• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Learn
  • Subscribe

MyGoodFoodWorld

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Learn
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Learn
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • ×

    Home » Gluten Free

    Published: Jul 28, 2021 · Modified: Jul 12, 2022 by Padma Kumar, 6 Comments

    Teriyaki Noodles Recipe

    Jump to Recipe Print Recipe

    This clever one tray teriyaki noodles dish will bring a big smile to your face! Ridiculously delicious and loaded with vegetables, spices, bold flavours, this dish comes together entirely in the oven (yes, you read it right - no stove top cooking!) Plus it is vegan and gluten free, yay!

    Teriyaki noodles with veggies served on a plate with garnishes on the side.

    About this no fuss, teriyaki noodles recipe

    A few months ago, during one of our visits to Battersea, London, we found an amazing Japanese restaurant. I do not remember the name of the restaurant, but I remember the taste vividly - so, so good! I had ordered a teriyaki vegetarian noodle bowl and my daughters ordered their spicy garlic noodles. Yum!!

    Wanting to recreate those flavours at home, I came across a lovely recipe by Nadiya Hussain. Her recipe has chicken in it. Being vegetarians, I had to make a vegetarian version (of course!). My younger one (those were her "trying to be vegan" days!) wanted it to be a vegan recipe.

    After several trials and remakes, I am so happy to share with you this incredible delicious vegan and gluten free teriyaki recipe 🙂

    Do make this recipe. You will have a family of happy people thanking you for a good meal:))
    Jump to:
    • About this no fuss, teriyaki noodles recipe
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Adding tofu to this recipe
    • Pro tips and notes
    • FAQs
    • More vegan recipes that you will love
    • Teriyaki Noodles Recipe

    Ingredients

    Recipe ingredients for vegan teriyaki noodles.
    Ingredients for Vegan Teriyaki Noodles Recipe

    Check the recipe card for quantities.

    • Noodles: I wanted to make this dish gluten free and therefore have used rice noodles.
    • Vegetables: I have used cauliflower, broccoli and onions for this recipe.
    • The broth/ teriyaki sauce: The base for this easy teriyaki sauce / broth is vegetable stock. I have used low sodium, GF stock cubes which I have dissolved in hot water.
      • Flavourings and spices: The broth is spicy and bursting with flavours as it should be since I have not added any spices to the noodles or veggies.
        • Tamari: is basically soy sauce that is gluten free.
        • Dried red chilli flakes: I did mention that this recipe is zingy, right! I have used quite a lot of red chilli flakes (2 teaspoons). If you cannot handle too much spice, reduce the quantity of chilli flakes to suit your palate.
        • Sugar: Adding sugar balances the taste. I have used soft brown sugar here. Feel free to use any sugar of your choice.
        • Ginger - Garlic paste: I used home made ginger garlic paste. Shop bought paste will work just as well.
        • Corn flour: Is necessary to bind the ingredients of the broth together.
        • Sesame Oil: Adds a lovely aroma to the dish.
    • Garnishes: This dish has a lot of garnishes! I love the crunch, flavours, colours and textures that all these garnishes add to the dish. You may use all or any of these as per your preference.
      • Fresh red chilli - love the added kick!
      • Fresh cilantro (coriander) - add the leaves and stems
      • Scallions (spring onions) - the green part only
      • Toasted sesame seeds - I use white sesame seeds. Toast them in a skillet / frying pan on medium heat until they start to change their colour.

    Instructions

    This recipe comes together in two stages. Let us see how.

    Begin by measuring all the ingredients - the vegetables, noodles, for broth and the garnishes.

    Preheat the oven to 350 F (180 C).

    Cut cauliflower and broccoli into big florets and the onions into thick slices.

    Vegetables in spicy, vegan teriyaki broth

    1. Place the vegetables in a deep baking tray. Add 1 tablespoon oil and 1 teaspoon salt. Mix. Spread them evenly in the tray and bake till they are almost cooked. This will take 10 – 15 minutes.

    2. While the veggies are in the oven, let us make the broth. We need 4 cups of broth for this recipe. Boil 4 cups of water and add it to a large bowl/jug. To this, add the stock cubes, tamari, ginger garlic paste, chilli flakes, sugar, salt (only if needed), corn starch and oil. Whisk well. Keep aside.

