Teriyaki Noodles – a super quick, easy and healthy weeknight dinner that your entire family will absolutely love! These tasty vegan noodles are even better than takeout with crisp broccoli, and a delicious sauce all cooked in one pan!

Honestly, really good food doesn’t come easier or more delicious than these teriyaki noodles. I’m already a big fan of teriyaki anyway. It’s got that sweet/savoury vibe that just hits right. These teriyaki mushroom tacos are a fairly regular lunch and this teriyaki baked tofu is a weekend staple.

These vegan noodles came about after I completely cocked up my shopping delivery and forgot to order an intrinsic item for the tofu scramble (ie the actual flipping tofu).  I didn’t fancy having to schlep to the shops, which admittedly aren’t that far, but it’s still the whole faff. And who goes into a supermarket and only comes out with the one thing they went in for? So after a quick scour of the cupboards and some broccoli that also needed using up these teriyaki noodles were born.

Because that’s one of the other things about this recipe that takes around 20 minutes from start to finish – it’s mostly just store cupboard ingredients needed.

Teriyaki Sauce Ingredients

• Soy sauce – specifically a dark soy sauce, this gives a richer colour and flavour to the noodles. Use tamari if you need the dish to be gluten free.
• Pineapple Juice – for sweetness and flavour, you could substitute with orange or apple juice (or water at a push).
• Brandy – this is very non-traditional and a personal preference. You can omit or use red wine or sherry or more fruit juice.
• Sesame oil – simply for flavour.
• Garlic and ginger – the ginger can be omitted if you don’t like it. Finely mince or grate both.
• Noodles – I use straight to wok noodles for ease and speed and so everything can be cooked in one pan.

How to cook one pan teriyaki noodles

I start by toasting the sesame seeds in a a dry wok. Watch them like a hawk and toss the pan frequently – you want them lightly golden brown. Tip into a bowl or dish.

Cut the broccoli into small florets. How much of the stalk you use is up to you. I tend to use it for Homemade Dog Food 😉  If you use any of the stalk, cut it quite small or thin.

Heat half the sesame oil in a wok over a fairly high heat then add the broccoli. Cook, stirring often until it starts to lightly char then add some water to help cook the broccoli. You don’t need much as you want to keep some crunch to the cauliflower.  Once it’s cooked, tip into a bowl.

Add the rest of the sesame oil to the wok along with the pineapple juice, brandy, soy sauce, garlic, ginger and sugar. Bubble over a high heat until reduced a little then add the noodles. Let the noodles sit in the sauce for a minute then gently break the noodles up, stirring well so they’re completely coated in the sauce.

Add the toasted sesame seeds (reserve a few for sprinkling at the end) and broccoli and stir well

Transfer to warmed bowls and top with the reserved sesame seeds. Enjoy!

Want even more easy vegan one pan meals? Try these:

Lemon Courgette Pasta

The Easiest Tomato Risotto

Carbonara Ramen

Spicy Peanut Noodles

Creamy Sausage and Mushroom Stroganoff

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