An easy Teriyaki Noodles recipe with tender vegetables and a richly-flavorful homemade teriyaki sauce! So satisfying and only 30 minutes to prepare. Plus you can customize it with your own favorite veggies! (Vegan, oil-free, gluten-free option.)
Let's make a pan of saucy, satisfying teriyaki noodles!
It's a perfect weeknight meal because it's easy to assemble in just 30 minutes. (Or you can make it even faster by chopping the veggies and preparing the sauce ahead of time.)
The homemade teriyaki sauce is sweet, savory, and SO delicious. Plus you can customize the vegetables with the season or whatever you have on hand!
Ingredients for Teriyaki Noodles
For this recipe you'll toss together in a large skillet on the stove:
- Ramen noodles: Be sure your noodles are vegan and gluten-free if desired. I like ramen noodles best with this recipe, but you can use another type of noodle such as whole wheat spaghetti, soba, Udon noodles, rice noodles, buckwheat noodles, etc. (I use "brown rice & millet" ramen cakes from Lotus Foods.)
- Fresh broccoli: You'll need about one medium head broccoli for this recipe, or roughly 3 cups chopped florets.
- Shiitake mushrooms: I enjoy the taste of shiitake in this recipe, but your own favorite variety or a combination will work. Try cremini, white button, oyster mushrooms, portobello, etc. You can also purchase sliced mushrooms to help cut down prep time if desired.
- Carrot
- Green onion (scallion): Or you can substitute thinly sliced yellow onion or red onion for a stronger flavor.
- Teriyaki sauce: We'll use one batch of my homemade oil-free Teriyaki Sauce recipe. It's a delicious mixture of sweet, savory, and umami flavors. Plus you can prepare this ahead of time because it keeps well in the fridge! It's made with simple ingredients like tamari, rice vinegar, fresh garlic and ginger, cornstarch to thicken, and pure maple syrup to naturally sweeten.
Customizing
Vegetables: Sauté and include other veggies in this dish such as bell peppers, snow peas, snap peas, asparagus, chopped greens like kale or baby spinach, water chestnuts, shredded cabbage, bok choy, etc. For a general guideline, I use about 5-6 cups raw vegetables for this recipe.
Make it spicy: Add crushed red pepper flakes, hot sauce, or sriracha to taste before serving.
Other flavors: You can whisk in mirin (a sweet Japanese rice wine) in place of the rice wine in the teriyaki sauce. Or if you include oil in your diet, then a teaspoon of sesame oil can be used to stir-fry the veggies. Dried garlic powder or ground ginger can add extra flavor as well.
Serving
Garnish: Top your bowl with sesame seeds, mung bean sprouts, fresh cilantro, or black pepper before serving if desired. You can even include peanuts, slivered almonds or cashews for crunch!
More protein: Pair this teriyaki noodle bowl with more protein for a full main dish. I enjoy seasoned tofu (like this Easy Baked Tofu), tempeh, edamame, or vegan chicken strips or vegan beef.
Storing
Store leftovers in an airtight container in the refrigerator. I find they keep well for about 3-4 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all easy vegan dinner recipes or Asian-inspired recipes.
Teriyaki Noodles (Vegan!)
Ingredients
- 8 oz. ramen noodles*
- 6 oz. fresh broccoli florets (about 3 cups or 1 medium head)
- 5 oz. shiitake mushrooms
- 1 large carrot
- 4 green onions
- 1 batch Teriyaki Sauce (about 1 cup)
Toppings (optional):
- Sesame seeds, mung bean sprouts, fresh cilantro, peanuts, cashews, sriracha, etc.
Instructions
- Make the teriyaki sauce (or prepare this ahead of time).
- Cook your noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain and rinse with cold water when finished.
- Meanwhile, cut broccoli into small florets. Slice mushrooms and carrot.
- 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, adding more as needed.)
- Meanwhile, slice green onions.
- Reduce heat to medium-low. Add green onions, stir, and cook for 2 minutes.
- Add teriyaki sauce and cooked noodles to pan. Gently toss to combine and heat for 1-2 minutes until warmed through. Serve with any desired toppings.
Notes
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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
Aww, 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.