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Teriyaki Noodles with Vegetables (30 Minute!)

October 31, 2020 By Kaitlin McGinn Leave a Comment

These vegan Teriyaki Noodles make a quick and satisfying weeknight dinner! They’re tossed in a sweet & savory sauce, plus it’s super versatile with your own favorite vegetables. (Vegan, oil-free, gluten-free option)

Vegan Teriyaki Noodles with broccoli, carrot, and mushroom

Let’s make a warm pan of saucy noodles with veggies! This dish is only 30 minutes from start to finish making it a great weeknight choice. It’s another tasty way to use this homemade Teriyaki Sauce (which we also love in this Teriyaki Vegetable Stir Fry & Teriyaki Baked Tofu.)

Pan of vegan noodles with teriyaki sauce and vegetables

How to Make Teriyaki Noodles

Preparation for this dish is pretty quick and easy. Simply boil the noodles of your choice (my absolute favorite is ramen-style noodles). Then whisk together the teriyaki sauce, sauté your vegetables, and combine everything together. Both the sauce and veggies are highly customizable so play around to find the combinations you love. This dish also pairs wonderfully with fluffy, delicious cubes of Easy Baked Savory Tofu. Hope you enjoy this meal as much as we do!

PS – come join The Garden Grazer on Instagram and share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Plate of teriyaki noodles with vegetables
Plate of teriyaki noodle with vegetables
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5 from 4 votes

Teriyaki Noodles with Vegetables

These Teriyaki Noodles tossed in a sweet & savory sauce make a quick & satisfying weeknight dinner!
Author: Kaitlin – The Garden Grazer
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Category: Main Dish
Cuisine: Asian, Gluten-Free Option, Oil-Free, Vegan
Servings:4 medium bowls

Ingredients

  • 8 oz. noodles* (gluten-free if desired)
  • 3 cups broccoli florets (about 1 medium/large head)
  • 8 oz. mushrooms
  • 1 large carrot
  • 4 green onions
  • Optional for serving: sesame seeds, bean sprouts, cilantro, crushed peanuts/cashews, etc.

For the Teriyaki Sauce:

  • 1/4 cup tamari
  • 2 1/2 Tbsp. maple syrup (or brown sugar)
  • 1/3 cup vegetable broth (or water)
  • 1 Tbsp. rice vinegar
  • 2 cloves garlic, minced
  • 2 tsp. ginger, freshly grated
  • 1 Tbsp. corn starch (or arrowroot, tapioca, etc.**)

Instructions

  • Cook your noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain and rinse with cold water when finished.
  • Meanwhile, make the teriyaki sauce: combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
  • Cut broccoli into small florets. Slice mushrooms. Cut carrot into half-moons.
  • In a large pan over med-high heat, add broccoli, mushrooms, and carrot. Cover and sauté for 6-7 minutes or until crisp-tender. (I use 3 Tbsp. broth/water for no-oil sauté method.)
  • Meanwhile, slice green onions.
  • Reduce heat to medium-low. Add green onions, stir, and cook for 1-2 minutes.
  • Add teriyaki sauce to pan and stir to combine. Sauté 3-4 minutes, stirring occasionally until sauce has thickened.
  • Add noodles to pan and gently toss to thoroughly combine. Serve with any desired toppings.

Notes

*My favorite noodle in this dish is Lotus Foods “Organic Millet & Brown Rice Ramen” which is gluten-free. (I cook 3 ramen cakes which is about 8-9 oz.) But feel free to use spaghetti, linguine, brown rice noodles, or your other favorite Asian-style noodle.
**To substitute tapioca starch for corn starch, use 2 Tbsp. tapioca starch.
Change it up with your own favorite veggies: asparagus, snow peas, bell pepper, chopped greens, edamame, bok choy, green beans, cabbage, etc. (I typically use about 6-7 cups raw vegetables for this recipe.)
Great paired with Easy Savory Baked Tofu on the side.

Nutrition Per Serving (estimate)

Calories: 301kcal | Carbohydrates: 65g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Potassium: 540mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3093IU | Vitamin C: 66mg | Calcium: 61mg | Iron: 1mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
vegetable noodle photo collage

If you’re enjoying these Vegan Teriyaki Noodles, also feel free to check out this Broccoli Cashew Stir Fry or 20-Minute Peanut Noodles!

Filed Under: 30 Minutes or Less, Asian-Inspired, Gluten-Free, Main Dish, Recipe, Vegan, WFPBNO Tagged With: broccoli, carrot, family-friendly, garlic, ginger, maple syrup, mushroom, noodles, teriyaki, weeknight

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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