Veggie Teriyaki Stir-Fry with Noodles
Make this quick and delicious vegetarian stir-fry with noodles for dinner tonight! It's a healthier spin on take-out. Easily made vegan or gluten free.
Updated by Kathryne Taylor on August 29, 2024
As promised! This is the made-from-scratch version of the teriyaki stir-fry that my husband whipped up with our leftover veggies. He’s so good at improvising meals with what we have on hand.
I loved it, and decided to come up with my own homemade teriyaki sauce to replace the jarred kind. This dish is inauthentic (maybe we can call it Asian fusion), but definitely delicious and healthier than take-out.
This stir-fry has a lot going for it. It’s simple to make, especially if your sauce is ready to go. It’s loaded with fresh vegetables—in fact, it’s made with more veggies than noodles. Lastly, it packs great for lunch.
You can change up this recipe however you see fit. You could substitute leftover brown rice for the noodles. Add crispy baked tofu, steamed edamame, scrambled eggs or a crispy fried egg for extra protein. How about a stir-fry for dinner tonight?
Love noodles? Here are a few more of my favorite noodle recipes:
- Peanut Slaw with Soba Noodles
- Colorful Veggie Lettuce Wraps
- Almond-Sesame Soba Zoodles with Quick-Pickled Veggies
- Vegetarian Pho
Please let me know how your stir-fry turns out in the comments! I love hearing from you.
Veggie Teriyaki Stir-Fry with Noodles
Make this quick and delicious vegetarian stir-fry with noodles for dinner tonight! It’s a healthier spin on take-out that is easily made vegan and/or gluten free (see notes). Recipe yields 4 main dish servings.
Ingredients
- 4 ounces soba noodles, brown rice noodles, spaghetti or long noodle of choice
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium red or white onion, halved and thinly sliced
- ½ teaspoon fine sea salt
- 6 cups thinly sliced mixed vegetables*
- ½ cup teriyaki sauce, or more as needed
- 1 to 2 teaspoons toasted sesame oil, to taste
- 1 teaspoon sesame seeds, plus more for garnish
- ¼ cup thinly sliced green onion, for garnish
Instructions
- Bring a pot of water to boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
- Meanwhile, warm a large skillet over medium heat. Add the oil, onion and salt. Cooking, stirring occasionally, until the onion is tender, about 4 to 6 minutes.
- Add the remaining vegetables and cook until they are tender and caramelizing on the edges, stirring every minute or two. Given the volume of vegetables, this will take about 10 to 15 minutes.
- Once the vegetables are done, add the noodles and ½ cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra-saucy.
- Remove the skillet from the heat. Add toasted sesame oil, to taste (a little goes a long way/toss with tongs if you need help mixing the noodles into the veggies). Add the sesame seeds.
- Serve the noodles in bowls with sliced green onion and a little sprinkle of sesame seeds on top. Leftovers keep well, covered and refrigerated, for up to 4 days.
Notes
*Vegetable suggestions: Aim to slice your veggies into ¼-inch wide strips for even cooking. Use any combination of portobello or baby bella mushrooms, bell pepper, snap peas (halved vertically), cabbage, carrot (cut thin on the diagonal), or kale.
Make it vegan: Make or buy vegan teriyaki sauce. My teriyaki sauce recipe has a vegan option (simply use maple syrup instead of honey).
Make it gluten free: Be sure to use gluten-free teriyaki sauce (most aren’t gluten free, but my recipe has a gluten-free option). Also choose gluten-free noodles, such as brown rice noodles (available at Whole Foods) or spaghetti noodles (I’d probably use a corn and quinoa blend because they tend to retain their shape better than others).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Excellent recipe. Thanks.
You’re welcome, Suresh!
This was a hit in our house.
This looks so delicious. I’ve been missing teriyaki chicken since I went vegetarian, but I really think this will hit the spot instead!
I hope it does! Be sure to let me know what you think, Hyley!
I love how colorful this dish is! So many healthy veggies in it. Cannot wait to try it. Quick question: When adding noodles back to the skillet, have they ever just stuck to the pan? I just don’t know if this is a gluten free noodle problem, me not stirring enough problem, or not adding enough oil problem.
