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!
You’ll love this easy vegan noodle bowl 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.
What you’ll need to make these teriyaki noodles:
- 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.
- 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 sauce and set it aside while you cook the rest.
- Cook noodles according to package directions.
- Peel and chop all of the vegetables that you wish to use. (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.
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, 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.
How to make gluten-free teriyaki noodles:
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. 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 some protein and make it a heartier meal! With a house full of hungry boys, I like to make some crispy fried tofu to serve with these noodles or I make teriyaki tofu and toss it with noodles.
Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too! Connect with me on Facebook and Pinterest too!
Stir-fried vegetables tossed with noodles and teriyaki sauce.
- 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
-
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.
- 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.
