This teriyaki noodles recipe will bring a big smile to your face! Ridiculously delicious, and loaded with vegetables, spices, and bold flavors, this dish comes together entirely in the oven (yes, you read it right - no stovetop cooking!).
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. Unfortunately, however much I have tried racking my brain, I do not remember the name of the restaurant, but I do remember the taste vividly - so, so good!
I had ordered a teriyaki vegetarian noodle bowl and my daughters had ordered their spicy garlic noodles. It is a meal we will remember for a long time!
This recipe is inspired by Nadiya Hussain's tray-bake teriyaki chicken noodles.
Do make this recipe. You will have a family of happy people thanking you for a good meal 😊
This teriyaki recipe is free of
and it is vegan.
So many lovely flavors, here!
Check the recipe card for quantities and a complete list of ingredients.
- Noodles: This being a gluten-free recipe, I use rice noodles - the thin ones, hair-like ones.
- Vegetables: Cauliflower, broccoli, and onions. See notes below for other vegetables that can be added.
- Stock: The flavors of this teriyaki dish starts with a stock. I use stock cubes.
- Flavorings and spices: The broth is spicy and bursting with flavors.
- Tamari: Since this recipe is a gluten-free one.
- Red pepper flakes: I have used quite a lot of them! If spice is not your thing, adjust the quantity to suit your palate.
- Sugar: Balances the deep flavors. I have used soft brown sugar.
- Ginger-garlic paste: Homemade or store-bought.
- Sesame oil: Adds a lovely aroma to the dish!
- Garnishes: I love a lot of garnishes in this dish! Use all or any of these as per your preference.
- Chopped 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 on medium heat until they are light brown.
- Red chili
Gather all the ingredients - the vegetables, noodles, broth, and garnishes.
Preheat the oven to 350F (180C).
Cut cauliflower and broccoli into big florets and the onions into thick slices.
This recipe comes together in two stages.
- Bake the vegetables. Place them in a deep baking tray. Add 1 tablespoon of oil and 1 teaspoon of salt. Mix and spread them evenly in the tray. Bake for 10 - 15 minutes. The vegetables should not be fully cooked.
- Make the broth while the vegetables are in the oven. Place 4 cups of freshly boiled water into a large bowl/jug. Crumble and add the stock cubes, tamari, ginger-garlic paste, red pepper flakes, sugar, salt (only if needed), cornstarch, and oil. Whisk well. Keep aside.
So, the broth is made and the vegetables have had their time in the oven.
- Take the vegetables out of the tray (careful, they are hot!) and place them on a plate for now. Keep the oven on.
- 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 will, almost immediately, be soft and limp - perfect! Now place the vegetables on the noodles - use their weight to press the noodles down.
- Place the tray (careful, it is heavy!) back in the hot oven. Cook until the vegetables and noodles are cooked through. This step will take 15-20 minutes.
- Switch the oven off and let the tray rest in the oven for 5 more minutes.
- After resting time, take the oven out from the oven, and add the garnishes.
Serve the dish warm. Enjoy!
Rice noodles: Instead of thin rice noodles you can use flat rice noodles (you may have to adjust the cooking time).
Glass noodles: These are made from mung bean starch and are also called bean threads or cellophane noodles. Feel free to use glass noodles in place of rice noodles to make it a grain-free, protein-rich dish.
Fresh stock: If you have fresh stock handy, do use that instead of the stock cubes.
Soy sauce: Instead of tamari. Soy sauce usually has gluten in it.
Oil: Instead of sesame oil, you can use olive oil or any other oil of your choice.
Sugar: Use white or demerara sugar instead of soft brown sugar.
- 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. Choose extra firm tofu as that will hold the shape and not disintegrate while cooking.
- Cut a block (typically 7 oz/200 grams) of tofu into rectangular pieces (roughly, 2 inches by 1 inch).
- Dust the tofu pieces with 2 teaspoons of cornstarch (corn flour) and pan-fry them in 2 tablespoons of oil till light brown. Add these to the cooking noodles 5 minutes before it is time to remove them from the oven.
- Vegetables: In addition to the ones I have mentioned above, use any or all of these vegetables, in which case, bear in mind that the dish will require more broth and more cooking time.
- snap peas
- bell peppers (capsicum)
- bok choy
- bean sprouts
Pro tip: 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. The hot stock will soften the noodles straight away.
Frequently Asked Questions
Teriyaki sauce is thick, sweet, and savory 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, sugar snap peas, mushrooms, onions, bell peppers, bok choy, and bean sprouts.
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
- 1 Oven Tray - a deep baking tray/ dish
- 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
- 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
- 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
- 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 the cooking time).
- Glass noodles: Glass noodles are made from mung bean 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 instead 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 the 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 overcook.
- Salt: I used 1 teaspoon of salt to the veggies before putting them in the oven and then I added another teaspoon to the broth. Do bear in mind that the stock cube (if using) and the tamari/soy sauce also have added salt. So adjust the quantity of salt according to your taste.
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.