Hi Emily! I did this with both gluten-free and non-gluten free noodles. Make sure you stir them well enough. If they clump, which can make them stick to the pan, try to use a fork to separate. It also could mean your pan in a little too hot or you need to have the sauce more distributed. I hope this helps!
I am disappointed that there is no nutrition information for any of your recipes.
Hi Jeanette, each of my recipes has nutritional information. It is below the notes section of the recipe. You need to click to expand and then ensure you have cookies enabled. Please email me at hello@cookieandkate.com if you are still having issues!
JUST LOVE your food….. so appetizing, I want to make it all the time, in fact as a vegetarian some of my recipes are much like yours, hit and miss without any misses.
Well done.
Thank you, Julie! I’m so happy to hear that. I hope you love this one too.
Quick and easy!
Very handy when you don’t know what to do for lunch.
Thanks for sharing!
You’re welcome! The leftovers are delicious.
Just made this and it was soooo worth making your teriyaki sauce. It’s infinitely better than store bought.
I love all your recipes – they are always right on, easy and delicious.
Thank you!
Thank you, Norah! I’m happy you thought so.
Big hit!! Husband had thirds..unheard of. Daughter said it was a keeper. Great flavor.
Hooray! Thank you for sharing, Leslie.
That’s a really great recipe. It looks delicious and tasty. I will definitely try this at my home. Looking forward to some more stuff like this from you. Cheers!
Thank you! I’m excited you loved it, Harshit.
Loved this! I found it much more flavourful then other stir fry receipes I’ve tried. I added a bit more ginger to the sauce. I find your receipes to be consistent and similar to my tastes. I find some vegetarian receipes to be bland, but not yours! Thanks for sharing!
That’s great, Karen! I love you added more ginger. I appreciate your kind words and review.
Thanks this was great, the whole family loved it! Definitely going on our favourites list.
Fantastic, Heidi! Thank you for trying the recipe and for your review.
Made this tonight and it was fabulous! Thank you for another fantastic recipe.
You’re welcome, Jess! I’m glad you enjoyed it.
Made this for dinner tonight with the bold teriyaki sauce and it is amazing like all of Kate’s recipes. I used red peppers, mushrooms, snap peas, kale and carrots. What are you waiting for? Go make this!
Sounds delicious! Thank you for your review, Kristina.
SO good. My mom and I almost finished the pan ourselves! I can’t wait to try this with all sorts of different veggies.
I love to hear that, Hayley! Thank you for your review.
Do you think you can use frozen Cut veg for this? I work with low income families who do not have much time and can access fresh or frozen veggies from the WIC program. Any shortcuts for them are helpful.
You could try it! I would be sure they are thawed first.
My family loved this!!! Thanks for providing this!!
Hooray! That’s great, Kate. thanks for sharing.
Delicious! I LOVE the teriyaki sauce; it was so easy and absolutely delish. (I might add some crunchy chopped peanuts on the top for lunch today!)
That’s great! Thank you for your review.
Hi Kate, I tried the teriyaki sauce. It was delicious and super easy to make. I’m not usually a fan of ginger but it was just the right amount. This made enough for 2 stir fries. Your recipes don’t disappoint. Thanks for sharing your talents with us :)
I’m glad you loved it, Toni!
Made this with the homemade teriyaki sauce and it was so good that my husband and I finished it in one sitting. And, I love that you can switch it up with different combinations of vegetables
That’s amazing! Thank you for sharing, Hannah!
Such a delicious dish! My husband and I made this together yesterday and I can’t stop thinking about how delicious it all turned out! It was a great meal to make together, I was tasked with cutting and cooking all the veggies and my husband made the sauce and the noodles. The sauce turned out so well that we talked about doubling it next time so that we have more leftovers!
Doubling is a very good idea! Thank you for sharing, Renee.
Thank you for another great recipe! I made it with your teriyaki sauce recipe and Thai Pineapple Fried Rice. This recipe is a great way to use your leftover vegetables!
