EASY Teriyaki Udon Noodles (Stir-Fried)
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
- 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!
Nutrition
Calories: 582kcalCarbohydrates: 104gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 2678mgPotassium: 534mgFiber: 11gSugar: 28gCalcium: 73mgIron: 2mg
Nutrition information is automatically calculated and should only be used as an estimate.