh garlic and ginger, and flavorful thanks to the mix of vegetables. Using fresh minced garlic and ginger is highly recommended; it gives sauces and stir-fries a noticeable boost in aroma and depth.

Leftovers keep well and can be refrigerated for 2–3 days. Reheat gently in a skillet with a splash of water or a little oil to revive the sauce and prevent the noodles from drying out.

More stir fry recipes

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• Teriyaki Tofu
• Teriyaki Vegetables
• Teriyaki Cauliflower
• Broccoli Tofu Stir Fry
• Stir Fry Vegetables

Teriyaki Noodles

By: Joy Shull

Easy teriyaki ramen with fresh vegetables and a homemade teriyaki sauce. A quick, flavorful dinner that’s perfect for weeknights.

Prep: 15 mins ·
Cook: 25 mins ·
Total: 40 mins ·
Servings: 4

Ingredients

• 3 blocks ramen noodles (discard seasoning packets)
• 8 oz baby bella mushrooms, sliced
• 3 cups broccoli florets
• 8 oz sugar snap peas
• 1 bunch green onions, sliced
• 3 tablespoons sesame oil
• 1 batch homemade teriyaki sauce (see recipe notes below)

Instructions

1. Prepare one batch of homemade teriyaki sauce using soy sauce, brown sugar, garlic, ginger, and a touch of citrus or water. Simmer until slightly thickened.
2. Heat sesame oil in a large skillet or wok. Add mushrooms, broccoli florets, sugar snap peas, and the white parts of the green onions.
3. Cook over medium-high heat for 15–20 minutes, until mushrooms have released their liquid and the vegetables are tender-crisp.
4. In the last 10 minutes, cook the ramen according to package directions and drain, discarding flavor packets.
5. Add the drained ramen and the teriyaki sauce to the skillet. Toss gently to combine and heat through.
6. Taste and adjust seasoning with salt or additional soy sauce if desired.
7. Serve hot. Optionally top with sweet chili sauce for a sweet-spicy finish and garnish with sliced green onions and sesame seeds.

Tips, Variations, and Storage

For added protein, stir in cubed tofu, cooked chicken, or shrimp at the end of cooking. Swap vegetables for what you have on hand—bell peppers, carrots, or baby corn work well. To keep the dish lighter, reduce the sugar in the teriyaki sauce or use low-sodium soy sauce. Leftovers keep in the refrigerator for up to 3 days; reheat in a skillet with a splash of water or oil to refresh the sauce and noodles.

Nutrition (approx. per serving)

Calories: 549 kcal · Carbohydrates: 79 g · Protein: 14 g · Fat: 21 g · Sodium: 2413 mg · Fiber: 5 g