Hi, I love the look of this recipe but I live in the UK and have no idea how much 6 cups of mixed vegetables is! I’ve tried searching it up but can’t seem to find any answers. Any idea how much it would weigh? I’d love to make more of your recipes but I’m really struggling with the cup conversions.
Thanks in advance!
Hi Libby! I hear you on the metric measurements. It’s going to be quite a project to update 700+ recipes with metric measurements for each ingredient, so I’m looking for a tech solution that might help. In the meantime, since this recipe is flexible, one cup is about what you could easily hold cupped between your hands (like a really big handful). I believe you could buy cup measurements on Amazon, if you’d like!
Thank you so much for your reply! At the moment I’m using different conversion websites but it can be a bit of a hassle so I can imagine it would be a LOT of work for you with so many recipes! I think I’ll order some US cup measurements on amazon today and hopefully that will make it easier. Excited to try this recipe tomorrow; I’ve used several of your recipes over the past few weeks since I came across your website and loved them all! Definitely worth the extra time I’ve spent trying to convert the measurements as accurately as possible because they’ve all been delicious! Can’t wait to see what other recipes you’ve got coming :)
Amazing thanks for the recipe!
Heavenly
Such a yummy recipe. I’m vegan and I absolutely love tour website and all your recipes (so do my non-vegan family )! This is such a quick and easy recipe to make on one of those nights you really don’t feel like cooking! Just love your food so much
Husband wants you to know he had fourths! Delicious!
This recipe was fabulous!! I’ve been looking for some inspiration for weeknight cooking and this was perfect- super flavorful and not too heavy. My meat-eating partner and I both gobbled up multiple servings after a long workday. Thank you, as always!
This was really good. Especially your teriyaki sauce. I made it with soba noodles, white onion, carrots, red bell pepper, mushrooms, snap peas and edamame.
Thank you
Excellent and delicious recipe! I adapted for 1pound Pasta:
My family of four likes generous servings and leftovers, and I like to use a full pound of pasta for most pasta recipes, so I adapted this great recipe (Thanks, Kate!) in the following way, so thought I’d share:
I used a wok, and my vegetables cooked a bit faster… done at about 8 minutes or so.
*I made Kate’s homemade Teriyake sauce (which makes about 1.25 cups) and used all of it (the homemade sauce is awesome!)
*I used 1 pound of whole wheat spaghetti (tasted great!)
*2 large carrots, 1 small head/stalk broccoli, about 1/3 of red cabbage, 3 bell peppers (yellow/orange/red)–all sliced thin as Kate suggested
*For onions, I used 1 medium red and 1 medium yellow
*We topped with a tiny bit of sesame oil, sesame seeds, and green onions, like Kate suggested.
EXCELLENT! And tasted even better the next day.
*This is my first comment, but I have been using your cookbook and blog for a while now, Kate. I love your recipes!
Stellar!!! So good! I made the recipe exactly as described. I did add tofu as some of our “vegetables.” I doubled the recipe, serving only this with no sides, and it was enough four our family (mom, dad, 2 and 4 year old boys) with maybe one serving leftover.
WOW!! Made this tonight for dinner and it was mindblowingly good. Well done
Delicious recipe, served this with your bold teriyaki sauce, so good. Only change I made, served it over brown rice. Thank you!
Made this recipe the other night – all I can say was Wow!! It was delicious and the sauce was the very best part. Haven’t made anything from your website that we haven’t liked! Keep up the great work!
The sauce was out of this world. I love how you pack so many vegetables in a recipe. And I’m a sucker for any recipe that calls for sesame oil. So yummy! Thank you!
This is one of my very favorite recipes of all time!I love the flavors and the fresh veggies! A winner for sure.
Whenever I need a good recipe for dinner I always come to your page because your recipes are always amazing!! Made this for my family tonight and everyone loved it. I also made your teriyaki sauce and it was so good and easy. Thank you!
Hi, I have been enjoying your recipes thank you. I noticed that this recipe gives 19% daily protein. Where does the protein come from in this recipe? Thanks.
Hi! There is protein in the noodles and there is protein in some vegetables(like peas used here).
Thanks!
