Vegan Teriyaki Noodles

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My vegan 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 that’s BIG on taste. It’s perfect for anyone who enjoys hearty, satisfying, vegan meals with authentic Asian flavors. I’ve included a gluten-free option, too!

When I’m short on time, I always return to this vegan 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 noodles.

I love serving up Asian-inspired dishes. Along with this teriyaki stir fry, a few of my other favorites are my vegetable stir fry, tofu broccoli with sesame noodles, and vegan chow mein!

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🥘 Ingredients

My stir fry teriyaki noodles recipe is made with simple ingredients found at the local grocery store! Each ingredient is important to building the layers of flavor that define this recipe. See the recipe card below for ingredient details and nutritional information.

Soba Noodles: These Japanese noodles, made from buckwheat flour and a touch of wheat flour, have a nutty flavor and chewy texture that work perfectly in stir-fries, and hold up well under the sauce.

Olive Oil: I use olive oil for sautéing the vegetables, though any type of oil (avocado oil, coconut oil, vegetable oil) works just as well if that’s what I have on hand.

Thinly Sliced Vegetables: I enjoy using a combination of red onion, celery, zucchini, red bell peppers, carrot, and baby portabello mushrooms. They add a delicious mix of flavors and textures. Broccoli florets bring natural sweetness and extra crunch, but I’m always open to adding my favorite veggies like bok choy, peas, spring onions, snow peas, or baby corn.

Maple Syrup: I prefer maple syrup for its texture, but honey and brown sugar are great alternatives. Just keep in mind that using honey will make this recipe vegetarian but not vegan.

Soy Sauce: Soy sauce is a key ingredient in teriyaki sauce, adding that essential salty flavor. Since it can be high in sodium, I opt for reduced-sodium soy sauce if I can. It’s a versatile condiment that I always keep on hand for marinades, soups, sauces, and stir-fries.

Apple Cider Vinegar: If I don’t have apple cider vinegar, white or rice vinegar works just as well in this vegan teriyaki noodles recipe.

Fresh Garlic: Garlic sweetens and mellows as it cooks, and I love using fresh garlic. For convenience, I might grab a jar of pre-minced garlic. If fresh garlic isn’t available, garlic powder is a good substitute.

Ginger: The spicy and pungent flavor of ginger root adds a great kick to the dish. I usually mince it or grate it with a microplane for the best flavor.

Sesame Oil: I add just a small amount of sesame oil for its deep, rich, and nutty taste. It really enhances the overall flavor of the stir-fry.

Cornflour: Also known as cornstarch, cornflour helps to thicken the sauce, giving it that sticky and sweet consistency I love.

🔪 How To Make Vegan Teriyaki Noodles

Making my easy teriyaki noodles recipe is a straightforward process, but a few key steps ensure you get the best flavor and texture. Here’s how you make this dish!

Make The Sauce: To start, I combine all the sauce ingredients, except for the cornflour, in a small saucepan. I bring the mixture to a boil and then reduce the heat, letting it simmer for about 3 minutes.

While the sauce is simmering, I make the slurry by mixing the cornflour with one tablespoon of water. This step is crucial because it prevents lumps from forming when I add it to the hot sauce.

Once the sauce has simmered, I gradually add half of the slurry, whisking continuously to ensure it blends smoothly. I keep adding more slurry until the sauce thickens, then I remove it from the heat and set it aside. The sauce will continue to thicken as it cools.

Cook The Noodles: Next, I bring a large pot of water to a boil and cook the soba noodles according to the package directions. I want them to be al dente so they don’t get mushy. After draining the noodles, I set them aside.

Stir Fry The Vegetables: For the vegetables, I heat oil in a large wok and sauté the red onions until they become translucent. Then, I add the rest of the sliced veggies and broccoli florets, sautéing them until they’re tender.

Combine Ingredients: Once the veggies are ready, I combine everything by adding the cooked noodles and teriyaki sauce to the wok. I stir until everything is well incorporated.

Serve: I like to serve my teriyaki noodle bowl topped with sliced green onions and sesame seeds.

📖 Variations

While this recipe is delicious as is, sometimes I like to change things up based on what I have on hand, or to customize it for friends and family.

Gluten-Free Teriyaki Noodles: Swap the soba for gluten-free noodles. I prefer Lotus Foods ramen noodles. Use tamari soy sauce in place of regular soy sauce.

Protein Variations: When I want to increase the protein, I’ll add in tofu, tempeh, or seitan (if I don’t need it to be gluten-free). Tossing in some chickpeas or edamame also works well. If you’re not vegan or vegetarian, you can also try adding in chicken, beef, or even shrimp.

Vegetable Choices: I like to vary the vegetables based on what’s in season or what I have on hand. Some great options include bell peppers, snap peas, shredded cabbage, mushrooms, bok choy, carrots, and green beans.

Noodle Types: While I usually use soba noodles, I can also substitute with other types of noodles like brown rice noodles, ramen noodles, udon noodles, or even whole wheat or gluten-free spaghetti for a different twist.

Sauce Adjustments: I might change up the teriyaki sauce by adding different spices or flavorings, such as a splash of sesame oil, a pinch of chili flakes, or a bit of orange zest for a citrusy kick.

Additional Toppings: I enjoy adding extra toppings like sliced green onions, sesame seeds, or chopped peanuts for added crunch and flavor. Sometimes, I’ll sprinkle some fresh herbs like cilantro or basil on top.

Sweetness Levels: Depending on my mood, I adjust the sweetness of the sauce by adding more or less maple syrup or honey. I can also use brown sugar for a different kind of sweetness.

Spicy Kick: For a spicier version, I’ll top my teriyaki sauce covered noodles with some sriracha, hot sauce, or red pepper flakes.

Crispy Texture: I sometimes include crispy elements like fried shallots, chopped peanuts, or crushed rice crackers for an extra layer of texture.

🍽 Serving Suggestions

My teriyaki stir fry noodles are sturdy enough as a meal all by themselves, but I’d pair them with these side dishes, too:

Side Dishes: For a complete Asian-inspired spread, I pair my vegetarian teriyaki noodles with avocado sushi, miso mushrooms, sweet and sour tofu, and vegan egg rolls.

Veggie-Forward Dishes: An Asian slaw, cucumber salad, or even a seaweed salad would all pair nicely with this recipe. Pickled ginger or kimchi would add an extra boost of flavor.

🧊 Storing And ♨️ Reheating

Here’s how I store and reheat my vegan teriyaki stir fry with noodles.

Fridge: When storing my noodles, I let them cool to room temperature first. I then transfer them to an airtight container and keep them in the fridge for up to 4 days. I don’t recommend freezing this recipe as the noodles will change texture once frozen and defrosted.

Reheating: To reheat the noodles, I find that the microwave or stovetop works best. I warm them in the microwave, stirring occasionally, or heat them in a pan on the stovetop with a splash of water or additional sauce to restore moisture. If I have leftovers, they also taste great as a cold noodle salad, which is perfect for a quick and easy lunch or snack.

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