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EASY Teriyaki Udon Noodles (Stir-Fried)

Vegetable teriyaki udon noodles with two hands holding the plate.
Vegetable teriyaki udon done in 30 minutes from start to finish! Enjoy this flavorful Japanese dish without the hassle, packed with many different veggies!
Jem @ The Fruity Jem
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 3 servings

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