Teriyaki Noodles (Vegan + Gluten Free Option!)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Teriyaki noodles are a quick and satisfying dinner ready in just 45 minutes! Noodles, thinly sliced veggies, and broccoli florets get tossed in a homemade teriyaki sauce for an easy dish with BIG flavors. Vegan with a gluten-free option!
When I’m short on time, I always return to this teriyaki noodle stir fry. It’s a delicious way to pack in veggies, and it’s a quick and easy meal. I like to stir fry thinly sliced veggies in a sizzling hot wok to bring out their natural sweetness, then add the sauce and soba.
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Ditch take-out and make this nutritious, flavor-packed teriyaki noodle bowl instead. It’s kid-friendly and easy to customize without any additives or weird ingredients. It’s naturally vegan and easy to make gluten-free! My family devours these teriyaki soba noodles and promptly ask for seconds.
I admit store-bought teriyaki sauce is easy, but homemade is far better! It’s a soy-based sauce that’s sweet, thick, and tangy. It makes a delicious dip, marinade, or sauce. It lasts for 5 days in the refrigerator, so feel free to double it and spruce up some leftovers.
This fabulous meal might just be your new family favorite! Nothing beats a big bowl of teriyaki noodles.
👩🍳 Why This Recipe Works
- Super easy recipe
- Delicious meal the whole family loves
- Packed with healthy veggies
- Easy dinner recipe for a busy night
- Toss with your favorite vegetables
- Dairy-Free & Vegan teriyaki noodles
- Easy to make gluten-free too!
This recipe is made with simple ingredients found at your local grocery store! See the recipe card below for ingredient details and nutritional information.
Soba Noodles: These are a type of Japanese noodle made from buckwheat flour and a little bit of wheat flour. They have a nutty flavor and a chewy texture that work great in stir-fries. Feel free to use whatever type of noodle you like in this Japanese teriyaki noodles recipe.
Olive Oil: For sauteing the vegetables! Vegetable oil works great too.
Thinly Sliced Vegetables: Red onion, celery, zucchini, red bell peppers, carrot, and baby portabella mushrooms are a delicious combo! Broccoli florets add texture and natural sweetness, but feel free to throw in your favorite veggies. Bok choy, peas, spring onions, snow peas, and baby corn taste great too!
Maple Syrup: I prefer maple syrup for the added antioxidants, but honey and brown sugar are perfect swaps! Keep in mind, using honey will make this recipe not vegan (it will still be vegetarian).
Soy Sauce: Soy sauce is the main ingredient of teriyaki sauce. It’s fairly high in sodium so buy reduced-sodium if you prefer. Soy sauce is a versatile condiment to have on hand. It adds salty flavor to marinades, soups, sauces, and stir-fries.
Apple Cider Vinegar: White or rice vinegar works if you don’t have apple cider vinegar.
Fresh Garlic: Garlic sweetens and mellows as it cooks. For a little shortcut, buy a jar of pre-minced garlic, so it’s ready to go. If you can’t find fresh garlic, you can also use garlic powder.
Ginger: Ginger root has a spicy and pungent flavor that’s delicious! Mince it up or grate it with a microplane.
Sesame Oil: A little bit of sesame oil goes a long way! It has a deep, rich flavor with a nutty taste.
Cornflour: Cornflour is another term for cornstarch. It thickens the mixture to create a sticky and sweet sauce!
Here’s a few ways to customize these easy teriyaki noodles.
- Gluten-Free Option: Swap the soba for gluten-free noodles. I prefer Lotus Foods ramen noodles. Use tamari soy sauce in place of regular soy sauce.
- Switch Up The Veggies: Feel free to swap out the veggies in this stir fry recipe. Baby portobella mushrooms, bok choy, carrots, summer squash, bell peppers, peas, snow peas, and baby corn taste great with healthy teriyaki noodles.
- Teriyaki Udon Noodles: Swap the soba noodles for Udon. Udon is made of whole wheat flour with a slightly denser texture than soba.
- Teriyaki Ramen Noodles: Swap the soba with ramen. Ramen is thinner and smaller than udon with a softer texture.
- Teriyaki Rice Noodles: Swap the soba with rice noodles. These are delicate, thin noodles made from rice flour instead of wheat flour.
It’s so easy to make your own teriyaki sauce to toss with these vegan noodles!
Boil Sauce Ingredients: In a small saucepan, combine all the sauce ingredients over medium-high heat, except for the cornflour. Bring the mixture to a boil. Reduce the heat and simmer for 3 minutes.
Make Slurry: Mix the cornflour with one tablespoon of water to form a slurry. This prevents lumps from forming when it hits the hot mixture.
Thicken Sauce: Add half of the slurry into the sauce, whisking continuously. Add more slurry until the sauce thickens, then remove from the heat and set aside. The sauce thickens as it cools.
