Vegetable teriyaki udon done in 30 minutes from start to finish! Enjoy this flavorful Japanese dish without the hassle, packed with many different veggies!
Ingredients and Substitutions
For the Udon & Veggies:
- Udon noodles: Thick, chewy Japanese noodles that soak up sauce beautifully.
- Be sure to loosen the noodles first, following the package instructions. If the instructions are missing, this usually means soaking the noodles in a bowl of hot water for 3-5 minutes.
- Vegetable oil: For stir-frying; swap with any neutral oil like canola or sunflower.
- Onion: Adds a sweet, savory base once sautéed—yellow or red onions both work.
- Garlic (or garlic powder): Sub with garlic powder for convenience.
- Ginger (or ginger powder): Swap with ginger powder for convenience
- Red bell pepper: Adds color and natural sweetness; any bell pepper will do.
- Carrot: Adds crunch and a pop of color; julienned for quick cooking.
- Edamame (or other vegan protein): Use tofu, tempeh, or vegan chicken instead if you like, stir frying/air frying them earlier to crisp them up.
- Sesame seeds (optional, not in the picture): A nutty finishing touch!
For the Teriyaki Sauce (which by the way is derived from my teriyaki aubergine recipe):
- Soy sauce: Salty, umami-packed base for the sauce. Tamari or coconut aminos work if gluten-free.
- Agave syrup (or other sweetener, either liquid or sugar)
- Mirin (optional): Japanese rice wine vinegar, to add an extra layer of flavor.
- Black pepper: Adds heat and depth.
- White pepper (optional): Brings a slightly different kind of heat.
Step-by-step Instructions
Soak your udon noodles in hot water until loosened, then drain.
Whisk together your teriyaki sauce ingredients (soy sauce, agave syrup, mirin, white pepper, and black pepper), then set aside.
Sauté onion in a bit of cooking oil, then add garlic and ginger for a fragrant base.
Toss in bell pepper, then stir fry for 3-4 minutes. Then add in the carrot, and edamame (or your protein of choice) and stir-fry for another 30-60 seconds, just until the edamame has completely defrosted.
Add the noodles and teriyaki sauce, tossing to coat everything evenly.
Let the sauce thicken slightly, then remove from heat. Top with sesame seeds, and serve while warm!
Top Tips
- Don’t overcook the veggies
- You want the veggies to stay crisp. Overcooking makes your veggies mushy, losing that characteristic stir-fry texture.
- Remember that high heat + short cooking time is key in all stir fries!
- Prep everything first (aka mise en place)
- Once you start cooking, it goes fast. Having the sauce ingredients mixed together, and the vegetables chopped before you start cooking on the stove makes the whole process smoother and less stressful!
Serving Suggestions
For drinks pairing, they go great with any kind of matcha latte, from vanilla matcha latte, mango matcha latte, or even lavender matcha latte!
If you’re more of a dessert person, serve these vegetable udon noodles with some easy matcha pudding or this 5-minute matcha affogato!
Storage and Meal Prep Instructions
Store leftovers in an airtight container in the fridge for up to 5 days. The noodles will soak up more sauce as they sit, so you can add a splash of water or soy sauce when reheating to loosen things up.
To reheat, warm it up in a pan over medium heat with a few tablespoons of water, stirring gently until heated through. You can also microwave it for about 2 minutes on high power.
FAQ
Looking for More Noods/Asian Recipes?
For more noodle recipes, try my bulgogi noodles, gochujang ramen, Chinese-style rice paper noodles, or my ramen noodle spring rolls.
And if you’re a fan of teriyaki, try my teriyaki eggplant recipe, which is a crowd pleaser!
EASY Teriyaki Udon Noodles (Stir-Fried)
Ingredients
- 3 packs udon noodles
- hot water to soak the udon noodles in
For The Teriyaki Sauce
- 4 Tablespoons light soy sauce
- 2 Tablespoons agave syrup or any other liquid sweetener
- 2 Tablespoons mirin optional
- ¼ teaspoon black pepper more to taste
- ¼ teaspoon white pepper optional
The Vegetables
- 1 Tablespoon vegetable or any other cooking oil
- 1 large onion
- 3 cloves garlic, minced optional, or sub with 1/2 teaspoon garlic powder
- 2.5 cm (1 inch) ginger, minced optional, or sub with 1/2 teaspoon ginger powder
- 1 large red bell pepper
- 1 small carrot julienned (1 to 1.5 cups)
- 1 cup edamame optional, or sub with your favorite vegan protein such as tofu, tempeh, or vegan chicken; see notes below
- sesame seeds optional, for garnish
Instructions
- Prepare the Udon: Place the udon noodles in a bowl of hot water and let them soak for 3–5 minutes, just until loosened. Drain and set aside.3 packs udon noodles, hot water
- Meanwhile, make the teriyaki sauce: In a small bowl, whisk together the soy sauce, agave syrup, mirin (if using), black pepper, and white pepper. Set aside.If you're using garlic and ginger powder, mix them together here in this step.4 Tablespoons light soy sauce, 2 Tablespoons agave syrup or any other liquid sweetener, 2 Tablespoons mirin, ¼ teaspoon black pepper, ¼ teaspoon white pepper
- Sauté the Aromatics: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the sliced onion and sauté for 2–3 minutes until softened. Stir in the minced garlic and ginger (if you're NOT using ginger and garlic powder) and cook for another 1–2 minutes until fragrant.1 Tablespoon vegetable or any other cooking oil, 1 large onion, 3 cloves garlic, minced, 2.5 cm (1 inch) ginger, minced
- Cook the Vegetables: Add the sliced red bell pepper to the pan and sauté for 3-4 minutes. Then, toss in the julienned carrot and frozen edamame (or your preferred protein). Stir-fry for another 30-60 seconds, just until the edamame has defrosted completely.1 large red bell pepper, 1 small carrot, 1 cup edamame
- Combine Everything: Add the loosened udon noodles to the pan, then pour the teriyaki sauce over everything. Toss well to coat evenly.
- Finish and Serve: Let the sauce reduce for 1–2 minutes, stirring occasionally, until it thickens slightly and clings to the noodles. Remove from heat, garnish with the optional sesame seeds, and serve immediately. Enjoy!sesame seeds
Notes
- To sub the edamame, you can use tofu, tempeh, vegan chicken, or your favorite plant-based protein. I recommend air-frying or pan-frying them first to crisp them up in the beginning to get the best texture.
- Check out the post above for top tips, step-by-step photos, ingredient substitutions, serving suggestions, storage notes, FAQs, and other useful info!
Flavorful recipe and it’s pretty simple to make
Thank you Marie, glad you like it!