Swap take-out and jarred sauces with this easy to make Vegetarian Teriyaki Noodle recipe. One-pot dinner in 30 minutes is possible using an Electric cooker to make this!
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Noodles and pasta make an appearance on our dinner menu so often. There is something super satisfying about a bowl of warm noodles. It makes an amazing dinner, especially if is enjoyed with your favorite movie!
Eating noodles is amazing, but if the recipe takes forever to make, it no longer remains in the favorites category.
Lately, using the electric pressure cooker like Instant Pot or Mealthy Multipot is my favorite way to make them! Just one pot needed to put it together and the meal is served in under 30 minutes.
These are the more popular ones but lesser known Teriyaki noodles are on our list often. Wondering how to make Teriyaki noodles? Read on!
What is Teriyaki?
Teriyaki refers to the Japanese method of cooking meat, fish or vegetables in a sweet and sour glaze.
The main ingredients of the glaze are soy sauce, vinegar, sugar and ginger. Using dark soy sauce gives the glaze a great shine and color.
A lot of brands sell bottled teriyaki sauce with different ingredients and proportions. For this recipe I have made a quick version of the sauce that needs no prior cooking or fancy ingredients.
What goes into Teriyaki Noodles?
This recipe is inauthentic and can be called as a quick Asian fusion recipe. However, it is delicious, easy to make and needs just one pot to get it together. And so, it is a favorite here!
This recipe has three main requirements; noodles, teriyaki sauce and add-ins.
I used Vegetarian Wheat noodles from the Asian store. Any thin noodles work for this recipe. If using angel hair or other kinds of noodles, divide the time mentioned on the packet by 2 to get instant pot cooking time.
The sauce requires a few pantry essentials and can be easily made by just mixing the ingredients to make it. No cooking required for this. It is cooked along with the noodles and vegetables.
I opted for just a handful of vegetables to add to the noodles but tofu or any other protein of your choice can be used. Plus, if you would like more vegetables; they can be added too. I have only used peppers, onion, carrots and mushrooms.
If you have a bag of frozen vegetables of any kind; that can be used too. The recipe works perfectly to empty out the refrigerator!
Vegetarian Teriyaki Sauce Ingredients
This sauce has four main ingredients and all the rest are just for flavors. Having a good dark soy sauce is key to get the glaze. Vinegar or mirin is used along with sugar and ginger to complete the sauce.
Adding some honey is great but can be skipped if you think it would make the sauce super sweet.
I added some hot sauce and garlic powder for flavor. These are optional and can be left out.
Corn starch is used here to thicken the sauce a little. again, an optional ingredient and can be skipped!
Using the Mealthy Multipot to make Teriyaki Noodles
Making this recipe in any electric cooker is a great idea. It helps make the noodles along with cooking the vegetables in one go.
The key to NOT have soggy noodles is to release the pressure IMMEDIATELY after the cooking cycle. This is done manually in most cookers except the Mealthy Multipot 2.0.
With a setting to release pressure automatically after the cooking cycle is complete, this task only needs the press of a button! Want to know more? Check out my review of the Multipot 2.0 here.
Buy your own Multipot here. Remember you can get $10 off on any product from Mealthy (above $59.95) using the code HERBIVORECUCINA. Or get yours from Amazon.
Steps to make Vegetarian Teriyaki Noodles
1- Mix together all the ingredients for the sauce till the sugar and cornstarch mix completely. Set aside.
2- Set the mode to sauté at medium intensity. Let the pot display hot.
3- Add oil in the pot and let it heat. Add minced garlic and sliced onion and peppers. Mix well.
4- Now add in carrots and mushroom. Also add salt and pepper. Give it a good stir.
5- Place the noodles above the vegetables.
6- Stir in the prepared teriyaki sauce. Also add water. Do not mix the noodles.
7- Close the lid of the Multipot and set the mode to Pressure cook for 3 minutes on high pressure and do a quick release automatically or manually.
8- Open the pressure cooker and gently mix the noodles.
9- Serve topped with roasted sesame seeds and spring onion greens.
For the Sauce
Dark soy sauce ¼ cup
Vinegar ⅛ cup
Hot sauce/ Sriracha 2 tbsp
Honey 1 tsp
Brown Sugar 1 tsp
Garlic powder ¼ tsp
Ground Ginger a pinch
Corn starch 1 tsp
For the Noodles
Thin wheat noodles/ angel hair pasta 200 grams
Peppers 1 cup, sliced (mix of green, yellow, orange and red)
Pink Onion ½ cup, sliced
Carrots ½ cup, sliced
Mushroom 1 cup, halved
Garlic 2 tablespoon minced
Salt 1 tsp
Pepper powder 1 tsp
Water 2 cups
Roasted sesame seeds 1 tsp
Spring onion greens to top
For the sauce
Mix together all the ingredients till the sugar and cornstarch mix completely into the remaining ingredients. Set aside.
For the noodles
Set the mode to saute at medium intensity. Let the pot display hot.
Add oil in the pot and let it heat. Add minced garlic and sliced onion and peppers. Mix well.
Now add in carrots and mushroom. Also add salt and pepper. Give it a good stir.
Place the noodles above the vegetables.
Stir in the prepared teriyaki sauce. Also add water. Do not mix the noodles. Just push them down as much as possible. It is okay if all of them are not submerged in water.
Close the lid of the Multipot and set the mode to Pressure cook for 3 minutes on high pressure and do a quick release automatically or manually.
Open the pressure cooker and gently mix the noodles. If there is some sauce at the bottom, it will be absorbed by the noodles in a couple of minutes.
Serve topped with roasted sesame seeds and spring onion greens.
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