    Now for stage 2.

    Right, the broth is made and the veggies have come out of the oven. (Keep the oven on)

    1. Take the vegetables out of the tray (careful, they are hot!) and place them in a plate for now.

    2. Place the rice noodle "nests" (open them up as much as you can) in the tray. Pour the hot broth over the noodles. The noodles with almost immediately become transparent and limp. Perfect! Now add the vegetables back and use their weight to press the noodles down.

    3. Place the tray (careful, it is heavy!) back in the hot oven. Cook till the vegetables and noodles are cooked through. This step will take 15-20 minutes

    4. Switch the oven off and let the tray be in the oven for 5 more minutes.

    5. Now remove the tray from the oven, add the garnishes and serve the dish warm. Enjoy!

    Substitutions

    • Onions: Instead of red onions, you can use white, yellow or any other variety of onions
    • Rice noodles: Instead of thin rice noodles you can use flat rice noodles (you may have to adjust cooking time) .
    • Glass noodles: Glass noodles are made from mung beans starch and are also called bean threads or cellophane noodles. Feel free to use glass noodles in place of rice noodles. This will make this a grain free dish.
    • Fresh stock: If you have fresh stock handy, do use that in stead of the stock cubes
    • Soy Sauce: Instead of Tamari, you can use soy sauce. Soy sauce usually has gluten in it
    • Oil: Instead of sesame oil, you can use any other oil of your choice
    • Sugar: Use white or demerara sugar instead of soft brown sugar

    Variations

    • Tofu: In addition to all the veggies, you can add tofu to this dish (see my detailed notes below about adding tofu)
    • Vegetables: Other vegetables that will work beautifully in this recipe are snap peas and bell peppers (capsicum). If adding these veggies, I suggest that you add them in the second round of cooking (see instructions), otherwise they will over cook.

    Adding tofu to this recipe

    Tofu can be a great addition to this recipe. I personally am not a fan of it and so have not included it in the recipe. Prep the tofu in this way before adding it to the dish. Choose extra firm tofu as that will hold the shape and not disintegrate while cooking.

    • Cut a block (typically 200 grams) of tofu into rectangular pieces (roughly, 2 inches by 1 inch).
    • Dust the tofu pieces with 2 teaspoons of corn flour and pan fry them in 2 tablespoons oil till light brown. Add this to the cooking noodles 5 minutes before it is time to remove them from the oven.

    Pro tips and notes

    • Stock: Whether you are making the stock with stock cubes or using fresh stock, the one thing to keep in mind is that the stock must be hot. Why? because hot stock will keep the cooking temperature up and soften the noodles straightaway.
    • Salt: I have used 1 teaspoon of salt to the veggies before putting them in the oven and then I have added another teaspoon to the broth. Do bear in mind that the stock cube (if using) and the tamari/soy sauce also has added salt. So adjust the quantity of salt according to your taste.

    FAQs

    What is teriyaki made of?

    Teriyaki sauce belongs to Japanese cuisine and is made most commonly for meat, chicken or seafood. Teriyaki sauce is thick, sweet and savoury and and authentic sauce is made of soy sauce, sugar, sake and mirin (sweet Japanese rice wine).

    What veggies are in teriyaki noodles?

    Teriyaki noodles can have any or all of these vegetables: cauliflower, broccoli, mange tout/ sugar snap peas, mushrooms, onions, bell peppers, boy choy and bean sprouts

    More vegan recipes that you will love

    • Sautéed chickpeas with fresh coconut and spices served on a round black plate and placed on a light colored backgrouns with pieces of fresh coconut and cilantro placed next to it.
      Sautéed Chickpea Recipe with fresh coconut
    • Zucchini Indian recipe served in an oval white bowl with garnishes on the side.
      Zucchini Indian Recipe
    • Vegan tortillas with herbs and spices placed in a stack on a wooden board.
      Vegan Tortillas with Herbs and Spices
    • Spicy pasta recipe served in a bowl with garnishes.
      One-Pot Spicy Pasta Recipe
    • Pesto recipe vegan without nutritional yeast with fresh basil.
      Pesto Recipe Vegan (without Nutritional Yeast)
    • Sauteed butternut squash served in a white bowl and placed on a intricately patterned tray.
      Sauteed Butternut Squash Recipe

    I hope you enjoy making this vegan teriyaki noodles as much as I have enjoyed sharing it with you. If you have made it, please do take a moment to leave a rating and/ or comment below. This will make me super happy and motivate me to create more good content for you. xx Padma

    Teriyaki noodles with veggies served on a plate with garnishes on the side.

