Vegan teriyaki noodles with vegetables
These Teriyaki Noodles are an easy 30-minute dish disguised as a restaurant-worthy meal. Ramen noodles, a better-than-takeout teriyaki sauce, and steamed vegetables cook quickly on the stovetop, leaving you with unbelievable comfort food that’s packed with flavor. Who knew it could be so easy? It’s easy to transform these takeout-inspired noodles into the comfort food of your dreams. Just think of the teriyaki sauce-covered noodles as a blank canvas; toss in your favorite plant protein (crispy air fryer tofu and marinated tempeh are delicious options), a medley of colorful vegetables, fresh herbs, and as many toppings as you like. There are endless ways to take vegetarian teriyaki noodles up a notch!
Ingredients needed (with substitutions)
Soy sauce – Low sodium soy sauce is best. Use tamari if you need the teriyaki sauce to be gluten free.Rice vinegarBrown sugar – Or use maple syrup or agave syrup.Sesame oil – Essential for flavor!Garlic and garlic – Try to use fresh ginger and garlic if you can. Otherwise, use 1 teaspoon of garlic powder and ¼ teaspoon of ground ginger.Cornstarch – To help thicken the sauce. I haven’t tested it but arrowroot powder might work as a replacement.WaterNoodles – I like to make this recipe with ramen stir fry noodles but any long, thin noodle will do. Try using buckwheat, soba, or rice noodles instead, or even regular pasta noodles like fettuccine, spaghetti, or linguine.Vegetables – I used broccoli, carrots, and green onions. This is a wonderful clean-out-your-fridge recipe, so use any fresh or frozen vegetables you already have on hand.Toppings – Like hot sauce, sesame seeds, cilantro, crushed peanuts, or chili flakes.
How to make teriyaki noodles
Find the instructions with measurements, temperatures, and bake times on the recipe card below. First, make the teriyaki sauce by whisking the soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger together in a saucepan. Heat over medium-high heat until it bubbles. Make the cornstarch slurry in a separate bowl, then whisk it into the sauce. Keep stirring until the sauce thickens, then take the pot off the heat. Cook the noodles according to the package instructions. Drain and set aside. Add the fresh vegetables and some water to the same pot. Cover with a lid and turn the heat up to high while the veggies steam. Pour the cooked noodles and sauce into the pot with the vegetables and stir to coat. Sprinkle any toppings you like on top, then serve and enjoy!
Serving suggestions
Teriyaki noodles are perfectly satisfying all on their own but when you’re looking for a special side dish to serve alongside, I recommend keeping it simple. Vegan beef and broccoli, fresh spring rolls, and black pepper tofu are easy to prepare or you can stick to a classic like curried cauliflower or fried rice. Pro tip: Make a double batch of teriyaki sauce and bottle it for later! It’s a real flavor booster that gives dishes like teriyaki tofu irresistible qualities.
Frequently asked questions
Want more yummy noodle recipes?
Thai Peanut NoodlesPeanut Tempeh Stir FryEasy Drunken NoodlesPad Thai
*This recipe was originally published in July 2017, and has been updated as of October 2020.
