Teriyaki noodles! Stir fried veggies and noodles tossed in the best homemade teriyaki sauce! Delicious and easy Japanese noodle bowl! Kids love this recipe!
Say hello to wickedly good teriyaki noodles!! This noodle bowl is going to blow you away! I used to make this recipe with beef or chicken and now it’s all healthy veggies- mushrooms, cabbage, etc… and sometimes I add seitan or crispy tofu. Super simple recipe and it’s vegan!
Jump to:
What are the best noodles to use for this teriyaki noodle bowl?
Spaghetti noodles do the trick for best slurp factor and texture but you could use fresh Yakisoba noodles (a type of ramen), chow mein noodles, udon noodles or even instant ramen in the package! What ever you fancy! Or rice noodles or soba noodles for gluten free! Check out Walmart’s asian section👍
Lets talk teriyaki sauce!
This asian inspired noodle recipe comes together in minutes! And you will freak out when you taste how amazing the teriyaki sauce is! It reminds me of Edo Japan and their umami sauce! which is exactly what I was going for!
The sauce is made with Tamari, sugar, garlic, mirin, spices and my secret ingredient -Plum sauce!! Oh so yummy!!
For the stir fried veggies:
I add butter when stir frying the vegetables to give it that bata yaki vibe like hibachi cooking which is one of my favourite ways to eat! My husband and I had a favourite Japenese restaurant we frequented often when we lived on the west coast. And the flavour of this dish brings it all back! So FLIPPIN GOOD, you will love it!
How to make teriyaki noodles:
Prep vegetables and set aside
Cook the noodles according to package instructions, don't over cook! Drain and rinse well with cold water. Toss with some oil to prevent sticking and set aside
While noodles are cooking make the teriyaki sauce: Add sauce ingredients to a small sauce pan (pot). Bring to a boil, reduce to a good simmer and cook for 5 minutes. Set aside (the sauce thickens more as it cools)
Heat a large non stick skillet or wok over medium high heat, add the vegan butter and mushrooms. Cook, stirring for 2-3 minutes.
Then add the cabbage, shredded carrots and rest of the butter. Fry for about 3 minutes until cabbage has cooked down a bit. Stir in the snow peas and green onions and cook for another minute.
Turn heat down to medium low, mix in the noodles and then stir in ½ cup of the teriyaki sauce (reserve rest of sauce for later)
Serve in individual bowls with chopsticks. Add a couple spoonfuls of reserved sauce to each bowl and top with some green onions. Enjoy!
OK GUYS LET'S MAKE SOME TASTY TERIYAKI NOODLES, THEY'RE:
vegan
slurpalicious
addicting!
simple to make
sweet, salty, and savoury
saucy
Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️
Want more Asian Stir Fry and Noodle Recipes?
- Best Peanut Noodles Ever!
- Tofu Stir Fry Recipe (Chinese)
- Easy Vegan Pad Thai (Best Pad Thai Sauce Ever!)
- Vegetable Chow Mein (Vegan) (Authentic flavours)
Best Teriyaki Noodles with Homemade Teriyaki Sauce (Vegan)
- Total Time: 35 minutes
- Yield: 4-6 Servings 1x
- Diet: Vegan
Description
Teriyaki noodles! Stir fried veggies and noodles tossed in the best homemade teriyaki sauce! Delicious and easy Japanese noodle bowl! Kids love this recipe!
Ingredients
- ¾ lb (12 oz) uncooked thin or regular spaghetti noodles or use ramen noodles!*
- 2 tablespoons vegan butter divided, I use earth balance
- ½ lb (8 oz) cremini or white mushrooms, sliced
- 3 cups green cabbage, thinly sliced
- 1 medium carrot, grated, approximately ¾ to 1 cup
- 1 cup snow peas, ends removed and sliced on diagonal
- ½ cup diced green onions, plus a bit more for serving
For the Teriyaki Sauce:
Instructions
- Prep vegetables and set aside.
- Cook the noodles according to package instructions, don't over cook! Drain and rinse well with cold water. Toss with some oil to prevent sticking and set aside
- While noodles are cooking make the teriyaki sauce: Add sauce ingredients to a small sauce pan (pot). Bring to a boil, reduce to a good simmer and cook for 5 minutes. Set aside (the sauce thickens more as it cools)
- Heat a large non stick skillet or wok over medium high heat, add 1 tablespoon of vegan butter, mushrooms and a pinch of salt and pepper. Cook, stirring for 2-3 minutes.
- Then add the cabbage, shredded carrots and rest of the butter. Fry for about 3 minutes until cabbage has cooked down a bit. Stir in the snow peas and green onions and cook for another minute.
- Turn heat down to medium low, mix in the noodles and then stir in ½ cup of the teriyaki sauce (reserve rest of sauce for serving) For step by step photos see above post.
- Serve in individual bowls with chopsticks. Add a couple spoonfuls of reserved sauce to each bowl and top with some green onions. Enjoy!
Notes
- I feel the teriyaki sauce is a perfect consistency without the addition of corn starch.
- I quite often make this with just mushrooms, cabbage, green onions and noodles so don't worry if you don't have the right veggies!
- Reserving some sauce for the noodle bowls is key for saucy slurpy noodles!
- Mirin and plum sauce are usually found in the asian section of your grocery store. For the plum sauce I always make sure the ingredients include plums and pumpkin or sweet potato, so check the label😊
- Noodle options: Spaghetti or spaghettini noodles are definitely my fav for this dish and I always have them in the pantry! but you could use fresh yakisoba noodles which are a type of ramen and are normally found in the produce section of the grocery store. Chow Mein noodles are also a great choice and even udon noodles (frozen are best)
- For gluten free: use rice noodles or soba noodles, just make sure to check the label as some soba noodle brands (buckwheat noodles) contain wheat.
- For extra protein you could add crispy tofu or seitan to the stir fry!
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Category: Mains, Sauces & Dressings,
- Method: stovetop
- Cuisine: Asian
Janet says
Can the sauce and veggies be frozen?
Verna says
I would recommend just freezing the teriyaki sauce -up to 3 months in freezer.. Veggies won't be as tasty though once defrosted. Hope that helps!
Kim says
One of my favorites 😉
Verna says
thank you so much!🥰
Faye says
A family favourite recipe!
Verna says
Thanks so much Faye!
Brian says
These noodles are very tasty and so addicting. My mother who comes to dinner every couple of weeks requests this recipe now.
Verna says
Thanks so much!
Loralie says
Our kids most requested recipe!
Verna says
Oh wonderful glad they're enjoying it!
Brianne says
These were incredible!
Verna says
thank you so much!
Megan says
Amazing recipe! I can't stop eating these noodles! My friend who has been a chef at high end restaurants for almost two decades applauded this recipe and it absolutely has her seal of approval
Becky says
Ticked all the boxes, savory, sweet, umami, healthy & yummy! Made with ready yakisoba noodles easy pleezie. Thankful to find you!
Verna says
Wonderful Becky! So glad you enjoyed them. Thank you for your kind words!
Melinda says
This was a real hit with the family. Will be.makimg it again and again and again 😊
Verna says
So thrilled your family enjoyed the recipe! Thank you so much Melinda for your comment!
Margery says
Really delicious! It went over really well with the whole family! Definitely making this one again!
Verna says
Awesome! Thrilled you all enjoyed the recipe Margery! Thanks for your comment!
Kayla says
So good! We loved them.
Verna says
Thank you so much Kayla! Glad you enjoyed the noodles.