Asian Udon Noodles with Teriyaki and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory Asian noodle bowl with udon, teriyaki sauce, and a medley of fresh vegetables like broccoli and bell peppers. This asian-inspired pasta (gluten-free, vegetarian) ready in about 45 minutes pairs udon noodles, teriyaki sauce, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 400g udon noodles and cook for 8-10 minutes, or until al dente. Drain thoroughly and set aside. Tip: Add 1 tbsp oil to the boiling water to prevent noodles from sticking.
  2. Step 2: Heat 1 tbsp soy sauce in a wok or large skillet over medium-high heat until fragrant. Add 1 cup broccoli, 1 cup carrots (julienned into 1/4-inch strips), and 1 cup bell peppers (sliced into 1/2-inch rings). Stir-fry for 3-4 minutes, until vegetables are bright green and tender-crisp. Tip: Avoid overcrowding the pan—cook in batches if needed.
  3. Step 3: Pour in 1/2 cup teriyaki sauce and stir to coat the vegetables. Simmer for 2-3 minutes, until the sauce thickens enough to coat the back of a spoon.
  4. Step 4: Add the cooked udon noodles to the wok. Toss vigorously for 2-3 minutes, ensuring the noodles are evenly coated in the sauce.
  5. Step 5: Garnish with 2 scallions (chopped finely) and serve immediately. Tip: For extra flavor, sprinkle a pinch of sesame seeds or chopped cilantro before serving.

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Frequently asked questions

How long does Asian Udon Noodles with Teriyaki and Vegetables take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asian Udon Noodles with Teriyaki and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep udon noodles from drying out.

Can I substitute ingredients in Asian Udon Noodles with Teriyaki and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asian Udon Noodles with Teriyaki and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Asian Udon Noodles with Teriyaki and Vegetables gluten-free?

Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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