Stop 🚫 buying those chemical laden bottles of teriyaki sauce with all kinds of ingredients you can’t even pronounce! It’s so very easy to make your own homemade sauce with just a few simple ingredients in just a few minutes. If you have a reasonably well stocked pantry, you probably have everything you need on hand to make this luscious teriyaki sauce.
This is such a versatile dish. It can be made with either sirloin beef, pork tenderloin or chicken breast; use whatever is on sale or what you already have on hand. It’s absolutely delicious no matter what protein you choose to use. But honestly…it’s all about the sauce!
Are you a fan of asian flavors like I am? Then this sauce if for you! It’s just the right balance of salty and slightly sweet.
If you make the teriyaki sauce in advance and get the meat marinating, it takes just a few short minutes to cook up this meal and get it on the table in the evening. A little preplanning will simplify dinner so you can whip up a delicious, homemade meal, even on a busy weeknight.
Start by combining cornstarch with ¼ cup water in a small bowl. Set aside.
Combine the ⅓ cup soy sauce, ¼ cup brown sugar, 3 cloves minced garlic, 2 teaspoons freshly grated ginger root, and 2 tablespoons honey and 1 cup water in a saucepan.
TIP: If you don’t have fresh ginger on hand substitute with a teaspoon of dried ginger.
Heat the teriyaki sauce over medium high heat. Bring sauce to a simmer, stirring frequently.
When the sauce comes to a good simmer add the cornstarch slurry.
Continue to cook over medium heat, stirring until sauce thickens and coats the back of a spoon.
Remove sauce from heat, cover pan and allow sauce to come to room temperature.
Once sauce has cooled off, reserve ½ cup of sauce. Cover and set aside for later use.
Place sliced meat in a 1 gallon ziplock bag, and pour the remaining sauce into the ziplock bag with sliced meat strips.
Seal bag and marinate meat in the refrigerator for a minimum of 30 minutes or up to overnight. Turning bag occasionally as it marinates.
When it’s time to get dinner on the table, heat a large pot of water and cook Yaki-Soba noodles in boiling water for 2 minutes, stirring to separate noodles into individual strands. Drain well.
TIP: You can substitute 1 lb. of spaghetti noodles cooked al dente in place of the Yaki-Soba noodles. Follow the directions on the pasta package for the proper amount of cooking time.
While the noodles are cooking, drain off excess marinade from meat.
Heat oil in a wok or large skillet over medium high heat.
When oil is hot, add meat strips and stir fry until browned and cook through, about 4-5 minutes.
Remove cooked meat from the wok with a slotted spoon and keep warm.
Add cooked, drained noodles to the wok along with the reserved teriyaki sauce.
Stir fry until noodles are completely coated with the sauce and have absorbed it.
To serve, place noodles in a bowl and top with strips of cooked meat.
Garnish each serving with sesame seeds and sliced green onions if desired.
Oh my goodness these noodle bowls are mighty tasty. The easy to make sauce is perfection! Because the noodles soak up the sauce as you stir fry them, the dish has just the right amount of teriyaki goodness. It’s not overly sweet, nor is it swimming in a sickly, overly, sweet sauce. It’s just yummy perfection in your bowl!
Teriyaki Noodle Bowls
Equipment
- Wok or large skillet
Ingredients
- 1 tbsp cornstarch
- ¼ cup water
- ⅓ cup reduced sodium soy sauce
- ¼ cup brown sugar, packed
- 3 cloves garlic, minced
- 2 tsp ginger, freshly grated
- 2 tbsp honey
- 1 cup water
- 1½ lbs sirloin beef, pork tenderloin or chicken breast, thinly sliced
- 16 oz Yaki-soba noodles, discard seasoning packets
- 2 tbsp vegetable oil
- 1 tsp sesame seeds
- 2 stalks green onion, sliced
Instructions
- In a small bowl, combine cornstarch with ¼ cup water. Set aside.
- Combine the ⅓ cup soy sauce, ¼ cup brown sugar, 3 cloves minced garlic, 2 teaspoons freshly grated ginger root, 1 cup water, and 2 tablespoons honey in a saucepan.
- Heat the teriyaki sauce over medium high heat. Bring sauce to a simmer, stirring frequently.
- When sauce comes to a good simmer add the cornstarch slurry.
- Continue to cook over medium heat, stirring until sauce thickens and coats the back of a spoon.
- Remove sauce from heat, cover pan and allow sauce to come to room temperature.
- Once sauce has cooled off, place sliced meat in a 1 gallon ziplock bag.
- Reserve ½ cup of sauce and pour remaining sauce into ziplock bag with meat slices.
- Seal bag and marinate meat in the refrigerator for a minimum of 30 minutes or up to overnight. Turning bag occasionally as it marinates.
- Cook Yaki-Soba noodles in boiling water for 2 minutes, stirring to seperate noodles into individual strands. Drain well.
- Heat oil in a wok or large skillet over medium high heat.
- Drain off excess marinade from meat.
- When oil is hot, add meat strips and stir fry until browned and cook through, about 4-5 minutes.
- Remove cooked meat from the wok with a slotted spoon and keep warm.
- Add cooked, drained Yaki-Soba noodles to the wok along with the reserved ½ cup of teriyaki sauce.
- Stir fry until noodles are completely coated and have absorbed the sauce.
- To serve, place noodles in a bowl and top with strips of cooked meat.
- Garnish each serving with sesame seeds and sliced green onions if desired.
Notes
Did You Make This?
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