This Asian-inspired vegan Teriyaki Vegetable Noodle recipe is so quick and satisfying! The noodles are tossed in a sweet and savory sauce, plus it is super versatile with your favorite vegetables. (Vegan, oil-free, gluten-free option.)
Let's make a warm pan of saucy teriyaki noodles with vegetables!
This dish is a great weeknight choice because it only takes 30 minutes from start to finish. So it is a great lunch or dinner option.
It is another way to use the tasty Asian-style Teriyaki Sauce, which we also enjoy in the Teriyaki Vegetable Stir Fry and Teriyaki Baked Tofu.
Ingredients for Teriyaki Noodles
For the noodle and vegetable portion, you will need:
- Noodles of choice: Use gluten-free if desired. I like ramen noodles best with this recipe, but you can use spaghetti, soba, udon noodles, rice noodles, etc.
- Broccoli: I use fresh for best flavor.
- Mushrooms: Any of your favorite varieties will work. Most often I use cremini, but you can use white button, shiitake, portobello, etc.
- Green onion (scallion)
For serving, you can top your bowl with sesame seeds, bean sprouts, cilantro, black pepper, or peanut/cashews for some crunch.
The veggies are customizable so play around to find the combinations you love.
Bell peppers, snow peas, chopped greens, water chestnuts, shredded cabbage, bok choy, and many more would be great in this dish.
Ingredients for Sauce
For the sweet and savory homemade teriyaki sauce recipe you will need:
- Tamari: Or substitute soy sauce or coconut aminos.
- Pure maple syrup: I use this for a refined sugar-free option, but brown sugar also works very well.
- Vegetable broth: Or simply substitute water.
- Rice vinegar: I use unseasoned. (Seasoned rice vinegar contains added sugar and salt.)
- Fresh ginger
- Cornstarch: This is used to thicken the sauce, so substitute with a tablespoon of other thickener if desired.
Mirin, a sweet Japanese rice wine, is also often included in teriyaki sauce. So feel free to use that instead of rice vinegar if you wish.
For more inspiration, browse all main dish vegan recipes.
Teriyaki Noodles with Vegetables
- 8 oz. noodles* (gluten-free if desired)
- 3 cups broccoli florets (about 1 medium/large head)
- 8 oz. mushrooms (I use cremini)
- 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 (or soy sauce)
- 2 1/2 Tbsp. pure maple syrup (or brown sugar)
- 1/3 cup vegetable broth (or water)
- 1 Tbsp. rice vinegar (I use unseasoned)
- 2 cloves garlic, minced
- 2 tsp. ginger, freshly grated
- 1 Tbsp. corn starch (or arrowroot, tapioca, etc.**)
- 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 medium-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.
Nutrition Per Serving (Estimate)
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