These easy vegan teriyaki noodles are a quick and easy healthy meal. They taste great either hot or cold so they work well for picnics, potlucks, and meal prep. Packed with healthy veggies, and tossed in flavorful teriyaki sauce, the whole family will love this dish!
This flavorful plant-based noodle bowl is great for lunches and healthy meal prep! It's similar to my teriyaki tofu recipe, but tossed with noodles instead of served over rice.
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❤️ You'll love this recipe because it's
- quick and easy to make with simple ingredients.
- great for meal prep or picnics and potlucks.
- delicious either hot or cold.
- a family favorite that even kids will love.
🧾 Ingredients and substitutions
- Noodles - you can use any noodles that you want. I usually use spaghetti because it's easy and inexpensive, but rice noodles, buckwheat noodles, or soba noodles also work well. See which brands of pasta are vegan.
- Teriyaki Sauce - you can use a store-bought variety or easily make your own using my homemade vegan teriyaki sauce (my recipe has a gluten-free option if needed). Trader Joe's has a delicious Soyaki sauce that also works great in this recipe if you want to make it super easy.
- Vegetables - 3-4 cups of any vegetables that you choose.
- onions
- carrots
- bell peppers
- mushrooms
- kale - chopped fine
- broccoli
- snow peas
- green onions
- Sesame Oil - for flavor and stir-frying the vegetables. You can use any type of oil that you wish, but sesame oil will give it a great authentic flavor.
- Protein - (optional) add some fried tofu or toss some vegan chicken strips in with the veggies.
- Sesame Seeds - to garnish.
🥄 How to make teriyaki noodles
Make the teriyaki
Step 1 - Place all of the ingredients in a small saucepan. (1/2 cup cold water, 1/3 cup brown sugar, 1/4 cup soy sauce, 2 tbsp vinegar, 1 tbsp sesame oil, minced garlic, ginger root, garlic chili paste, and 1 tbsp corn starch)
Step 2 - Stir well with a whisk, then turn on the heat to medium.
Step 3 - Stir frequently, and heat the sauce until it begins to boil and thicken.
Step 4 - Allow it to slowly boil for about 30 seconds and then remove from heat.
Cook the noodles and veggies
Step 1 - Cook noodles according to package directions.
Step 2 - Peel and chop all of the vegetables that you wish to use. (I usually cut them into skinny match stick-sized shapes).
Step 3 - Pour 2 tbsp of sesame oil at the bottom of a large frying pan or wok and toss in the sliced onion. Sprinkle with a little salt and cook over low heat until slightly translucent.
Step 4 - Turn up the heat and toss in the remaining vegetables stirring them frequently for about 5-7 minutes until they are tender.
Step 5 - Drain and rinse the noodles and dump them in with the veggies. Add an additional 2 tbsp of sesame oil and toss it all together.
Step 6 - Pour the teriyaki sauce over the veggies and noodles, toss again, and garnish with sesame seeds and green onions.
Serve these noodles with some coconut curry soup, vegan egg drop soup, tofu spring rolls, or lettuce wraps for a complete meal.
👩🏻🍳 Pro Tips
- Cook the noodles al dente. They will continue to soak up some of the teriyaki sauce once you add them to the stir fry.
- Don't overcook the veggies, they taste best if they are still a little crunchy, and you don't want soggy vegetables.
🥡 Storage and meal prep
You can serve these noodles either hot or cold. They work great as a cold noodle salad for a picnic and are perfect for lunches. Make a batch of these noodles and keep them in small 1-2 cup capacity containers for delicious lunches that you'll never tire of.
They will keep well in the fridge for up to 5 days or in the freezer for up to 3 months. You can just pop it in the microwave to reheat it.
🍞 Make them gluten-free
To make this recipe gluten-free, simply use gluten-free noodles. I like the quinoa brown rice spaghetti noodles for this dish since they seem to hold up the best and not get soggy. Be sure to undercook them slightly and rinse them very well before adding them to the dish.
Tip - To ensure that your dish is gluten-free, be sure to make your own teriyaki sauce using my gluten-free instructions. Most store-bought teriyaki sauces contain soy sauce and therefore contain gluten.
🌟 Add-ins
Add some protein and make it a heartier meal! With a house full of hungry boys, I like to make some crispy fried tofu, fried cauliflower, or homemade vegan chicken to serve with these noodles or I make teriyaki tofu and toss it with noodles.
🥢 More Asian-inspired dishes
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Teriyaki noodles recipe
Teriyaki Noodles
Ingredients
- 8 oz noodles
- 1 cup teriyaki sauce
- 2 tbsp sesame oil
- 1 medium onion peeled and sliced thin
- 2 medium carrots peeled and cut into skinny pieces
- 2 medium bell peppers sliced into small strips (red, yellow, or orange)
- 8 oz button mushrooms sliced
- 2 stalks green onions sliced for garnish
- 2 tbsp sesame seeds for garnish
- 1/4 tsp salt
Instructions
- Make the teriyaki sauce and set it aside while you cook the rest.
- Cook noodles according to package directions, drain and rinse well.
- Peel and chop all of the vegetables that you wish to use. It should total about 3-4 cups of veggies. (I usually cut them into skinny match stick sized shapes).
- Pour 2 tbsp of sesame oil at the bottom of a large frying pan or wok and toss in the sliced onion. Sprinkle with a little salt and cook over low heat until slightly translucent.
- Turn up the heat and toss in the remaining vegetables stirring them frequently for about 5-7 minutes until they are tender.
- Drain and rinse the noodles and dump them in with the veggies. Add an additional 2 tbsp of sesame oil and toss all together.
- Pour the teriyaki sauce over the veggies and noodles, toss again, and garnish with sesame seeds and green onions.
Notes
- Cook the noodles al dente. They will continue to soak up some of the teriyaki sauce once you add them to the stir fry.
- Don't overcook the veggies, they taste best if they are still a little crunchy, you don't want soggy vegetables.
Nutrition
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
What kind of noodles did you use?
Hi Stacy, I just use regular spaghetti noodles. Enjoy! 🙂
can u use frozen veggies
These were delicious! I love how healthy it is with all the vegetables, but the sesame oil and teriyaki sauce really go well with all of it! I ate it hot, but I'm going to make it again and use it as a cold salad. Thanks for the great recipe!