Teriyaki Noodles
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Teriyaki Noodles are a quick dinner ready in less than 30 minutes! A vegetarian dish that is flexible with an easy homemade teriyaki sauce.
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 know it! 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.
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
How to make Teriyaki Noodles
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!
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.
More vegan recipes you will love!
Teriyaki Noodles
Ingredients
Teriyaki Sauce
- 1/3 cup low sodium soy sauce, *tamari for gluten free
- 1/4 cup seasoned rice vinegar
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons cornstarch
- 1/4 cup water
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
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
- Gluten free: To ensure this recipe is gluten free, use gluten free noodles and tamari instead of soy sauce.
- 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.
- 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.
- 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
*This recipe was originally published in July 2017, and has been updated as of October 2020.
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33 Comments on “Teriyaki Noodles”
Delicious 🙂
Thank you for sharing your review!
My family and I really enjoyed this meal. Definitely will be making it again. I increased the quantity of veggies but otherwise made it as written. I probably overcooked my noodles a bit-will decrease noodle cook time next time. We had edamame on the side. Thanks for a great recipe!
Hi Amy! I’m glad you and your family loved the teriyaki noodles! Thank you for using my recipes, and for taking your time to leave your review! Happy cooking!
This is the second recipe of yours that I’ve made and, like the vegan stuffed shells, it was a winner! I only had plain rice vinegar so I used that. I didn’t pack the brown sugar in the measuring cup because my husband doesn’t like really sweet teriyaki sauce. It wasn’t too sweet at all. The vinegar taste was prominent and at first I wasn’t sure if it was going to be good. Once we started eating it though we both really liked it. Thank you so much! This will be a regular.
I’m glad it turned out well for you, Marne. Thank you for trying my recipes, and for taking your time to share your comments!
Delicious! I used a bag of frozen broccoli cooked in the microwave, but cooked the carrots as directed in the recipe. I also added some edaname in the end. The sauce was very good. Love the sesame oil. I used 3 packets of ramen noodles (9ounces total.) I think it is important to not overcook the noodles. Looking forward to enjoying this for my lunches this week. Thank you, Nora.
I’m so glad you like the recipe! Thank you!
I followed the recipe exactly and used ramen noodles and discarded the packets. It came out a little mushy and the vinegar flavor sort of took over. Any idea what I may have done wrong? Overcooked perhaps? I love cooking with your recipes -they have really helped our family adjust to our plant based diet!
Hi Katie! Yes, if the noodles were mushy then it sounds like you overcooked them. Did you use seasoned rice vinegar? It’s not super “vinegary” tasting, but if you used a different kind, it may have had a stronger flavor. Next time try cooking the noodles less so they don’t come out mushy, and use seasoned rice vinegar, or cut back if you don’t care for the flavor it adds. Hope that helps!
This was a huge hit with the family tonight, even Mr. Picky. Everyone gobbled it up!
Hi Nanette. I’m glad everyone enjoyed it! Thank you!
This was so yummy! I added in lots of veggies and some tofu. I will be eating this regularly it’s so good!!! Your recipes never disappoint. Thank you!
Hi Kathleen. Thank you for using my recipes! I’m glad you are enjoying them. Thank you for sharing!
I have made this a number of times for my family. We absolutely love it! Thanks Nora!
Hi Erica. Thank you for sharing! I’m glad your family loves the recipe!
If I don’t have brown sugar, how much maple syrup should I use? Love your recipes!
You could add it to taste, but I would probably use 3-4 tablespoons. Thank you, hope you enjoy the noodles!
Very good filling meal
Thanks!
First time writing a recipe review. Also new
to plant based cooking. I just made your teriyaki noodles with marinated tofu—— just delicious. Thank you for sharing.
You’re so welcome! Thanks for the comment!
The kids loved this! Thank you!
You’re welcome!
Holy cow, was this amazing. So much flavor! I’m usually oil-free but I made an exception here – there’s no substitute for the flavor of sesame oil, and it doesn’t take much. Really excellent – I can’t wait to try more of your recipes!
I’m so glad you liked them!
I happened to have everything on hand for this and it turned out amazing! So much flavor and hit with my toddler and older kiddo! Came together quickly and I like subbing whatever veg I have in the fridge that needs to get used (asparagus, mushrooms and frozen broccoli in my case). I quick fried some tofu to go with it and used whole wheat spaghetti noodles. Definitely recommend!
I’m so glad to hear that!
I usually don’t comment on food blogs but honestly, you make some delicious vegan meals and I had to give you some credit! My husband and I started to eat plant based in December 2019 and I’ve had some great successes in the kitchen while using your recipes. This teriyaki noodles dish came out great and I make your pad thai recipe often. My husband thinks that both the teriyaki noodles and pad thai are better than the restaurant quality dishes. Keep up the creativity and great work! 🙂
Thanks so much for the wonderful comment!
Could you remove the sesame oil from the teriyaki sauce?
Yes, you could just leave it out. It simply adds flavor but is not necessary.
Yum Yum!!