This teriyaki udon noodles recipe tastes better and is so much healthier than take-out! All done in under 30 minutes, filled with crunchy veggies and chewy udon noodles and SO flavorful, a perfect weeknight dinner that everyone will love. 100% vegan!
If you enjoy quick weeknight dinners made in under 30 minutes and healthy vegetable stir-fries, then you’ll love these teriyaki udon noodles!
The thick and chewy texture of udon noodles is so addictive and this dish is packed with crunchy veggies like cabbage, snow peas and carrots, although you can use other veggies.
These 15-min garlic udon noodles and this Thai red curry udon soup are some of our favorite ways to serve udon noodles during busy nights. But here, udon noodles are bathing in a delicious homemade teriyaki sauce (inspired by this baked teriyaki tofu recipe) that can be whipped up within minutes, making it such a great weeknight dinner!
Let me know how you liked it! ❤️
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❤️ Why you will love this recipe
- Simple recipe that's very fast to make
- Easy to customize with your favorite vegetables
- Uses a homemade teriyaki sauce that's healthier and lower-in-sodium
- Very satisfying and filling
- Amazing chewy texture
- 100% vegan and vegetarian
🗒 Ingredient list (+substitutions)
- Udon noodles: I used frozen udon noodles from our local Asian grocery store, which have the best chewy texture! If you cannot find frozen udon, then fresh sealed udon noodles from Ka Me are my best second choice (you can usually find those at Hannaford). They are a little less chewy and break easier, but they will work fine. In any case, avoid the small dried udon. I talk more in detail about the kind of udon noodles you can use in saucy dishes in my creamy miso udon post, so be sure to check it out!
- Vegetables: I love pairing cabbage, carrots, onion and snow peas (or sugar snap too) in stir-fries. In this case, I used Napa cabbage, but regular green or Savoy cabbage would be perfect too. See below for more ideas!
- Soy sauce: I recommend using low-sodium soy sauce so it is not too salty.
- Maple syrup: my favorite sweetener for sauces. Agave nectar would work too.
- Rice vinegar: can also be swapped for lime juice.
- Cornstarch: to thicken the sauce, you can also use arrowroot powder.
⭐️ Full ingredient list with quantities down below in the recipe card
🍽 How to make teriyaki udon noodles
This meal is so fast to prepare and can be all done in under 30 minutes!
Step 1: In a small bowl, whisk the teriyaki sauce ingredients together.
Step 2: In a large wok, warm up a little oil and then, cook the vegetables on medium heat until tender but still crunchy.
Step 3: Pour the teriyaki sauce over the veggies and bring to a simmer while stirring constantly. The sauce should thicken quickly!
Step 4: Add the noodles (thaw them first in cold water), then stir to combine with the sauce and veggies.
Step 5: Cook for 1-2 minutes or until warmed up, then serve!
⭐️ Complete recipe down below in the recipe card
💡 Helpful tips
- I recommend you to chop/prepare the vegetables + whisk the sauce ingredients BEFORE starting the recipe. This will help have better results because once you start to cook it will go fast, so you can keep your focus on the pan!
- Read the cooking instructions on your noodle packaging, but generally, you do not have to boil frozen udon noodles. These are already cooked and just need to thaw and warm up before enjoying. If you are using a different kind of noodles, then you might have to pre-cook them.
- Try not to overcook the vegetables, they are better when tender, but still a little crunchy!
📝 Variations to the recipe
I love onions and carrots in stir-fries. I also think that teriyaki sauce calls for some kind of cabbage, but you can use any vegetables you like, of course. Other ideas include:
- Broccoli
- Cauliflower
- Bok choy
- Green beans
- Mushrooms
- Zucchini
- Peppers
For a spicy recipe: simply add some sriracha sauce to the pan or include finely diced red chili peppers to the vegetables.
For a protein-packed meal: include some edamame, tofu or tempeh. Leafy greens also are surprisingly filled with plant-based protein, so feel free to add a handful of baby spinach or kale.
