Teriyaki Rainbow NoodlesJump to Recipe
It’s getting to be that time of year where I crave lots of colorful, beautiful vegetables. Luckily, I can make these Teriyaki Rainbow Noodles in about 30 minutes any day of the week so my cravings can be easily solved.
I love so much about this recipe. For starters, it’s a surprisingly filling meal. It’s basically a noodle stir-fry and I like to use udon noodles which have lots of bite and texture to them. You could absolutely use rice noodles though if you wanted to make a gluten-free version.
For the sauce, I did kind of a cheater sauce that starts with a good store-bought teriyaki sauce, but then beefs it up a bit with some honey, sesame oil, and chili garlic.
But the real star of the show is all the veggies. Honestly, you could use anything colorful and crispy in these noodles, but the four I listed and used are readily available and always good options. Take your time prepping them though so they are all equally sized.
Teriyaki Rainbow Noodles
- 2 tablespoons neutral oil
- 2 cups shredded red cabbage
- 2 medium carrots grated
- 1 green pepper sliced thin
- 6-8 radishes sliced thin
- 10 oz. udon noodles cooked and rinsed
- Sesame seeds garnish
- Fresh scallions garnish
- Crispy chow mein noodles garnish
Teriyaki Noodle Sauce:
- ⅔ cup storebought teriyaki sauce
- 2 tablespoons honey
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce opt.
- Stir together sauce ingredients and set aside. Cook noodles according to package and rinse with cold water to stop the cooking.
- Take your time preparing to veggies to make sure they are evenly sized. Shred cabbage with a large chef’s knife, grate carrots, slice green peppers and radishes.
- In a large skillet or wok, add oil over medium-high heat. Once it’s shimmering, add veggies and cook for 2-3 minutes until veggies just start to soften.
- Add noodles and sauce and stir vigorously. Cook for about 2 minutes to heat noodles and thicken sauce.
- Immediately serve noodles topped with sesame seeds and scallions.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Teriyaki Rainbow Noodles
I don’t recommend just tossing some store-bought teriyaki in with these noodles. Most store-bought teriyaki sauces are pretty heavy and are intended for meats. So they are a good start, but you need to lighten them up a bit.
Personally, I really like this brand.
When you cook the noodles, be sure to drain and rinse them with cold water so the cooking stops and they don’t stick together in a big clump.
Remember those veggies? I like to use a lot for this recipe. They will wilt a bit as they cook, but you don’t want to be hunting for veggies in the bowl.
Start the rainbow noodles by heating some neutral oil over medium-high heat in a large wok or skillet. Then toss in all the veggies!
Boom! Colorful right?
The worst thing you can do is overcook these veggies. They should be bright and still a bit crunchy in the finished dish.
After they cook for about 2 minutes, add in the noodles and sauce.
Stir to combine everything and cook until the noodles are heated and the sauce thickens a bit.
All told, the ingredients are on the heat for maybe five minutes. It’s a super quick cook once you have everything prepped.
These Teriyaki Rainbow Noodle bowls are a great healthy dinner (or lunch) option. Don’t forget the crispy chow mein noodles. Love the extra crunch they give!