Cook Soba Noodles: Bring a large pot of water to a boil and cook the soba according to the package instructions. Al dente is best, so they don’t get mushy. Drain and set them aside.
Sauté Vegetables: In a large wok, heat the oil and sauté the red onions until translucent. Add the rest of the sliced veggies and broccoli florets, then sauté until tender.
Combine Ingredients: Add the cooked noodles and teriyaki sauce, then stir until everything’s incorporated.
Serve: Enjoy the teriyaki pasta with sliced green onions and sesame seeds! Or add teriyaki chicken for a non-vegan option or teriyaki tofu for additional vegan friendly protein.
❓ Recipe FAQs
It’s easy to thicken teriyaki sauce with a cornstarch slurry. Mix equal parts cornstarch and water and whisk into the sauce as it cooks. Another way to thicken teriyaki sauce is to cook it over a simmer until it reduces into a thick and sticky sauce.
Asian noodles like udon, soba, ramen, or hokkien noodles taste the best with sweet teriyaki sauce, but you can use any kind you love! Whole wheat spaghetti noodles, buckwheat noodles, angel hair pasta, egg noodles, or a gluten-free version all work too.
Any protein tastes delicious on top of this dish. Try chicken, steak, pork, tofu, or more veggies! Or toss these vegetarian teriyaki noodles with cashews, peanuts, or sesame seeds for added crunch and plant-based protein.
These noodles should be stored in the refrigerator in an airtight container for up to 4 days. Reheat in a hot skillet with a small amount of oil. Toss until warmed throughout.
💭 Expert Tips
- If you don’t have a wok, a large skillet works great too!
- To cut back on prep time, make the teriyaki sauce a day ahead and store in the fridge.
- Use a microplane to grate the ginger if you don’t like little pieces of ginger in your sauce.
- Don’t be afraid to swap out the veggies! Use what you love or already have in the fridge.
- If you like it spicy, top these teriyaki vegetable stir fry noodles with hot sauce.
- Leftover teriyaki noodles taste great as a cold noodle salad.
🍲 More Stir Fry And Noodle Recipes!
- Vegetable Stir Fry Recipe
- Peanut Sauce with Thai Noodles
- Vegan Chow Mein
- Tofu Broccoli with Sesame Noodles: Healthy and Vegan
- Sweet and Sour Tofu with Vegetables
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📋 Recipe Card
🎥 Watch How to Make It
Teriyaki Noodles (Vegan + GF Option!)
Noodles & Veggies
- 9 oz soba noodles
- 2 tbsp olive oil
- 1 red onion sliced thin
- 2 celery stalks sliced thin
- ½ zucchini sliced thin
- 1 red pepper sliced thin
- 1 carrot sliced thin
- 2 large portobello mushrooms sliced thin
- 1 cup broccoli florets
- ⅓ cup maple syrup
- ⅓ cup water
- ¼ cup soy sauce
- 1 tbsp apple cider vinegar
- 1 clove garlic mincedf
- 1 tsp minced ginger
- 1 tsp sesame oil
- 1 tbsp cornflour or corn starch
- sliced green onion
- sesame seeds
- In a small pot add all ingredients except the cornflour, whisk together and bring to a boil.
- Reduce heat and simmer for 3 minutes.
- Meanwhile mix the cornflour with 1 tbsp water to form a slurry.
- Whisk ½ of the cornflour mixture into the pot, continue whisking to ensure no lumps form, adding more cornflour mixture until the sauce thickens. Remove from heat and set aside.
- Bring a pot of water to a boil and cook the soba noodles until tender, drain and set aside.
- In a large wok heat the oil and sauté the red onions until translucent.
- Add the remaining sliced vegetables and broccoli florets, sautéing until tender.
- Toss through the cooked noodles and teriyaki sauce. Stirring until well combined.
- Serve topped with sliced green onion and sesame seeds.
- Slice all vegetables the same thickness to ensure they cook evenly.
- Teriyaki sauce can be made ahead of time.
- Serve noodles immediately.
- Leftovers can be kept in an airtight container in the fridge for up to 4 days and reheated in a microwave.
- You can reduce the amount of maple syrup by half to reduce the sugar content of this recipe
- Teriyaki sauce can be substituted with store bought teriyaki sauce if desired. Just watch for the sugar content!
Such a tasty dish! I love the homemade teriyaki sauce – perfect with the noodles and veggies.
I know right? It’s so much better than store bought! Glad you liked it!
So simple yet delicious, this was a great weekday meal to whip up in a hurry.
Woohoo! Thanks for letting me know Sara!
I can’t stop watching your colorful images, this is such a mouthwatering noodles recipe, thanks!
Thanks so much Natalie! Enjoy!
A delicious quick and easy noodle recipe for busy weeknights. The kids loved it!
Yay! So happy to hear that Beth!