Delicious! Super easy to make, packed full of veggies. Added eggs on top and it was devoured at dinner.
Thank you for your review, Ruth!
Hi Kate Your sauce was bold and amazing. However when I added the sauce, it became diluted. I seem to make watery stir fries every time- is it because when I add the sauce, I cook for 5 minutes, not 1 minute?
Thx
Hi Karen, I’m sorry to hear that. Did you vegetables seem really watery?
I didn’t think the vegetables were watery. The only possibilities are me cooking overlong or perhaps having too many vegetables, not enough sauce. Thx for helping me problem-solve. I’ll try reducing the mixing time when adding in sauce and either doubling the sauce or reducing the vegetables. PS. I love every recipe from your site that I try.
I rate this recipe five stars for checking off all the priorities: nutritious, tasty, quick, appealing to a wide range of ages, and versatile! This is a regular in my rotation. It is a great weeknight supper or lunch , especially in our steamy New Orleans summers, a colorful side dish, or cost-effective addition to a buffet. Thank you!
This was an easy busy weeknight meal. I used cauliflower/ carrots / red pepper and 8 ounces of brown rice pasta. It came out delicious. My husband put some grilled chicken on top I will make this again soon!
Oh my gosh, this was so good!!! Neither my boyfriend nor I are vegetarians and it can be hard to get him to like dishes without meat, but this was a hit for both of us! I was worried prepping the veggies would take forever, but making the teriyaki sauce plus this dish was really easy and fairly quick! This is definitely making its way into my weeknight dinner routine. The leftovers were delicious as a cold noodle salad the next day for lunch too. The only thing I might do differently next time is cook the veggies for less time – they still tasted yummy softer but I like a little more crunch in my veggies, just personal taste! I also added a little chili garlic sauce to mine and it was such a nice addition for people who like a little heat :) THANK YOU for this awesome recipe!
You’re welcome, Monica! I appreciate your review.
Recipe looks great but that’s a lot of sugar!
Hi. I am making this with veggies and Beyond Meat ground beef. It comes out great. Thank you!
I have some soba noodles in the frig along with an open bag of cole slaw ingredients. I was thinking of making this with both, along with some frozen chicken I have in the freezer too. Do you think the cole slaw veggies (no dressing) idea will work?
I don’t think you will get the results you are looking for. Sorry! I recommend this recipe as is.
Hi. thank you. I decided to try it and it was pretty good, and easy.
Good! Thank you for getting back to me.
Our family loves this recipe just as written and is one I almost always have all ingredients on hand. But not today; I had no noodles in the pantry nor tofu (my usual protein addition) so I made a batch of your perfect quinoa, substituting a few tablespoons of the water with the teriyaki sauce to infuse that beautiful flavor. We like our food a little spicy so I always add some sriracha to the teriyaki sauce too. Wonderful and quick dinner. I can’t thank you enough for so often inspiring my last minute decision of what to make for dinner.
This was SO good! We ate it all! In fact, my husband asked me to make it again the next night. We has all kinds of great spring veggies from the farmers market — snow peas, asparagus, mushrooms, spring onions, etc. which made a wonderful combination. I made the recipe as follows and the 2nd night added some sliced water chestnuts at the end to add some crunch. Thanks for a great recipe (especially the wonderful teriyaki sauce) that we will use often.
Made this tonight. Delicious! The teriyaki sauce is terrific. Thanks for another lovely recipe.
The teriyaki sauce is amazing!!! We have an abundance of garden veggies and this worked out perfectly. I was a little skeptical of 1/3 cup honey ( trying to eat low GI index) but this was so worth it. My hubby always add soy sauce but not to this and I used low sodium. Thank you for another great recipe.
The teriyaki sauce is amazing!!! We have an abundance of garden veggies and this worked out perfectly. I was a little skeptical of 1/3 cup honey ( trying to eat low GI index) but this was so worth it. My hubby always add soy sauce but not to this and I used low sodium. Thank you for another great recipe.
That’s great! Thank you for sharing, Melany.
Love your recipes!! So healthy, and mostly easy to make!!
I’m happy to hear you think so, Nahid!