Easy Vegan Teriyaki Noodles (Healthy, with a Gluten-Free Option!)
A big wok of vegan teriyaki noodles instantly pulls everyone into my kitchen before I have even finished cooking. It's that unmistakable smell of garlic, ginger, and soy sauce all bubbling together. I make this with chewy soba noodles and fresh vegetables, and have it ready for my family in just 45 minutes. Making it a great midweek treat.
Servings: 6 servings
Calories: 282kcal
Ingredients
Noodles & Veggies
- 9 oz soba noodles use gluten-free noodles for a gluten-free option
- 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
Teriyaki Sauce
- 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
To Serve
Instructions
- 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.
Notes
- My #1 Secret Tip for this vegan teriyaki noodles recipe is to cook the soba noodles just until al dente before adding them to the wok. Soft noodles continue absorbing sauce and heat after cooking, so slightly firmer noodles keep a much better texture in the final dish.
- Keep cuts uniform: I julienne most of my vegetables and make sure they are similar in length and thickness where possible. This allows everything to cook at the same rate and keep a uniform appearance throughout the dish.
- Use high heat: I stir-fry the vegetables over a high heat so they stay crisp instead of steaming.
- Sauce first: I prepare the sauce before cooking the vegetables, as everything moves quickly once the veggies are done.
- Do not overcrowd: Too many vegetables in the pan at once can trap steam and soften everything too much.
- Rinse noodles: I rinse the soba noodles briefly after draining to remove excess starch and prevent sticking.
Nutrition
Calories: 282kcal | Carbohydrates: 52g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 898mg | Potassium: 470mg | Fiber: 2g | Sugar: 14g