This teriyaki noodles recipe will bring a big smile to your face! Ridiculously delicious and loaded with vegetables, spices, and bold flavours, this dish comes together entirely in the oven (yes, you read it right - no stovetop cooking!). Plus it is vegan and gluten free, yay!
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 incredibly 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 😊
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Ingredients
Bold flavours through simple ingredients is what this recipe is all about!
Check the recipe card for quantities.
- Noodles: Rice noodles - the thin ones that look like hair strands "nests" work the best for this one-tray recipe.
- Vegetables: Cauliflower, broccoli and onions.
- The teriyaki broth: The base for this easy 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: I like to keep this recipe 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 spice in not your thing, reduce the quantity of chilli flakes to suit your palate.
- Sugar: To balance all the deep flavours going on in this dish. 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. The store-bought paste will work just as well.
- Corn flour: To bind the ingredients of the broth together and give it that glisten.
- Sesame Oil: Adds a lovely aroma to the dish!
- 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.
- Garnishes: I love a lot of garnishes in this dish! 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, broth and garnishes.
Preheat the oven to 350 F (180 C).
Cut cauliflower and broccoli into big florets and the onions into thick slices.
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 and variations
- 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: 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 of oil till light brown. Add this to the cooking noodles 5 minutes before it is time to remove them from the oven.
- 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 overcook.
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.
Frequently Asked Questions
Teriyaki sauce belongs to Japanese cuisine and is made most commonly for meat, chicken or seafood. Teriyaki sauce is thick, sweet and savoury and an authentic sauce is made of soy sauce, sugar, sake and mirin (sweet Japanese rice wine).
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 Chickpea Recipe with fresh coconut
- Zucchini Indian Recipe
- Vegan Tortillas with Herbs and Spices
- One-Pot Spicy Pasta Recipe
- Pesto Recipe Vegan (without Nutritional Yeast)
- Sauteed Butternut Squash Recipe
If you have enjoyed making this vegan teriyaki noodles recipe, please 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 Recipe
Equipment
- 1 Oven Tray - a deep baking tray/ dish
Ingredients
Vegetables
- 1 medium sized cauliflower (500grams approximately)
- 1 small broccoli (200 grams approximately)
- 2 medium sized onions (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 pepper flakes
- 4 teaspoons soft brown sugar
- 1 teaspoon salt (adjust as per taste)
- 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 chili
- A handful fresh cilantro (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 medium sized cauliflower, 1 small broccoli, 2 medium sized 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 pepper 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 chili, 2 stalks scallions (spring onions), 2 teaspoons toasted sesame seeds, A handful fresh cilantro (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.
Devaki says
Made this for dinner today. LOVED it! This recipe is a keeper! Thank you Padma
Padma Kumar says
Thank you so much! So glad you and your family enjoyed this dish.
Ravi says
Delicious, simple to make
Padma Kumar says
Thank you so much Ravi! Glad you like it.
m says
THIS RECIPE TURNED OUT SO GOOD!!!! absolutely recommend, thank you <3
Padma Kumar says
Thank you so much! xx