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
Scale
- 3/4 lb (12 oz) uncooked thin or regular spaghetti noodles or use ramen noodles!*
- 2 tablespoons vegan butter divided, I use earth balance
- 1/2 lb (8 oz) cremini or white mushrooms, sliced
- 3 cups green cabbage, thinly sliced
- 1 medium carrot, grated, approximately 3/4 to 1 cup
- 1 cup snow peas, ends removed and sliced on diagonal
- 1/2 cup diced green onions, plus a bit more for serving
For the Teriyaki Sauce:
- 1/3 cup tamari, I much prefer tamari over soy sauce
- 1/3 cup mirin (Japanese cooking wine)*
- 1/3 cup water
- 1 and 1/2 tablespoons rice vinegar
- 2 tablespoons plum sauce*
- 1/4 cup brown sugar, packed
- 1/4 teaspoon granulated onion
- 1/4 teaspoon ground ginger
- 2 small garlic cloves, finely chopped ( about 1/2 tablespoon)
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 1/2 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
Keywords: teriyaki noodles, Japanese teriyaki noodles, vegan teriyaki noodles, teriyaki noodle bowl,