Teriyaki Noodles are a quick dinner ready in less than 30 minutes! A vegetarian dish that is flexible with an easy homemade teriyaki sauce. Skip the take out!

chopsticks picking up noodles from bowl

Is there anything better than a bowl of noodles with a yummy sauce?

These Teriyaki Noodles are so easy and fast to make, they will be ready before you could order take out! The teriyaki sauce is super simple to make and SO incredible. You might also love my Thai Peanut Noodles.

Talk about an easy, delicious weeknight meal that the whole family will love! I only call for vegetables with the noodles and sauce, but you could definitely add some marinated tofu cubes to the bowls for more protein.

tongs picking up lots of noodles from pan

Ingredients needed (with substitutions)

  • Low sodium soy sauce – May use tamari for gluten free. Also may reduce if desired for a less salty dish.
  • Seasoned rice vinegar
  • Brown sugar – Could substitute with pure maple syrup or agave, if desired.
  • Sesame oil – May omit to make the dish totally oil free, but you only need a teaspoon for a lot of flavor.
  • Garlic 
  • Fresh grated ginger – I buy little frozen cubes of grated ginger from Trader Joe’s, SO easy!
  • Cornstarch – You might be able to substitute arrowroot, but I haven’t tried it.
  • Water
  • Noodles – I used ramen stir fry noodles and discarded the flavor packets. You can also use buckwheat noodles, soba, or rice. Use gluten free noodles as needed.
  • Vegetables – I use broccoli florets, a carrot and green onions. Switch up the veggies based on what you have.
  • Sesame seeds, hot sauce – for topping your noodles with, optional

teriyaki sauce on a spoon from a pot

How to make Teriyaki Noodles

It’s so easy to make Teriyaki Noodles at home!

First, make the teriyaki sauce in a small pot, then set aside. Next, cook the noodles and drain. In the same pot you cook the noodles in, add the veggies and a small amount of water. Turn the heat to high, cover and cook the veggies for a few minutes, then add the noodles and sauce to the pot and stir to mix.

Serve with chopped green onions, sesame seeds and hot sauce if desired. That’s it!

Asian noodles in a pan with tongs

Tips for success

  • Fresh vegetables: While you can use frozen in a pinch, fresh chopped vegetables are going to taste much better here.
  • Use noodles you love: I have used buckwheat and rice noodles which are really fine, but I LOVE this dish with ramen style noodles. Use what you love best, and don’t overcook the noodles.
  • If you don’t like salty, add even less soy sauce than I call for. You could add just a few tablespoons and substitute the rest with water if you are sensitive to salt. You can always splash some in your bowl at the table.
  • Add protein: There is some protein in the noodles and vegetables, but if you want more, consider adding some tofu or tempeh.

Leftovers

Leftover noodles keep very well in the refrigerator for 3-4 days. They don’t freeze well, but you could make the sauce ahead of time and freeze it until ready to use.

looking down on a bowl of Asian noodles

More take out style vegan recipes you will love!

close up of teriyaki noodles in bowl

square image of a black bowl filled with Asian noodles

Teriyaki Noodles

Servings: 5 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Author: Nora Taylor
Course: Main Course
Cuisine: Japanese
Teriyaki Noodles are a quick dinner ready in less than 30 minutes! A vegetarian dish that is flexible with an easy homemade teriyaki sauce. Skip the take out!
5 from 7 votes
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Ingredients

Teriyaki Sauce

The Rest

  • 8 ounce Asian stir fry noodles (see Notes for options), *I used ramen stir fry noodles, seasoning packets discarded
  • 2 cups broccoli florets
  • 1 carrot, peeled and sliced
  • 2 green onions, chopped
  • sesame seeds + hot sauce, for serving
  • Optional: Marinated Tofu, *optional for added protein
US Customary - Metric

Instructions

  • Make the Teriyaki sauce: In a small pot, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, garlic and ginger together over medium-high heat until it starts to bubble. Mix the cornstarch and 1/4 cup water together in a small bowl, and then add to the pot, whisking until the sauce thickens slightly. Remove from heat and set aside.
  • Cook the noodles: Boil the noodles according to package instructions, this will vary depending on the kind of noodle you use. Drain and set aside.
  • Cook the vegetables: In the same pot you used to boil the noodles, add the broccoli, carrot and 1/2 cup of water. Turn the heat to high and cover, steaming for 3-4 minutes, until the vegetables have softened and most of the water is gone.
  • Turn off the heat and add the noodles and sauce to the pot with the vegetables. Stir to coat everything well. Serve sprinkled with sesame seeds, chopped green onions and hot sauce, as desired. Enjoy!

Notes

  1. Gluten free: To ensure this recipe is gluten free, use gluten free noodles and tamari instead of soy sauce. 
  2. Lower the sodium: If you need to consume less salt, add just a few tablespoons of low sodium soy sauce, and replace the rest with water. You can always add a splash of soy sauce to your bowl as well.
  3. Noodles: I used Asian ramen type stir fry noodles from packages I found at my local grocery store, and discarded the flavor packets. You could also use rice noodles, vermicelli, soba noodles or buckwheat.
  4. Mix it up: Use any variety of vegetables you like, such as asparagus, cauliflower, green beans, bell peppers or even a frozen vegetable mix. Or add marinated tofu or tempeh.

Nutrition

Calories: 293kcal, Carbohydrates: 49g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Sodium: 1200mg, Potassium: 301mg, Fiber: 3g, Sugar: 13g, Vitamin A: 2313IU, Vitamin C: 35mg, Calcium: 53mg, Iron: 3mg

*This recipe was originally published in July 2017, and has been updated as of October 2020.

 

 

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