    Teriyaki Noodles Recipe

    Padma Kumar
    This Asian inspired teriyaki noodles never fails to amaze me! So easy and so delicious, this one tray dish comes together entirely in the oven, saving you lots of washing and time!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Asian
    Servings 4
    Calories 292 kcal

    Equipment

    • 1 Oven Tray - a deep baking tray/ dish

    Ingredients
      

    Vegetables

    • 1 cauliflower medium sized (500grams approximately)
    • 1 broccoli small (200 grams approximately)
    • 2 onions medium sized (150grams approximately)

    Seasoning for the vegetables

    • 1 teaspoon salt
    • 1 tablespoon neutral oil

    For the broth

    • 4 cups hot water (1000 ml)
    • 2 stock cubes
    • 4 teaspoons tamari (gluten free soy sauce)
    • 2 teaspoons red chilli flakes
    • 4 teaspoons soft brown sugar
    • 1 teaspoon salt (optional)
    • 2 tablespoons ginger garlic paste
    • 1 teaspoon corn starch (corn flour)
    • 3 teaspoons sesame oil

    Noodles

    • 2 "nests" rice noodles (the thin, hair like noodles) - about 100 grams

    To garnish (use all or as many as you like)

    • 1 fresh red chilli
    • A handful fresh coriander leaves
    • 2 stalks scallions (spring onions)
    • 2 teaspoons toasted sesame seeds

    Instructions
     

    • Begin by measuring all the ingredients - the vegetables, noodles, for broth and the garnishes.
    • Preheat the oven to 350 F (180 C).
    • Cut cauliflower and broccoli into big florets and the onions into thick slices.
      1 cauliflower, 1 broccoli, 2 onions
    • Place the vegetables in a deep baking tray. Add 1 tablespoon oil and 1 teaspoon salt. Mix. Spread them evenly in the tray and bake till they are almost cooked. This will take 10 – 15 minutes.
      1 teaspoon salt, 1 tablespoon neutral oil

    Make the broth

    • Boil 4 cups of water and add it to a large bowl/jug. To this, add the stock cubes, tamari, ginger garlic paste, chilli flakes, sugar, salt (only if needed), corn starch and oil. Whisk well. Keep aside.
      1 teaspoon salt, 4 cups hot water, 2 stock cubes, 4 teaspoons tamari, 2 teaspoons red chilli flakes, 4 teaspoons soft brown sugar, 2 tablespoons ginger garlic paste, 1 teaspoon corn starch, 3 teaspoons sesame oil, 1 teaspoon salt

    Adding the broth and noodles

    • Take the vegetables out of the tray (careful, they are hot!) and place them in a plate for now.
    • Place the rice noodle "nests" (open them up as much as you can) in the tray. Pour the hot broth over the noodles. The noodles with almost immediately become transparent and limp. Perfect! Now add the vegetables back and use their weight to press the noodles down.
      2 "nests" rice noodles
    • Place the tray (careful, it is heavy!) back in the hot oven. Cook till the vegetables and noodles are cooked through. This step will take 15-20 minutes
    • Switch the oven off and let the tray be in the oven for 5 more minutes.
    • Now remove the tray from the oven, add the garnishes and serve the dish warm. Enjoy!
      1 fresh red chilli, 2 stalks scallions (spring onions), 2 teaspoons toasted sesame seeds, A handful fresh coriander leaves

