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A white plate with Vegetarian Teriyaki Noodles topped with sesame seeds and green onions; placed on a gray surface with chopped vegetables on the side.
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5 from 1 vote

Vegetarian Teriyaki Noodles

Swap take-out and jarred sauces with this easy to make Vegetarian Teriyaki Noodle recipe.
One-pot dinner in 30 minutes is possible using the Instant Pot to make this!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Diet: Vegan, Vegetarian
Servings: 3
Calories: 392kcal
Author: Smruti

Equipment

Ingredients

FOR THE SAUCE

FOR THE NOODLES

  • 200 grams Thin wheat noodles (or angel hair pasta)
  • 1 cup Peppers sliced (mix of green, yellow, orange and red)
  • ½ cup Pink Onion (sliced)
  • ½ cup Carrots (sliced)
  • 1 cup Mushroom (halved)
  • 2 tablespoon Garlic (minced)
  • 2 tablespoon Olive/ Sesame Oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper powder
  • 2 cups Water
  • 1 teaspoon Roasted sesame seeds
  • 2-3 Spring onion greens to top

Instructions

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.

Video

Notes

  • Cooking noodles or pasta in the Instant Pot requires less water and time than the open pot. Divide the time written on the packet by half to make them in the Instant pot.
  • A lot of vegetables and protein can be added to the recipe. Whether it is fresh vegetables, frozen bags of vegetables or tofu. They all work well with the noodles.
  • Use maple syrup instead of honey for a Vegan version. Plus, the wheat noodles are not gluten-free so the recipe by itself is Vegetarian and not gluten-free.
  • The recipe can easily be halved or doubled. Scaling up or down involves changing the ingredients but not the time. The Instant Pot will come to pressure according to the contents in it.
  • The teriyaki sauce can be prepared and cooked on medium flame till thick to use for other purposes as a dipping sauce etc.

Nutrition

Calories: 392kcal | Carbohydrates: 64g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 2317mg | Potassium: 418mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4120IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 1mg