Teriyaki Udon Noodles

5 from 2 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: dinner

Cuisine: asian-inspired

Keyword: asian bowl, noodles, vegan dinner, vegan recipes

Servings:

Calories: 307kcal

Author: Jessica Laroche

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.

Nutrition