Diese Teriyaki-Nudeln are quick and easy Japanese ramen noodles cooked in a lightly sweet teriyaki sauce with crunchy vegetables. Plus, this noodle recipe is also vegan-friendly.
We love Asian-inspired recipes at home, like my Knuspriger Orangen-Tofu, Erdnussnudelnden Tofu-Curry, and noodles are the easiest one to assemble. It’s also a great way to use all leftover vegetables from the fridge, as you can stir-fry any vegetables with this recipe.
Teriyaki noodles are Japanese noodles, often ramen, cooked in a sweet soy sauce made from typical Japanese condiments like sake wine, mirin, and sugar. You can make these noodles plain or with many vegetables and proteins like tofu, tempeh, or edamame to turn the dish into a completely filling dinner.
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Teriyaki-Nudeln
Inhaltsstoffe
- 10 Unzen Noodle Ramen - uncooked (280g)
- 1 Esslöffel Sesamöl
- 2 Knoblauch - gebrochen
- 2 bis 3 Pilze - in Scheiben geschnitten
- ½ Red Pepper - deseeded, sliced – I used sweet pepper
- 1 Tasse Edamame - unshelled, frozen or thawed
Teriyaki Soße
- 5 Esslöffel Tamari-Sauce - or low sodium soy sauce
- 2 Esslöffel Wasser
- 2 Teelöffel Maisstärke
- 4 Esslöffel Mirin
- 4 Esslöffel Sake
- 3 Teelöffel Brauner Zucker
- ¼ Teelöffel Frischer Ingwer
Anleitungen
- In a small bowl, whisk all the teriyaki sauce ingredients until the sugar melt in and no lumps of cornstarch can be seen. Set aside.
- Cook the noodles following the instructions on the packaging. Drain and rinse under cold water in a sieve. Set aside in the sieve.
- In a large non-stick saucepan, over medium-high heat, warm oil, and stir fry all the vegetables until crunchy and vibrant in color – it takes 2-3 minutes.
- Stir in crushed garlic, cooked noodles, and the prepared teriyaki sauce.
- Stir and cook for a few minutes until the sauce is bubbly and glossy and the noodles are warm – about 3 minutes.
- Serve with green onion and sesame seeds.
Lagerung
- Store leftovers in the fridge in a sealed container for up to 4 days.
Ernährung
Zutaten und Substitutionen
All you need to make tasty teriyaki noodles are a few simple ingredients. Feel free to use the vegetables in season or available in your fridge. What matters is to keep the ratio of vegetables to noodle right. This ensures that all ingredients are well coated with the teriyaki sauce.
- Ramen-Nudeln – You can use instant packet ramen, discard the flavoring packets and cook following the packaging instructions. I prefer to use organic ramen, they have more texture, a bit thicker.
- Sesamöl – this brings a delicious flavor to the noodles.
- Knoblauch – crushed under the blade.
- Pilze – Classic button mushrooms or shiitake mushrooms.
- Rote Paprika – Deseeded and sliced lengthwise.
- Edamame – shelled.
- Karotte – Thinly cut into thin sticks.
- Tamari-Sauce – Or soy sauce if you can’t find it.
- Maisstärke – To thicken the sauce.
- Mirin – Mirin is similar to cooking sake, but contains more sugar. All alcohol present in mirin disappears while cooking because of its low concentration.
- Sake-Wein – Cooking sake adds a subtle umami flavor to the dish, enhances the flavors, and is rich in antioxidants. An alternative is Chinese rice wine or dry sherry. Most of the alcohol in sake will evaporate while cooking. You can also opt for alcohol-free cooking sake.
- Brauner Zucker – or coconut sugar.
- Ingwer – frisch oder gemahlen.
Geschirr
Serve the teriyaki noodles with some of the below toppings:
- Pinch of red chili flakes for a spicy flavor.
- Sesame seeds – I used a combo of white and black sesame seeds.
- Green onion slices.
Aufbewahrungshinweise
These noodles can be stored in a sealed, airtight container für bis zu 3 Tage in the fridge. You can also freeze leftover noodles and thaw them in the refrigerator the day before. Teriyaki noodles warm well in the microwave, in a microwave-safe bowl.
But you can also return the noodles to a pan and lightly oil it to prevent the noodles from sticking to it. Cook until warm.
Vegetable Options
You can use this recipe with any vegetables. Below are some other great vegetables to stir-fry in this noodle recipe.
- Brokkoliröschen or Asian broccoli
- Zwiebel – slices
- Erbsen schnappen
- Zucchini – in Scheiben geschnitten
- Gelb or green bell pepper
- Maiskölbchen
- Bohnensprossen
Allergie-Tausch
If you have some food allergies or can’t find some of the ingredients used in this recipe, I listed substitution options below.
- Glutenfrei – You can use gluten-free noodles for this recipe, like rice noodles.
- Pilze – You can swap mushrooms for broccoli florets, more edamame, or sliced white onion.
- Brauner Zucker – You can use sugar, or maple syrup. Feel free to increase the sweetener if you love teriyaki noodles sweeter.
- Maisstärke – You can use tapioca starch or arrowroot flour instead.
- Sake – The closest wine in taste is Chinese rice wine or if you can’t have alcohol, just add water.
- Mirin – Dry sherry or sweet marsala wine has a similar flavor but is less sweet. Add an extra 1/2 teaspoon of sugar to balance the sweetness.
- Tamari-Sauce – You can use regular soy sauce or low-sodium soy sauce.
- Ölfrei – Stir-fry vegetables with a bit of water instead of oil.
Häufig gestellte Fragen
Hier sind meine Antworten auf Ihre häufigsten Fragen zu diesem Rezept.
You can add baked tofu or pan-fried tempeh for a boost of proteins. Use my tofu marinade or tempeh marinade to add delicious crispy pieces of these to your noodles.
If you love sweet teriyaki sauce, double up the sugar or add a tablespoon of maple syrup to the sauce.
You can make teriyaki noodles with any type of Japanese noodles. The most popular Japanese noodles are ramen, udon noodles, soba, or shirataki noodles.
More Easy Asian-Inspired Vegan Dinners
Hier sind einige mehr Asian-inspired vegan dinner recipes für Sie zum Ausprobieren:
Very tasty thanks!