Try my 20-minute Teriyaki Udon Noodles – a quick and easy weeknight favourite! Loaded with tasty sautéed veggies like snow peas, mushrooms, carrots, and vegan ground beef, all mixed with chewy udon noodles in a sweet and salty teriyaki sauce. It’s like bringing takeout right into your kitchen!
Why You’ll Love This Recipe
- Simple to prepare. This recipe for teriyaki noodle stir fry is easy to make and will take less than 20 minutes to prepare. It’s the perfect dish for a quick and delicious weeknight dinner.
- Packed with flavour. The homemade teriyaki sauce steals the show. It’s a perfect combination of salty and sweet.
- Get creative with it. You can change things by using different vegetables or your favourite protein. Use whatever you have in your kitchen!
If you want more udon noodle ideas, check out my other tasty recipes, such as Garlic Chili Udon or Vegan Udon Carbonara. 😋
🍜 Varieties Of Udon Noodles
Udon noodles are thick wheat noodles frequently used in Japanese dishes, celebrated for their chewy, bouncy and soft texture.
- Frozen Udon: This is my favourite choice, especially the “Sanuki-style.” These noodles come in 8-ounce (250-gram) packs of five and can be found in the freezer sections of Asian grocery stores.
- Refrigerated Fresh Udon: Found in Asian markets, they are softer and great for soups.
- Shelf Stable Udon: Available in the dry section of grocery stores, but some varieties may have a slightly sour aftertaste due to the preservatives.
- Dried Udon: These flatter sticks aren’t recommended for this recipe as they don’t have the desired chewy texture and may get mushy.
Ingredient Notes
While these teriyaki noodles offer impressive and mouthwatering flavours, they have minimal ingredients. Here’s what you’ll be using:
- Udon Noodles – I recommend using frozen udon, also known as “Sanuki-style.” This variety has the perfect chewy, soft texture, creating the ultimate stir fry experience. However, if you can’t find them, refrigerated fresh udon or shelf-stable udon are suitable alternatives for this dish.
- Vegan Beef – I prefer crumbling a vegan beyond beef patty, but options like vegan chik’n or extra firm tofu should also work.
- Vegetables – I love the combo of snow peas, carrots, oyster mushrooms (they offer a fun, meaty texture), and garlic, but feel free to use the veggies you have on hand.
- Teriyaki Sauce – To make this tasty sauce, you’ll need soy sauce, brown sugar, rice vinegar, sesame oil, dark soy sauce, fresh ginger and water.
Step By Step Instructions
Step 1: Make Teriyaki Sauce: Mix all the sauce ingredients in a small bowl. Set aside.
Step 2: Prepare Udon Noodles: If using frozen udon, you have two options: microwave for 2-3 minutes, flipping halfway, or boil until defrosted and drain. For fresh or shelf-stable udon, cook according to the package instructions.
Step 3: Cook Vegan Beef: Heat a large nonstick pan over medium-high heat. Add the vegan beef patty and cook, breaking it into smaller pieces, for 3-4 minutes or until golden brown. Remove from pan and set it aside.
Step 4: Sauté Vegetables: In the same pan, add olive oil. Sauté carrots, mushrooms, snow peas, and garlic for about 5 minutes or until crisp-tender.
Step 5: Combine and Coat: Return the cooked vegan beef to the pan. Add thawed udon noodles and pour in teriyaki sauce. Stir until everything is evenly coated and heated through.
Step 6: Serve and Garnish: Transfer the mixture to a serving plate and garnish with green onions and sesame seeds.
Recipe Tips & Notes
- Use the recommended udon variety, whether frozen “Sanuki-style,” fresh, or shelf-stable udon; all these will work in this recipe.
- Prep your veggies in advance. This recipe can be ready in 20 minutes, and to streamline the process, wash, chop and measure your ingredients beforehand.
- Using tongs or a spatula is an efficient way to gently combine the noodles with the vegetables and the tasty sauce.
Serving Suggestions
This udon stir fry can be eaten as is, but feel free to customize it with your favourite protein choices, such as tofu, soy curls, vegan meat alternatives, or tempeh.
I also love serving these noodles with a simple side, such as my Japanese Cucumber Salad.
Storage Instructions
Place your leftover teriyaki noodles in an airtight container and store them in the fridge for up to four days. When it’s time to reheat, warm them up using either the microwave or stovetop.
Frequently Asked Questions
Udon noodles are usually vegan-friendly, made from wheat flour and water. However, it is essential to read the label to check for any animal-based additives or flavourings.
Udon noodles are available at Asian grocery stores (fridge/freezer section) or large grocery stores (Asian section).
Absolutely! They’re perfect for meal prep. The noodles will absorb some of the sauce, improving their flavour.
⭐️ MORE YUMMY RECIPES
- Garlic Chili Udon Noodles (15 Mins)
- Vegan Carbonara w/Udon Noodles
- Mushroom Pesto Pasta (30 Mins)
- 20 Minute Teriyaki Tofu
- Japanese Cucumber Salad
- Sweet & Sticky Tofu (20 Mins)
DID YOU MAKE THIS TERIYAKI UDON NOODLE STIR FRY?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Teriyaki Udon Noodles
Ingredients
Teriyaki Sauce
- 3 tbsp soy sauce
- 2 tbsp brown sugar (packed)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1-2 tsp dark soy sauce (for colour)
- 2 tsp fresh ginger (grated or minced)
- 1/3 cup water
Noodle Stir Fry
- 500g frozen udon noodles (2 bricks)
- 113g vegan beef, thawed (1 beyond patty)
- 1 1/2 tbsp olive oil
- 1 cup snow peas (strings removed)
- 1 cup oyster mushrooms (sliced)
- 1 carrot (thinly sliced)
- 2 cloves garlic (minced)
Garnish (optional)
- green onions (sliced)
- sesame seeds
Instructions
Make Teriyaki Sauce
- Mix all the sauce ingredients in a small bowl. Set aside.
Make Noodle Stir Fry
- If using frozen udon, you have two options: microwave for 2-3 minutes, flipping halfway, or boil until defrosted and drain. For fresh or shelf-stable udon, cook according to the package instructions.
- Heat a large nonstick pan over medium-high heat. Add the vegan beef patty and cook, breaking it into smaller pieces, for 3-4 minutes or until golden brown. Remove from pan and set it aside.
- In the same pan, add olive oil. Sauté carrots, mushrooms, snow peas, and garlic for about 5 minutes or until crisp-tender.
- Return the cooked vegan beef to the pan. Add thawed udon noodles and pour in teriyaki sauce. Stir until everything is evenly coated and heated through.
- Transfer the mixture to a serving plate and garnish with green onions and sesame seeds. Enjoy!
Video
Notes
- Use the recommended udon variety, whether frozen “Sanuki-style,” fresh, or shelf-stable udon; all these will work in this recipe.
- Prep your veggies in advance. This recipe can be ready in 20 minutes, and to streamline the process, wash, chop and measure your ingredients beforehand.
- Using tongs or a spatula is an efficient way to gently combine the noodles, vegetables, and tasty sauce.
Easy to make and delicious! I loveee the flavour of this teriyaki sauce. 11/10 easily