These easy Teriyaki Noodles are made with tender shiitake mushrooms and bok choy before they’re tossed in a homemade teriyaki sauce. It’s a quick and tasty dinner that’s ready in 15 minutes!
Skip the takeout and make this vegetarian Teriyaki Noodles recipe instead! A big ‘ol pile of noodles is tossed with sauteed shiitake mushrooms, bok choy, and a simple homemade teriyaki sauce. In just 15 minutes, these saucy noodles are ready to be enjoyed.
Can you believe that the homemade teriyaki sauce is made with only four ingredients? They’re whisked together in a bowl before being drizzled over the teriyaki noodle stir fry. So sweet and savory, the tasty sauce thickens when it hits the heat and coats the noodles effortlessly.
If you love the teriyaki sauce as much as I do, make an extra batch and keep it in your fridge at all times. It’s a delicious glaze for tofu, tempeh, and mushrooms on a Tofu Quinoa Bowl or Vegan Bibimbap!
- Every bite is tender, savory, and just the right amount of salty. Even better than takeout!
- Super flexible! Keep the teriyaki noodles vegan, load on more veggies, or toss in some meat.
- The noodles and veggies are coated in a simple 4-ingredient homemade teriyaki sauce.
- Noodles - Almost any long noodle works here. My favorites are brown rice noodles, pad thai noodles, and lo mein noodles, but even spaghetti will work in a pinch.
- Shiitake mushrooms - I love their earthy, umami flavor but you can use cremini or portobello mushrooms instead.
- Bok choy - For that gorgeous pop of green!
- Teriyaki sauce - Made from soy sauce, rice vinegar, maple syrup, and cornstarch. To make it gluten free, use tamari instead of soy sauce.
Step 1: Cook the noodles. First, cook your noodles of choice according to the package instructions. Drain and rinse them under cold water.
Step 2: Sauté the veggies. Next, heat up some oil in a skillet on the stove. Add the mushrooms and sauté. Next, add the bok choy and garlic.
Step 3: Make the sauce. Whisk the soy sauce, maple syrup, rice vinegar, and cornstarch together in a bowl.
Step 4: Assemble and serve. Turn the heat down and add the noodles into the skillet along with the sauce. Toss everything together. Finally, garnish each bowl of noodles with scallions and sesame seeds, then serve and enjoy!
Expert tips and FAQs
- If the sauce is too thin in the pan with the noodles, you can turn up the heat slightly to help it along.
- If you’re worried about the sauce tasting too salty, feel free to use a little less soy sauce.
- Looking for more topping ideas? Add a fried egg, chili peppers, hot sauce, or crushed nuts on top of each noodle bowl.
- To save time, make the sauce 1 or 2 days ahead of time and keep it in a container in the fridge.
Can it be made gluten free?
There are a few steps you can take to make your teriyaki noodles and sauce gluten free. First, use brown rice, soba, or gluten free ramen noodles. For the sauce, replace the soy sauce with gluten free tamari or even coconut aminos.
What else can I add to this?
The noodles are the real star of this dish, but you can add a few more veggies to make it extra filling. Saute broccoli, spinach, tempeh, bell peppers, sugar snap peas, onions, tofu, cabbage, or carrots along with the mushrooms and bok choy.
Can I make it with meat?
What goes with teriyaki noodles?
Besides the piles of vegetables you can add to your bowl of teriyaki noodles, this simple dish was made to be enjoyed with all of your copycat takeout favorites. Serve the noodles with tofu spring rolls, Thai cauliflower steaks, or spicy cucumber salad on the side for a vegan feast.
- Refrigerator - The leftover noodles will stay fresh in an airtight container for up to 4 days.
These teriyaki noodles are best reheated in a skillet on the stove for a few minutes. You can stir in a little water or soy sauce to help get them back to being “saucy”.
More vegan takeout recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 8 oz. brown rice noodles see notes
- 1 tablespoon olive oil
- 8 oz. shiitake mushrooms
- 1 head bok choy chopped
- 3 garlic cloves minced
- 1 scallion chopped
- 1 teaspoon sesame seeds optional
for the sauce:
- ¼ cup soy sauce
- 2 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoon cornstarch
- Cook the noodles according to the instructions on the package. Drain, then rinse under cold water; set aside.
- Next, heat the oil in a large skillet over medium heat, then add the mushrooms and sauté for 2-3 minutes. Then, add the bok choy and garlic and sauté for 1-2 minutes until the bok choy has wilted and the garlic is fragrant.
- While the mushrooms are cooking, make the sauce: whisk the soy sauce, maple syrup, vinegar, and cornstarch together in a small bowl and set aside.
- Transfer the noodles into the skillet, reduce the heat to medium-low, then pour the sauce into the skillet. Use kitchen tongs to toss everything together until the sauce thickens and everything is coated. NOTE: if the sauce isn't thickening, turn the heat back up to medium.
- Remove skillet from the heat and garnish the noodles with scallions and sesame seeds. Enjoy!
NOTE: This post was originally published in February 2016. It was updated with new text and photos in August 2021.