Name: Teriyaki Noodles with Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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.; 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.**)

These Asian-inspired Teriyaki Vegetable 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)

Plate of vegan teriyaki noodles with vegetables

Let's make a warm pan of saucy noodles with vegetables! This dish is a great weeknight choice because it only takes 30 minutes from start to finish.

It's another way to use the tasty Asian-style Teriyaki Sauce, which we also love in:

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 quick and easy:

Boil the noodles of your choice (my favorite is ramen-style noodles)
Whisk together the teriyaki sauce
Sauté your vegetables
Then combine it all together

Both the sauce and vegetables are highly customizable so play around to find the combinations you love.

This dish also pairs wonderfully with fluffy, delicious cubes of Easy Baked Tofu.

Plate of teriyaki noodles with vegetables topped with sesame seeds

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5 from 4 votes

Teriyaki Noodles with Vegetables

These Asian-style Teriyaki Noodles tossed in a sweet & savory sauce make a quick & satisfying weeknight dinner.

AuthorKaitlin - The Garden Grazer

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

CategoryMain Dish

CuisineAsian-Inspired, Gluten-Free Option, Oil-Free, Vegan

Servings4 medium bowls

Ingredients

US Customary - Metric

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: 301 kcalCarbohydrates: 65 gProtein: 10 gFat: 2 gSaturated Fat: 1 gPotassium: 540 mgFiber: 7 gSugar: 10 gVitamin A: 3093 IUVitamin C: 66 mgCalcium: 61 mgIron: 1 mg

(Please see FAQ for why sodium content is not calculated.)

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If you're enjoying these Vegan Teriyaki Vegetable Noodles, also feel free to check out:

Broccoli Cashew Stir Fry
20-Minute Peanut Noodles

Come join The Garden Grazer on Instagram and then 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!)