Vegetarian Teriyaki Noodles are an easy weeknight dinner, filled with veggies, and a homemade teriyaki sauce.
I’m always a sucker for a big bowl of noodles, and these Vegetarian Teriyaki Noodles are no exception! The homemade teriyaki sauce is so good and easy, and makes the noodles absolutely slurpable!
Lately I’ve been craving Asian takeout, but we’ve been trying to eat at home most of the time. I had to take matters into my own hands with these teriyaki noodles, and they totally hit the spot!
The homemade teriyaki sauce is made with soy sauce (or tamari), water, brown sugar, honey, garlic, ginger, and rice vinegar. I don’t add cornstarch to mine, because I feel like it thickens up quite nicely just by cooking it in with the vegetables and noodles.
For the vegetables, I used broccoli florets, bell peppers, red cabbage, green onions, and mushrooms. Honestly, you could use whatever vegetables you prefer! I think zucchini and summer squash would be great in the summer, and snow peas, red onions, asparagus, and carrots would be perfect in the spring.
I used spaghetti noodles for the pasta. You could also use ramen noodles or angel hair!
First, you’ll start by mixing together the ingredients for the homemade teriyaki sauce. This is helpful so it is all ready when you need it.
Next, boil the water and cook the noodles. While this is happening, you can cook the vegetables. The whole dish comes together very quickly and easily. After the vegetables are cooked, you simply add the teriyaki sauce, cook it for a couple of minutes until it has thickened slightly, and then add the noodles, tossing to combine.
Lastly, the vegetarian teriyaki noodles are topped with chopped green onions. I love the flavor that green onions add and I definitely wouldn’t skip it!