Vegan Teriyaki Noodle Bowl
A flavorful and healthy vegan teriyaki noodle bowl featuring tender noodles, crisp vegetables, and a rich homemade teriyaki sauce, perfect for a quick plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Ingredients
Scale
- 8 oz rice noodles
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 tbsp green onions, chopped
- 1 tbsp sesame seeds
- Optional: chili flakes for heat
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and the cornstarch slurry to make the teriyaki sauce.
- Heat a large skillet or wok over medium-high heat and add a bit of oil. Sauté garlic and ginger until fragrant, about 1 minute.
- Add broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Pour the teriyaki sauce over the vegetables and cook, stirring, until the sauce thickens, about 2-3 minutes.
- Add the cooked noodles to the skillet, tossing to combine and heat through.
- Remove from heat and garnish with green onions, sesame seeds, and optional chili flakes before serving.
Notes
For added protein, toss in some baked tofu or edamame. Serve with a side of steamed greens or add avocado slices for creaminess.
Find it online: https://youreverydayfoodie.com/vegan-teriyaki-noodle-bowl/