Teriyaki Noodles – A quick and easy 30-minute meal! Ramen noodles and vegetables are coated in a homemade teriyaki sauce, ensuring each bite is completely irresistible and comforting.
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 vinegar
- Brown 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.
- Noodles – 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!
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
- What else can you add to teriyaki noodles? Any vegetables you like in vegan stir fry can be added to teriyaki noodles. Protein works too! Stir in marinated tofu or tempeh, soy curls, or leftover seitan chicken to make it extra filling.
- Can you make this ahead of time? Sure! The noodles and sauce can be assembled 1 or 2 days before eating, making this a great option for meal prep.
- How long do the noodles last? Teriyaki noodles will last for 3 days when stored in an airtight container in the fridge.
- Can you freeze teriyaki noodles? I don’t recommend freezing the noodles, however, the teriyaki sauce should freeze quite well!
Want more yummy noodle recipes?
- 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
- 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!
- 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.
*This recipe was originally published in July 2017, and has been updated as of October 2020.