Teriyaki Noodles (Vegan!)
Incredibly satisfying noodles tossed with a flavorful teriyaki sauce. Ready in 30 minutes, plus you can customize it with your own favorite veggies!
Servings3
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
*Noodles: For gluten-free, I use Lotus Foods "Organic Millet & Brown Rice Ramen". (I cook 3 ramen cakes which is about 8 oz.) But feel free to use spaghetti, linguine, brown rice noodles, or your other favorite Asian-style noodle.
Veggies: Change it up with asparagus, snow peas, bell pepper, chopped greens, edamame, baby bok choy, green beans, cabbage, etc. (I use about 5-6 cups raw vegetables.)
Recipe originally published October 2020. Updated May 2023.
Nutrition Per Serving (Estimate)
Calories: 289 kcal | Carbohydrates: 56 g | Protein: 11 g | Fat: 4 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.02 g | Potassium: 771 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 3910 IU | Vitamin C: 55 mg | Calcium: 98 mg | Iron: 3 mg