These teriyaki vegetable noodles were inspired by a recent trip to the Bun Penny pub in Lee-on-Solent. I was down there catching up with family and their ‘Teriyaki roasted vegetable noodles’ were the only vegan option on the menu. I’m not sure why I was surprised but the dish was actually really good, especially their sweet teriyaki sauce, so I decided that when I got back to London I would try to recreate my own version of them.
Teriyaki sauce is unbelievably easy to make. This was my first time attempting it and I couldn’t believe how simple it was. I also had most of the ingredients already at home, so it was was just a matter of getting to the shops to buy some quality noodles and mirin.
I’d never cooked with Mirin before but it wasn’t hard to find as most UK supermarkets stock it. As for the noodles, I guess you could experiment with different types, but I settled on these Organic Buckwheat Soba noodles and they worked really well.
For vegetables, you can’t go wrong with some mangetout and baby corn. I also added in some finely sliced shreds of courgette, inspired by the version of this I had last weekend. You could add in some tenderstem broccoli to the mix, but in the end decided to keep it simple and not overwhelm the dish with too many vegetables.
I was very happy with how this dish turned out and the homemade teriyaki sauce would hold its own on the menu of any restaurant. Its also a very simple dish to prepare and great for weeknights if you’re in a bit of a rush.
Hope you enjoy and let me know what you think in the comments.
Teriyaki Vegetable Noodles
A restaurant quality quick and simple recipe vegetable stir fry recipe coated in a delicious home made teriyaki sauce.
For the teriyaki sauce
- 2 cm piece of ginger finely chopped
- 2 garlic cloves finely chopped
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp mirin
- olive oil
For the noodles
- 200 g buckwheat soba noodles
- 80 g mangetout (sugar snap peas)
- 80 g baby corn
- 1 courgette finely sliced
- 1/4 thai chilli finely chopped
- 2 tbsp olive oil
- sesame seeds
Start by making the teriyaki sauce so that the flavours have time to combine while you prepare the veg.
In a bowl combine all the ingredients for the teriyaki sauce including a drizzle of olive oil and set aside
Cook the noodles according to packet instructions and set aside.
I like to cut off the tips of the mangetout and chop the corn into quarters so they are a more manageable size. This depends on personal preference though.
Slice the courgette into thin finger-length slices. Aim for about the same thickness as the noodles.
Chop the chilli and combine with other vegetables, ready to go in the pan.
Heat the olive oil in a wok or frying pan and add the vegetables. Stir fry for about 4-5 minutes.
Add the noodles and teriyaki sauce and cook for a further 2 minutes, combining all the ingredients together.
Remove from pan straight into serving bowls, sprinkle with sesame seeds and enjoy!