We love Asian-inspired recipes at home, like my Crispy Orange Tofu, Peanut Noodles, or Tofu Red Curry, and noodles are the easiest one to assemble. It’s also a great way to use all leftover vegetables from the fridge, as you can stir-fry any vegetables with this recipe. Teriyaki noodles are Japanese noodles, often ramen, cooked in a sweet soy sauce made from typical Japanese condiments like sake wine, mirin, and sugar. You can make these noodles plain or with many vegetables and proteins like tofu, tempeh, or edamame to turn the dish into a completely filling dinner.
Ingredients and Substitutions
All you need to make tasty teriyaki noodles are a few simple ingredients. Feel free to use the vegetables in season or available in your fridge. What matters is to keep the ratio of vegetables to noodle right. This ensures that all ingredients are well coated with the teriyaki sauce.
Ramen Noodles – You can use instant packet ramen, discard the flavoring packets and cook following the packaging instructions. I prefer to use organic ramen, they have more texture, a bit thicker. Sesame Oil – this brings a delicious flavor to the noodles. Garlic – crushed under the blade. Mushrooms – Classic button mushrooms or shiitake mushrooms. Red Bell Pepper – Deseeded and sliced lengthwise. Edamame – shelled. Carrot – Thinly cut into thin sticks. Tamari Sauce – Or soy sauce if you can’t find it. Cornstarch – To thicken the sauce. Mirin – Mirin is similar to cooking sake, but contains more sugar. All alcohol present in mirin disappears while cooking because of its low concentration. Sake Wine – Cooking sake adds a subtle umami flavor to the dish, enhances the flavors, and is rich in antioxidants. An alternative is Chinese rice wine or dry sherry. Most of the alcohol in sake will evaporate while cooking. You can also opt for alcohol-free cooking sake. Brown Sugar – or coconut sugar. Ginger – fresh or ground.
Serving
Serve the teriyaki noodles with some of the below toppings:
Pinch of red chili flakes for a spicy flavor. Sesame seeds – I used a combo of white and black sesame seeds. Green onion slices.
Storage Instructions
These noodles can be stored in a sealed, airtight container for up to 3 days in the fridge. You can also freeze leftover noodles and thaw them in the refrigerator the day before. Teriyaki noodles warm well in the microwave, in a microwave-safe bowl. But you can also return the noodles to a pan and lightly oil it to prevent the noodles from sticking to it. Cook until warm.
Vegetable Options
You can use this recipe with any vegetables. Below are some other great vegetables to stir-fry in this noodle recipe.
Broccoli Florets or Asian broccoli Onion – slices Snap Peas Zucchini – sliced Yellow or green bell pepper Baby Corn Bean Sprouts
Allergy Swaps
If you have some food allergies or can’t find some of the ingredients used in this recipe, I listed substitution options below.
Gluten-Free – You can use gluten-free noodles for this recipe, like rice noodles. Mushrooms – You can swap mushrooms for broccoli florets, more edamame, or sliced white onion. Brown Sugar – You can use sugar, or maple syrup. Feel free to increase the sweetener if you love teriyaki noodles sweeter. Cornstarch – You can use tapioca starch or arrowroot flour instead. Sake – The closest wine in taste is Chinese rice wine or if you can’t have alcohol, just add water. Mirin – Dry sherry or sweet marsala wine has a similar flavor but is less sweet. Add an extra 1/2 teaspoon of sugar to balance the sweetness. Tamari Sauce – You can use regular soy sauce or low-sodium soy sauce. Oil-Free – Stir-fry vegetables with a bit of water instead of oil.
Here are my answers to your most frequent questions about this recipe.
More Easy Asian-Inspired Vegan Dinners
Here are some more Asian-inspired vegan dinner recipes for you to try:
