• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Better Asian recipes for home cooks

  • Recipes
    • Cuisine
      • Chinese
      • Japanese
      • Korean
      • Thai
      • Vietnamese
      • Taiwanese
      • Filipino
      • Indonesian
      • Malaysian
      • South Asian
      • Fusion
      • Street Food
    • Ingredient
      • Poultry
      • Seafood
      • Meat
      • Rice & Grains
      • Noodles
      • Vegetables
      • Tofu
      • Mushrooms
      • Bread
      • Eggs
      • Fruits
    • Course
      • Breakfast
      • Snacks
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
      • Drinks
  • Kitchen
  • Stories
  • Cuisine
    • Chinese
    • Japanese
    • Korean
    • Thai
    • Taiwanese
    • Filipino
    • Indonesian
    • Malaysian
    • South Asian
    • Fusion
  • Main Ingredient
    • Poultry
    • Seafood
    • Meat
    • Rice & Grains
    • Noodles
      • Noodle Soups
      • Noodles Stir Fry
      • Instant Noodles (Ramen)
    • Vegetables
    • Mushrooms
    • Tofu
    • Bread
    • Eggs
    • Fruits
  • Course
    • Breakfast
    • Snacks
    • Salads
    • Soups
    • Main Courses
    • Side Dishes
    • Sweets
    • Drinks
  • Street Food
  • Kitchen Tales
  • Food Tales
  • About
  • Privacy
You are here: Home / All Recipes / Vegan Teriyaki Noodles

Vegan Teriyaki Noodles

Recipe by Connie Veneracion
What’s in this bowl of vegan teriyaki noodles? Fresh ramen, reduced teriyaki sauce, broccoli florets and diced cabbage. Easy and fast meal that's both tasty and filling. It’s richly flavored, the broccoli florets were lightly crisp and the cabbage leaves were wonderfully sweet.
For best results, I cooked the vegetables separately in boiling water before throwing them into the wok. That way, they were stir fried just long enough to reheat them. No danger of overcooking and turning them into a mush.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Snack
Cuisine Asian Fusion
Servings 1 person
Vegan teriyaki noodles
Print Recipe

Ingredients
  

  • 120 grams fresh ramen
  • 1 cup broccoli florets
  • 1 cup diced white cabbage
  • 1 tablespoon cooking oil
  • 1 tablespoon finely chopped shallots or use onion
  • 2 tablespoons light soy sauce I used Kikkoman
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • ¼ teaspoon grated ginger (see notes after the recipe)
  • honey to taste (optional)
  • 1 drizzle sesame seed oil
  • toasted sesame seeds to garnish

Instructions
 

  • Boil about six cups of water in a pot.
  • Drop in the noodles.
  • When the water boils again, scoop out the noodles and plunge in iced water. Drain well.
  • Into the boiling water, add the broccoli florets and diced cabbage. Cook for one minute.
  • Scoop out, plunge in iced water and drain.
  • Heat the cooking oil in a wok.
  • Add the onion and cook, stirring occasionally, until softened.
  • Pour the soy sauce, sake and mirin.
  • Stir in the ginger.
  • Boil gently until reduced to half.
  • Taste. If you want the teriyaki sauce to be a little sweeter, add honey or sugar.
  • Add the noodles and vegetables to the sauce.
  • Drizzle in a little sesame seed oil.
  • Stir and toss alternately just until heated through.
  • Top the vegan teriyaki noodles with toasted sesame seeds and serve immediately.

Notes

Cooked and originally published way back in November 28, 2016 when my older daughter was still a vegetarian (she eats poultry and seafood now), I discovered that reducing the teriyaki sauce before tossing in the noodles makes it sticky and it coats the noodles better. The reduced sauce gives the noodles a more attractive glossy appearance too that makes the dish more appealing.
Ginger is not a traditional ingredient of teriyaki. But since this is a vegan dish without the richness of meat to add nuance, a little ginger-y heat is recommended although still entirely optional.
Vegan teriyaki noodles with broccoli florets and cabbage
Keyword Noodles, Teriyaki Sauce
Explore Asian food
Callos in shallow bowl

Slow Cooker Callos

Chinese Scallion Pancakes: Step-by-step

Fish katsu (tilapia was used here) served with lemon wedges and shredded cabbage

Fish Katsu

Published: March 5, 2021 • Last modified: January 1, 2022 ♥ All Recipes, Fusion, Main Courses, Noodles, Noodles Stir Fry, One Bowl Meals, Snacks
Further Reading
Fried and skewered quail eggs. Tamsui Old Street, Taiwan

Quail Eggs in Asian Cuisines

Mandarin oranges

Symbolic Food for the Lunar New Year

Pandan-flavored nian gao, dipped in egg and pan fried, served with tea

Nian Gao, a Chinese Lunar New Year Staple

Sidebar

Experience Asia

Paksiw na lechon manok in claypot

Paksiw na Lechon Manok (Filipino Sweet Sour Chicken Stew)

Thai Hot and Sour Soup (Tom Saap) Garnished with Chili

Thai Hot and Sour Soup (Tom Saap)

Thai cucumber salad garnished with peanuts and cilantro

Thai Cucumber Salad with Sweet and Tangy Chili Dressing

Japanese sakura rice bowls

Two Reasons to Go Back to Japan

Sam Veneracion making pottery. Bat Trang Village, Vietnam.

The Authentic Bat Trang Ceramic Village Tour and Pottery Class

  • About
  • Privacy
  • Archive

Inspiration

“A full belly conquers all.”

From the film Saving Face
Popular Posts
  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • 3 Soy Sauce Braised Pork Belly
  • Steamed Pompano With Ginger Sauce
  • Tofu in Oyster Sauce
  • Slow Cooker Chinese-style Beef Tendon
Not So Fine Print

Devour Asia does NOT work with “brands”.

Devour Asia does NOT accept guest posts.

Devour Asia does NOT outsource recipe development, writing, photography and videography.

Except for the occasional stock photo and blockquote, everything © Devour Asia. ALL RIGHTS RESERVED.