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 option for both lunch or dinner.
This recipe is another way to use the delicious homemade Asian-style Teriyaki Sauce (which we also enjoy in this 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 whole wheat spaghetti, soba, Udon noodles, rice noodles, buckwheat noodles, etc. (I use Lotus Foods brown rice + millet ramen.)
- 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 mushrooms, portobello, etc.
- Carrot
- Green onion (scallion): Or you can substitute thinly sliced yellow onion or red onion for a stronger flavor.
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.)
- Garlic
- 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.
Customizing
Vegetables: Sauté and include other veggies in this dish such as bell peppers, snow peas, snap peas, asparagus, chopped greens, water chestnuts, shredded cabbage, bok choy, etc. For a rough estimation, I typically use about 6-7 cups raw vegetables for this recipe.
Make it spicy: Add crushed red pepper flakes, hot sauce, or sriracha to taste before serving.
Protein: Feel free to pair this teriyaki noodle bowl with more protein like your favorite seasoned tofu, tempeh, or vegan chicken.
Serving
Enjoy this dish is, or garnish the bowl your favorite toppings. A few ideas include:
- Sesame seeds
- Mung bean sprouts
- Fresh cilantro
- Black pepper
- Peanuts, slivered almonds, or cashews for crunch
Storing
Store leftovers in an airtight container in the refrigerator. We find they keep well in the fridge for about 3-4 days. Simply reheat in the microwave when you are ready to enjoy.
For more inspiration, browse all main dish vegan recipes or Asian-inspired recipes.
Teriyaki Noodles with Vegetables
Ingredients
- 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.**)
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 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.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this vegan Teriyaki Noodles recipe with vegetables, also feel free to check out:
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Natalie
My husband and I really enjoyed this tonight! The teriyaki sauce was great and easy to make!! Thank you.
Kaitlin
Hi Natalie! So awesome to hear you both enjoyed the dish and teriyaki sauce. I appreciate you sharing your kind feedback - thank you!
annie
Made this for supper a few nights ago and was told it needed to be a regular in our rotation. This happens with most of your recipes! Seriously, delicious and easy to throw together with a decently stocked pantry. Thank you!
Kaitlin
That's so great to hear, Annie! Glad you enjoyed. Thanks for the very kind feedback!
Tina
This is so good! I made it for lunch today.
Kaitlin
Great to hear! Thanks for sharing.