Grilled Pork and Vegetable Teriyaki Noodle Bowls

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Here’s a recipe for Grilled Pork and Vegetable Teriyaki Noodle Bowls that is a good one to make for an easy weeknight dinner.

Grilled Pork and Vegetable Teriyaki Noodle Bowls in white bowls with chopsticks

This is a totally stress-free recipe where you get take advantage of the beautiful summer weather and use your grill.  Both the pork tenderloin and the vegetables for these Teriyaki Noodle Bowls are cooked on the grill!  I love outdoor grilling because it’s so easy, and there is very little clean-up involved.  

Plus, there’s just something to be said about creating a meal in your backyard.  I love to grab a glass of wine, turn on some 80’s classic rock, sit in my poolside lounge chair and let my husband do the grilling.  He doesn’t seem to mind the routine either.  Summer is the best season for creating delicious meals!

Grilling pork tenderloin and vegetables on the grill

How to make Pork and Vegetable Teriyaki Noodle Bowls:

For a quicker cooking time, you’ll cut the pork tenderloin lengthwise to butterfly it open for a super quick grilling time. The pork will be quick-marinated in homemade teriyaki sauce. 

The veggies are cooking alongside.  Everything will be done in about 10 minutes.

grilling pork tenderloin and vegetables on the grill

Once you have some great grill marks (I like to see some black on my veggies!), it’s all ready to be taken off the grill and removed to a cutting board for chopping.

Grilled Pork Tenderloin sliced on a wooden cutting board

There’s the beautiful piece of grilled pork.  You can see how well it retained its juices on the grill, and it’s packed full of flavor too!

Homemade Teriyaki Sauce in a white bowl with a spoon

Teriyaki Sauce:

I make a super quick and easy homemade teriyaki sauce for this recipe, but if you’re in a time crunch (or you’d just rather not put in the effort) it’s totally okay to pick up some teriyaki sauce at the store.  I’d look for a variety that is more syrupy than liquid.

Two Grilled Pork and Vegetable Teriyaki Noodle Bowls in white bowls. Chopsticks on the side and a peek at a third bowl in the background

This Grilled Pork and Vegetable Teriyaki Noodle Bowls recipe feeds four people.  To assemble the bowls, you’ll toss the noodles with the teriyaki sauce and divide between the four bowls.  Chop the pork and veggies, and divide those up too.  Sprinkle with a few sesame seeds, and you’re good to go!

We always have chopsticks on hand for Asian inspired dishes like this.  But some of us are not very adept in using chopsticks, so forks are a good option too.  My whole family loves this quick and easy dinner!  Try these Teriyaki Noodle Bowls, and let me know what you think!

Two Grilled Pork and Vegetable Teriyaki Noodle Bowls in white bowls

If you’re looking for more easy dinner recipes using pork tenderloin, you might try One Pan Pork with Creamy Mushroom Sauce or Slow Cooker Cuban PorkSlow Cooker Carnitas Burritos and Garlic Herb Grilled Pork Loin are good choices too.

overhead shot of teriyaki pork noodle (white) bowls with a set of chopsticks set on top of one of the bowls.
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5 from 3 votes

Grilled Pork and Vegetable Teriyaki Noodle Bowls

This is the perfect, simple grilling recipe for pork tenderloin.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 598kcal
Author RecipeGirl.com
Course Main Course
Cuisine Chinese
Keyword grilling, noodles, pork

Ingredients

TERIYAKI SAUCE:

  • 2 cups pineapple juice
  • 1/2 cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 3 tablespoons cornstarch
  • 1/2 cup cold water

NOODLE BOWLS:

  • 18.4 ounces pork tenderloin or pork loin cut lengthwise to butterfly
  • 2 large zucchini, sliced lengthwise
  • 1 large red bell pepper, sliced into large chunks
  • 1 large yellow bell pepper, sliced into large chunks
  • 1 tablespoon olive oil
  • salt and pepper
  • 10 ounces dry Japanese udon noodles, cooked according to package directions
  • sesame seeds, for garnish

Instructions

PREPARE TERIYAKI SAUCE:

  • In a medium saucepan, combine the pineapple juice, soy sauce, brown sugar, ginger and garlic powder.  Stir and bring to a simmer.  Combine the cornstarch and cold water in a separate bowl.  Whisk the cornstarch mixture into the simmering soy sauce mixture.  Continue to simmer and stir until thickened.  Remove from heat, cover and set aside to cool.

MARINATE:

  • Put the butterflied pork in a large zip baggie, and add half of the teriyaki sauce to the bag. Rub the bag to coat the pork with the sauce; refrigerate for at least one hour to marinate. You can refrigerate for a few hours, if you'd like. Cover the rest of the teriyaki sauce and save for later.

GRILL:

  • Preheat your grill to medium high heat.  Place the vegetables on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.  Grill the pork and vegetables until done.  Chop the pork and vegetables into small chunks.

ASSEMBLE NOODLE BOWLS:

  • Toss hot noodles with teriyaki sauce.  Divide the noodles between four bowls.  Divide the pork and vegetables between the four bowls.  Sprinkle with sesame seeds, for garnish.

Notes

  • *Time Saver Tip:  Use store bought teriyaki sauce to toss with your noodles instead of making the homemade.  You can also buy *fresh* udon noodles- they'll have a quicker cooking time.

Nutrition

Serving: 1serving | Calories: 598kcal | Carbohydrates: 88g | Protein: 43g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 2002mg | Potassium: 1338mg | Fiber: 7g | Sugar: 30g | Vitamin A: 1700IU | Vitamin C: 178mg | Calcium: 66mg | Iron: 3mg
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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Denise wrote:

    Lori, I followed your directions to the ‘tee’ and my grill took exactly 4 minutes ! This was so delicious my husband eagerly said to ‘make this again–soon’ ! A real compliment. I made your teriyaki sauce just adding a couple of drops of sesame oil, a little more brown sugar, some red pepper flakes and fresh ginger instead of powder. I loved it. Thanks so much.

  • Denise wrote:

    I have never cooked a pork tenderloin. I understand they cook quickly. Now if you butterfly it, it should be even faster. Can you give me an idea how long ?? I don’t want to dry it out. 20.00 is still 20.00 ! Oh, I’m using a George Forman grill. So that would cook both sides at once. 4 minutes maybe ???? Please respond quickly. I am making this today.

    • Lori Lange wrote:

      oh gosh, it all depends on the heat and efficiency of your grill! I’d say just a quick 3 to 4 minute sear on both sides will be enough. You’ll have to eyeball it though to see what you think. Maybe cut into it at the end and make sure it’s cooked all the way through. Good luck!

  • Lisa Riedl wrote:

    What a great weeknight meal full of flavor!

  • TidyMom wrote:

    This looks SO good! I cook pork tenderloin a few times a month and I’ve never cut it open like this! Can’t wait to try it next time!

  • Noble Pig wrote:

    This is going on my menu plan this week!

  • Tricia @ Saving Room for Dessert wrote:

    What a delicious bowl of wonderful flavors and textures. Love the noddles combined with grilled pork – brilliant!

  • Sabrina wrote:

    great recipe, great flavors and great prep on a nice summer grill, thank you!