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Teriyaki soba noodles in a pan with a dish of sesame seeds, scallions and a wooden spatula beside.
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5 from 1 vote

Vegan Teriyaki Soba Stir-fry Noodles

This vegan teriyaki soba noodles stir-fry makes a great easy weeknight dinner that is both filling and delicious! Comes together in 30 minutes and only requires a handful of simple ingredients. Chewy noodles and crunchy veggies all combined with a flavorful sauce that your family will love!
Course Main Course
Cuisine American, Chinese, Japanese
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 253kcal
Author Meesha


  • 7 oz dried soba noodles *
  • 3 cloves garlic minced
  • 1 tablespoon minced ginger
  • 1 medium carrot julienned
  • 1 medium red bell pepper julienned
  • ½ cup shelled edamame
  • 5-6 mushrooms sliced
  • ¼ - ⅓ cup teriyaki sauce **


  • Bring a pot of water to a boil and cook noodles until al dente.
    7 oz dried soba noodles
  • Heat up a tablespoon of oil in a cast iron skillet or non-stick pan. Once heated, add in garlic and ginger. Saute for 1-2 minutes until fragrant.
    3 cloves garlic, 1 tablespoon minced ginger
  • Next, add in bell pepper and carrot. Cook for 3-4 minutes until slightly softened.
    1 medium carrot, 1 medium red bell pepper
  • Then, add in mushrooms and cook until all veggies are tender.
    5-6 mushrooms
  • Lastly, stir in noodles and edamame together with teriyaki sauce. Give it a taste and add more sauce, if needed. Serve an enjoy your teriyaki soba noodles while warm!
    ¼ - ⅓ cup teriyaki sauce, ½ cup shelled edamame


*Soba noodles - You can swap it with other kinds of dried noodles like ramen, udon or rice noodles. Spaghetti will work too!
**Teriyaki sauce - For a quicker version, feel free to use store-bought teriyaki sauce. But definitely make your own if you have some extra time on hand! It is totally worth making the extra effort.
Gluten-free - Make sure to use soba that are made from 100 percent buckwheat. Some brands use a blend of buckwheat and wheat flour, hence do check the ingredient label before purchasing.
Oil-free - You can use ¼ cup of water or broth to saute in place of oil. Highly recommended using a good non-stick pan or wok.
Helpful tips 
  • Slightly undercook your noodles - This will prevent them from turning mushy and sticky when stir-frying. For me, I will cook them a minute or two less than the suggested cooking time on the package.
  • Prep ingredients ahead of time and keep them around - Stir-frying is a fairly quick process, and requires constant stirring.
  • Use a large enough pan - This will help prevent ingredients from leaping out from pan during cooking.
Storing - Leftover can be stored in the fridge for 3-4 days. 


Calories: 253kcal | Carbohydrates: 51g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 2018mg | Potassium: 511mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3479IU | Vitamin C: 41mg | Calcium: 52mg | Iron: 3mg