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Plate of vegan teriyaki noodles with vegetables

Teriyaki Noodles with Vegetables

A satisfying lunch or dinner that's quick and easy to prepare! These delicious Asian-style noodles are tossed in a sweet & savory Teriyaki sauce.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
CourseMain Dish
CuisineAsian-Inspired, Gluten-Free Option, Oil-Free, Vegan
Servings4 medium bowls


  • 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.


*Noodles: 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.
**Thickener: To substitute tapioca starch for corn starch, use 2 Tbsp. tapioca starch.
Customizing: Add 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.)
Pairing: Great served with Easy Savory Baked Tofu on the side.

Nutrition Per Serving (Estimate)

Calories: 310 kcal | Carbohydrates: 67 g | Protein: 10 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 547 mg | Fiber: 7 g | Sugar: 12 g | Vitamin A: 3134 IU | Vitamin C: 66 mg | Calcium: 67 mg | Iron: 1 mg