Name: Teriyaki Mushroom Noodles Asian Style Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: ⅓ cup low-sodium soy sauce or tamari; 3 tablespoons brown sugar (or honey); 2 tablespoons rice vinegar; 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry); 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; ¼ cup water; 10–12 oz (300g) noodles (soba, udon, or rice noodles); 1 lb (450g) mixed mushrooms (shiitake + cremini), sliced; 2–3 cups bok choy or broccoli, chopped; 2 tablespoons neutral oil (vegetable or avocado); 1 tablespoon toasted sesame oil; 2 green onions, sliced (for garnish); Sesame seeds (optional garnish)

This quick Asian-inspired Teriyaki Mushroom Noodles recipe features tender stir-fried mushrooms coated in a rich, glossy homemade teriyaki sauce, tossed with chewy noodles and vibrant veggies. It’s a flavorful, satisfying vegetarian meal that brings bold Japanese flavors to your table in under 30 minutes — perfect for busy weeknights.

Why You’ll Love This Recipe:

You’ll fall head over heels for this dish because it delivers that irresistible sweet-savory teriyaki taste you crave from takeout, but it’s made fresher and healthier at home. The mushrooms become incredibly meaty and juicy, soaking up every drop of the sticky glaze, while the noodles slurp up the sauce beautifully.

It’s 100% vegetarian (easily vegan), uses simple pantry ingredients, comes together lightning-fast, and feels like a cozy hug in a bowl. Kids and adults both love it, it’s customizable, budget-friendly, and way tastier than delivery — plus you’ll feel good about loading up on veggies and skipping the extra sodium and oil from restaurant versions.

Yield: 4 servings

Teriyaki Mushroom Noodles Asian Style Recipe

Quick, savory teriyaki mushroom noodles with chewy strands and glossy sauce — easy Asian vegetarian dinner in under 30 minutes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

For the teriyaki sauce:

⅓ cup low-sodium soy sauce or tamari
3 tablespoons brown sugar (or honey)
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
1 teaspoon grated fresh ginger
2 cloves garlic, minced
¼ cup water

For the stir-fry:

10–12 oz (300g) noodles (soba, udon, or rice noodles)
1 lb (450g) mixed mushrooms (shiitake + cremini), sliced
2–3 cups bok choy or broccoli, chopped
2 tablespoons neutral oil (vegetable or avocado)
1 tablespoon toasted sesame oil
2 green onions, sliced (for garnish)
Sesame seeds (optional garnish)

Instructions

Get everything ready — This dish cooks fast, so chop your mushrooms, mince garlic and ginger, slice green onions, and chop your greens now. It makes everything so much smoother!
Whisk up that magical sauce — In a small bowl, mix soy sauce, brown sugar, rice vinegar, ginger, garlic, and water. Stir until sugar mostly dissolves. Set aside. (Your kitchen already smells amazing!)
Boil the noodles — Cook noodles according to package directions until just al dente. Drain and rinse briefly with cold water if they’re wheat-based. Toss with a tiny drizzle of sesame oil to prevent sticking. Set aside.
Heat your pan — Grab a large wok or skillet and heat the neutral oil over medium-high heat until it shimmers. This is where the magic starts!
Sauté the mushrooms — Add mushrooms in a single layer (do batches if needed). Let them sit 2–3 minutes undisturbed to get golden edges, then stir-fry 4–5 minutes until tender and browned. They’ll shrink and smell incredible.
Add the greens — Toss in bok choy (or broccoli) and stir-fry 2–3 minutes until bright green and crisp-tender. Don’t overcook — we want some crunch!
Pour in the sauce — Give your sauce a quick re-stir (cornstarch settles), then pour it over the mushrooms and veggies. Stir constantly as it bubbles and thickens into a glossy glaze — about 1–2 minutes.
Toss in the noodles — Add cooked noodles to the pan. Gently toss everything together so every strand gets coated in that beautiful sticky teriyaki sauce. Cook 1 more minute to heat through.
Finish with flair — Drizzle toasted sesame oil over everything and give one final toss. Taste and adjust — more soy for salt, more sugar for sweet, or chili for heat.
Serve it up hot — Divide into bowls, sprinkle with green onions and sesame seeds, grab your chopsticks, and dive in. Slurping is highly encouraged!

Notes

Fresh ginger and garlic make a huge difference — avoid powdered versions if possible.
If sauce gets too thick, add a splash of water. If too thin, simmer longer or add a touch more slurry.
This recipe is naturally vegetarian and easily vegan — just use maple syrup instead of honey if desired.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 196Total Fat 11gSaturated Fat 1gUnsaturated Fat 10gSodium 1135mgCarbohydrates 22gFiber 3gSugar 13gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Slice mushrooms evenly (about ¼-inch thick) so they cook uniformly and get nicely golden.
Don’t overcrowd the pan when sautéing mushrooms — cook in batches if needed for maximum caramelization.
Taste the sauce before adding to noodles and adjust sweetness or saltiness (add more sugar if you like it sweeter, more soy if you want it saltier).
For extra glossy sauce, let it bubble and thicken slightly before tossing with noodles.
Use high heat for stir-frying to get that slight char on veggies without making them soggy.
Prep all ingredients before starting — this dish moves quickly once the pan is hot.
Rinse noodles under cold water after cooking if using wheat noodles to stop cooking and prevent sticking.

Ingredients Notes:

Mushrooms — Shiitake, cremini (baby bella), or a mix work best; shiitake gives deep umami, while cremini are milder and meatier. Avoid white button mushrooms if possible — they’re less flavorful.
Noodles — Soba (buckwheat) for authentic nutty taste, udon for thick chewy texture, or rice noodles for gluten-free. Cook just until al dente so they don’t get mushy when tossed.
Soy sauce / tamari — Low-sodium recommended so the sauce isn’t overly salty; tamari is gluten-free.
Brown sugar or honey — Creates that signature sticky sweetness and caramelization.
Sesame oil — Toasted variety adds incredible nutty aroma — use it at the end for maximum flavor.
Garlic & ginger — Fresh is best for bright punch; don’t skip them.
Cornstarch — Thickens the sauce into a beautiful glaze that clings to everything.

Variations and Substitutions:

Protein boost — Add crispy tofu cubes, pan-fried tempeh, edamame, or grilled chicken/beef strips for non-veg versions.
Veggie swaps — Broccoli florets, snap peas, bell peppers, carrots matchsticks, baby corn, or zucchini all work wonderfully.
Noodle options — Use ramen, spaghetti, or even zucchini noodles for low-carb.
Gluten-free — Choose tamari + gluten-free noodles (rice or buckwheat soba).
Spicy kick — Add sriracha, chili flakes, or fresh chili slices to the sauce.
Sweeter or less sweet — Increase/decrease sugar or add mirin for authentic Japanese depth.
Oil-free — Use broth or water to sauté instead of oil for lighter version.
Mushroom variety — Try oyster, king oyster, or enoki for different textures.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce — microwave works too but texture is best on stovetop. Not ideal for freezing (noodles can become mushy), but sauce and mushrooms freeze well separately up to 1 month.