    Notes

    • Onions: Instead of red onions, you can use white, yellow or any other variety of onions
    • Rice noodles: Instead of thin rice noodles you can use flat rice noodles (you may have to adjust cooking time) .
    • Glass noodles: Glass noodles are made from mung beans starch and are also called bean threads or cellophane noodles. Feel free to use glass noodles in place of rice noodles. This will make this a grain free dish.
    • Fresh stock: If you have fresh stock handy, do use that in stead of the stock cubes. Whether you are making the stock with stock cubes or using fresh stock, the one thing to keep in mind is that the stock must be hot. Why? because hot stock will keep the cooking temperature up and soften the noodles straightaway.
    • Soy Sauce: Instead of Tamari, you can use soy sauce. Soy sauce usually has gluten in it
    • Oil: Instead of sesame oil, you can use any other oil of your choice
    • Sugar: Use white or demerara sugar instead of soft brown sugar
    • Tofu: In addition to all the veggies, you can add tofu to this dish (see my detailed notes above about adding tofu)
    • Vegetables: Other vegetables that will work beautifully in this recipe are snap peas and bell peppers (capsicum). If adding these veggies, I suggest that you add them in the second round of cooking (see instructions), otherwise they will over cook.
    • Salt: I have used 1 teaspoon of salt to the veggies before putting them in the oven and then I have added another teaspoon to the broth. Do bear in mind that the stock cube (if using) and the tamari/soy sauce also has added salt. So adjust the quantity of salt according to your taste.
     
    Note: Nutrition information is automatically calculated using generic ingredients in a database and so this is just an estimate.

    Nutrition

    Calories: 292kcalCarbohydrates: 48.3gProtein: 7.2gFat: 8.7gSaturated Fat: 0.9gTrans Fat: 0gCholesterol: 0mgSodium: 1652mgPotassium: 680mgFiber: 7.4gSugar: 10.2gCalcium: 104mgIron: 2mg
    Keyword broccoli, cauliflower, rice noodles, spicy noodles in broth
    Tried this recipe? Do share with us!Mention @mygoodfoodworld or tag #mygoodfoodworld
    « Gluten Free Naan Recipe
    Fresh Corn and Green Peas: Easy Vegan Recipe »

    Reader Interactions

    Comments

    1. Devaki says

      June 15, 2022 at 11:06 pm

      5 stars
      Made this for dinner today. LOVED it! This recipe is a keeper! Thank you Padma

      Reply
      • Padma Kumar says

        June 16, 2022 at 2:11 pm

        Thank you so much! So glad you and your family enjoyed this dish.

        Reply
    2. Ravi says

      June 13, 2022 at 3:56 am

      5 stars
      Delicious, simple to make

      Reply
      • Padma Kumar says

        June 14, 2022 at 5:29 pm

        Thank you so much Ravi! Glad you like it.

        Reply
    3. m says

      June 11, 2022 at 5:39 pm

      5 stars
      THIS RECIPE TURNED OUT SO GOOD!!!! absolutely recommend, thank you <3

      Reply
      • Padma Kumar says

        June 14, 2022 at 5:27 pm

        Thank you so much! xx

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search for a dish or ingredient

    Padma Kumar profile pic for mygoodfoodworld.

    Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum of two lovely girls and an early childhood educator, I deeply care about raising healthy eaters.

    More about me →

    Popular

    • Hearty Marinara Sauce
    • Spiced vegan cous cous salad
    • Stuffed Zucchini Boats Vegetarian Recipe
    • Vegan Tortillas with Herbs and Spices

    Featured on

    One Pot Meals

    • Turmeric Sweet Potato Black Pepper Soup {Gluten Free, Nut Free}
    • Teriyaki Noodles Recipe
    • One-Pot Spicy Pasta Recipe
    • Aromatic Vegetable Pilaf |Kid friendly Veg Pulao

    HUNGRY FOR MORE?

    Here is a free eCookbook with 10 recipes that you will love! 

    Sign up to our newsletter to receive the eCookbook and be the first to read recipes that are published. 

    You can unsubscribe anytime. For more details, review our Privacy Policy.


    Thank you!

    Please check your inbox for a mail from us. 

    You need to confirm your email address. If you cannot find our mail in your inbox, do check your spam box - it may have landed there! 

    You can find MyGoodFoodWorld on Instagram and Facebook as well!


    .

    Collection of spices that are a representation of the flavors of MyGoodFoodWorld kitchen.

    Footer

    Connect with me on Social Media

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Subscribe! for emails and recipes

    Contact

    • About Me
    • Learn

    Copyright © 2022 MyGoodFoodWorld

    Accept Cookies
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    .
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT