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.

chopsticks picking up a bite of teriyaki noodles from a bowl.

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!

tongs picking up teriyaki noodles from a large skillet.

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.
  • Water
  • 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.
a metal spoon taking a scoop of teriyaki sauce from a black pot.

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 with vegetables and metal tongs in a large black skillet.

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.

overhead view of teriyaki noodles with vegetables and chopsticks in a black bowl.

Frequently asked questions

  1. 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.
  2. 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.
  3. How long do the noodles last? Teriyaki noodles will last for 3 days when stored in an airtight container in the fridge.
  4. Can you freeze teriyaki noodles? I don’t recommend freezing the noodles, however, the teriyaki sauce should freeze quite well!
close up of teriyaki noodles in a black bowl.

Want more yummy noodle recipes?

square image of a black bowl filled with Asian noodles
5 stars (21 ratings)

Teriyaki Noodles

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.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 5 servings


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


  • 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!


  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.


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
Course: Main Course
Cuisine: Japanese
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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

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  1. Hi Nora. Just wanted to let you know I have made this twice now and, omg it is flipping amazing. This is going to be a staple from now on. Thank you, again.

  2. I love your recipes Nora! They are usually very simple, but the end result tastes like I did a lot of work. Have you ever used jarred grated ginger? I don’t even know if I’ve ever seen it at the grocery store. I tend to avoid recipes using ginger, because I don’t want to deal with it.

    1. Thank you so much, Jen! That’s wonderful to hear 🙂 Yes, I love using pre-grated ginger because it’s so much easier than peeling and grating it yourself. You should be able to find it with the other jarred vegetables or in the produce section at the grocery store. Or, if you opt for fresh ginger, wrap it in plastic and keep it in the freezer so it doesn’t go bad while you aren’t using it.

    1. Hi Catherine. You are welcome! Thanks for your positive feedback and review! I’m so glad you loved the noodles!

  3. I made this for dinner tonight using millet & brown rice ramen (from Costco) and added cubed teriyaki tofu from Trader Joe’s.   It was a hit with the family!  Thank you Nora!

    1. You are welcome, Debora! I’m so glad this was a hit with your family! Thank you for sharing your feedback ad ideas!

  4. Hi, Nora! Have you ever tried freezing this? I’m looking through your recipes for some great freezer options. <3 (your recipes are always my favorite)

    1. I haven’t tried freezing this, it might work though usually freezing MOST pasta dishes will result in very soggy noodles after defrosting. Thank you so much!

  5. So good! Super quick and easy. I was in a hurry and just used a bag of frozen stir fry veggies and it was still delish! Also didn’t have ginger and it was still great. Will be in the normal rotation for sure!

    1. Hi Jamie! I’m so glad you loved the noodles, and that they are being added to your meal rotation! I agree they are quick, easy, and yummmy! Thank you for taking time to share your wonderful review and comments!

  6. If I want to sub maple syrup for brown sugar, how much should I use? Planning to make this for Sunday Thanks!

  7. 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!

    1. 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!

  8. 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.

    1. 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!

  9. 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.

  10. 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!

    1. 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!

  11. 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! 

  12. 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.

  13. 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!

  14. 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!

  15. 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! 🙂

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