Quick and easy teriyaki udon noodles made with tender vegetables and tossed in a sweet and sticky teriyaki sauce. A healthy vegetarian weeknight meal ready in less than 15 minutes!
I am always looking for delicious, fast and EASY weeknight dinner recipes. And these teriyaki udon noodles are one of my favourite go-to noodle stir-fry recipes to whip up. Plus, it makes a great lunch to pack for work the next day too. It is packed with veggies, super versatile, and you can add some protein on top like chicken or salmon too if you want to make it more filling as well. I love it with some grilled salmon on top.
To make things even easier and to save time we use store-bought teriyaki sauce. You basically just need to boil the noodles, stir fry the veggies, then mix everything with the sauce. That is it!
Ingredients you’ll need
In this teriyaki udon noodles recipe you’ve got noodles, your favourite veggies and teriyaki sauce.
- Udon noodles: Plenty of other thick types of noodles can be substituted here like rice, hokkien, or even plain old spaghetti.
- Spring onion: For a little oniony flavour.
- Carrots: You can thinly slice or julienne carrots into strips.
- Capsicum (bell pepper): Thinly sliced into strips for sweetness.
- Pak choy: For a nice leafy green addition. You can also use bok choy or broccolini.
- Flat mushrooms: When thinly sliced, they give a steak like texture.
- Teriyaki sauce: I used store-bought sauce to save time but you can also make your own.
- Sesame seeds: to garnish at the end
Complete list of ingredients and amounts is located on the recipe card below.
How to make teriyaki udon noodles
First start by preparing the ingredients ahead of time.
Cook the Udon Noodles: Bring a pot of water to boil and cook the noodles according to package directions. Drain and rinse well to remove any excess starch. Set aside.
Stir fry veggies: Meanwhile, warm a large pan or wok over medium heat. Add the spring onions, carrots, capsicum, pak choy and mushrooms. Cooking, stirring occasionally, until the vegetables are tender, about 5 to 6 minutes.
Combine: Add in the drained noodles and the sauce and cook it for another 1 minute and it’s done. Serve with sesame seeds and enjoy!
Tips and Variations
- Prepare the ingredients ahead of time to make this dish super quickly, prepare and chop everything ahead of time so all the ingredients are right there ready for you near the stove.
- To make this a hearty meal add a source of protein. Edamame, tofu, chicken, prawns (shrimp) or thinly sliced beef. Just make sure to cook it first before adding at the end.
- Vegetable ideas: Just don’t use anything significantly harder or softer. Sliced cauliflower, green beans, and snow peas would all be great choices. If your in a rush, use store bought kale slaw or cabbage slaw mix!
How to store
Leftovers will keep in a sealed container in the fridge for about 3 days, or in the freezer for up to 3 months.
You can! In fact, frozen ones are a lot quicker to cook and they have that fantastic chewiness that the dry noodles won’t have.
For this teriyaki udon noodles recipe, udon noodles are best but any thick cut noodle is fine.
Yes, I like a good quality store bought sauce is purely for convenience. I to recommend pre-cooking your sauce before you make the teriyaki noodles.
Yes, you can substitute gluten-free teriyaki sauce or teriyaki coconut aminos, and use a gluten free variety of noodle, such as rice noodles or 100% buckwheat soba noodles.
Other stir fry recipes
If you try this teriyaki udon noodles recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Quick and easy teriyaki udon noodles made with tender vegetables and tossed in a delicious teriyaki sauce. A healthy vegetarian weeknight meal ready in less than 15 minutes!
- 1 x 270g pack of udon or hokkien noodles
- 4 spring onions (scallions), chopped
- 2 carrots, sliced
- 1 red capsicum (bell pepper), sliced
- 1 bunch pak choy, chopped
- 400g flat mushrooms, sliced
- ½ – ¾ cup teriyaki sauce
- Sesame seeds, to garnish
- Bring a pot of water to boil and cook the noodles according to package directions, about 8 minutes. Drain and rinse well to remove any excess starch. Set aside.
- Meanwhile, warm a large pan or wok over medium heat. Add the spring onions, carrots, capsicum, pak choy and mushrooms. Cooking, stirring occasionally, until the vegetables are tender, about 5 to 6 minutes.
- Add in the drained noodles and the sauce and cook it for another 1 minute and it’s done.
- Serve with sesame seeds and enjoy!
- Store: Leftovers will keep in a sealed container in the fridge for about 3 days or in the freezer up to 3 months.
Keywords: teriyaki, udon noodles, vegetables, vegetarian, vegan