Vegan Teriyaki Noodle Bowl

A pan of vegan teriyaki noodles, freshly cooked.

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.

Course Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 484

Author Elizabeth

Equipment

Non-Stick Pans

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