Teriyaki Soba Noodle Bowls

These delicious, easy Teriyaki Soba Noodle Bowls use frozen stir fry vegetables and a simple homemade sauce so you can get your meal prepared lightening quick!

This recipe has everything you’re looking for in a noodle bowl. Crisp tender vegetables that require zero prep, a thick sauce that’s a little sweet, a little salty, and a little tangy, and of course, noodles! And with only 20 minutes from freezer to table, this is a family pleaser! Or a great lunch to pack for work or school!

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Teriyaki Soba noodles being lifted out of bowl with chopsticks


I’m keeping this dish heart healthy and simple with some quick-cooking and ready-to-go ingredients!

Soba Noodles

Soba noodles are traditionally used in Japanese dishes. They are made of buckwheat flour, or a blend of buckwheat and other flours. They can be gluten free, so if you need that option, look for that. Buckwheat is naturally gluten free, as long as it doesn’t get “contaminated” with gluten containing grain.

Buckwheat, like quinoa, isn’t a grain in the botanical sense, but a seed that is used in many traditional Asian cuisines. It is a bit more nutritious than some other grains, containing a good amount of fiber, manganese, copper, and magnesium. Buckwheat is also high in antioxidants, which are essential for heart health.

Soba noodles are easy to cook. Usually just a few minutes in boiling water and they’re ready to go!

Toasted Sesame Oil

I love toasted sesame oil for its lovely, nutty flavor that goes perfectly in stir fry dishes. Plus it has a good mix of monounsaturated and polyunsaturated fats that are good for the heart.

Frozen Stir Fry Vegetables and Edamame

Frozen Stir Fry Vegetables are a staple in my house. Not only can I use them for quick stir fries and other similar dishes, they are great for a simple steamed vegetable side dish. They are much more cost effective than buying all those different vegetables separately and chopping them and preparing them. These go straight into the pan frozen!

Edamame is essentially a soybean without the pod. Make sure to get shelled ones to make this ultra simple. Soy has many heart health benefits, including lowering LDL cholesterol, lowering triglycerides, raising HDL cholesterol, and modestly lowering blood pressure. A great, high protein addition to meals!

Homemade Sauce

This delicious, heart healthy, teriyaki inspired sauce is made with low sodium soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes. A little corn starch thickens it up for a nice coating on every noodle and veggie! So simple, yet so much flavor!

2 Teriyaki Soba noodle bowls from overhead

How to make Teriyaki Noodle Bowls

There are three main steps to making this quick meal.

First, cook the noodles. Follow the instructions on the package, and when they’re done, toss them with a bit of oil so they don’t stick together.

Next, make the sauce by whisking all the sauce ingredients together. Set that aside.

Now, heat up the sesame oil in a wok or large skillet, and stir fry the vegetables and edamame until they are thawed, and crisp-tender. Add the sauce and simmer until it’s thickened.

Then add the noodles to the skillet, too, and toss everything to combine.

If you want a garnish, add chopped green onions and sesame seeds, and maybe an additional sprinkle of red pepper flakes!

Teriyaki Soba noodle bowls

If you make Teriyaki Soba Noodle Bowls, tell me about it in the comments!

Teriyaki Soba Noodle Bowls

These delicious, easy noodle bowls use frozen stir fry vegetables so you can get your meal prepared lightening quick!

Course Lunch, Main Course
Cuisine Asian-Inspired
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 341 kcal
Author Laura Yautz


  • 5 oz Soba Noodles
  • 2 tsp Toasted Sesame Oil
  • 5 cups Frozen Stir Fry Vegetables
  • 1 cup Frozen Shelled Edamame

For the Sauce

  • 1 Tbsp Cornstarch
  • 2 Tbsp Cold Water
  • 2 Tbsp Low Sodium Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Honey (or Maple Syrup or Brown Sugar for vegan substitute)
  • 2 tsp Toasted Sesame Oil
  • 2 Garlic cloves, minced
  • 1 ½ tsp Grated Ginger
  • ½ tsp Red Pepper Flakes, more or less to taste

To Garnish:

  • Sliced Green Onions
  • Sesame Seeds


  1. Begin bringing a large pot of water to a boil, in which to cook the noodles.
  2. While the water is heating up, make the sauce: combine cornstarch and water, and whisk to combine. Add all the rest of the sauce ingredients, and again whisk to combine. Set aside for now.
  3. When the pot of water is boiling, add the soba noodles, and cook per package directions. Drain and set aside. Toss with a bit of oil if they will sit long.
  4. In a wok or large skillet, heat the sesame oil, and add frozen stir fry vegetables and edamame. Stir fry the vegetables until they are thawed and crisp-tender.
  5. Add the sauce to the wok or skillet, and simmer until thickened.
  6. Add the noodles and toss to combine.
  7. Garnish with green onions, and sesame seeds, or as desired.
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