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!

A white bowl filled with teriyaki noodles and vegetables.

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My family loves Asian-style meals like vegan stir-fry, vegetable hakka noodles, glass noodle stir-fry, and vegan udon noodles.

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.

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, ramen 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. These are my favorites.
    • onions
    • carrots
    • bell peppers
    • mushrooms
    • kale – chopped fine
    • broccoli
    • snow peas
    • green onions
  • Sesame Oil – used for flavoring and cooking 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.
A bowl filled with noodles and sauteed veggies topped with teriyaki sauce and black sesame seeds.

How to make teriyaki noodles

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Make the teriyaki sauce

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.

A red saucepan filled with homemade teriyaki sauce with a spoonful of it over top of it.

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.

Carrots, bell peppers and mushrooms cut up small in a wok.

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.

Cooked vegetables and noodles in a wok with teriyaki sauce poured over it.

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.

Three glass containers filled with teriyaki noodles for meal prep.

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, but you can also use rice noodles and bean thread noodles.  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 following my gluten-free instructions.  (Most store-bought teriyaki sauces contain soy sauce and therefore contain gluten.)

A vegan teriyaki noodle bowl with tofu in a white bowl.

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.

Vegan Teriyaki noodles recipe

A bowl full of noodles and stir fried vegetables covered in teriyaki sauce.
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5 from 3 rating

Vegan Teriyaki Noodles

Stir-fried vegetables tossed with noodles and teriyaki sauce.

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.
Serving: 1cup, Calories: 277kcal, Carbohydrates: 44g, Protein: 10g, Fat: 7g, Saturated Fat: 1g, Sodium: 1958mg, Potassium: 512mg, Fiber: 4g, Sugar: 12g, Vitamin A: 4679IU, Vitamin C: 55mg, Calcium: 63mg, Iron: 2mg
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