This Vegan Teriyaki Noodle Bowl is made with ramen noodles tossed with teriyaki sauce, veggies, and tofu. For a quick, easy, and flavorful weeknight meal.
One of my staple meals for a while has been teriyaki tofu - it's so easy to load up on protein and veggies, while still enjoying a filling and flavorful meal. So naturally, here we are with a noodle version.
This noodle bowl is ready in less than 30 minutes and is perfect for weeknight dinners!
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Why You'll Love This Teriyaki Noodle Bowl
- Dietary needs - this recipe is totally vegan, and easily made gluten-free, oil-free, and refined sugar-free
- Weeknight Friendly - comes together quickly with minimal prep
- Big flavor - sweet, salty teriyaki sauce coats every bite.
- Customizable - try a different protein or add your favorite veggies. Great for using whatever is left in your fridge!
- Balanced Meal - carbs, veggies, and plant-based protein in one bowl
- Meal Prep Ready - reheats well for lunches
Ingredient Notes & Substitutions
- Ramen Noodles: I used Lotus Foods' gluten-free ramen for this dish, but any regular ramen will work. Or try soba noodles for another GF option. Or even a thin spaghetti.
- Extra Virgin Olive Oil: optional if you'd like to get a better brown on the tofu. I often dry-sauté my tofu and it turns out great
- Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is. Feel free to also use tempeh or seitan (my seitan chicken would be great here!)
- Teriyaki Sauce: in my other teriyaki recipes I used my WFPB teriyaki sauce, which would work great in this recipe. For this version though, I used Soy Vay teriyaki sauce.
- Veggies: broccoli, carrots, mushrooms, scallions. These are my staple veggies for meals like this, but feel free to use whatever you like and have on hand. Frozen veggies are so perfect in this dish. Other ideas: bell peppers, snap peas, green beans, cabbage
- Sesame Seeds: for garnish
Step-By-Step Instructions
Step 1. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions.
Step 2. Meanwhile, heat a large skillet over medium high heat and add the oil if using. Add the tofu and cook, stirring occasionally, for 4-6 minutes, until starting to brown.
Step 3. Add ¼ cup of the teriyaki sauce to the tofu and cook, stirring occasionally, for another 2-4 minutes, until well coated and browning more.
Step 4. Add the vegetables and another ¼ cup of teriyaki sauce. Stir well and cook 2-4 minutes more.
Step 5. Add the cooked noodles to the pan and remaining ¼ cup of teriyaki sauce. Stir well, and remove promptly from the heat. Serve with a garnish of fresh scallions and sesame seeds.
Pro Tip: Cook noodles just until al dente so they don't turn mushy when tossed with sauce.
FAQ & Expert Tips
Yes! Use rice ramen noodles or gluten-free soba. And make sure your teriyaki sauce is gluten-free by buying certified GF or using tamari/liquid aminos in my homemade version.
Broccoli, bell peppers, snap peas, carrots, and cabbage all hold up well.
Yes! Sauté vegetables 'dry' or with water/broth instead of oil.
Recipe Prayer
Thank you God for this nourishing weeknight meal. Allow this meal to nourish our bodies. Amen.
More easy vegan noodle bowls
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📖 Recipe
Vegan Teriyaki Noodle Bowl
Equipment
Ingredients
- 2 Packages Ramen Noodles or soba noodles for gf
- 2 Teaspoons Extra Virgin Olive Oil optional
- 1 16 Ounce Block Super Firm Tofu or extra firm, optional
- ¾ Cup Teriyaki Sauce divided; store bought or homemade
- 1 Large Head Broccoli or 2 cups frozen
- 1 Large Carrot sliced
- 8 Ounces Cremini Mushrooms optional
- 1 Bunch Scallions sliced
- Sesame Seeds
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions.
- Meanwhile, heat a large skillet over medium high heat and add the oil if using. Add the tofu and cook, stirring occasionally, for 4-6 minutes, until starting to brown.
- Add ¼ cup of the teriyaki sauce to the tofu and cook, stirring occasionally, for another 2-4 minutes, until well coated and browning more.
- Add the broccoli, carrots, mushrooms, and scallions, and another ¼ cup of teriyaki sauce. Stir well and cook 2-4 minutes more.
- Add the cooked noodles to the pan and remaining ¼ cup of teriyaki sauce. Stir well, and remove promptly from the heat. Serve with a garnish of fresh scallions and sesame seeds.
Nutrition
Nutrition information is an estimate.
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