For an ultra-fast recipe: instead of using fresh veggies, simply use frozen ones and skip all the chopping! These mixed stir-fry vegetables would be a great choice, although you can use any kind. Just cook them in the pan until thawed with most of the moisture evaporated.
🍴 Serving suggestions
This dish is filling and hearty, so we eat it simply as it is garnished with sesame seeds and green onion, but it also can be served with either a fresh side like a salad or more protein, such as tofu.
Serve this teriyaki udon noodle dish alongside other Asian-inspired recipes such as:
- Miso soup
- Crispy coconut-crusted tofu
- Fresh tofu spring rolls
- Vegan egg rolls
- Miso tempeh
- Asian carrot salad
- Shiitake sushi rolls
FAQ's
Udon noodles are amazing for their pleasant chewy texture, but you can really use whatever noodles you like! I think Asian-style noodles work best paired with a teriyaki sauce, such as ramen or soba noodles, although regular spaghetti should do the trick too if you are in a pinch.
The dish is best when just prepared for the best texture, but you can definitely make the sauce ahead of time and keep in the fridge until ready to use. You can also prepare the vegetables during the weekend when you have more time, then everything will come together super quickly when ready to eat on a busy day.
Yes of course! I try to avoid store-bought teriyaki sauces as much as I can since they are so high in sodium. That being said, you can definitely use an already-made sauce if that's more convenient!
Udon noodles are made with wheat flour, so this recipe isn't gluten-free. To make it GF, then you will have to use another kind of noodles, such as buckwheat noodles (check for no added wheat flour!) and also, swap the soy sauce for a gluten-free tamari sauce.
Similar recipes to try!
I hope you enjoy this teriyaki udon noodles recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Teriyaki Udon Noodles
Equipment
- Large wok or pan
- Tongs or spatula
- Small bowl
- Small whisk
Ingredients
- 2 bricks of udon noodles (2 x 8.8 oz or about 1 pound total) - I used frozen, see notes
- 1 yellow onion - sliced
- 2-3 cups green Napa cabbage - sliced, bok choy or regular green cabbage work too
- 2 large carrots - julienned or sliced
- 1 cup snow peas
For the teriyaki sauce
- ½ cup soy sauce
- ⅓ cup water
- ⅓ cup maple syrup
- 2 tbsp rice vinegar
- 2 cloves of garlic - crushed
- 1 inch fresh ginger - peeled and grated
- 1½ tbsp cornstarch
Instructions
- Start by prepping all the vegetables: clean and slice the cabbage and onion and also, peel and julienne/slice the carrots.
- Place the frozen udon noodles in a colander and run some room temperature water over to help thaw them quicker.
- In a medium bowl, whisk together the teriyaki sauce ingredients (soy sauce, water, maple syrup, rice vinegar, garlic, ginger and cornstarch). Set aside.
- Warm up a large non-stick pan or wok with a little oil (I like sesame oil for stir-fries) or use water for an oil-free recipe.
- Then, add the onion and cook for 3 minutes or until a little softer. Add the carrots and cook for another 3 minutes and then add the cabbage and snow peas. Stir well and cook for 3-4 minutes or until the vegetables are softer, but not done yet.
- Then, add the sauce to the pan (whisk in the bowl first since the cornstarch tends to sink to the bottom) and stir well. Bring to a simmer and then let it cook for 2 minutes or until thicker. Then, add the noodles and combine.
- Cook until warmed up and serve with sesame seeds and green onions.
Video
Notes
- This recipe is best when just done for optimal texture, but if you have leftovers, then keep them in an air-tight container in the fridge for 1-2 days. Reheat in the microwave or on the stove and add a splash of water to loosen up the sauce as needed.
- Feel-free to swap the veggies and use broccoli, cauliflower, green beans, mushrooms or zucchini instead.
- I highly recommend using FROZEN udon noodles: they have such an amazing chewy texture! I found mine in our local Asian grocery store. If you cannot find them frozen, then you can use fresh and sealed udon (they sell them sometimes at Hannaford), although not as chewy and they break a little easier. In any case, I would avoid the small dry udon noodles.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Delicious recipe, thanks so much for sharing!
Glad it worked out! 😊
Very good and super simple!