Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
sauce being poured over teriyaki noodles in a white bowl

Best Teriyaki Noodles with Homemade Teriyaki Sauce (Vegan)

  • Author: Verna
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: 4-6 Servings 1x
  • Category: Mains, Sauces & Dressings,
  • Method: stovetop
  • Cuisine: Asian
  • 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!


Scale

Ingredients

  • 3/4 lb (12 oz) uncooked spaghetti noodles or spaghettini 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

  1. Prep vegetables and set aside.
  2. 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
  3. 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)
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Keywords: teriyaki noodles, Japanese teriyaki noodles, vegan teriyaki noodles, teriyaki noodle bowl,