These Quick and Easy Vegan Teriyaki Noodles taste amazing!
These Quick & Easy Teriyaki Noodles are the kind of recipe that feels like a little weeknight miracle. Silky noodles are coated in a glossy homemade teriyaki sauce that’s perfectly balanced with fresh ginger, garlic, tamari, a touch of natural sweetness, and just enough heat. It’s cozy, satisfying, packed with flavor, and comes together in just 20 minutes, making it faster, fresher, and healthier than ordering takeout.
At Plant Magic, I believe everyday meals should feel a little special. With a handful of pantry ingredients and your favorite noodles, you can create a nourishing dinner that tastes as if it came from your favorite Asian restaurant, without the long ingredient list or bottled sauces loaded with preservatives.
This version uses a little extra virgin olive oil to gently sauté the garlic and ginger, creating an even deeper, richer flavor while keeping the recipe simple and approachable.
Whether you’re cooking for your family or just yourself after a busy day, this is one of those recipes you’ll find yourself making again and again.
What Noodles Work Best?
The wonderful thing about this recipe is its flexibility. Almost any noodle works beautifully.
My favorites include:
- Brown rice noodles for a naturally gluten-free option
- Soba noodles for a delicious nutty flavor
- Udon noodles for wonderfully chewy texture
- Whole wheat spaghetti if that’s what you have in the pantry
- Ramen noodles (discard the seasoning packet)
Choose your favorite or simply use what’s already in your cupboard.
Why You’ll Love These Teriyaki Noodles
- Ready in only 20 minutes
- Better than takeout
- Naturally vegan and dairy-free
- Easy to customize with whatever vegetables you have
- Rich in fresh ginger and garlic
- Perfect for busy weeknights
- Delicious served warm or packed for lunch the next day
Plant Magic Tips
One of my favorite ways to make this meal feel extra abundant is to load it with colorful vegetables. The rich teriyaki sauce brings everything together beautifully.
Try adding:
- Broccoli florets
- Red bell pepper strips
- Sugar snap peas
- Baby bok choy
- Mushrooms
- Shredded carrots
- Edamame
- Spring onions
- Fresh cilantro
- Thai basil
- Toasted sesame seeds
- A squeeze of fresh lime
The vegetables not only make the dish more nutritious, but they transform it into a vibrant bowl full of color and texture.
How to Make Homemade Teriyaki Noodles
This recipe couldn’t be easier.
While the noodles cook, gently sauté the garlic and fresh ginger in a little olive oil until fragrant. Add the tamari, rice vinegar, maple syrup, and a pinch of red pepper flakes before bringing everything to a gentle simmer.
Whisk together cornstarch and water to create a slurry, then stir it into the sauce. Within a minute or two, the sauce transforms into a beautifully glossy teriyaki glaze.
Toss the cooked noodles through the sauce until every strand is coated, then fold through your cooked vegetables and finish with spring onions, fresh herbs, and sesame seeds.
Dinner is served.
Make It Your Own
This recipe is wonderfully adaptable.
Try adding:
- Crispy baked tofu
- Shelled edamame for extra protein
- Roasted mushrooms
- Cashews
- Peanuts
- Baby spinach stirred in at the end
- Chili crisp if you like extra heat
It’s the perfect “clean out the refrigerator” dinner that somehow tastes like you planned it all along.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The flavors become even more delicious overnight, making these noodles perfect for lunch the next day.
If the sauce thickens after chilling, add a splash of water while reheating.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely. Simply use gluten-free tamari and your favorite gluten-free noodles, such as brown rice noodles.
Can I make the sauce ahead?
Definitely. The teriyaki sauce can be made several days in advance and stored in the refrigerator until you’re ready to cook.
Don’t forget to Pin Quick and Easy Vegan Teriyaki Noodles for later!
More Plant Magic Dinner Recipes
If you love quick, nourishing dinners, be sure to try:
Delicious and Healthy Winter Bowl
The Best Shepherd’s Pie
Spring Risotto
15 Minute Cauliflower Rice
If you enjoyed the recipe, please leave a comment and a star rating below—it truly helps others discover these recipes and supports Plant Magic. Happy cooking!
Vegan Teriyaki Noodles
A deliciously quick, easy and flavorful dish.
Total Time: 15 minutes
Yield: 4 servings
Ingredients
For the Teriyaki Sauce
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup low-sodium tamari (or soy sauce)
- 2 tablespoons maple syrup or date syrup
- 2 tablespoons rice vinegar
- ¾ cup water
- 2 teaspoons cornstarch
- 2 tablespoons water (for the slurry)
For the Noodles
- 8 ounces (225g) brown rice noodles, soba noodles, or udon noodles
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup shelled edamame (optional, for extra protein)
- 3 spring onions, sliced
To Serve
- 2 tablespoons chopped fresh cilantro or Thai basil
- 1 tablespoon toasted sesame seeds
- Lime wedges
Instructions
- Cook the noodles according to the package directions. Drain and rinse briefly if needed, then set aside.
- While the noodles cook, steam the broccoli for about 3–4 minutes until bright green and just tender. If using frozen edamame, cook according to the package directions. Set aside.
- Heat the olive oil in a large skillet or wok over medium heat. Add the garlic, ginger, and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant.
- Add the sliced red pepper and sauté for 3–4 minutes until just beginning to soften but still vibrant.
- Stir in the tamari, maple syrup (or date syrup), rice vinegar, and ¾ cup water. Bring to a gentle simmer.
- In a small bowl, whisk together the cornstarch and 2 tablespoons water until smooth. Slowly pour the slurry into the simmering sauce while whisking continuously. Cook for 1–2 minutes, until the sauce becomes glossy and slightly thickened.
- Add the cooked noodles, broccoli, and edamame to the pan. Toss gently until everything is coated in the teriyaki sauce and heated through.
- Stir in most of the spring onions, reserving a few for garnish.
- Divide among bowls and finish with fresh cilantro or Thai basil, toasted sesame seeds, the remaining spring onions, and a generous squeeze of fresh lime.
Notes
Plant Magic Tips
- Add mushrooms, baby bok choy, snap peas, shredded carrots, or spinach for even more vegetables.
- For a heartier meal, stir in baked tofu or extra edamame.
- Love a little spice? Finish with a drizzle of chili crisp or a sprinkle of extra red pepper flakes.
- Leftovers keep beautifully in the refrigerator for up to 3 days and make an excellent packed lunch.
Nutrition Boost
Adding the edamame increases both protein and fiber, making this an even more satisfying meal. Pair with broccoli and whole grain soba noodles for a nourishing, balanced dinner that’s every bit as comforting as takeout—but fresher, brighter, and full of Plant Magic.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: stove top
- Cuisine: Asian
- Diet: Vegan