Looking for a quick and healthy dinner idea? These vegan teriyaki noodles are just what you need! Packed with protein, lots of veggies and paired with gluten-free rice noodles. There is so much flavour from the teriyaki bites, which also add all of the delicious flavours from the sauce.

Ingredients to make these vegan teriyaki noodles

Rice Noodles. You can use any type of rice noodle of your choice, and any shape works! (i.e. a thinner noodle like vermicelli or thicker).
Teriyaki Bites. I used VG Gourmet Teriyaki Bites, and it added so much flavour and protein to this dish. There is a lot of sauce included with these bites, so I only needed to add a little more soy sauce! It takes these noodles to a whole new level of simplicity.
Frozen or Fresh Veggies. I used a mix of frozen edamame and peas. I then mixed in a fresh diced bell pepper. You can use any vegetables you have on hand!
Soy Sauce. I added some extra soy sauce because I prefer my noodles with some extra sauce.
Green Onion. I chopped up some green onion to garnish this dish.
Sesame Seeds. Perfect to garnish!

Tips on making these delicious teriyaki noodles

Place your noodles in boiled water. I use my kettle to boil water, then pour it into a large pot. I add my noodles to the pot and let it sit for about 10 minutes. This normally cooks the noodles perfectly without overcooking them. Make sure you drain them and pass cold water on top of them, and place them back in the pot until you’re ready to add them to your sauce/veggie mixture. This helps to make sure the noodles do not get stuck together.
Season at the end. Because you will need to rinse your rice noodles so they hold their shape, add your salt and pepper at the very end. This will help to make sure you do not over-season, and gives room for any last minute adjustments.
Cook the frozen veggies before your fresh veggies. Add your Teriyaki Bites to a pan, then add the frozen veggies once the bites are almost fully cooked. Once the frozen veggies are almost cooked, you can add your fresh vegetables.

How to store your teriyaki noodles

Place your noodles in an airtight container and store in the fridge for up to one week.

Craving more?

My High Protein Tempeh Orzo is another delicious yet simple dinner idea you can whip up in just 30 minutes. It’s packed with veggies and plant-based protein. Perfect for a weeknight dinner or leftovers the next day.
If you’re looking for a simple and tasty side dish, this Vegan Potato Salad checks all the boxes. All you need to do is boil your potatoes, make your sauce, chop some veggies and assemble!
This High-Protein Tempeh Sandwich is the perfect lunch idea if you’re short on time but still need something delicious and protein packed.

Vegan Teriyaki Noodles

Riri’s Recipes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course dinner, lunch

Cuisine Japanese

Servings 4 people

Ingredients

200 g rice noodles
2 tbsp avocado oil
1 package VG Gourmet teriyaki bites
1 whole bell pepper, diced
1 cup frozen peas
1 cup edamame, frozen
1/4 cup water
1/4 cup soy sauce
green onion, chopped, to garnish
sesame seeds, to garnish

Instructions

Boil water in a kettle, then transfer to a large pot. Place your rice noodles inside and let them sit for 10 minutes or until fully cooked. Drain, rinse under cold water and place back in the pot. Set aside.
To a large pan, add avocado oil and cook the VG Gourmet Teriyaki Bites for 5-10 minutes on medium heat.
When Teriyaki bites are almost fully cooked, add frozen vegetables and continue cooking for 10 minutes.
Add diced bell pepper, water, and soy sauce and stir until well combined. Let everything cook together for another 5-8 minutes. Take off the heat.
Transfer drained noodles to the teriyaki mixture and mix until noodles are well coated in the sauce.
Add teriyaki noodles to a bowl and garnish with chopped green onion and sesame seeds before enjoying.

Notes

How to store: Place noodles in an airtight container and store in the fridge for up to one week.

Keyword easy dinner recipes, healthy lunch ideas, vegan dinner recipes

**Disclosure: This post is sponsored by VG Gourmet. As always, all opinions are my own.**